Classic Chicken Divan Casserole with Homemade Cream Sauce
Broccoli Chicken Divan Casserole with Curry turns cooked chicken and fresh broccoli into a creamy, from-scratch dinner that skips the canned soup. A simple sauce made with broth, milk, sour cream, mayonnaise, white wine, Worcestershire, and a touch of curry bakes into a rich layer, then gets topped with buttery panko and Parmesan. It’s an easy oven casserole that works for weeknights, make-ahead meals, or spooned over egg noodles to stretch a little further.
Equipment
Ingredients
- 4 cups shredded chicken (2 large chicken breasts)
- 4 cups broccoli florets (fresh)
- 1 onion (diced)
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- 1 ½ cup chicken broth
- ½ cup sour cream
- ½ cup mayonnaise
- ¼ cup white wine
- 2 teaspoons Worcestershire sauce
- 1 teaspoon curry powder
- ½ cup cheddar cheese
- ½ cup panko bread crumbs
- 2 tablespoons butter
- ½ cup parmesan cheese
- Salt and pepper
Instructions
- Preheat the oven to 350º
- Place cooked shredded chicken in the bottom of a 9 x 13 baking dish.
- Place broccoli florets in a microwave bowl with ¼ cup of water. Cover with plastic wrap and microwave for 2 minutes. Drain and place over the chicken.
- Add butter to a medium skillet and cook onion over medium heat until softened. Add flour and cook for 1 minute. Gradually add milk and chicken broth until slightly thickened. Salt and pepper to taste. Set aside.
- In a medium sized bowl, whisk together the sour cream, mayonnaise, wine, worcestershire sauce and curry powder. Add cheese and onion mixture and stir to combine. Pour over chicken mixture.
- In a small bowl combine panko and butter, stir with a fork. Add parmesan cheese and sprinkle over the chicken mixture.
- Bake uncovered for 35-40 minutes until it is bubby and the panko has browned. You can place under a broiler to brown the panko if needed.
- Serve by itself or over egg noodles.
Barbara's Notes + Tips
- If using frozen broccoli, thaw and drain, you won't need to microwave.
- You can make this ahead, just cover and refrigerate. Let it come to room temperature before baking.
Nutrition
Calories: 554kcal | Carbohydrates: 16g | Protein: 34g | Fat: 39g | Saturated Fat: 15g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 130mg | Sodium: 767mg | Potassium: 589mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1013IU | Vitamin C: 56mg | Calcium: 299mg | Iron: 2mg
