Like another user said, this is the Chicken Divan I on which I grew up. With my changes (the same or similar to others) this dish is truly PERFECT! First, only use 2 cans of cream of chicken soup, with 1 C of sour cream, and 1 C of mayonaise. I added 3 t of curry (I simply can not imagine less) as well, and doubled the lemon juice. As for the chicken, I boil then debone an entire chicken, then shred all meat but the breast, which I save for other recipes. I also add a can of chopped, water chestnuts. If you have not tried this addition, some people say it makes the dish! Per another user's recommendation, I layered all of this over 4 cups of cooked, white rice. This just puts it over the top, as the rice is more flavorful than if served over the rice cooked separately. On top, I do a layer of buttered breadcrumbs with a light coating of Parmesan cheese. I suppose my recipe looks much different than this original now that I see all of my changes, but I will post this here in hopes it will be a blessing to someone who is wanting to make the most scrumptious dish of broccoli chicken casserole they have ever tasted!

I love this recipe and make it often! My husband says it is the one healthy recipe he enjoys! I use swiss cheese and I add mushrooms. I put the creamy mixture on top of the cheese and cover it with foil as I bake it.

This is a fantastic chicken casserole recipe! Very unique with the lemon and curry flavors. Depending on what kind of curry you use it hit's the tongue with a pan-Asian type of warmth. After cooking the original recipe I have used a combo of cream of chicken, cream of celery, cream of mushroom soups and added an onion and some diced portabella mushroom to the mix.

I changed it a little. I added some portobello mushroom stock that I had saved from sauteing the mushrooms the week before. I also added carrots celery onion and garlic. I replaced the mayo with light cream. I added rye bread crumbs and sliced tomatoes to the top. I used cheddar cheese. out of this world. freezes well. will make again

With the curry in this recipe, it becomes a tradition at my house. What I do though is place the chicken breasts ( cut in bite size pieces ) in a skillet with some EVOO and then when close to being done I add my cream of chicken soup, mayonaise and spices for a moist mixture. In my 9 by 13 I layer the cooked Chicken mixure, then Broccoli, then I sprinkle with my favorite seasoned croutons, top with cheddar cheese, and bake at the suggested temp and time. It is great and the kids gobble it up along with guests.

I really liked this, the friend I made it for wasn't as keen on it. I layered rice on the bottom of the casserole dish and I wish I would've mixed it all up as the rice was a bit dry (I pre-cooked the rice). I would also add more curry and I used frozen broccoli and it was done well. I plan to make again. P.S. I also used low-fat Mayo and Low-fat soup, it tasted fine

This was dinner tonight and it was YUMMMMMY! I had made a chicken roaster the night before and used the leftover for the base. I used reduced fat condensed cream of chicken soup and added brown rice as the other reviewers had suggested and used reduced fat mayo and added black pepper and no cumin. I now have an alternative to chicken tetrazinni for leftovers THANKS !!!

My family and I LOVED this recipe!! I did change several things, based on other reviewers. I boiled the chicken and partially cooked the veggies (I used a mix of corn, carrots, broccoli, and cauliflower) and layered them in the 9x13 pan. Separately I mixed 1 can of cream of chicken w/rice soup, and 2 cans of mushroom soup, added about 1/4 cup of dried onion, curry paste, lemon juice and about 8oz of shredded cheese. I layered that mixture over the chicken and veggies and baked about 40min and then topped with cheese and baked 10 min longer. Next time I might add potatoes to the mix, but otherwise it was GREAT.

Everyone in my family loved this recipe and I know I will make it quite a few more times. Thanks.

This is delicious! Be sure to use fresh broccoli and not frozen. Also, I use leftover roast chicken or turkey. I also sprinkle parmesan cheese on the top. It is a family favorite.

yum! added extra lemon juice and extra curry powder!

Well, I thought this was great! I didn't have time to make it into a casserole, so I just made the sauce and put it over bow tie pasta.(cheese on top)I sauteed some red pepper and fresh mushrooms and threw them in, along with a little chicken broth because I had used leftover baked chicken. I love the lemon-curry flavor.

Oh my goodnesssss!!! SOOOOO delicious!! I made some changes though...I followed the suggestions to add pasta and I added organic, whole wheat rotini, which went with everything else so well!! I also substituted the cream of chicken for a substitute recipe for cream of soup I found on about.com (because I didn't have any cream of chicken). I also crumbled some organic wholefoods crackers on top. I only made a half batch though because it was just for me and my hubby, but I wish I would've made for as he has already eaten 2 helpings! Will make again for sure!

Very very good...I've never had curry before so that freaked me out a bit, but overall, it was GREAT! Will make again :)

This is basically Chicken Divan - which I practically grew up on as it was one of the few dishes my mom could cook! I only used one can of the soup- I have also substituted cream of mushroom, and upped the curry because I love curry.Topped with crushed Ritz crackers and it was fabulous! Even better the next day.

I love to take this one to potlucks and to families for dinner. It is always a hit....in fact my mother asked me to make it for her tomorrow night when I go visit. YUM!

This recipe is fast and easy and the curry makes a nice flavor. It reminds me of a recipe my mother-in-law taught my husband. I added two to three cups cooked rice to the sauce and chicken before cooking, which makes it go farther and makes the rice more flavorful, if you're going to serve it with rice anyway. I also didn't use as much mayo. Tastes great!