Divine Chicken Divan

Mains, Poultry
bread crumbs, broccoli, chicken, mushroom soup



  • ¼ lb. mushrooms, sliced (5 or 6 medium sized)
  • 1 tbsp. margarine
  • 2 chicken breasts, cut into 4 pieces
  • chicken broth, enough to cover the chicken pieces ( approx. 1 cup)
  • 2 cups broccoli pieces
  • 1 can cream of chicken soup
  • ½ cup mayonnaise or whipped salad dressing
  • 1 tsp. lemon juice
  • ½ tsp. curry powder
  • 1 tsp. Worcester sauce
  • ½ tsp. dry mustard
  • A few drops of Hot Sauce (Tabasco)
  • Croutons (see Tomato Ladies recipe “Seasoned Croutons and Breadcrumbs”)
  • ½ cup each of grated white cheddar cheese and parmesan cheese
  • Paprika




 Prepare the layers:

  1. Heat margarine in a frying pan over medium/low heat. Add mushrooms and sauté for a few minutes until softened. Remove to a bowl and set aside.
  2. Place chicken pieces in the same pan, pour the broth over and simmer the chicken until cooked through. Set aside.
  3. Bring a pot of water to a boil; add the broccoli pieces and par cook – about 2 minutes once the water has returned to a boil. Drain immediately and run under cold water to halt any further cooking.


Prepare the sauce:

  1. Combine ½ cup of the broth from the cooked chicken with the soup, mayo, lemon and spices together in a bowl.
  2. Stir to blend.


Build the casserole:
Prepare a 9” x 9” casserole dish by spreading the bottom and sides with a little margarine. Then layer the ingredients evenly as follows:

  • broccoli
  • chicken
  • mushrooms
  • sauce
  • croutons
  • cheese
  • sprinkle of paprika


Bake at 350 degrees for 1 hour or until the top is nicely browned and bubbling around the sides.

Serve with potatoes or rice and another vegetable; carrots are great for adding extra colour to the plate.

Tip: This is an excellent recipe for a buffet as it is very easy to double and by cutting the chicken into smaller pieces it stretches the number of servings for a crowd.
Serves 4.