Reviewed: Aug. 30, 2009

Awesome!

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Lesley

Cooking Level: Intermediate

Home Town: Reno, Nevada, USA

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Reviewed: May 15, 2009

This wasn;t good at all. My husband thought it was ok. I was only able to eat it with saltines crumbled on it, my husband put italian crutonson his. I don't know HOW people thought it was too runny, mine was almost like paste. It tasted like I was eating condensed chicken soup out of the can. To be fair, I've never eaten chicken dian before, maybe it's just not for us.

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bndibean

Cooking Level: Intermediate

Home Town: Oakley, California, USA

Living In: Sierra Vista, Arizona, USA

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Reviewed: Dec. 12, 2008

We enjoyed this variation of chicken divan. The curry and lemon juice gave it a nice taste; next time I may just add a little bit more curry. Also, just out of habit I put some buttered bread crumbs on top.

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Happ

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Reviewed: Dec. 1, 2008

Delish!!! Doubled up on everything (no water chestnuts) for a work fundraiser. The curry really makes it. I was suprised that there was no call for onions or garlic... so I cooked my chicken in diced onions and used a cream of mushroom with roasted garlic soup instead of one of the cream of chicken cans. With or without changes or mushrooms, this is comfort food!!

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KRISABELLE

Cooking Level: Intermediate

Home Town: Mattawan, Michigan, USA

Living In: Chesapeake, Virginia, USA

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Reviewed: Nov. 30, 2008

My extended family has made this recipe for 20 years...with a few changes. We don't use mushroom or the butter and in the last 15 minutes of baking we add a layer of cheddar cheese or garlic croutons and top them with 8 oz of shredded cheddar cheese. The croutons make this dish, IMHO. DELICIOUS!!!

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Partyof5

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Ellijay, Georgia, USA

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Reviewed: Oct. 17, 2008

This recipe was really pretty good. I substituted one of the cans of cream of chicken soup for a can of cream of mushroom soup. We weren't a big fan of the mushrooms that were called for, so next time I think I'll omit them all together. Also, I think I'll mix the cheese in with the soup/mayonaise mixture rather than putting it on top. But all in all, pretty good

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Ashley

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Reviewed: Sep. 25, 2008

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!

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Azurel

Cooking Level: Intermediate

Home Town: Wingham, Ontario, Canada

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Reviewed: Jul. 17, 2008

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!

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hisdrinkoffering

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Reviewed: May 14, 2008

Great comfort food! Cut this recipe in half since I was only making dinner for hubby and I (with some leftovers!). I used fresh mushrooms and broc and did not have water chestnuts, so will have to try again as I think they would add great texture! I only used 1/4 cup light miracle whip, added some white wine, juice from one quarter of a lemon, 1/2 tsp curry powder, a handful of fresh parm and one can of reduced fat cream of chicken soup. I decided to add some panko crumbs on the top too with some reduced fat cheddar. Served over brown rice and this made a yummy meal!

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ANJACKSON

Cooking Level: Intermediate

Home Town: Pickering, Ontario, Canada

Living In: Oshawa, Ontario, Canada

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Reviewed: Mar. 7, 2008

I thought this recipe was pretty average. Not a meal I would serve to guests. It was runny, & didn't hold much of a shape, not very nice looking on the plate, and the taste was just ok for us. Maybe I was expecting a bit more.

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chibiharuka

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Reviewed: Feb. 15, 2008

Love it! My father's new wife (married 1 yr) made this for me when we were visiting them. I substituted the Mayo with FAT FREE MIRACLE WHIP and used low fat, low sodium chicken soup. It made at least 10 servings for us!!

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Lissa Mommy2Jamie

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Reviewed: Jan. 29, 2008

This was very good! Didn't have cream of chicken soup so I just doubled the mushroom soup! Also added curry powder and topped with French's fried onions (as suggested by others). Gave it a nice taste!

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MAGGIEMITCHELL

Cooking Level: Intermediate

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Reviewed: Nov. 27, 2007

Very good. My kids liked it.

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jessica mc

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Bend, Oregon, USA

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Reviewed: Sep. 29, 2007

This recipe was very good. I did not add water chestuts because my children do not like them. I think about 1/4 cup of canned milk or half and half would make the sauce seep into the chicken and broccoli better so that the sauce does not just sit on top. I will make this again!

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MRS. J

Cooking Level: Expert

Living In: Suffolk, Virginia, USA

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Reviewed: Sep. 14, 2007

I've never made this for company or for a pot luck without being asked for the recipe. This takes the traditional divan recipe and adds curry and water chestnuts, making the dish extra special for company but still a quick family meal. Probably our favorite.

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Becky B.

Cooking Level: Intermediate

Home Town: Methuen, Massachusetts, USA

Living In: Windham, Maine, USA

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Reviewed: Sep. 11, 2007

10 STARS!!! I omitted the mushrooms and water chestnuts (didn't have them) and used cream of broccoli soup. Delicious and easy -- definitely a keeper!

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jkincolorado

Cooking Level: Expert

Home Town: Canon City, Colorado, USA

Living In: Colorado Springs, Colorado, USA

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Reviewed: Jun. 15, 2007

I thought this recipe was great. I used about 3/4 cup of mayo and 1/4 cup of sour cream. I also used cayenne pepper (1 tsp) instead of the curry, because I didn't have any curry. Everyone loved how it turned out. This one is a keeper!

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Liana

Cooking Level: Intermediate

Home Town: Macon, Georgia, USA

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Reviewed: Feb. 5, 2007

*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).

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nikita

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Reviewed: Jan. 23, 2007

Good comfort food. I added more curry and lemon juice. Next time I will add some sour cream to cut the saltiness of the condensed soup. Husband liked it!

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queenbuffet

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Reviewed: Jan. 20, 2007

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!

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Elizabeth Ridout

Living In: Toronto, Ontario, Canada

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