Curry Chicken Divan
I've just recently started to play around with this recipe. Instead of using mayo and soup, I first make a bechamel sauce and add the mushroom soup to that, just like in Tuna Casserole. But the original way is still very delicious too! I also put some buttered breadcrumbs on top and they make a delicious crunch on top - the best kind to use are Panko breadcrumbs.
2 cups of shredded rotisserie chicken*, or cook perfect roasted chicken
1 large head of broccoli, cut into spears and partially steamed
1 can cream of mushroom soup (fat reduced)
1 cup of mayo
1 cup shredded cheddar cheese
1-2 tbsp curry powder (depending on how much curry you prefer)
1 cup of breadcrumbs**
1 heaping tbsp of butter, melted**
Step 1: Steam the broccoli in a steamer on the stove. Do not fully cook the broccoli, allow it to still have a crunch since it will be cooking further in the oven, steaming for 4 minutes. Place partially cooked broccoli in casserole dish.
Step 2: Using a mixture of white and brown meat from the rotisserie chicken, shred it and add it to the casserole dish with the broccoli.
Step 3: In a bowl mix together the mayo, soup, curry and season with black pepper. Add the mixture to the casserole dish and mix everything together. Add the shredded cheese on top. In a small bowl, add the breadcrumbs and melted butter, mix together then add on top of the cheese. Bake uncovered at 375 F for 30-35 minutes, or until the cheese is nice and bubbly.
Serve with rice.
*Instead of using a rotisserie chicken, you could roast a few bone-in chicken breasts in the oven, seasoned with a little salt, pepper and olive oil for 45 minutes at 425 F. OR you could cut up 3 boneless chicken breasts, cook them in a frying pan over medium heat with some olive oil and season with black pepper.
**These 2 ingredients are new.
Recipe Courtesy of Patsi Blaikie