Recipe by Beth
"This is a recipe to serve your mother-in-law; we call it a 'bride basic'. It differs from some Chicken Divan recipes because of the curry. Men love this. Wonderful! The ingredients can be 'assembled' and frozen, then baked when you're ready. Serve with rice and a fruit salad, if desired."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
2 1/2 cups
cooked chopped broccoli
shredded, cooked chicken meat
2 (4.5 ounce) cans
1 (8 ounce) can
water chestnuts, drained
2 (10.75 ounce) cans
condensed cream of chicken soup
shredded Cheddar cheese
This is basically the marvelous chicken divan recipe I make regularly and is so coveted by my family. However, I add 1 c of sour cream to the soup/mayo/lemon juice/curry layer, and this is such a must! I can't imagine it without the sour cream.
I always add about 3 t of curry, since it is just so yummy and seems the perfect amount.
Also, I never add the mushrooms, as I've never heard of chicken divan w/ mushrooms.
I also top this with a layer of buttered breadcrumbs and then lightly cover w/ a layer of Parmesan cheese. I think you will find the breadcrumb topping makes it so much better.
This is a family favorite by almost everyone who makes it!
I should have known better that 2 cans of condensed soup would make a rather gloopy meal. Family hated it even though I followed the recipe exactly. I thought it was OK, which is good as I have lots of leftovers to get through on my own. My son particularly disliked the lemon/sour flavor.
This recipe is delicious! I've made it several times with a slight variation: 1) I cut 4 chicken breasts into cubes and boil (while steaming the broccoli)until done 2) I spread the broccoli, cooked chicken water-chestnuts, and fresh, sliced mushroom in the casserole dish 3) I blend 1/2 cup Light Miracle Whip, 2 cans of Campbell's Reduced Fat Cream of Chicken Soup, juice of 1 lemon, 1/2 cup (or so) of white wine, 1/4 cup of chicken broth, 1/2 cup of parmesan cheese, and 1 tsp of curry powder 4) I pour the mixture over the meat/veggies 5) Stir the mixture together lightly 6) Cover the mixture with breadcrumbs and melted butter 7) Bake @ 350 until bubbly (30 - 40 mins). Fabulous!
Ok, this is the Chicken Divan "Mamaw" used to make. Certainly not an every-day dish, but for me, perfect nostalgia/comfort-food. I use cream-of-mushroom instead of cream of chicken, which I think added a nice touch. I told myself I was making it a bit healthier by using fresh mushrooms, Campbell's Healthy Request soup(low fat & sodium), and Duke's Light mayo and it comes out beautifully. I don't think there's any other substitutions that can be made, though. I tried using low-fat cheese once, and it just made a yellow plastic shell that I literally peeled off the top of the casserole. I also add crushed Ritz crackers on top of it all to make a crunchy topping and I think it was an outstanding addition. (Well, that could just be my nostalgia popping up again; Mamaw thought everything was better with a crunchy topping.)
Anyway, and as to the too "saucy" that a couple people had problems with; you're not adding water to the soup, are you? Just add the condensed soup as a base, you don't add the water. Those fresh mushrooms I've been using should be adding a lot more moisture than canned mushrooms, but it's never been soupy for me.
I'm having friends for lunch on Sunday and couldn't find my old chicken divan recipe so I searched on All Recipes and, lo and behold, here it is. My original recipe did not call for mushrooms, but does have one cup of cashews -- it's a wonderful additional "crunch" to the water chestnuts. Also, I cut roasted chicken breasts into bite-sized pieces (shredded doesn't sound very appetizing to me!). It's a lovely, easy dish served with rice and a salad. It's always been a hit with my guests over the past 20 years!
*UN*believably tasty. I made minimal alterations: I used one can cream of mushroom and one can of cream of chicken, and only about 3/4 cup light mayo -- think I'll cut that down to 1/2 next time since it had no shortage of creaminess. I also used about 2/3 of an 8-oz package of fresh mushrooms -- didn't bother sauteing before hand, and they were great. The water chestnuts really make it -- very nice crunch. My only really issue was that it seemed like not quite enough broccoli/chicken for a 3-quart dish... I ended up using a 2-quart dish and had sauce left over (although the dish had no lack of sauce).
4 stars because I really cut back on the creamyness of this dish. No soup used.I only used 2tbs mayo, no butter and used 1/4 cup skim milk & 1/2 cup light sour cream. I also left out the water chesnuts because I don't care for them. So I used 1 cup of rice. Overall I really enjoyed this dish and I liked the mushrooms which changed it up from normal chicken divan. I topped my casserole with french fried onions.
Started making this before I realized - no soup! So made microwave white sauce, added cheese, curry & lemon juice, left out mayo. Cooked rice & stirred it in too (was making a quick trip to cottage & wanted one dish to carry for supper). Result...Yummy!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 380
The most-tender new vegetables are here just in time for early spring salads!
Creamy, comforting potato soups will warm you up.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
This chicken broccoli casserole couldn’t be easier. And did we mention tasty?
See how to make baked chicken in a pungent garlic sauce.
See how to make 5-star sautéed chicken that’s great for fajitas.