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Chicken Divan
SUBMITTED BY:
Beth
PHOTO BY:
Sammy:)
"This is a recipe to serve your mother-in-law; we call it a 'bride basic'. It differs from some divan recipes because of the curry. Men love this. Wonderful! The ingredients can be 'assembled' and frozen, then baked when you're ready. Serve with rice and a fruit salad if desired."
RECIPE RATING:
Read Reviews
(41)
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SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 1/2 cups cooked chopped broccoli
2 cups shredded, cooked chicken meat
2 (4.5 ounce) cans mushrooms, drained
1 (8 ounce) can water chestnuts, drained (optional)
2 (10.75 ounce) cans condensed cream of chicken soup
1 cup mayonnaise
1 teaspoon lemon juice
1/4 teaspoon curry powder
1 tablespoon melted butter
1/2 cup shredded Cheddar cheese
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Arrange cooked broccoli in a lightly greased 3 quart casserole dish. Arrange chicken over broccoli. Add mushrooms and water chestnuts.
In a medium bowl combine the soup, mayonnaise, lemon juice, curry powder and butter/margarine. Mix together and pour mixture over chicken and vegetables. Sprinkle cheese on top and bake in the preheated oven for 30 to 45 minutes.
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REVIEWS
Reviewed on Jul. 10, 2005 by LUVGIGGLIN
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LUVGIGGLIN
Jul. 10, 2005
This recipe is delicious! I've made it several times with a slight variation: 1) I cut 4 chicken breasts into cubes and boil (while steaming the broccoli)until done 2) I spread the broccoli, cooked chicken water-chestnuts, and fresh, sliced mushroom in the casserole dish 3) I blend 1/2 cup Light Miracle Whip, 2 cans of Campbell's Reduced Fat Cream of Chicken Soup, juice of 1 lemon, 1/2 cup (or so) of white wine, 1/4 cup of chicken broth, 1/2 cup of parmesan cheese, and 1 tsp of curry powder 4) I pour the mixture over the meat/veggies 5) Stir the mixture together lightly 6) Cover the mixture with breadcrumbs and melted butter 7) Bake @ 350 until bubbly (30 - 40 mins). Fabulous!
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10 users found this review helpful
This recipe is delicious! I've made it several times with a slight variation: 1) I cut 4...
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Reviewed on Jun. 25, 2005 by VAPTEK
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VAPTEK
Jun. 25, 2005
Ok, this is the Chicken Divan "Mamaw" used to make. Certainly not an every-day dish, but for me, perfect nostalgia/comfort-food. I use cream-of-mushroom instead of cream of chicken, which I think added a nice touch. I told myself I was making it a bit healthier by using fresh mushrooms, Campbell's Healthy Request soup(low fat & sodium), and Duke's Light mayo and it comes out beautifully. I don't think there's any other substitutions that can be made, though. I tried using low-fat cheese once, and it just made a yellow plastic shell that I literally peeled off the top of the casserole. I also add crushed Ritz crackers on top of it all to make a crunchy topping and I think it was an outstanding addition. (Well, that could just be my nostalgia popping up again; Mamaw thought everything was better with a crunchy topping.) Anyway, and as to the too "saucy" that a couple people had problems with; you're not adding water to the soup, are you? Just add the condensed soup as a base, you don't add the water. Those fresh mushrooms I've been using should be adding a lot more moisture than canned mushrooms, but it's never been soupy for me.
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8 users found this review helpful
Ok, this is the Chicken Divan "Mamaw" used to make. Certainly not an every-day dish, but for...
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Reviewed on Jan. 2, 2004 by KITSYLEC
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KITSYLEC
Jan. 2, 2004
This is a fantastic recipe. I have made it about 10 times already and everytime I make it for friends, they leave with the recipe in hand. I made this recipe for a cub scout gathering and had 5 people ask me for the recipe. Easy, and not time consuming
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8 users found this review helpful
This is a fantastic recipe. I have made it about 10 times already and everytime I make it for...
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Reviewed on Feb. 5, 2007 by nikita
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nikita
Feb. 5, 2007
*UN*believably tasty. I made minimal alterations: I used one can cream of mushroom and one can of cream of chicken, and only about 3/4 cup light mayo -- think I'll cut that down to 1/2 next time since it had no shortage of creaminess. I also used about 2/3 of an 8-oz package of fresh mushrooms -- didn't bother sauteing before hand, and they were great. The water chestnuts really make it -- very nice crunch. My only really issue was that it seemed like not quite enough broccoli/chicken for a 3-quart dish... I ended up using a 2-quart dish and had sauce left over (although the dish had no lack of sauce).
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7 users found this review helpful
*UN*believably tasty. I made minimal alterations: I used one can cream of mushroom and one...
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Reviewed on Jun. 13, 2003 by EMER911
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EMER911
Jun. 13, 2003
I absolutely love this recipe. I have made it so many times - I can do it by memory. I have even added more curry powder and lemon juice. They compliment each other well.. YUM.
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6 users found this review helpful
I absolutely love this recipe. I have made it so many times - I can do it by memory. I have...
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Reviewed on Sep. 11, 2007 by
Jennifer
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Jennifer
Sep. 11, 2007
10 STARS!!! I omitted the mushrooms and water chestnuts (didn't have them) and used cream of broccoli soup. Delicious and easy -- definitely a keeper!
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5 users found this review helpful
10 STARS!!! I omitted the mushrooms and water chestnuts (didn't have them) and used cream of...
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Reviewed on Jan. 20, 2007 by
Elizabeth Ridout
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Elizabeth Ridout
Jan. 20, 2007
I'm having friends for lunch on Sunday and couldn't find my old chicken divan recipe so I searched on All Recipes and, lo and behold, here it is. My original recipe did not call for mushrooms, but does have one cup of cashews -- it's a wonderful additional "crunch" to the water chestnuts. Also, I cut roasted chicken breasts into bite-sized pieces (shredded doesn't sound very appetizing to me!). It's a lovely, easy dish served with rice and a salad. It's always been a hit with my guests over the past 20 years!
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5 users found this review helpful
I'm having friends for lunch on Sunday and couldn't find my old chicken divan recipe so I...
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Reviewed on Nov. 28, 2006 by
jaycie
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jaycie
Nov. 28, 2006
My husband raved about this and my 2.5 y/o picky-eater son actually ate all of his broccoli! Hallelujah! My changes were to saute fresh mushrooms, omit the water chestnuts and butter and I used one can cream of chicken and one can cream of mushroom soup. I also cut the mayo in half. It was still YUMMERIFIC!
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3 users found this review helpful
My husband raved about this and my 2.5 y/o picky-eater son actually ate all of his broccoli!...
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Reviewed on Dec. 30, 2005 by
SWEETNOTHINGS
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SWEETNOTHINGS
Dec. 30, 2005
This recipe didn't turn out for me and I consider myself a good cook. It was almost a soup - I cooked it an extra half an hour to try and reduce it. The water chestnuts added a weird after taste. I think this recipe would be better with one can of soup and not cream of chicken. My husban refused to eat it. However, it did taste much better the next day...husband still didn't dare touch it. For those of you who were wondering...I did not add water with the soup!
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3 users found this review helpful
This recipe didn't turn out for me and I consider myself a good cook. It was almost a soup -...
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Reviewed on Jul. 17, 2008 by hisdrinkoffering
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hisdrinkoffering
Jul. 17, 2008
This is basically the marvelous chicken divan recipe I make regularly and is so coveted by my family. However, I add 1 c of sour cream to the soup/mayo/lemon juice/curry layer, and this is such a