The other day I was CRAVING rotisserie chicken. You know the ones that they strategically place in the front of the store right by the check-out stands for last-minute, impulse-shopping dinner ideas. I was hooked. Problem was that I didn't want to eat it plain... in fact the thought of eating it plain made me want to gag, actually. (I know, this pregnancy has been a strange one craving-wise). I saw an old chicken divan recipe, and of course, had to tweak it to add lemon pepper, store-bought rotisserie chicken. I confess, I actually like this version better than the original chicken version. The flavor and consistency of the chicken made a huge difference.
1 bag (12 oz) frozen broccoli florets (can also use fresh broccoli)
1 bag (12 oz) frozen broccoli florets (can also use fresh broccoli)
1 1/2 cups cubed rotisserie chicken
1/4 teaspoon ground black pepper
1 can (18.5 oz) creamy chicken and wild rice soup (can also use wild or regular rice and 2 cans cream of chicken soup)
1/2 cup shredded Cheddar cheese
1/4 cup Italian style bread crumbs
Heat oven to 375°F. Steam broccoli about 4 minutes or until tender. Place broccoli and chicken in ungreased 9-inch square pan. Sprinkle with pepper. Pour soup over broccoli and chicken. Sprinkle with cheese and bread crumbs. Bake about 20 minutes or until hot and bubbly.
Heat oven to 375°F. Steam broccoli about 4 minutes or until tender. Place broccoli and chicken in ungreased 9-inch square pan. Sprinkle with pepper. Pour soup over broccoli and chicken. Sprinkle with cheese and bread crumbs. Bake about 20 minutes or until hot and bubbly.
