Chicken Divan with Curry
Chicken divan with curry: cooked chicken and crisp-tender broccoli in a cream of chicken soup, cheddar, mayonnaise and milk sauce with a little curry powder, topped with buttered Corn Flakes and baked at 350°F. Serves 8 in 40 minutes.
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Ingredients
- 6 cups cooked chicken diced; rotisserie chicken or leftover turkey works
- 1 package frozen broccoli florets 24 ounces, cooked just until crisp-tender and roughly chopped if the florets are large; or about 8 cups fresh florets cooked until crisp-tender
- 2 cans condensed cream of chicken soup 10.5 ounces each
- 1 cup sharp cheddar cheese grated
- 1/2 cup mayonnaise
- 1/2 cup milk
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon curry powder
- 1/2 cup Corn Flakes cereal coarsely crushed; Ritz crackers, potato chips or plain breadcrumbs also work
- 1 tablespoon salted butter melted
Instructions
- Heat the oven to 350°F and grease a 13x9-inch baking dish.
- Cook the broccoli just until it is crisp-tender, not mushy, and drain off any excess liquid. Roughly chop any very large florets. The broccoli keeps cooking in the oven.
- In a large bowl, whisk together the cream of chicken soup, cheddar, mayonnaise, milk, salt, pepper, garlic powder and curry powder.
- Stir in the chicken and broccoli, then transfer the mixture to the baking dish.
- In a small bowl, stir the crushed Corn Flakes with the melted butter and sprinkle the buttered crumbs over the top.
- Bake uncovered for 25 to 30 minutes, until the casserole is bubbly, the topping is golden brown and the center reaches 165°F on a food thermometer.
Notes
Refrigerate leftovers within 2 hours and eat within 3 to 4 days. Reheat covered to 165°F. The mayonnaise sauce may separate if frozen.
Nutrition
Serving: 1servingCalories: 484kcalCarbohydrates: 15.7gProtein: 38.7gFat: 29.5gSodium: 1159mgFiber: 2.5gSugar: 3.1g
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