Reviewed: May 12, 2009

Very tasty recipe! It has the tendency to be very salty, though. So, if you're concerned about your sodium intake, I would recommend buying low-sodium soups.

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MIRIAM001

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Reviewed: Apr. 11, 2009

I really expected to like this recipe, but was very disappointed with how it turned out. I'm a huge fan of curry, but not of this recipe.

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Rachel

Cooking Level: Intermediate

Home Town: Knoxville, Tennessee, USA

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Reviewed: Apr. 4, 2009

Mmmmm! I thought this was an 'all in one' dish so I had to grab some biscuits from the freezer once I saw how soupy it was. It was sooo good though! I really liked it over the biscuits too. Kind of like a dinner-appropriate Biscuits & Gravy. I will definitely make it again and next time double up for a freezer meal.

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Katy

Cooking Level: Intermediate

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Reviewed: Mar. 27, 2009

This was AWESOME!!! My 7 year old said it was THE BOMB!!! I scaled it down to 4 servings, and all I did different was cook the cubed chicken in olive oil with minced garlic and some onion powder. I also used sweet peas instead of broccoli. It was AWESOME!!!! She said she wants it again!

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LOldis

Cooking Level: Intermediate

Home Town: Carmel, Indiana, USA

Living In: Anniston, Alabama, USA

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Reviewed: Mar. 26, 2009

I have been making this recipe for over 25 years, but with some variation. I put a package of fine cooked noodles in the bottom of a greased cake pan. Then the broccoli and then the chicken. If I am in a hurry I use a prepared chicken from the grocery. I then mix together 2 cans of cream of chicken soup, 1 cup of mayo, 1 tablespoon of curry and 1 tablespoon lemon juice. I spread this over the layers and top with 1 cup shredded cheddar cheese. I bake covered for 1 hour. I let it sit for 5 mins. before serving and cut like lasagna. It is always a hit.

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Overdogged

Cooking Level: Expert

Home Town: La Crosse, Wisconsin, USA

Living In: Littleton, Colorado, USA

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Reviewed: Mar. 10, 2009

Everyone in the family liked the flavor. However we all found this to be VERY rich.

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Martha

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Reviewed: Feb. 21, 2009

I really enjoyed this recipe and chose it for the kick given by the cayanne. I cut the cayanne in half because I have very hot cayanne (90,0000 HUs). I added fresh garlic and lemon juice. Also when I added my brocoli, I added it raw because I do not like overcooked mush. The brocoli was cook with just the right amount of bite. It was excellent.

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Dawn

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Reviewed: Feb. 21, 2009

Good but not amazing - I think next time I will halve the cayenne and do half mayo half, sour cream instead of a whole cup of mayo. I also added some carrots with the broccoli and really liked the added veggies.

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J. Marsh

Cooking Level: Expert

Home Town: Fayetteville, Arkansas, USA

Living In: Prairie Grove, Arkansas, USA

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Reviewed: Feb. 8, 2009

I am no cook...but I'm learning. This recipe was delicious, and easy to make. The ingredients are are staples, which is a huge help! My husband loves it, and after a day of fasting, this was his choice for dinner!

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Stephanie

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Reviewed: Dec. 29, 2008

This was absolutely delicious!! I halved the recipe, and used a can of cream of chicken and mushroom soup. Next time I think I will use more chicken. My dad, who doesn't normally eat broccoli, loved this.

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meghanm3

Cooking Level: Intermediate

Home Town: Auburn, Illinois, USA

Living In: Divernon, Illinois, USA

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Reviewed: Dec. 16, 2008

Absolutely delicious! I have made this many, many times and it is always so good. The only change I've made is I've added carrots and cauliflower because I like lots of veggies.

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jctnme

Cooking Level: Beginning

Living In: Seattle, Washington, USA

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Reviewed: Dec. 10, 2008

Great recipe, I love the hint of curry in the dish. The addition of the fried onions really makes a difference. I precooked a bag of frozen broccoli pieces and then just mixed together all of the ingredients, except 1 cup of the cheddar cheese. Then topped with the remaining cheese. Delicious

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MAlton

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Reviewed: Dec. 5, 2008

Mmmmm mmmm, this was so yummy! I did make a few changes, but this was so delicious. It will definitely be in my regular rotation. My Mom used to make this (although I didn't know what it was called), but this surpasses her version (sorry Mom!). I added a few squeezes of lemon juice & about 1/4c chicken broth to the sauce. The lemon juice added a great zing, and I liked it a little more "saucy" with the chicken broth. Also I didn't have french's onions so I used buttered ritz cracker crumbs. My whole family just loved this. Thanks for a great recipe!

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chloenavasmommy

Cooking Level: Intermediate

Home Town: Thousand Oaks, California, USA

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Reviewed: Nov. 13, 2008

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

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Laura

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Reviewed: Oct. 30, 2008

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.

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Patti

Cooking Level: Expert

Home Town: Tacoma, Washington, USA

Living In: Lakewood, Washington, USA

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Reviewed: Oct. 23, 2008

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.

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Cook

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Reviewed: Oct. 21, 2008

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!

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SPOILEDRTN

Cooking Level: Intermediate

Living In: Gulfport, Mississippi, USA

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Reviewed: Sep. 10, 2008

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.

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Tiffany Beck

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Farmington, New Mexico, USA

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Reviewed: Aug. 3, 2008

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.

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