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Curry Chicken Divan Bake

Curry Chicken Divan Bake

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A creamy and comforting curry chicken divan bake made with tender diced chicken, bright broccoli florets, and a rich curry infused sauce topped with melted cheddar cheese and baked until bubbly and golden.

Ingredients

Scale
  • 3 cups cooked diced chicken breast, about 1 1/2 pounds raw
  • 4 cups broccoli florets, lightly steamed
  • 1 can cream of chicken soup, 10.5 ounces
  • 1 cup sour cream
  • 1 tablespoon curry powder
  • 1 tablespoon lemon juice
  • 1 1/2 cups shredded cheddar cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. Preheat oven to 375 degrees Fahrenheit and lightly grease a 9 by 13 inch baking dish.
  2. In a large bowl, combine cream of chicken soup, sour cream, curry powder, lemon juice, salt, and black pepper until smooth.
  3. Arrange the cooked diced chicken evenly in the prepared baking dish.
  4. Layer the lightly steamed broccoli florets over the chicken.
  5. Pour the curry sauce evenly over the chicken and broccoli, spreading gently to cover.
  6. Sprinkle shredded cheddar cheese evenly over the top.
  7. Bake for 25 minutes until the casserole is bubbly and the cheese is melted and lightly golden.
  8. Let rest for 5 minutes before serving warm.

Notes

  • Cook the chicken just until done to keep it juicy.
  • Briefly steam the broccoli to keep it tender but bright.
  • You can substitute plain Greek yogurt for sour cream for a lighter option.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.