Chicken In The Van (Divan)

• 4 boneless skinless chicken breasts
• 2 stalks broccoli (or one frozen pkg of stalks)
• 1 (8 ounce) can sliced water chestnuts
• 2 cups sharp cheddar cheese (shredded, can substitute colby, mild cheddar, jack, or mixes)
• 1 (10 3/4 ounce) can cream of mushroom soup (can use low sodium)
• 1 cup mayonnaise (real mayo is the best, lower fat ones fail to set)
• 1 (12 ounce) can low-fat evaporated milk
• 2 teaspoons dried tarragon
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 2 pinches nutmeg
• 1 dash cinnamon
• salt and pepper
• cooked white rice or jasmine rice

1. Steam chicken and broccoli together with some salt and pepper until partially cooked (will cook completely in oven), cool and cut both into bite size pieces (if using frozen broccoli, just thaw and cut to bite size pieces).
2. Combine soup, mayo, milk, and all seasonings with a whisk, fold in grated cheese.
3. In 9 x 13 pan, layer broccoli, chicken and waterchestnuts.
4. Pour liquid cheese mixture over and bake at 375 F until golden brown on top, about 45 minutes to 1 hr (if you really want a browned cheese top).
5. Serve over rice and enjoy!

chicken breasts, stalks broccoli, water chestnuts, cheddar cheese, cream of mushroom soup, mayonnaise, lowfat, tarragon, onion powder, garlic, nutmeg, cinnamon, salt, white rice

Taken from www.food.com/recipe/chicken-in-the-van-divan-338370 (may not work)