Chicken Divan is a classic recipe that is getting a few upgrades in this simple to make dinner recipe. Your family will love the delicious flavors in this easy dish.
Chicken Divan is on those recipes that has been around for ages. It’s a classic in church cookbooks. In fact, I found this recipe in my grandmother’s. One of the things I like about it is that, unlike some other chicken divan recipes, it adds curry powder. Honestly, a little shocking given the community my grandmother lived in.
Just a few tweaks set this recipe apart. The curry powder addition to this, along with my homemade cream of chicken soup, will have everyone in your family raving. Finally, you can even make this dinner the night before, making it a total win.
We had this the other night and it was delicious. Thank you for a splendid meal.
How to Make Chicken Divan
- Parboil the broccoli. See more on this below.
- Make the sauce. Stir together condensed cream of chicken soup, milk, sour cream, garlic, curry powder, salt and pepper.
- Toast breadcrumbs. Melt butter in a skillet, then add breadcrumbs and cook until they are just lightly toasted.
- Put it all together. Layer the casserole with the broccoli on the bottom, then the the chicken, then the sauce. Top with more cheese, toasted breadcrumbs and Parmesan cheese.
Parboiling Broccoli
In order to cut down on cooking time of the casserole, we are using cooked chicken and parboiled broccoli. Parboiling a vegetable is simply cooking it in boiled water for a few minutes. This is done in five minutes in this recipe, and can be done while you are making the sauce.
Chicken Divan with Curry
As mentioned above, this chicken divan recipe has curry powder in it. This isn’t a common ingredient found in Chicken Divan, but it adds so much. Curry is a mixture of spices, often used in Indian cooking, that usually has turmeric, cumin, ginger, and black pepper in it. I always keep some on hand because it is delicious in so many recipes. Buy a jar for this and then make my Beef Curry next.
Homemade Condensed Cream of Chicken Soup
If you are looking to make recipes completely from scratch, I highly suggest you acquaint yourself with my Homemade Condensed Cream of Chicken Soup. It is made in just 25 minutes on the stovetop, and can be stored in your refrigerator for up to three days.
The thing that I like about this recipe is that you can completely control the ingredients. If you have a gluten intolerance, you can swap the flour for almond flour. If you need to eat low sodium, you can cut the salt, and if you cannot eat dairy, you can replace the butter with vegan butter and the milk with soy milk.
Homemade Cream of Chicken Soup
Cooking Chicken for Chicken Divan Casserole
We are calling for cooked chicken in this recipe. It helps it to cook faster in the oven, but it is a step that needs to take place before hand. To cook the chicken:
- Start with a pound of raw chicken.
- Place it in a large sauce pan and make sure it is covered by water by two inches.
- Bring the water to a boil and then reduce it to a simmer. (You should still see regular bubbles.)
- Cook for 5 to 15 minutes depending on the thickness of the chicken breasts.
Larger breasts will need the full 15 minutes. Use an instant read thermometer for best results.
Alternatively, you can use rotisserie chicken that you buy from the store. Or you can use cooked shredded chicken that you keep in the freezer.
Making Ahead
There is nothing better than coming home from a long day of work, and having dinner already done. This Chicken Divan casserole can be made up to 24 hours in advance and then thrown in the oven when you are ready to eat.
To make this ahead, make the recipe up to the point of putting it in the oven. Cover it in foil and then put it in the refrigerator overnight. When ready to bake, uncover it and put it in the oven. You will need to add 5 to 10 minutes at the end of the baking time. If the breadcrumbs start to brown too much, put the foil back on for the very end of baking.
Storing Leftover Chicken Divan
Leftover Chicken Divan can be stored in the refrigerator for three to four days. To reheat, take out just the amount that you plan on eating. Heat it for 25 minutes in a 350 degree oven, while covered.
What to Serve with Chicken Divan
This recipe is great as a meal on it’s own, but if you want to round out your table a little, here are a few ideas.
If you make this Chicken Divan recipe or any of my other recipes, please leave me a comment and let me know what you think. I love hearing from you!
Chicken Divan
Ingredients
- 4 cups broccoli florets (about 2 small heads)
- 10 ounces condensed cream of chicken soup
- 1/3 cup milk
- 1/3 cup sour cream
- 2 garlic cloves minced
- 2 teaspoons curry powder
- 1/2 teaspoon kosher salt
- dash of black pepper
- 3 cups cooked chicken cut into bite sized pieces
- 1 1/2 cups cheddar cheese freshly grated and divided
- 1/4 cup breadcrumbs
- 1 tablespoon unsalted butter
- 2 tablespoons Parmesan cheese
Instructions
- Preheat the oven to 450 degrees. Spray a 9 by 13 inch baking dish with cooking spray and set aside.
- Place the broccoli in a large skillet and cover with water. Bring to a boil and cook for 5 minutes or until tender. Drain.
- In a bowl whisk together the condensed soup, milk, sour cream, garlic, curry powder, and 1/2 cup cheddar cheese.
- In a skillet, melt the butter, and then add the breadcrumbs. Stir consistently until the breadcrumbs are just lightly toasted.
- Pour the cooked brocooli in the bottom of the prepared pan. Top with the cooked chicken. Pour the soup mixture over that. Top with 1 cup of cheddar cheese and then the prepared breadcrumbs. Add the Parmesan cheese.
- Bake for 15 minutes. Serve warm and enjoy.
Teresa Legler says
Hi Liza,
Can’t wait to try this recipe. My question is, can Ghee and Greek Yogurt be used to replace butter & sour cream? They or easier on my tummy. Will try Almond milk instead of soy, which messes with my allergies. Absolutely love curry. Often add to various dishes to up the flavor. Thanks again for sharingz
Hi Theresa, I’m sorry, I’ve only made this recipe as written. Those swaps will likely work in this recipe, but I am hesitant to say for sure until I try it.
Teresa says
Thanks Lisa’, I will try recipe with within my dietary guidelines. Mean
While, keep up the god work of sharing your knowledge and skills.
Joyce says
Hi Lisa, We had this the other night and it was delicious. Thank you for a splendid meal. Joyce
I’m so glad you liked it, Joyce!
Wendy Draper says
I would like to know if you can freeze leftovers. Id like to try the Chicken Divan. Thank you
Wendy, this isn’t my favorite dish to freeze because of the breadcrumbs and the cream based sauce.
Sherilyn Alexander says
Thanks for this recipe! I’ve given myself a ‘use it up’ challenge for October, and have a half-tub of sour cream on my list. My YAs aren’t big fans of the taste of sour cream when it’s obvious, so this is perfect, thanks!
You’re welcome! I hope it is a hit with everyone!
Bob Holub says
Lisa
I don’t like being switched to the smart answers page when looking for a recipe. It’s annoying and many times angers me enough to look for the recipe with Chef John on All Recipes.com. How did you get convinced your proven way wasn’t good enough? The previous method was more personal. I like your quotes comments and hints better than stumbling through smart answers arrow pointing to something irreverent to the recipe. Keep up the great cooking.
Bob Holub
Brooks says
Made this for the first time tonight per the recipe (for all first attempts follow instructions to a “T”). The dish was very good but lacked something to give a punch – maybe some mustard or Worcestershire. I must admit, I did like the browning of the breadcrumbs.