Different Chicken Divan Recipe

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Most Helpful Positive Review

Aug 25, 2004

Hi, I am the author of this recipe. I had a change of last name..lol Anyway I have lost my original name and can't get it back if I wanted to, I have tried to get them to give me my account back under my new name but so far no luck! The reason I am writing is to let you guys know that this dish IS supposed to be served over white rice and yes by all means cut down on the curry if you like, I use 1 TBLSP. I am so happy that most people have enjoyed this recipe! If you like something MUCH milder, try Lisa Adams chicken noodle casserole. Another thing about this recipe that I have started doing over time is not adding the crunchy onions until the last 5 minutes of baking time. I will get around to posting more recipes under my new name soon. Thx again and Bon Appetit! 08-25-04

—MRSLADAMS

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Most Helpful Critical Review

May 02, 2006

This dish is very salty (check out the sodium content!). Using reduced salt products and replacing the garlic salt with a lesser amount of garlic powder helped. The curry adds a terrific flavor but doesn't overpower the dish. See my "meal idea" for suggested side dishes.

—Jeannette

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231 Ratings

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Apr 30, 2008

CUT PREP AND CLEANUP BY HALF! (But baking time is doubled to one hour). I used 2 heads raw broccoli florets (cut rather small) and placed them on the bottom. Then I cubed 2 pounds of raw chicken and placed it atop. The sauce went next; cover chicken well with sauce, then cover the PAN. I baked this for 30 minutes, then remove cover and added the cheese and onions and baked an additional half hour. I do agree that the onions make it, and I didn't even use the full amount. For our own tastes, I only added 1/2 a teaspoon of Madras curry powder, and it was plenty. BUT DO ADD about 2 Tbsp. fresh squeezed LEMON JUICE to the sauce. It really, really adds to the flavor! (If hesitant, mix a squeeze into a spoonful of the sauce--you'll see :) ) The cayenne is a great addition; I used full amount.

—joy-of-jesus-smileymom

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Sep 18, 2003

This recipe was excellent! My family has always enjoyed this dish but your additions of garlic, cayenne and onions really made a big difference. In the past I'd used breadcrumbs on the cheese as a topping which are good--this is better. I generally don't like cayenne pepper but have to admit it made a big difference in the taste. NOTE: The amount of curry powder to add depends on the brand start with 1 1/2 teas and go up to as much as 2 Tablespoons depending on taste. I was shocked when I switched brands and found I needed to cut the curry amount down to a fourth.

—TJMcooks

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Oct 01, 2007

The words out of my husband's mouth "this is so good, make this again." Made me feel great. I reduced the curry and cayenne pepper, reduced the mayo and added some sour cream. The soup mixture was a little thick so I added some milk to thin it out a little. LIke one reveiwer said, the onions make the recipe. I put onions on one side and left them off on the other side. Big mistake. You could definitely make this healthier. I will make this again for sure.

—Foodie

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May 26, 2007

If I could give this more than five stars, I would. This dish has become my husband's absolute favorite. My whole family loves it, including my three preschool aged children. Instead of mayonnaise, I use plain yogurt and it comes out just fine. In fact, I prefer it with plain yogurt instead of mayo. A quick and easy meal. We eat it over rice. Yum!

—Melissa B

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Aug 17, 2006

LOVED this recipe! I didn't have the means to weigh out a pound of broccoli, but I didn't put in enough- this may just be the best way to eat broccoli, so don't skimp! Next time I'll try two HEAPING cups and see how it is:) Also, I added plain garlic powder instead of garlic salt, and omitted the extra salt all together. This is definitely a new staple in my family!

—Schvinn

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Jul 23, 2003

Oh man, this was good! We love curry and cayenne so my gang got the best of both worlds. I actually added more curry than called for, but I wouldn't recommend it if you not a true curry lover. I used low salt soups and garlic powder instead of garlic salt. So delicious Lisa!

—LINDA MCLEAN

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Nutrition

Calories
498 kcal
25%

Carbohydrates
16.1 g
5%

Cholesterol
64 mg
21%

Fat
40.1 g
62%

Fiber
1.5 g
6%

Protein
18.6 g
37%

Sodium
968 mg
39%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Different Chicken Divan

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 498
Calories from Fat: 361

% Daily Value *
Total Fat 40.1g 62 %
Saturated Fat 12.2g 61 %
Cholesterol 64mg 21 %
Sodium 968mg 39 %
** Potassium 296mg 8 %
Total Carbohydrates 16.1g 5 %
Dietary Fiber 1.5g 6 %
Protein 18.6g 37 %
** Sugars 1.8g
** Vitamin A 15 %
** Vitamin C 68 %
** Calcium 30 %
** Iron 18 %
** Thiamin 7 %
** Niacin 62 %
** Vitamin B6 26 %
** Magnesium 11 %
** Folate 22 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.