Chicken Divan or What Am I Going To Do With All This Leftover Turkey??

With Thanksgiving over, I find myself with about eight pounds of frozen turkey sitting in my freezer.  I have made about a billion turkey sandwiches and a couple of gallons of turkey soup.  So, now I am on the hunt for good recipes that will use up that turkey.  This is one that has been a family favorite forever and translates well from chicken to turkey.  I recently tried a recipe for chicken a la king, which didn't work out so well, but I will keep trying and will share the good ones here.  So, to business.....

Chicken (or Turkey) Divan
Serves 4-ish

Ingredients:

2 cups cubed cooked chicken breast (about 2 breast halves)
1 12-16 oz package frozen broccoli
1/2 c mayonnaise
1/4 c lemon juice
1 can cream of chicken soup (cream of mushroom works ok too)
1 tsp mild curry powder (or more if you like)
cheddar cheese
croutons (optional)

Method:
Preheat oven to 350 degrees F

1. Cook frozen broccoli.
2. Mix mayo, lemon juice, soup and curry powder in a small bowl
3. Put chicken and cooked broccoli in an 8 x 8 baking dish
4. Pour soup mixture over top.  At this point I usually stir things up a bit, so the sauce gets all over everything
5. Grate cheddar cheese over the top (In my house, if you can still see broccoli or chicken, there's not enough cheese :) )
6.  Add croutons if you want.

Bake for 20 to 30 minutes till cheese is melted and bubbly and a litte browned.
Serve over rice

French Fruit Pie

Yum! This is my favorite pie! My brother loves it so much that he requests this for his birthdays instead of cake!

Ingredients:

2 tbsp sugar

1/2 tsp vanilla

1 c. whipping cream (the real stuff you whip yourself)

1 can (1 lb 4 oz) pineapple chunks

1 lg. pkg vanilla pudding mix (not instant)

1 can (11 oz) mandarin orange slices

1 tbsp cornstarch

1 c. milk

1 banana, sliced

1/4 tsp. almond extract

1 graham cracker crust (regular size, not large)

Follow these carefully- ignore the directions on the pudding packet, because this recipe uses a different amount of milk than regular pudding.

Combine pudding mix, milk, and 1/2 cup only of cream in a small saucepan. Cook on medium hight heat, stirring constantly, until mixtrue is thick. Chill. Beat remaining cream with sugar and vanilla until stiff in medium bowl. Beat chilled pudding until creamy-smooth, then mix into whipped cream slowly (don't beat hard- use a slow setting on mixer or just stir it by hand). Pour mixture into graham cracker crust and chill. Drain and measure juice from the pineapple and mandarin orange cans to make 3/4 cup (usually just the juice from the pineapple is enough). Stir a little of the measured juic into cornstarch until smooth in small saucepan, then add remaining juice (from the 3/4 cup). Cook, stirring constantly until mixture thickens and boils (it will go from foggy to fairly clear). Let cool slightly while arranging fruit. Arrange pineapple chunks, orange segments, and banana slices into 6 even wedge-shaped sectons on top of pie filling. Spoon warm glaze over fruit and smooth evenly. Chill at least 2 hours. Enjoy!

** can also make this recipe with mixed berries for a yummy variation. I have used raspberries, strawberries, blackberries, and pomegranate seeds. When I use berries, I mix them all together for the topping, rather than doing sections. Fresh berries are great, but defrosted frozen berries also work well- and provide you with the juice you'll need to make the glaze.