This recipe for Chicken Divan with Rice comes from Managing Your Meals by Winnifred Jardine. I bought the cookbook when I was halfway through having children, and used it enough to stain half the pages, as well as fray them at their spiral binding.  I’ve made slight adaptations.

5 chicken breast halves (about 25 oz.)
1 cup water
1 bay leaf
1 small onion, sliced
1/8 tsp. pepper
3 cups cooked rice
10 oz. frozen broccoli
1 can (10 3/4 oz.) cream of chicken soup
1/2 cup sour cream
1 tsp. lemon juice
1/2 tsp. curry powder
3 oz. shredded sharp cheddar cheese

In large sauce pan, combine chicken, water, bay leaf, onion and pepper. Cover and simmer for 30 minutes or until breasts are tender when pierced with sharp knife.

Meanwhile, cook rice in a separate pan. Also, cook broccoli in yet another pan until crisp-tender.

Arrange rice in bottom buttered 9×13-inch casserole. Arrange broccoli over rice. Cut up chicken, arrange over rice.

Mix soup, sour cream, lemon juice and curry powder. Dot mixture over chicken and spread lightly to cover casserole; top evenly with cheese.

Cover with foil. Bake at 350′ for 30-35 minutes or until bubbling hot. Do not overbake.

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