Thank you for posting this! With a few alterations this is the "Chicken Divan" recipe I've been trying to recover for years: Increased curry to 3T and increased the lemon juice to 4T. My "old" recipe used two cans (not three) of cream of mushroom soup versus cream of chicken, so I used that instead and added one cup of sour cream. Three cans of soup plus the sour cream is just too much liquid, but the addition of sour cream is a MUST, in my opinion. I did not heat the soup mix prior to baking (and added a handful (about 1/4 cup) of shredded cheddar to the soup mix). Sprinkled remaining cheddar (plus some extra) on the top, and then a layer of fine breadcrumbs (1/4 cup) on top of the cheese, dotted with butter. This creates it a delicious, thin "crust" on top. Increased cooking time to 30 minutes. Our favorite way to enjoy this is over lightly buttered and salted egg noodles. This is great alternative for those that don't care for rice, and you can still enjoy every ounce of the scrumptious sauce!! My husband was thrilled that I found our new Chicken Divan "standard" recipe, and this will probably be on our table about once a month!
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Thank you for posting this! With a few alterations this is the "Chicken Divan" recipe I've...