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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 mins
Cook Time 40 mins
Total Time 1 hr 10 mins
Course Dinner


  • 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

Curry sauce

  • 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)

Cracker crumbs

  • 1 sleeve crushed Ritz crackers (about 1 ½ cups crushed crackers)
  • 4 tablespoons butter, melted

For serving

  • white rice
  • soy sauce


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.

Curry sauce

  • 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.

Cracker crumbs

  • In a medium bowl, mix together the melted butter and crushed crackers until combined.

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!
Did you make this recipe?I'd love to hear from you! Rate the recipe and leave a comment below or share a picture on Instagram and tag @ModernFarmhouseEats