CHICKEN DIVAN RECIPE

1 can cream of chicken soup
1 (8 oz.) pkg. sour cream
8 oz. shredded Cheddar cheese
4-6 chicken breasts
3/4 c. chicken broth
Bread crumbs
Butter or margarine
1 bunch fresh broccoli or lg. pkg. frozen

Preheat oven to 375 degrees.  Boil and debone chicken.  Reserve 3/4 cup broth.  Place uncooked broccoli in bottom of 8 1/2 x 11 inch casserole dish.  Top with chicken pieces.  In small mixing bowl, stir together soup, sour cream and chicken broth.  Pour over chicken.  Top with cheese.  Sprinkle with bread crumbs and dot with butter.  Bake about 1 minute until cheese is golden brown. 

CHICKEN  AND  BROCCOLI  CASSEROLE

4 chicken breast fillets
1 lb. broccoli, frozen
1 can cream of mushroom soup
1 can cream of chicken soup
1 (8 oz.) Velveeta cheese
1/2 box Ritz crackers

Cut chicken fillets into bite-size pieces.  Saute in butter until it turns white.  Cook broccoli according to directions on package.  Mix chicken and broccoli.  Place in an 8 x 8 inch casserole dish.  Melt Velveeta cheese in microwave.  
Add both cans of soup to cheese.  Pour over chicken and broccoli.  Stir until well mixed.  Top with crushed Ritz crackers.  Bake at 350 degrees for approximately 30 minutes until brown. 

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CHICKEN  LALA  PIE

1 pkg. family size chicken
1 (8 oz.) sour cream
1 pkg. Stove Top stuffing
1/2 stick butter
1 (8 oz.) can cream of mushroom soup

Preparation time: 400 degrees.  Cooking time: 45 minutes.  Boil chicken, let cool and debone.  Chop chicken into bite-size.  Lay in bottom of casserole pan.

 Mix sour cream and cream of mushroom soup together and spread over chicken.  Use 3 cups of broth (leftover from boiling chicken), 1/2 stick of butter, let butter melt.  Mix season mix from box of stuffing into broth.  Then blend stuffing.

 Spread over top of casserole.  Bake at 400 degrees for 45 minutes.