Freezer-friendly, curried chicken and broccoli casserole has been making people happy at the dinner table for decades. The vintage classic chicken bake has gotten an upgrade, though. No canned soups or packaged mixes in this Chicken Divan with Curry. Just good, real food.
Serve it alongside Oven Baked Rice for a full meal, pack it in serving size dishes for a workweek meal prep, and be sure to tuck an extra pan in the freezer for another night.
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So, casseroles get a bad rap. They’re considered dated, unhealthy, unhip.
The reality, though, is that casseroles can be delicious. Many casseroles will strum the chords of nostalgia in your heart and have your mouth watering just at the mere mention of their names.
Chicken Divan with Curry is one of those casseroles.
Though not a true Indian curry, this layered dish of juicy chicken and tender broccoli, luxuriating in a bath of a homemade curried cream sauce is divine. Served over rice alongside a few more veggies it’s not only delicious, but not unhealthful, either.
Why Make This
It’s quick and easy. Chicken Divan assembles in about 15 minutes, meaning you can slide it in the oven and go about your merry way until dinnertime.
It’s versatile. This curried chicken and broccoli casserole is very customizable. There are likely so many versions of chicken divan out there because folks have difference preferences.
My sister makes it without mayonnaise because she doesn’t like mayo. My husband prefers it with less sauce. One son prefers it with less cheese.
If you make it into small individual sized casserole dishes, you can customize each person’s dish just how he or she likes.
It’s freezer-friendly. Something this tasty, easy, and crowd-pleasing deserves space in your freezer! Make a double or triple batch so you can enjoy it for weeks to come.
Ingredients
It might look like a largish ingredients list, but trust me, it’s simple and worth the few minutes to measure things out. For a homemade Chicken Divan that’s out of this world, you’ll need:
broccoli – You can use fresh or frozen broccoli florets. To save time, you can steam the broccoli ahead of time and quickly assemble the casserole. Cooking extra for dinner the night before is also a great strategy.
cooked chicken – Use cubed or shredded chicken that you’ve cooked in the skillet, oven, or slow cooker. I like to use Instant Pot Poached Chicken, but you can use rotisserie chicken or leftover roast chicken if that’s what you have. You can even use leftover turkey.
cream of celery soup – The best cream soup for casseroles is the one you make yourself. Make my celery version or up the chicken flavor with Homemade Cream of Chicken Soup. You can also use a simple White Sauce.
mayonnaise – I prefer Best Foods, but use whatever your preferred brand is.
lemon juice – Lemon juice adds some nice tang to the sauce in Chicken Divan. This can be bottled, fresh, or frozen. You can even substitute lime juice if you’re in a pinch.
curry powder – There are many different curry powders available commercially. I prefer Spice Islands and McCormick’s and really do not like Trader Joe’s. Find the one you like and stick with it!
cheddar cheese – The lid on this Chicken Divan is made from tangy cheddar cheese topped with buttered bread crumbs. You can try another type of cheese, but cheddar is the classic.
breadcrumbs – You can use regular or panko, commercial or homemade breadcrumbs. In a pinch, you can use crushed crackers or cornflakes.
butter – You only need two tablespoons, but the butter is essential. Coating the breadcrumbs in some type of oil or fat prevents them from absorbing the sauce and becoming mushy. Buttered breadcrumbs are the perfect topping for this casserole.
Step-by-Step Instructions
One of the beauties of Chicken Curry Casserole — besides how delicious it tastes — is that it comes together super quickly.
1. Spray a 9×13-inch baking dish or single-serve gratin dishes with cooking spray. Spread the broccoli florets in the pan. Layer on the chicken.
2. Whisk together the soup, mayonnaise, lemon juice, and curry powder in a large mixing bowl. Pour this mixture over the chicken and broccoli in the prepared dish.
3. Sprinkle the cheese over the sauce layer. In a small bowl, mix together the bread crumbs and melted butter. Sprinkle this mixture over the cheese layer. Bake immediately, cover and refrigerate to bake later, or freeze for longer storage.
