When you’re having a large groups of people staying with you over the holidays, you need to have easy meals that hit all of the food groups and that will feed a starving army of people. Chicken Divan is a go-to meal when my mom hosts large gatherings. I made two for a party after our son’s baptism. Leftovers are wonderful reheated, so you won’t waste anything that remains.
Bake the chicken breasts. I like to put them in pouches of aluminum foil so that they stay juicy. I cooked mine at 425 degrees Fahrenheit for 45 minutes, but you cook them as you normally would.
While the chicken is cooking, mix the wet ingredients and the curry together and set aside. I don’t use a spicy curry, but a sweeter one. The store brand curry is just right.
After the chicken is finished cooking, it needs to be cut up into bite-sized pieces. Start building the chicken divan in the large casserole. I prefer to use a disposable pan so that I’m not trying to clean up cooked-on cheese later on. The taller the sides of the pan, the more layers you can do. Since I made a half recipe, I’m only using one layer of each.
I put the raw broccoli on the bottom. My mom likes to parboil her broccoli, but I prefer the use raw. My way leaves the broccoli with a slight crunch without tasting raw when you serve it. You do what you think you’d like. Layer the cut-up chicken on top.
Once you’re done, pour the wet curry mix on top of the completed layers and spread it on top to cover the top layer. Because I was using a relatively small pan, I had a couple of the chicken breasts left over, so I put them in the fridge for our son to eat after school.
Top the casserole with cheese, sprinkle on the paprika, and put it in the over at 425 degrees for 30-45 minutes until cooked through and the cheese is bubbly on top.
When it’s done, it looks like this. That cheese was chewy and crunchy.
Dish it up in bowls and serve. It’s as easy as that. The key to this recipe is that you can add or subtract however much you want. I like curry, so I add a little more. Take the recipe and make it your own.
- 2-10 oz packages of thawed broccoli florets or equivalent fresh
- 12 chicken breasts; baked & cut in bite-sized pieces
- 4 cans of cream of chicken soup
- 2 cups of mayonnaise
- 1.5 tablespoons of curry (more or less to taste)
- 3 teaspoons of lemon juice (fresh or store-bought)
- 3 cups of shredded cheddar cheese
- Layer broccoli and chicken in disposable large pan.
- Mix wet ingredients and curry.
- Pour over broccoli and chicken and spread over the whole top layer.
- Top with cheese and sprinkle with paprika.
- Bake at 350 degrees Fahrenheit for 25-45 minutes or longer, if needed.
- Leftovers taste even better reheated. Easy to halve or double recipe.