Creamy, cheesy, and crazy delicious! Made with juicy chicken breasts, tender broccoli florets, and a from-scratch curry sauce, meaning no canned soup! Topped with buttery cracker crumbs and served over rice. It can be made with or without curry powder, but I HIGHLY you try it with! Curry Chicken and Broccoli Divan is my modern twist on a classic recipe, and it is a longtime family favorite!
Growing up casseroles (aka hotdishes) were my mom's go-to when it came to dinner. Probably because casseroles are hearty, flavorful and easy to make. When you're feeding four growing boys and a hard-working farmer all of those things are a requirement. Although we ate casseroles similar to this one in my younger years, it wasn't until we took a trip to Idaho to visit family friends that this Curry Chicken and Broccoli Casserole became a staple in our home.
Being that I was very young when we visited Idaho, I only remember a few key details about our trip: exploring caves, soaking in natural hot springs, and the delicious food they made for us! There were 3 meals that made my eye lights up and my stomach very happy: corn casserole, pizza pasta bake, and, you guessed it, Curry Chicken and Broccoli Divan. Candy was the name of the sweet women who made us these tasty meals, and she even sent us home with recipe cards.
Following that trip, we frequently made Curry Chicken and Broccoli Divan, but we always made it with canned cream of chicken soup, as the recipe called and as a lot of casseroles and hotdishes are made. But, I like to add modern twists to my recipes and avoid canned soup when possible (but sometimes canned soup is all you have time for and that's OK!). So although the basics of the recipe remain the same, I swapped out canned soup for an amazing homemade version! I also upped the amount of curry powder in the recipe because it adds so much flavor! If you're not a curry fan, you can certainly leave it out, but I think you will be pleasantly surprised by how delicious the subtle curry flavor is. My brother, Derek, has been saying for years that he's not a fan of this recipe or of the flavor of curry, but I insisted that he try my version with homemade sauce, and he actually LIKED it. He even went back for a second serving! So don't knock the curry till you try it.
Ingredients in Curry Chicken and Broccoli Divan.
Chicken breasts. I use chicken breasts because they're tender and juicy, and I almost always have them in the freezer, but you can also use pre-cooked rotisserie chicken. If you stick to the original recipe with chicken breasts, you will cube and cook the chicken prior to adding it to the casserole dish.
Broccoli. I like to use fresh broccoli, but you can also use frozen if it's all you have on hand. Just keep in mind that frozen broccoli will release water as it cooks, so the sauce may end up a little thinner. But, I have also made this casserole with frozen broccoli and it still turns out, in fact, it's how my mom makes it.
Butter & flour. The homemade sauce starts by melting butter in a saucepan and adding flour to create a roux. This will thicken your sauce.
Milk & chicken broth. This is the base of the sauce.
Cheddar cheese. What's a casserole without cheese? Not one I wanna eat 😉 Cheese is mixed into the sauce and sprinkled on top of the casserole before baking. I always recommend freshly grating a block of cheese because it melts much better.
Mayonnaise. Because mayo makes everything taste better (well just about everything). It adds another level of creaminess to the homemade sauce.
Curry powder. In my opinion, this is a key ingredient. If you're skeptical, you can start by adding a small amount (½ - 1 teaspoon) and gradually add more to taste.
Onion & garlic powder. My two favorite seasonings.
Ritz crackers. Crushed up Ritz crackers mixed with melted salted butter is perfection. Sprinkle the cracker "crumbs" over the casserole before baking, and you'll be left with a crunchy, salty, buttery topping that adds a delicious crunch to the casserole.
Rice. There's nothing better than white rice when it comes to serving up Curry Chicken and Broccoli Divan.
Soy sauce. You might be wondering what the heck soy sauce is doing in the list of ingredients, but trust me, it adds an amazing salty flavor to the sauce and perfectly ties the casserole and rice together. It's a must. Don't skip it.
To make the casserole ahead of time.
You can prepare the majority of this casserole up to 2 days ahead of time. To do so, cook your broccoli and chicken and make your sauce. Add these ingredients to your casserole dish, cover tightly with tinfoil, and place in the refrigerator.
When you're ready to bake the casserole, remove it from the refrigerator and let it sit on the counter while you preheat your oven. During this time, you can also prepare your cracker "crumbs" and sprinkle them on top of the casserole along with the grated cheese. While the casserole bakes, cook your rice.
More Casserole (aka Hotdish) Favorites.
Chicken Pot Pie Tater Tot Hotdish
From-Scratch Tater Tot Hotdish
Grandma's Ground Beef, Zucchini, and Sauerkraut Hotdish
Curry Chicken and Broccoli Divan
Ingredients
- 6 cups broccoli florets, cut into bite-size pieces (about 2 broccoli heads)
- 1 tablespoon olive oil
- 1 ½ pounds chicken breasts, thawed and cut into bite-size pieces
- salt and pepper to taste
Curry sauce
- 5 tablespoons butter
- ½ cup flour
- 1 ½ cups chicken broth
- 2 cups milk
- 1 tablespoon curry powder (more or less to taste)
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- 1 teaspoon Worcestershire sauce
- 2 teaspoons soy sauce
- 1 cup mayonnaise
- 2 cups grated cheddar cheese
Cracker crumbs
- 1 sleeve crushed Ritz crackers (about 1 ½ cups crushed crackers)
- 4 tablespoons butter, melted
For serving
- white rice
- soy sauce
Instructions
Broccoli & chicken
- Add the broccoli florets to a skillet with tall sides. Season with salt and pepper and add ½ cup water. Bring to a simmer over medium-high heat and cover with a lid. Let cook for about 3-5 minutes, until the water is cooked off and the broccoli turns bright green. Transfer to a 9x13-inch baking dish.
