Chicken Divan

Chicken Divan

Beth 0

"This is a recipe to serve your mother-in-law; we call it a 'bride basic'. It differs from some Chicken Divan recipes because of the curry. Men love this. Wonderful! The ingredients can be 'assembled' and frozen, then baked when you're ready. Serve with rice and a fruit salad, if desired."

Ingredients 55 m {{adjustedServings}} servings 524 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 524 kcal
  • 26%
  • Fat:
  • 42.2 g
  • 65%
  • Carbs:
  • 18g
  • 6%
  • Protein:
  • 20 g
  • 40%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 1164 mg
  • 47%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 3-quart casserole dish.
  2. Arrange cooked broccoli in prepared baking dish. Arrange chicken over broccoli. Add mushrooms and water chestnuts (see Cook's Note).
  3. In a medium bowl, combine the soup, mayonnaise, lemon juice, curry powder, and melted butter. Mix together and pour sauce mixture over chicken and vegetables. Sprinkle cheese on top and bake in the preheated oven until the casserole is bubbly and the cheese is golden brown, 30 to 45 minutes.
Tips & Tricks
Chicken Breasts with Chipotle Gravy

See how to make pan-seared chicken breasts in a chipotle and green onion gravy.

Garlic-Lemon Double Stuffed Chicken

See how to make cheese-stuffed chicken breasts drenched with a lemon-butter sauce


  • Cook's Notes:
  • You can substitute fresh mushrooms for the canned, if desired: simply cook one 8-ounce package of sliced mushrooms with a tablespoon of olive oil or vegetable oil in a skillet until tender, then proceed with recipe.
  • To substitute frozen broccoli, use two 10-ounce packages; follow the instructions for microwave or stovetop cooking until crisp-tender.
  • You may also use 3 boneless, skinless chicken breast halves. Place chicken breasts in a saucepan in lightly salted water to cover; bring to a boil, reduce the heat to a simmer, and cook, covered, until chicken is no longer pink in the center, about 20 minutes.
Rate recipe

Your rating


Reviews 110

  1. 132 Ratings


This is basically the marvelous chicken divan recipe I make regularly and is so coveted by my family. However, I add 1 c of sour cream to the soup/mayo/lemon juice/curry layer, and this is such a must! I can't imagine it without the sour cream. I always add about 3 t of curry, since it is just so yummy and seems the perfect amount. Also, I never add the mushrooms, as I've never heard of chicken divan w/ mushrooms. I also top this with a layer of buttered breadcrumbs and then lightly cover w/ a layer of Parmesan cheese. I think you will find the breadcrumb topping makes it so much better. This is a family favorite by almost everyone who makes it!


This recipe is delicious! I've made it several times with a slight variation: 1) I cut 4 chicken breasts into cubes and boil (while steaming the broccoli)until done 2) I spread the broccoli, cooked chicken water-chestnuts, and fresh, sliced mushroom in the casserole dish 3) I blend 1/2 cup Light Miracle Whip, 2 cans of Campbell's Reduced Fat Cream of Chicken Soup, juice of 1 lemon, 1/2 cup (or so) of white wine, 1/4 cup of chicken broth, 1/2 cup of parmesan cheese, and 1 tsp of curry powder 4) I pour the mixture over the meat/veggies 5) Stir the mixture together lightly 6) Cover the mixture with breadcrumbs and melted butter 7) Bake @ 350 until bubbly (30 - 40 mins). Fabulous!


Ok, this is the Chicken Divan "Mamaw" used to make. Certainly not an every-day dish, but for me, perfect nostalgia/comfort-food. I use cream-of-mushroom instead of cream of chicken, which I think added a nice touch. I told myself I was making it a bit healthier by using fresh mushrooms, Campbell's Healthy Request soup(low fat & sodium), and Duke's Light mayo and it comes out beautifully. I don't think there's any other substitutions that can be made, though. I tried using low-fat cheese once, and it just made a yellow plastic shell that I literally peeled off the top of the casserole. I also add crushed Ritz crackers on top of it all to make a crunchy topping and I think it was an outstanding addition. (Well, that could just be my nostalgia popping up again; Mamaw thought everything was better with a crunchy topping.) Anyway, and as to the too "saucy" that a couple people had problems with; you're not adding water to the soup, are you? Just add the condensed soup as a base, you don't add the water. Those fresh mushrooms I've been using should be adding a lot more moisture than canned mushrooms, but it's never been soupy for me.