Favorite Comfort Food - Chicken Divan

Chicken Divan was on the regular meal rotation growing up and always my brother's request for his birthday dinner. My mom used to microwave the chicken (gross!) and use frozen broccoli. When I started making it in college, I decided to go with boiling the chicken and fresh broccoli. It's a couple extra steps but well worth it in my opinion. When we were little, we used to pick around the broccoli and ask my mom why she couldn't make it with just chicken. Now the broccoli is my favorite part! The leftovers of this may be even better than the dish itself.

Chicken Divan

3-4 Chicken Breasts
2-3 heads of broccoli
5 Slices Lorraine Swiss Cheese (highly recommend using Lorraine Swiss rather than regular - you can get it in the Deli)
3 cans cream of chicken soup
1/2 cup mayo
1/4 cup sherry cooking wine (any white wine works)
1+ teaspoon lemon juice
4 tbsp butter or margarine
1+ cups of Pepperidge Farm Herb Stuffing mix

Put the chicken on to boil and while it is cooking, cut the broccoli up into small pieces. Steam or boil the broccoli until it is crisp tender (will cook more when you bake the casserole). When the chicken is done, cut it up into small pieces and put it into a bowl with a bit of sherry. Mix the chicken soup, mayo, sherry, and lemon juice in a separate bowl and set aside. Melt the margarine or butter and then toss in the stuffing mix until it is coated. Lay the broccoli on the bottom of a large rectangular glass pan. Pour some of the chicken soup mixture over it to cover a bit. Layer the chicken on top of that and pour the rest of the mixture on top of the chicken. Lay the slices of swiss cheese on top and then add the stuffing mixture on top of that. Bake at 350 degrees until cheese is bubbly (about 20 minutes). Serve with rice.

p.s. thanks to mollie for sending me my recipe so i didn't have to type it all over again:)