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curry chicken and broccoli in a bowl over rice

Curry Chicken and Broccoli Divan

Rachel Riesgraf
Creamy, cheesy, and crazy delicious! Made with juicy chicken breasts, tender broccoli florets, and a from-scratch curry sauce, meaning no canned soup! It’s then 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. This is my modern twist on a classic recipe, and it is a longtime family favorite!
5 stars
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Dinner
Servings 6 servings

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!

Nutritional information is automatically calculated by a third party software and is only an estimate, not a guarantee. This information is provided as courtesy, and you are solely responsible for all decisions related to your health.

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