Curry Chicken and Broccoli Divan
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!
- 6 cups broccoli florets, cut into bite-size pieces (about 2 broccoli heads)
- 2 tablespoons olive oil
- 1 ½ pounds chicken breasts, thawed and cut into bite-size pieces
- salt and pepper to taste
- 5 tablespoons butter
- ½ cup flour
- 1 ½ cups chicken broth
- 2 cups milk (whole or 2%)
- 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 (reserve 1 cup for sprinkling on top of casserole)
- 1 sleeve crushed Ritz crackers (about 1 ½ cups crushed crackers)
- 4 tablespoons butter, melted
Broccoli & chicken
Heat 1 tablespoon of oil in a large skillet over medium-high heat and add broccoli florets; season with salt and pepper. Cook for 2 minutes then add ½ cup water to the skillet, cover with a lid, and let steam for about another 2 minutes or until broccoli turns bright green is slightly tender (it will cook more in the oven). Transfer to a plate and set aside.
To the same skillet, add a tablespoon of olive oil and the chicken; season with salt and pepper. Cook for 7-10 minutes or until chicken is cooked through. Remove from heat and set aside.
Preheat the oven to 350 degrees F.
Melt the butter in a medium-size saucepan 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 heat and whisk in the curry powder, garlic powder, onion powder, Worcestershire sauce, soy sauce, mayonnaise, and 1 cup of cheese.
Assemble & bake
Add the cooked broccoli to a 9x13 inch casserole dish and top with the cooked chicken. Evenly pour the sauce over the top of the broccoli and chicken. Sprinkle with 1 cup of cheese and then the crackers crumbs.
Cover with tinfoil and bake for 30-40 minutes or until the casserole starts to bubble. Remove the foil and bake an additional 10 minutes until the crackers are golden.
Serve warm over white rice and top with soy sauce - it's key!
I'd love to hear from you! Rate the recipe and leave a comment below or share a picture on Instagram and tag @ModernFarmhouseEats