OVERNIGHT CHICKEN DIVAN

OVERNIGHT CHICKEN DIVAN

8 chicken breast halves, or 2 lbs. chicken tenders

1 - 2 heads fresh broccoli

1 can light cream of chicken soup, undiluted 1/2 c. fat-free sour cream

1/2 c. light mayonnaise 2 tbsp. dry sherry

1 tsp. paprika

1 tsp. prepared mustard 1/4 tsp. curry powder

1/3 c. parmesan cheese, grated

Cook chicken, preferably by sautéing in one tablespoon of oil. Coarsely chop meat and set aside. Cook broccoli until tender crisp. Arrange broccoli in a lightly greased 9" x 13" x 2" baking dish. Combine soup and next six ingredients (thin if necessary with skim milk); spoon half of sauce over broccoli. Arrange chicken over sauce; top with remaining sauce. Cover and refrigerate up to 24 hours. Bake, uncovered, at 350 degrees for 30 to 35 minutes or until thoroughly heated. Sprinkle with cheese; bake an additional 5 minutes. Yield: 8 servings.