This recipe has been a family favorite for many years. It is one that gets requested over and over. If you should be lucky enough to have left-overs, (I seldom do), it tastes even better the second day!
1 (14 oz) package frozen broccoli florets, thawed
2 cups cooked chicken, cubed
1 (10.5 oz) can cream of chicken soup
1 cup mayonnaise
1 tablespoon lemon juice
1 teaspoon curry powder
1/2 teaspoon ground black pepper
1 cup shredded cheddar cheese
1 sleeve (from 15 oz box) whole wheat crackers, crushed ( I use Ritz)
2 tablespoons butter or margarine, melted
1. Preheat oven to 350 degrees F.
2. Spread the thawed broccoli in bottom of a greased 11×7-inch (2-qt) baking dish. Sprinkle the chicken over the broccoli.
3. In a large mixing bowl, combine the soup, mayonnaise, lemon juice, curry powder and black pepper. Pour over the chicken. Sprinkle cheddar cheese on top.
4. In a small bowl, combine the crushed Ritz crackers and melted butter or margarine. Sprinkle evenly over the cheese.
5. Bake, uncovered, for 30 minutes or until bubbly around the edges. Makes 6 servings.
Emily
your Chicken Divan is Chicken Divine!
Someone was gonna do it, may as well be me
I’ve made Turkey Divan before, yrs ago, but not chicken. Great recipe, thanks for sharing!
~Liz
I was so glad to find you have a button to grab for my blog. I love your recipes.
Like most of your others, I’m adding this one to my recipe box!
I made this tonight. I used cream of mushroom soup.(I would have used c of c, but somehow I saw c of m) It snowed last night so I didn’t go out for a roasted chicken(which I usually do). I boiled a chicken breast, shredded the meat when done, boiled the broccoli in the remaining water. Used your spices, love the curry! Panko crumbs, the rest the same as yours. So this recipe is highly adaptable with what’s on hand. We rated A+++++! Thanks so much!
Mush soup, Panko