- To the same skillet, add a tablespoon of olive oil and the chicken, then season with salt and pepper. Cook for 7-10 minutes or until chicken is cooked through. Transfer to the baking dish with the broccoli.
- Preheat the oven to 350 degrees F.
Curry sauce
- Using the same skillet, melt the butter over medium heat. Add the flour and whisk together until a paste forms; let cook for one minute.
- Gradually add the chicken broth while continuing to whisk. Bring to a slight boil so the sauce can thicken. Gradually add the milk while continuing to whisk. Bring the sauce back to a boil until thickened.
- Remove from the heat and whisk in the curry powder, garlic powder, onion powder, Worcestershire sauce, soy sauce, mayonnaise, and 1 cup of cheese. Pour the sauce over the broccoli and chicken and mix to combine. Evenly sprinkle the remaining cheese over the top.
Cracker crumbs
- In a medium bowl, mix the melted butter and crushed crackers until combined. Sprinkle the cracker crumbs over the cheese.
Bake & serve
- Cover with tinfoil and bake for 30-40 minutes or until the casserole is hot and bubbling around the edges. Remove the foil and bake an additional 10 minutes until the crackers are golden brown.
- Serve over white rice and top with soy sauce - it's key!
Nutrition
Nutritional information is automatically calculated by a third party software and is only an estimate, not a guarantee. This information is provided as a courtesy, and you are solely responsible for all decisions related to your health.
Catherine says
This recipe took 1-3/4 hr to prepare (not inc. cook time) and did not taste very good. Most currys combine cayenne pepper w/ curry for that familar curry flavor. This recioe was bland and the brocoli was mush after baking the prescribed time. Not to mention the weird combo of curry & cheddar cheese. I should have known better.
Rachel Kochlin says
This recipe is a curry chicken divan, so it’s a comfort-style casserole with curry seasoning rather than a traditional curry dish. The flavor is meant to be mild and family-friendly, but you can definitely add cayenne or extra curry powder if you prefer more heat. As for the broccoli, reducing the bake time slightly or using larger florets can help keep it from getting too soft. This recipe has been a favorite for many readers (and my family for many years), but I appreciate you giving it a try.
Cheryl Schuiteman says
If I am looking for a one dish meal , could I just put the rice in the casserole if I cook it ahead of time ?
Rachel Kochlin says
Cheryl, I haven't tried this, but it might work since everything is pre-cooked going into the oven. However, I wouldn't make it too far ahead of time because the rice may absorb too much of the sauce, making the dish dry. I'd love to know how it turns out if yout give it a try!
Barbara Hanson says
I've made this recipe twice. It's delicious, however the mayonnaise separated the second time I made it. I didn't use the crackers on top that time, but substituted bread crumbs. Please advise.
Rachel Kochlin says
Barbara, I'm glad you enjoyed the recipe enough to come back a second time! I haven't experienced that issue myself, so I can't say for sure, but I can try to help you troubleshoot. Did you bake at 350 degrees? Did you use the same brand of mayo each time? Since mayo is an emulsion it can break down while baking if the oven is too hot. Also, some brands may withstand heat better than others. Hope that helps!
Barbara Hanson says
Yes! I did use a different brand of mayonaisse the second time. I used H
ellmans the first time and Dukes the next time. I bet that was the issue. Thank you!
Aimee Bartel Allen says
I am making this tonight, June 28 for a dinner party of 10 and would like to know if I am to cook it longer than 40 minutes since it is thicker in the 9 x 13 casserole pan. Also, would I add the soy sauce to the rice to prevent the crumbs from softening?
Many thanks!
Modern Farmhouse Eats says
Aimee, I'm so sorry that I am just seeing your comment now! I hope your dinner party went well!! To still answer your question, I wouldn't cook it too much longer than the recommend bake time otherwise the broccoli could get mushy and the sauce may cook down too much. If you're doubling the casserole, I would use two baking dishes. I like to serve the soy sauce on the side so family and friends can add as much or as little as they like!
Mary says
Can you substitute Greek yogurt for the mayonnaise? Or at least some portion of it?
Modern Farmhouse Eats says
Hi Mary! Being that greek yogurt more closely resembles sour cream, I wouldn't completely swap mayo for greek yogurt. Using 1/2 greek yogurt and 1/2 mayo would probably work, but I have not tried it so I can't say for sure. If you try it, please let me know how it turns out!
Betsy Shoub says
I love this dish! I cook a box of couscous and put it in the dish first, then add the juice of half a lemon in the sauce mixture, then add half a box of stove top stuffing mix with parmesan. Friends and family love it so much. I leave out the chicken for my vegetarian people. A test cook at Cooking Light magazine friend made it with no chicken or couscous for a delicious and hefty side dish.
Lisa says
This looks beautiful, I love the addition of the curry powder and the soy sauce. I'm going to make this over the weekend. Yum!!!