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I think one of the first things Brandon specifically asked me to make for him was this dish, which he calls Chicken Divine, but it is traditionally Chicken Divan.  I had never heard of it before, but was happy to give it a try.  I have made it many times since and it has become a favorite with the kids, just like it was (and still is) with Brandon.  How can you go wrong with a creamy curry sauce, chicken, cheese, and broccoli?!?

This family recipe is wonderful as it was, but I have changed it up just a bit.  I like to use fresh broccoli instead of frozen as the recipe calls for, but either way tastes great.  I also don’t like to steam the broccoli before I make it (just one more step!) so I have increased the cooking temp and time just a tad to make sure the broccoli gets good and cooked.  The sauce calls for a can of cream of mushroom soup, I like to use my friends recipe and make it homemade, but if I’m in a pinch I use (and love) Amy’s Organic Cream of Mushroom.  Finally, I have increased the curry, added garlic, and use organic chicken, it is wonderful!

This is a great make ahead meal.  If I have it together I like to make it in the morning and then just pop it in the oven before dinner.  This way the 4 o’clock crunch goes way smoother and there are far less dishes to deal with after dinner, an added bonus!  I like to serve Chicken Divine with either quinoa, rice, or eggs noodles, to help soak up the creamy curry sauce!

  • 3-4 cups broccoli florets, cut small
  • 3 cups cooked chicken, diced
  • 1 can cream of mushroom soup
  • 1 cup mayonnaise
  • 1 Tbs. lemon juice
  • 1 Tbs. curry powder
  • 1 1/2 tsp. garlic powder
  • freshly ground pepper
  • 1 cup grated cheddar cheese (sharp, white or medium)

Chicken Divine

Preheat the oven to 375 and lightly grease a 9×13 inch pan.  Spread the cut broccoli florets across the bottom of the pan, making sure they are evenly spaced.  Then spread the cooked chicken over the top of the broccoli.

In a medium bowl mix the mushroom soup, mayo, lemon juice, curry powder, garlic powder, and pepper together until well combined.  Spread the sauce over the top of the chicken and finish by sprinkling the cheese on top of the sauce.

Bake for 35-45 minutes, or until the broccoli is cooked, the sauce is bubbly, and the cheese is melted and slightly golden!