Chicken Divan Curry Recipe

A spiced twist on the classic casserole, this Chicken Divan Curry Recipe combines chicken, broccoli, a creamy curry-infused sauce, and a golden cheesy topping for a comforting yet flavorful dish.

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Prep Time 15

Cook Time 30

Resting Time 5

Total Time 50

Servings: 6

Course: Easy Dinner ideas

Cuisine: American fusion

Calories: 420

Ingredients Equipment Method Notes

Ingredients

3 cups cooked chicken breast shredded or cubed
4 cups broccoli florets lightly steamed
1 can 10.5 oz cream of chicken soup (or homemade)
1 cup sour cream or Greek yogurt
½ cup mayonnaise optional for creamier texture
1 ½ tsp curry powder mild or hot, to taste
1 tsp garlic powder
1 tsp onion powder
1 cup cheddar cheese shredded
½ cup Parmesan cheese grated
1 cup breadcrumbs or almond flour for keto option
2 tbsp butter melted
Salt and black pepper to taste

Equipment

Cutting board & knife
Saucepan for sauce
Steamer or pot for broccoli
Mixing bowl
9x13 baking dish
Oven

Method

Preheat oven: Heat to 375°F (190°C). Grease a 9x13 baking dish.
Steam broccoli: Cook broccoli florets for 2–3 minutes until tender-crisp. Drain well.
Prepare sauce: In a bowl, whisk together cream of chicken soup, sour cream, mayonnaise, curry powder, garlic powder, onion powder, and half the cheddar cheese until smooth.
Layer base: Spread broccoli evenly in the baking dish, then add the chicken on top.
Add sauce: Pour curry sauce evenly over the chicken and broccoli.
Top with cheese: Sprinkle the remaining cheddar and Parmesan cheese on top.
Breadcrumb topping: Mix breadcrumbs with melted butter, then spread evenly over the casserole.
Bake: Place in oven and bake for 25–30 minutes, until hot and golden brown on top.
Rest & serve: Let cool for 5 minutes before serving. Enjoy warm.

Notes

Adjust curry powder to taste add more for a spicier kick, or keep it mild for family-friendly meals.
Substitute cauliflower for broccoli for a fun twist.
Use almond flour or pork rind crumbs instead of breadcrumbs for a keto version.
Prepare up to 24 hours in advance, refrigerate, and bake when ready.