Chicken DiVan

one or two onions
several large broccoli florets
mushrooms
a pound or two of cut up chicken of any sort
2 cans low fat cream of mushroom soup
lemon juice
½ cup mayonnaise
curry powder
Parmesan cheese
grated sharp cheddar cheese
rice

Dice or slice onions and saute in butter or olive oil in large wok. Cut up broccoli and discard stems, add to wok, cover, cook on fairly high heat stirring as often as you can remember to, and add a healthy amount of curry powder after a few minutes. Meanwhile, saute chicken in smaller wok, drain off any liquid after chicken is cooked through, and let brown with some salt, pepper, and garlic. Meanwhile, add mushrooms to vegetables, cook until they start to turn brown, and add mushroom soup and lemon juice. Meanwhile, prepare a separate receptacle for low fat edition, and add some of the vegetable mixture, a little chicken, and sprinkle with Parmesan cheese. Meanwhile, add mayonnaise to the vegetables, prepare vegetarian receptacle and remove ⅓ of vegetable mixture. Then, add remaining chicken to remaining vegetables, add about ¼ cup Parmesan cheese, and serve with cheddar cheese to the side, along with the green salad and rice that you have meanwhile been preparing, at the table that you have set yourself, all before 5:45 P.M.