Chicken Divan

This was another of the new dinners we tried. Liked it okay, but its' very similar to a family favorite (Curry Chicken) and we still like the other better. Although this one had bread crumbs, which ours doesn't call for. We might be tweaking the family favorite to have a few of those in the future. I'll post the family favorite later and in case you don't like curry, I'd go ahead and try this one. It was good, and it's easy to make. I found it on Pillsburys website. I actually found a recipe for left over Turkey there after Thanksgiving that used cranberry sauce and those crescent rolls -that was good too, maybe I should hang out there more. But here's the recipe:

Chicken Divan

INGREDIENTS:
1bag (12 oz) Green Giant® Valley Fresh Steamers™ Select® frozen broccoli florets
1 1/2cups cubed deli rotisserie chicken
1/4teaspoon ground black pepper
1can (18.5 oz) Progresso® creamy chicken and wild rice soup
1/2cup shredded Cheddar cheese (2 oz)
1/4cup Progresso® Italian style panko crispy bread crumbs

DIRECTIONS:
Heat oven to 375°F. Cook broccoli as directed on bag 4 minutes. Place broccoli and chicken in ungreased 9-inch square pan. Sprinkle with pepper.
Pour soup over broccoli and chicken. Sprinkle with cheese and bread crumbs.
Bake about 20 minutes or until hot and bubbly.