Freezing Instructions
Freezing Chicken Divan is super simple. Making several casseroles at one time and freezing the extras is a great habit to get into as it helps you stretch your time and money investments and gives you a night off cooking at a later date.
Remember that cold food freezes more quickly and has a lower chance of developing ice crystals for freezer burn, so be sure to use chilled ingredients for best taste and texture at serving.
Assemble the casserole, cover, label, and store in the freezer. Voila! Super simple.
If the ingredients are not already cold when you assemble the casserole, place the prepared dish in the refrigerator for several hours before storing in the freezer.
For best taste and texture, it’s usually best to thaw the casserole completely prior to baking. Transfer the frozen dish from the freezer to the refrigerator for safest thawing. A casserole may take 12 to 36 hours to thaw, depending on the temperature in your refrigerator.
FAQs
Chicken Divan is a chicken casserole made with broccoli and Mornay sauce, invented in NYC over 60 years ago. Then the canned soup companies got a hold of it and made it over into all kinds of things, under the guise of “it’s too hard for the average home cook to make her own sauce.”
If you’ve got any vintage church cookbooks on your shelf, chances are there are more than a few versions of Chicken and Broccoli Casserole or Chicken Curry Casserole. Originally the dish was called Chicken Divan.
There are dozens of casserole recipes out there, ranging from mac and cheese to lasagna, enchiladas to pot pie. Chicken and Broccoli Casserole is a classic with variations including the addition of rice or curry powder.
A basic casserole includes a sauce, mix-ins (like noodles, rice, or protein), and a topping, such as cheese or buttered breadcrumbs. On every level you have options to make your favorite casserole a little healthier: use whole grains instead of simple carbs, focus on lean proteins instead fattier ones, use less cheese, spray the bread crumb topping with oil instead of dousing it in butter, make your own white sauce instead of buying the canned varieties.
Recipe Costs
Knowing how much it costs you to prepare a recipe can help you decide if it’s the type of recipe to make regularly or one you might want to save for special occasions. Let’s crunch some numbers and see how this recipe pencils out.
- broccoli – $2.00
- chicken – $0.99
- cream of celery soup – $0.96
- mayonnaise $1.11
- lemon juice – $0.10
- curry powder – $0.09
- cheese – $0.50
- breadcrumbs – $0.31
- butter – $0.23
Purchased at a mid-range grocery store at non-sale prices, the ingredients for Chicken Divan add up to about $6.29 for 8 servings or 79 cents per serving!
Save even more
All the recipes on Good Cheap Eats are already pretty affordable. However, there are some strategies you can use to make this particular recipe more economical:
- Stock up on ingredients when they are on sale. When I find regular kitchen staples on sale, I buy a lot. It’s a great way to save money on your groceries without clipping a single coupon. I’m currently using a price book to track prices and that’s saving me money. For this recipe, keeping an eye on the price of cheese, chicken, and mayonnaise is key. Buy them on sale when you can.
- Make your own cream of soup. Making my own creamed soup with flour, butter, and milk is so simple and easy. Plus, the sauce freezes well, so I can make big batches so I can have some always to hand. You don’t need no stinking cans, man.
- Make your own breadcrumbs. Homemade breadcrumbs are practically free if you use bread that’s past its prime for sandwich making. Alternatively, check the bakery clearance rack for day-old bread that is perfect for making into crumbs.
More Great Chicken Casseroles
Tell us what you think!
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Chicken Divan with Curry
Equipment
- box grater
- sauce pan
- wire whisk
- rubber spatula
- 9×13-inch baking dish
Ingredients
- 2 heads broccoli cut into florets
- 2 cup chicken (cooked and cubed)
- 1 batch Homemade Cream of Celery Soup for Cooking
- 1 cup mayonnaise
- 1 tablespoon lemon juice
- ½ teaspoon curry powder
- 4 oz cheddar cheese (shredded) (1 cup)
- ½ cup breadcrumbs
- 2 tablespoon butter melted
Instructions
- Preheat the oven to 350 degrees. Grease a 9×13-inch pan with nonstick cooking spray.
