Easy Lower-Fat Chicken Divan

Place the chicken breasts and bay leaves in a large stock pot. Fill the pot with water until the chicken is barely covered. Cover, and boil for one hour. While chicken is cooking, prepare the rice according to package directions. (Mine calls for bringing 2 1/2 cups of water to a boil, add 1 cup of whole grain brown rice, cover, reduce heat to low, and simmer for 45-50 minutes.)

In a large mixing bowl, combine the soup, mayo, yogurt, ONE cup of the grated cheddar cheese, Parmesan cheese, curry powder, lemon juice, salt and pepper.

When the chicken has 15 minutes of cook time remaining, add the broccoli to the stock pot on top of the chicken so it can steam. After chicken has boiled for one hour, remove the broccoli and bay leaves and drain the chicken, reserving one cup of broth.

Remove the skin and bones from the chicken and discard. Using two forks, shred the chicken and add to the mixing bowl along with the cup of reserved broth. Cut the broccoli into bite size pieces and add to the mixing bowl. Mix well and pour into a 9×13″ baking dish. Sprinkle with the remaining cup of cheddar cheese.

Cover and bake in a preheated 400 degree oven for 20 minutes. Remove cover and bake for an additional 10 minutes. Serve over the brown rice.