Here is another recipe from my grandma’s recipe collection. I found a huge assortment of her recipe cards in a box that my grandfather gave to me after she died. I am slowly photographing and posting all of her recipes, so that anyone can have access to them.
This recipe just reminds me of home. Everyone in the family has cooked this over the years. When you think of eating dinner at grandma’s house, you think of chicken divan.
Recently, it was the 1st anniversary of her death. I didn’t know why at the time, but I really wanted to make chicken divan. It must just be the comfort food that most reminds me of her. My sister called me around that time and asked me to send her some photos of the recipe card so that she could make it too.
This is a broccoli and chicken casserole that’s slathered in a creamy sauce then topped with shredded cheddar cheese and bread crumbs. It should be served with plenty of white rice.
The original recipe cards indicate that grandma originally swiped the recipe from my Aunt Tammy.
It also provides instructions for using fresh broccoli. Using fresh broccoli can make the dish a bit watery, and most people that I know just use frozen. Grandma included! Just make sure that you thaw the broccoli so that the baking time isn’t greatly increased.
I changed the instructions for the bread crumbs to also reflect that everyone generally uses Italian seasoned bread crumbs, or something similar.
Brickman Family Chicken Divan
- 10.6 ounces frozen broccoli thawed
- 2 cups chicken cooked and shredded
- 10.5 ounces condensed cream of chicken soup
- 1 cup mayonnaise
- 1 teaspoon lemon juice
- 1/2 teaspoon curry powder
- 3/4 cup grated cheddar cheese
- 1/2 cup Italian bread crumbs
- 4 cups cooked white rice
- Arrange the drained broccoli in a greased 9×12 inch casserole dish.
- Layer the chicken on top.
- Combine the cream of chicken soup, mayonnaise, lemon juice, and curry powder. Pour this mixture over the chicken and broccoli, then spread it out evenly.
- Sprinkle the cheese over the top, then add the bread crumbs.
- Bake at 350F for 25-30 minutes. The casserole should be bubbly and hot, and the breadcrumbs will be browned.
- Serve with rice.