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!
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 🙂
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!
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!