A twist on Chicken Divan

OK, as you all know, I'm on a tight budget and am trying to keep staples that I can do varying things with. It's almost like a game to see what all I can make without having to buy anything! One of my new favorite staples is the HUGE bag of frozen veggies from Costco - the Costco/Kirkland's brand "Normandy Style Vegetable Mix". It's not a big block of veggie mush, each individual piece is individually frozen, so it's easy to take out what you need and zip up the rest in the resealable bag. It contains broccoli, cauliflower, baby carrots and yellow carrots cut on the diagonal. I personally had never heard of "yellow carrots", but I'm a fan. They remind me a little of yellow bell pepper because they are sweet and yummy. Because of my 6lbs of frozen veggie bounty, I figured I'd do a Chicken Divan-esque dish. I cannot even tell you how much better it was with all of these extra veggies. I would probably be more likely to call if a Curry Chicken Primavera, but who am I to rename a dish? Oh, and by the way, this was soooo cheap and easy to make! Unfortunately, I'm getting over some type of crud-du-jour and don't feel like putting in all of the ingredients to the nutrition calculator, but you are welcome to.
Here goes...

A Twist on Chicken Divan or maybe Curry Chicken Primevera :-)

• 4-6 boneless, skinless, chicken breast halves cooked (I chopped and then sauteed with garlic salt and pepper)
• 4 cups Normandy vegetable mix, thawed
• 3 cans reduced fat, low sodium cream of chicken soup (If you don't like as much "sauce" as us, reduce to 2 cans)
• 1/2 cup reduced fat mayonnaise
• 2.5 tsp curry powder
• 1 tsp mustard powder
• 2 tbs lemon juice
• shredded cheddar (2%, of course)
• seasoned bread crumbs (I just blend stale sandwich bread with garlic salt, pepper and a bit of parmesan, transfer to a ziplock and throw it in the freezer for future use, instead of throwing the stale bread away)
• melted butter
• prepared brown rice (I also think this would be fabulous tossed with pasta as well if you aren't big on rice)

Preheat oven to 350. Combine soup, mayo, curry & mustard powders, and lemon juice in bowl. Add chunked (or shredded) cooked chicken to soup mixture until well distributed. Gently fold in veggies. Transfer mixture to lightly greased 9x11 casserole dish and spread evenly. Top with shredded cheddar. Top cheese with bread crumbs, and evenly distribute melted butter over top of bread crumbs. Bake at 350 for approximately 35 minutes, until top is bubbly and browned. Serve over rice. Since the rice takes about 35 minutes to cook, it is perfectly timed!

Enjoy!