- In a pot on the stove, the microwave or a vegetable steamer, cook the broccoli until crisp-tender. Arrange the broccoli on the bottom of the prepared pan.
- Layer the chicken over the broccoli.
- In a mixing bowl combine the soup, lemon juice, mayonnaise, and curry powder. Pour the sauce over the chicken.
- Top with the grated cheese.
- In a small bowl, combine the bread crumbs and butter. Mix well and sprinkle over the top of the casserole. Bake for 30-35 minutes or until the sauce is bubbly, the cheese is melted, and the crumb topping is toasted.
Notes
- use cauliflower instead of broccoli.
- cream of chicken soup can be used instead of cream of celery.
- crushed crackers can be used instead of breadcrumbs.
Nutrition
This post was originally published on September 18, 2019. It has been updated for content and clarity.
Leslie
How much is a batch of cream of celery? A can?
Danielle Zecher
I made this with a few modifications (zucchini and squash instead of broccoli and a little extra curry powder) using the white sauce. OMG, it was good! I made the oven baked rice to go with it and it was perfect. This is definitely getting added into our regular rotation.
Mary
I rarely leave reviews but I had to let you know how much we enjoyed the curried chicken casserole. My husband had two huge servings and couldn’t stop raving about it. It reminded us of our childhoods – comfort food at its best!! Thank you!!
Jessica Fisher
Yay! Thanks so much for sharing!
MerryChristmas Claus
One of the best recipes! A friend of mine used to make this in the ’90s and she has since passed away and I lost her recipe. Every other one I looked at was just not right. This one is perfect, exactly the way she made it and tastes just as delicious. Delicious. I should say, see did it with chicken breasts instead of pre-cooked chicken but everything else is identical.
Jessica Fisher
Yay! I love it when I find a long-lost recipe. Glad I could help you find yours!
Princess Negrana
My family love this dish, though we just call it chicken and broccoli casserole. You gotta have the lemon, it brightens up the dish. The recipe I have also uses marjoram. And the family likes it topped off with croutons. Gonna have to try it with curry. I had everything but their infamous canned cream of mushroom soup and I didn’t want to go to the store for one item. What am I going to do?! Went on internet, found a recipe for a really simple homemade cream of mushroom and found I had all the fixings! Now that I know it’s easy to do (will be trying your cream of celery soon) not using the canned stuff anymore. Thanks for sharing your recipes! AMD I’m excited to be doing the grocery challenge for the 1st time!
Jessica Fisher
Yay!
Lerue
In your receipe it says one batch homemade celery soup do you make the soup first ?
Jessica Fisher
Yes. You can make a big batch of the homemade celery soup and then freeze it so that you can save steps next time.
Lori
Thanks for posting about this recipe over on Instagram. My family raved about it. I served it with rice. Delish!
Jessica Fisher
Yay! It’s my favorite.
katieliz
Do you freeze this before or after baking? If after, do you take it out a little early? Thanks.
Katieliz
Made this tonight. It’s been years since I had the chicken divan my mom used to make when we were growing up. I always really liked it. I like this even better!! It’s amazingly good. I left out the curry since that wasn’t part of my childhood flavor memory 🙂 and I subbed in crushed saltine crackers for the panko. Perfection. My kids didn’t go for it, but I don’t care. I’ll be making it again.
Sandi
Not how I remember Chicken Divan, but neither how I have ever made “curry” before. I had to modify it slightly for what I had. I used two chicken breasts that had been in the freezer for much too long, so I diced them up and browned them to use. I used a bag of frozen broccoli since I did not have fresh. I had a single potato that was in dire need of using, so I chopped it really small and heated it up with the broccoli and layered it on the bottom of the pan. With that cooking time and the baking time plus being chopped so small, it cooked up perfectly. I actually had a can of cream of mushroom, not sure why (probably a canned food drive that didn’t get actually donated) that was languishing as I never use that type of thing any more so that got cleared out of the cabinet. I so rarely use mayo that my jar was significantly past the Best By date and was going to get tossed. However, it turned out to be exactly one cup left in there, so poof! Since I like curry, I doubled the portion to 1 tsp. I served it over some whole grain blend left overs I had in the fridge, and baked some baguettes getting freezer burnt. So basically, this turned out to be the perfect pantry challenge dinner for me tonight, even if it is March instead of January! For the amount it made, though, I think I will use an 8.5×11 pan next time instead of a 9×13. It seemed a little sparse spread over the bottom. I can also see putting the rice on the bottom of the pan so it can soak up sauce while it is cooking.
