My mom used to make us a casserole called Chicken Divan Casserole. It had all of these same ingredients, but you baked it all over rice and it had broccoli instead of peas. Now me personally, I couldn’t get enough of that “cheesy sauce!” I always felt like there was too much rice and not enough of the yummy stuff! So I played around with my mom’s recipe a created a stove-top version where you can drown your rice with the Cheesy Chicken Curry if you want! I love this way much better because it’s a one pot sort of recipe. Just heat up all the ingredients! My mom’s casserole had croutons on the top, so every once in a while, if I happen to have croutons on hand, I love to do the same. It adds a yummy crunch!
Cheesy Chicken Curry Over Rice
Ingredients
- 1 can Cream of Chicken Soup
- 1/2 cup Mayonnaise
- 1/2 cup Milk
- 2 tsp Curry Powder
- 1 tbsp Lemon Juice
- 1 12.5 oz can Canned Chicken, drained (or rotesserie chicken if you prefer)
- 1 cup Grated Cheddar Cheese
- 1 cup frozen peas, thawed
- croutons for garnish (optional)
Instructions
- In a sauce pan, combine all ingredients on medium to high heat. If needed, add more milk to thin out. Once cheese is melted, serve over rice and garnish with croutons. Yum!