Chicken Divan
A classic layered casserole — steamed broccoli and tender chicken under a rich, curry-spiked sauce of mushroom soup, sour cream, and mayonnaise, finished with parmesan and baked until hot and bubbly. Serve over rice or baked potatoes.
- 3 chicken breasts, fully cooked and cut into bite-size pieces
- 3/4 cup fresh grated parmesan cheese, divided
- 24 ounces broccoli florets, frozen and thawed
- 2 cans cream of mushroom soup
- 8 ounces sour cream
- 1 cup mayonnaise
- 1 tablespoon lemon juice
- 1/2 teaspoon ground curry
- 1 cup grated cheddar cheese
- 1 teaspoon paprika
- 3 tablespoons butter
- Preheat your oven to 350°F and grease a 9x13-inch casserole baking pan.
- Add a layer of steamed broccoli to the baking pan and sprinkle with 1/4 cup of the parmesan cheese. Add a layer of the cooked chicken on top, then sprinkle with another 1/4 cup of parmesan.
- Combine the cream of mushroom soup, sour cream, mayonnaise, lemon juice, curry, and cheddar cheese in a bowl and stir until smooth. Pour the sauce evenly over the broccoli and chicken, covering completely.
- Sprinkle the remaining parmesan cheese and the paprika over the top, then dot the surface with the butter.
- Bake uncovered for 40 minutes, or until hot and bubbly throughout. Serve over steamed rice or baked potatoes.
Chef's Note: The touch of curry powder is what separates chicken divan from an ordinary chicken and broccoli bake — it's subtle enough not to read as a curry dish, but it adds real depth and warmth to the sauce that would otherwise taste flat. If you're using fresh broccoli instead of frozen, be sure to steam it first; raw broccoli won't cook through fully in the time it takes the casserole to bake.
This casserole freezes beautifully if you assemble it before baking — wrap it well and freeze for up to three months, then thaw in the fridge and bake as directed when you're ready. Already-baked leftovers keep in an airtight container in the fridge for 3 to 4 days; let them come to room temperature before reheating, covered in foil, at 350°F for about 20 minutes.
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