Chicken Divan Casserole

This is a delicious version of an old casserole recipe.  I started making this years ago for my family.  AJ’s favorite vegetable is broccoli so this has always been a winner.  Egg Noodles go the best with it and I like to make a salad and garlic bread.


Chicken Divan

Serves 6-8 

4 boneless skinless chicken breasts

2 sprigs fresh rosemary



4 Tbsp. butter

¼ cup flour

1 cup milk

1 egg yolk, beaten

1 cup sour cream

½ cup mayonnaise

zest of one lemon

2 Tbsp. lemon juice

½ tsp. curry powder

1-2 large bundle broccoli, cut into florets and steam

½ cup grated parmesan cheese

Heat oven to 350 degrees.

Place chicken, rosemary, salt and pepper in a large pot.  Cover with water and bring to a boil.  Cover, reduce heat and simmer for 30 minutes.  When chicken is cooked through, remove from broth to cool.  Reserve ½ cup of the broth.  When chicken is cool, cut into bite size cubes for making two layers of the casserole.

You can steam the broccoli while the chicken is cooking.  You want enough florets to layer twice in a 13×9 pan.

Now you are going to make the cream sauce.  Melt butter in a large skillet over medium heat.  Add flour and stir until smooth.  Cook for 1-2 minutes to cook out the raw flour taste.  Stir using a whisk and gradually add milk and reserved ½ cup of broth.  Continue stirring until the mixture becomes thick, hot and bubbly.

Place egg yolk in a separate bowl, add a ladle of the hot milk mixture and stir well.  This is called tempering.  You do not want to add the egg yolk to the hot mixture.  You will get scrambled egg.  Stir the tempered egg mixture back into the skillet and continue stirring until combined completely.  Cook for about a minute.  Remove from heat and now add the sour cream, mayonnaise, lemon zest, lemon juice and curry powder.  Taste for salt and add if necessary.

Using a 13×9 pan, layer half the broccoli and chicken. DSC_0767

Then top with half of the curry cream sauce and repeat broccoli, chicken and cream sauce.DSC_0768

Now sprinkle on the parmesan cheese and bake at 350 degrees for 30 minutes until browned, hot and bubbly.


About Karen Ann Lockyer

At the age of 21, I married my husband, AC and moved from Texas to Florida. I was a long way from home and missed my family. So I began cooking the recipes my Mom had cooked. I quickly became a Mom and wanted to give my children the same experience I had growing up with meals around the dinner table every night. I started with the classics like chicken and dumplings, pot roast, chicken enchiladas and desserts. Every good meal has to end with something sweet. Now my children, Lauren, 22 and AJ, 20 are grown. I spend my time in the kitchen expanding my cooking skills and writing down recipes. I am here to share with you the recipes I grew up on and the ones my kids and AC love. I also travel with AC on his business trips and try to find great restaurants and food along the way. I attribute my love for cooking and food to my family who always encourage me and enjoy being my guinea pigs.
This entry was posted in Dinner Casseroles, Main Dishes, Poultry. Bookmark the permalink.

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