Chicken Noodle Casserole

This casserole needs to be prepared a day in advance. A great recipe for working moms or guests. In large mixing bowl, combine:
2 cups cooked chicken (rotisserie chicken works great)
1 cup broken dried noodles (I used Kluski noodles but any egg noodles would work)
1 can mushroom pieces
1 can cream of mushroom soup
1 can cream of celery soup
1/4 cup onion, chopped
1/2 cup chopped celery
1/4 cup chopped green pepper
2 cups Monterey Jack cheese
2 cups milk

Pour mixture into 9 x 12 pan. Refrigerate 24 hours or overnight. Bake at 350 degrees for one hour or until done. Enjoy!

Chicken Divine

My kids love this recipe and all three of our boys have requested it on separate occasions this week. Jason sent a message to me today asking for the recipe so he can cook it for his girlfriend. Chris mentioned earlier last week that we haven't had it for a while. And Brad, who will be 21 next week, wants it for his birthday dinner! So, here is the recipe:

Chicken Divine (It's really Chicken Divan but that is what the kids call it!)

2 - 10 oz packages frozen broccoli
2 cups sliced turkey or 3 chicken breasts, cooked and boned (can use rotisserie chicken, too)
2 cans cream of chicken or mushroom soup
1 cup mayonnaise
1 tsp lemon juice
1/2 tsp curry powder
1/2 cup soft bread crumbs
1 TBSP melted butter
1/2 cup shredded cheddar cheese

Cook broccoli until tender. Arrange in 9 x 13 greased casserole dish. Place chicken on top of broccoli. Combine soup, mayonnaise, lemon juice, curry powder and pour over chicken. Sprinkle with cheese. Combine crumbs & butter & sprinkle over all. Bake at 350 degrees for 25 - 30 minutes until done. Serves 6 - 8 people.