Chicken Divan

Cassie *


My kids love this dish. They both love Broccoli, and we use a lot of it. This has such a wonderful curry flavor. If you don't like much curry, cut down the amount in the recipe, or leave it out completely.

This can be served over rice, although we prefer it just as it is. If using with rice, I would suggest doubling the sauce.


My photo's

★★★★★ 2 votes
35 Min
45 Min


6 c
2 tsp
chicken bouillon granules or 2 cubes
2 Tbsp
minced dried onion
chicken breasts, skinless-boneless
20 oz
broccoli, fresh or frozen, par cooked about 5 minutes in salted boiling water, drain
1 can(s)
cream of chicken soup - 10 3/4 oz. can
1/2 c
1/2 c
sour cream
1 tsp
lemon juice
1/4 tsp
curry powder, optional
8 oz
shredded cheddar cheese
1 c
seasoned croutons ( i made my own out of garlic bread )
1/4 c
butter, melted
cooked rice if preferred


1Preheat oven to 350ºF.

Coat inside of 9x13 baking dish with nonstick cooking spray.
2Fill a large sauce pan with 6 cups water, chicken bouillon, onion, garlic and bay leaf. Bring to a boil.
3Add chicken breasts, reduce heat, and cook 15 minutes, or until chicken is cooked.
4Reserve 1/2 cup of broth ;drain and cut chicken into bite sized cubes; set aside.
5In a mixing bowl, combine mayonnaise, 1/2 cup broth, cream soup, lemon juice, and curry powder ( if using ).
6Arrange par cooked broccoli in bottom of prepared baking dish. Place chicken on top and cover with sauce, cheese, and croutons.
7Drizzle melted butter over the entire casserole.

Bake uncovered 40 to 45 minutes.

Serve the casserole over a bed of rice if desired.

About this Recipe

Main Ingredient: Chicken
Regional Style: American