Chicken Divan is a dish I definitely remember. I remember it having broccoli, cooked chicken, and some kind of condensed soup dumped in a casserole. I do not remember at all the curry powder or the bread crumb topping. It really makes me wonder if there's another Chicken Divan recipe floating around the family. This is The Red Box version.
An easy work night meal.
Since I made this for only Jeff and me I halved the recipe. I think that decision worked out quite well. I thought about making the dish as written and freezing some but I wasn't sure how that would work out. Even halved we had two dinners out of it. What's better than leftovers on a work night?
The chicken breasts I picked up from the local butcher (boneless and skinless) were enormous so I used just one.
The recipe didn't call for it but I added a little salt and pepper to the cooking chicken.
As I was cooking it up I realized you could substitute any cooked chicken (or even turkey). Once the chicken was cooked I spread it on a board to cool more quickly. I honestly didn't wait for it to cool thoroughly.
I steamed the broccoli briefly on the stove top.
I love how bright green briefly cooked broccoli becomes.
Maybe it was the brand of curry powder I used but I thought it was a little too mild. When I make it again I'll add a tiny bit more of the spice. Otherwise it was a really yummy dish.
This photo is a good representation of the creaminess of the casserole. You can also see we had plenty of leftovers for another meal.
Chicken Divan
3 whole chicken breasts
2 10 oz frozen or 2 bunches broccoli
2 cans cream chicken soup
1 Cup mayo
1 teaspoon lemon juice
1/2 teaspoon curry powder
1/2 Cup bread crumbs
Cook chicken until tender - cool and debone. Cook broccoli lightly. Place broccoli in bottom of casserole pan, layer chicken on top. Mix soup and mayonnaise, lemon juice and curry and pour over top of chicken. Sprinkle with cheddar cheese and bread crumbs.
Bake at 350° for 30 minutes.