OVERNIGHT CHICKEN DIVAN

(printed from Southern Living)

8 chicken breast halves – bone in & skin on
1 tsp salt
2 (10-ounce) packages frozen broccoli spears
1 (10-1/2 ounce) can cream of chicken soup, undiluted
½ cup commercial sour cream
½ cup mayonnaise
2 tablespoons dry sherry
1 tsp prepared mustard
¼ tsp curry powder
1/3 cup grated Parmesan cheese
1 tsp paprika

Combine chicken and salt in a Dutch oven; cover with water.  Bring to a boil; cover,
reduce heat, and simmer 1 hour or until tender.  Remove chicken and let cool.  (Reserve
broth for other uses).  Remove skin; bone chicken and coarsely chop meat.  Set aside.

Cook broccoli according to package directions; drain well.  Arrange in a lightly greased
13 x 9 x 2 inch baking dish.  Combine next 7 ingredients; spoon half of sauce over broccoli.
Arrange chicken over sauce; top with remaining sauce.  Cover, refrigerate overnight.

Let stand at room temperature 30 min. before baking.  Bake at 350 degrees for 25 minutes.
Remove from oven; sprinkle with cheese and paprika.  Bake an additional 5 minutes.

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