Paula Deen Chicken Divan

Paula Deen Chicken Divan is a creamy casserole of broccoli and shredded chicken baked under a cheesy sauce with curry powder and white wine. It feeds 6 in under an hour. For potlucks and church suppers across the South, this is the dish that shows up first and leaves empty.

The sauce is what separates a good Chicken Divan from a forgettable one. Paula mixes cream of mushroom soup with mayonnaise, sour cream, sharp cheddar, and a splash of white wine, then folds in curry powder for warmth. Skip any of those and the casserole goes flat.

Cook the chicken ahead and shred it the night before. That turns a 55-minute recipe into pure assembly. Watch the breadcrumb topping near the end: it can go from golden to burnt fast. Leftovers reheat well for two or three days.

Paula Deen Chicken Divan

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Course: Main CourseCuisine: American, SouthernDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

45

minutes

Calories

840

kcal

Tender broccoli and shredded chicken layered in a casserole dish, covered in a sauce of cream of mushroom soup, mayonnaise, sour cream, sharp cheddar, curry powder, and white wine, topped with a Parmesan breadcrumb crust and baked until golden and bubbling.

Ingredients

• 2 (10 oz) packages chopped frozen broccoli
  

• 6 cups cooked and shredded chicken
  

• 2 (10 3/4 oz) cans condensed cream of mushroom soup
  

• 1 cup mayonnaise
  

• 1 cup Sour cream
  

• 1 cup grated sharp cheddar cheese
  

• 1 tablespoon fresh lemon juice
  

• 1 teaspoon curry powder
  

• 1/2 cup dry white wine
  

• 1/2 cup freshly grated Parmesan cheese
  

• 1/2 cup soft breadcrumbs
  

• 2 tablespoons melted Butter
  

• to taste salt and freshly ground pepper

Directions

• Preheat the oven: Preheat oven to 350 °F.
• Prepare the broccoli and chicken: Remove the outer wrappers from the boxes of broccoli. Open one end of each box. Microwave on full power for 2 minutes, until thawed. Drain the broccoli and put into a 11X7 casserole dish that has been prepared with a non stick cooking spray. Top with shredded chicken.
• Make the sauce: In a medium bowl, combine the soup, mayonnaise, sour cream, cheddar cheese, lemon juice, curry powder, salt and pepper to taste, and wine. Whisk together to make a sauce. Pour the sauce over the broccoli and chicken. Mix well with a spatula.
• Add the topping: Pat down evenly and smooth with a spatula. In a small mixing bowl, stir together the Parmesan cheese, bread crumbs and butter and sprinkle over the top.
• Bake: Bake for about 30-45 minutes.

FAQs

Can I use cream of chicken soup instead of cream of mushroom?

You can, but the flavor shifts. Cream of mushroom gives the sauce a deeper, earthier taste that balances the curry powder. Cream of chicken makes it milder and lighter. Either way, use the condensed version, not the ready-to-serve.

How long does Chicken Divan keep in the fridge?

Covered tightly, it lasts 3 to 4 days. The broccoli softens more each day, but the sauce holds up well. Reheat single portions in the microwave or put the whole dish back in the oven at 325 °F for 15 to 20 minutes.

Can I assemble this the night before and bake it the next day?

Yes. Layer the broccoli, chicken, and sauce, cover it, and refrigerate. Add the breadcrumb topping right before baking so it stays crisp. Pull it out 20 minutes early so it warms up, and add 5 to 10 extra minutes of bake time.

Why does the recipe call for curry powder?

A teaspoon of curry powder adds a subtle warmth that keeps the sauce from tasting one-note. You will not taste curry like an Indian dish. It works behind the cheddar and sour cream to round out the flavor. Most Chicken Divan recipes skip this, but Paula does not.

Can I use a different cheese for the topping?

Paula suggests trying cheddar or gruyere on top. Cheddar gives you a sharper, stronger crust. Gruyere melts well and adds a nutty flavor. Grate it fine and mix with the breadcrumbs and butter the same way the recipe does with Parmesan.