This was soooo good! I couldn't stop eating it!

I have made many versions of chicken divan and this one was awesome. The touch of cayenne pepper was great. I did use garlic powder instead of salt because of the sodium and used low fat soups. Add a little fresh squeeze of lemon juice to the soup mixture which really enhances all the flavors. If you are not a huge fan of curry this is not the dish for you.

This is an odd recipe. We absolutley LOVE curry - that being said we have never had it with cheese. It just didn't seem to mix well. However, this my possibly just be a matter of taste. It is worth a try to make because of the ease of prep.

This was easy to make and my kids ate it. I think I will use less curry powder next time, but otherwise, wonderful. I have one kid with food allergies (cheese) and this was so easy to adapt to her needs. Thanks for the nice dinner time!

I loved this recipe! I will have to say that the spices were a little strong. I think that is the reason why my husband didn't like it so much. Next time I make it I will cut down the amounts of each of the spices slightly and hopefully he will like it better, because this is a recipe I would like to make fairly often.

We liked this a lot. I used leftover chicken that had been prepared with curry and I cut down on both the curry (used 1/2 tbs) and cayenne (used 1/4 tsp) and it was the perfect amount of spice for us. I used frozen broccoli that I thawed, rinsed, and patted dry with no problems. I also made a Persian rice (called Ketah I think) to make it more authentic. Thanks for sharing, it was really tasty.

Hi, I am the original submitter (but had a last name change)...I have submitted this info before but, feel I need to again so noone misses it: This is supposed to be served over rice, but somehow that was left out. I am so pleased at the response I have received re: this recipe. This is My Hubbys favorite meal too!

Not the healthiest,but very tasty.

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.

This is quite good - a little like the recipe on this site for Chicken Casserole del Sol, but (frankly) easier. I made this last night and didn't notice until just now that the recipe called for cooked broccoli. I took two heads of raw broccoli, peeled the stems, chopped them up - not even that small, some of those florets were pretty big! - and threw them on top of the chicken. Turned out great, actually; the broccoli was cooked just right, still slightly firm. I don't think I'd change a thing next time since I like my veggies with a little texture. Other than that - omitted the French-fried onions and used crushed cornflakes instead, eyeballed the cheese on top (didn't use anywhere near the amount called for), used one can of reduced-fat soup and half reduced-fat mayo, and kept all of the spices the same. We'll make this again! Edit: Also good with a pound of fresh mushrooms layered in with the chicken and broccoli.

Didn't have any curry but made as is otherwise. This was pretty good but I may have gone overboard on the cayenne pepper. Definitely had a kick! The onions definitely made this dish. Yum!

As far as my family is concerned this one of the best! I use only 1 tbsp curry as 1-1/2 is way too overpowering. Other than that the recipe is perfect. Every guest I've served it to requests the recipe as well. This one is a keeper!

I love this! I like to serve it over rice. My mother-in-law really enjoyed the curry flavor. Don't buy the cheap store brand onions (I got great value from Walmart and they were bland) Thanks for the recipe!

Very good. A little salty but I didn't use sodium free soups or anything like that although I did leave out the garlic salt and just used fresh garlic. I threw TONS of raw broccoli on the bottom of the pan, fresh mushrooms (jeez when do I not add mushrooms?) and we just had a tiny bit of leftover rotisserie chicken so I threw that in there and poured the sauce on top. I think I baked it a little bit longer than it said to but still easier than pre-cooking the broccoli.

Great Recipe !!! I used yogurt for mayo as others indicated and also used healthy request soups. This is a great dish that I will make on a regular basis

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.