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Chicken Divan with Curry Recipe - Cozy, Creamy, and Full of Flavor

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Chicken: 3 cups cooked chicken, shredded or cubed (rotisserie works great)
  • Broccoli: 4 cups fresh broccoli florets (or frozen, thawed and drained)
  • Butter: 4 tablespoons, divided
  • All-purpose flour: 3 tablespoons
  • Chicken broth: 1 cup, low-sodium
  • Milk or half-and-half: 1 cup (for extra richness, use half-and-half)
  • Mayonnaise: 1/2 cup
  • Sour cream or Greek yogurt: 1/2 cup
  • Cheddar cheese: 1 1/2 cups shredded, divided
  • Parmesan cheese: 1/4 cup grated
  • Curry powder: 1 to 1 1/2 teaspoons (to taste)
  • Garlic powder: 1/2 teaspoon
  • Onion powder: 1/2 teaspoon
  • Lemon juice: 1 tablespoon (fresh is best)
  • Salt and black pepper: To taste
  • Panko breadcrumbs: 3/4 cup
  • Olive oil: 1 tablespoon (for the topping)
  • Optional: A pinch of cayenne for heat, or paprika for color

Method
 

  1. Prep the oven and dish: Heat the oven to 375°F (190°C). Grease a 9x13-inch baking dish.
  2. Blanch the broccoli: Bring a pot of salted water to a boil. Add broccoli and cook for 1–2 minutes until bright green and crisp-tender. Drain and run under cold water to stop cooking. Pat dry.
  3. Make the roux: In a medium saucepan over medium heat, melt 3 tablespoons butter. Whisk in flour and cook 1 minute, stirring, to remove the raw flour taste.
  4. Build the sauce: Slowly whisk in chicken broth, then milk or half-and-half. Simmer 2–3 minutes until slightly thickened.
  5. Add flavor: Off the heat, whisk in mayonnaise, sour cream, 1 cup cheddar, Parmesan, curry powder, garlic powder, onion powder, lemon juice, salt, and pepper. Taste and adjust curry, salt, and lemon as needed. The sauce should be creamy and well-seasoned.
  6. Layer the casserole: Spread broccoli evenly in the baking dish. Scatter the chicken over the top. Pour the sauce over everything, gently spreading to cover.
  7. Make the topping: In a small bowl, melt the remaining 1 tablespoon butter. Toss panko with melted butter and olive oil. Stir in the remaining 1/2 cup cheddar and a pinch of salt. Sprinkle over the casserole.
  8. Bake: Bake 20–25 minutes, until bubbling at the edges and the topping is golden. If needed, broil 1–2 minutes for extra color, watching closely.
  9. Rest and serve: Let it sit 5–10 minutes to set. Serve with rice, buttered noodles, or a simple green salad.