Now I’m going to go slice the cheesecake I found in the freezer and top it with my fresh strawberries. 🙂
Heather @ My Overflowing Cup
Love the polka-dot dishes! 🙂
Heather @ My Overflowing Cup
I love chicken curry, but my hubby doesn’t so this is the perfect meal for my lunches all week as I can re-heat portions just for me.
I’ve never made it casserole-style with the buttered bread crumbs. I usually just make it with rice. I like the idea of trying something new, so thanks so much for sharing your recipe. I”m sick right now, so this would be the ultimate comfort food.
Pinning!
Jessica Fisher
It IS the ultimate comfort food.
Lizzy
I made this, but I added some shredded potato (aka hashbrowns) that I par boiled before adding. (I didn’t have enough time for a full bake, and everything else was hot, so I just cooked the potatoes, too.) We loved it, but I’m going to have to add more curry powder! Actually, I automatically doubled the curry powder, and I STILL have to add more curry powder. Ha! I love my curry! Anyway, thanks for the recipe! I’ve never made anything like this and the kids ate it up so well. I was very pleased. I was also glad I hid the potatoes inside since for some reason my kiddos don’t like potatoes.
Merry Christmas!
Jessica Fisher
Sounds yummy! Did you still do the rice?
Lizzy
No, just to keep it a little simpler in the kitchen for me, I didn’t make rice that night. That would have gone well, though, since rice is an absolute hit in my house.
erin wright
We make this! But we call it chicken divan. One of my all time favorites; especially when made the day before, refridgerated, then cooked.
Jessica Fisher
I did a lot of research on Chicken Divan when I did the freezer book. It often doesn’t have curry powder. Does yours?
Leslie T
I grew up with this same recipe, and my mom also called it Chicken Divan. She used frozen broccoli and cream of chicken soup of course, but the curry in the sauce was always there. The lemon juice is important, too. She always served it with crescent rolls to mop up any sauce left on the plate. When I used to make this for my veggie-hating kids, I’d make 1/3 of the pan with extra chicken and no broccoli. I”ve also made this with cooked basmati rice in the bottom, along with peas (or green beans) and called it Bombay Chicken Casserole. Yum…now I’ve gotta make this soon!
Jessica Fisher
When you do the peas, do you do the broccoli as well?
Leslie T
No, one or the other.
Erin
yup, but it’s from an older cookbook that i don’t even have. it’s a photocopied page. i love that yours is made with no cream of whatever. i love to make my own cream of soups too! my husband was so surprised that it tastes better than campbells. We love your blog : ) My grandma emails me every year to ask where i get the streusel topped pumpkin pie recipe : )
Jessica Fisher
Thanks for your kind words!
MimiG
My youngest son asked for this every year on his birthday growing up. His wife makes it, but doesn’t like curry, so for him, it’s not the same. I make it for him (with curry) and freeze in smaller portions and he’ll come by every now and then and get one out of the freezer for work.
I had not made my own soup, will definitely be trying this more up to date, fresher recipe!
M Garcia
The frozen broccoli turned out extremely mushy and over cooked the first time I tried this recipe. So, the second time, I used fresh broccoli instead. I blanched it first, drained it thoroughly and then spread the pieces out on a towel so it drained even more. Then I added it to the baking dish. Perfect!
sarah k @ the pajama chef
it took me a long time to realize my mom’s curried chicken wasn’t really curry after all too! this sounds delicious 🙂
Jessica Fisher
Ha! Isn’t that funny?
Sarah
This has become one of our favorites!
Jessica Fisher
So glad you enjoyed it!