Chicken Divan with Curry (Make-Ahead)

Chicken Divan with Curry is an iconic, much-loved, made-from-scratch southern chicken casserole that has been around for decades. Made without canned soup, this retro casserole is full of crisp fresh broccoli, succulent chicken, and the best-ever homemade, cheesy mornay sauce with sour cream. 

This broccoli chicken casserole is simple to make and the epitome of comfort food. Chicken Divan, like my Chicken, Sausage, and Wild Rice Casserole, Million Dollar Chicken Casserole, and Hash Brown Chicken Casserole, can be made up to a day ahead and just popped in the oven when you are ready to eat.

This recipe serves eight, so it’s ideal if you are feeding a crowd or a large family. Or, it’s easy to divide up into several smaller baking dishes, and then you can bake one and freeze the rest if you have a smaller family. 

Because it can be made ahead, it’s as perfect for a quick weeknight meal as it is to serve guests at a dinner party.

Homemade chicken divan with curry and fresh broccoli is quicker and easier than ever to prepare because I use a purchased rotisserie chicken as a shortcut to save prep time. Leftovers, if you have them, are just as good, if not better, on the second day.

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• Ingredient notes:
• Step-by-step directions:
• Recipe variations:
• Recipe FAQs:
• Sharon’s tips:
• More make-ahead casseroles:
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Step-by-step directions:

1. Preheat your oven to 350 degrees F.
2. Add the broccoli to a large bowl with two tablespoons of water. Cover the bowl with a plate and microwave for four minutes to blanch it. Or, you can bring a large pot of water to boil over high heat. Then, add the broccoli and cook for three minutes. Remove from the heat and drain. Set aside.

3. Melt four tablespoons of butter in a large 12-inch skillet over medium heat. Add the flour and one teaspoon of kosher salt when the butter has melted. Cook for two minutes, whisking frequently.

4. Add the chicken stock and wine, and whisk constantly. Cook for about three minutes or until the sauce has thickened. 

5. Reduce the heat to low and add the sour cream and one cup of shredded cheese. Whisk until the cheese is melted and the mixture is smooth.

6. Remove the pan from the heat and add the chicken, broccoli, lemon juice, and curry powder. Mix until everything is well combined. Pour this mixture into a 9×13 casserole dish sprayed with non-stick cooking spray.

7. Melt the remaining two tablespoons of butter and add it to the panko. Add the remaining half cup of shredded cheese. Mix well. Sprinkle the panko/cheese mixture evenly over the casserole. 

8. Bake uncovered for 30 minutes or until it is bubbly and the topping is golden brown. Serve immediately.

Recipe variations:

Although many chicken divan recipes call for cream of mushroom or cream of chicken soup, it really doesn’t take much longer to make the homemade mornay sauce than it does to open a can of soup, and there is no comparison in flavor.

This made-from-scratch recipe is delicious as is, but here are some ideas for variations and substitutions if you want to use ingredients you might have on hand:

• Instead of panko bread crumbs, you can substitute crushed Ritz crackers, potato chips, cornflakes, or french-fried onions to make the topping.
• You can substitute sherry for the white wine, or if you prefer not to include alcohol, you can add additional chicken stock.
• Curry powder is what makes this recipe unique. However, you can leave it out if you prefer. You can also substitute Garam Masala, which doesn’t contain turmeric or ground cumin, is also a good substitute.
• And finally, turkey, especially leftover turkey, is a great substitute for poultry and makes a tasty turkey divan.

Recipe FAQs:

Sharon’s tips:

• You can make this recipe ahead by preparing it as directed without adding the topping or baking it. Store covered in the refrigerator for up to 24 hours, or cover tightly and freeze for up to three months.
• If you make it ahead, before baking it, allow it to thaw overnight in the fridge, then let it sit out for 30 minutes to take the chill off. Add the panko topping, and bake as directed.
• The secret to a smooth, creamy mornay sauce is constant whisking. If you see lumps, keep whisking until you don’t.
• I prefer fresh broccoli in this recipe; however, you can substitute frozen broccoli in a pinch. It does not need to be blanched first. You will need at least 20 ounces of frozen broccoli pieces. 
• When cutting up your broccoli, be sure to discard the tough, thick stalks and just use the tender florets and stems.
• If you prefer to cook your chicken yourself, here is a link to my Oven-Baked-Bone-In Chicken Breasts recipe. Be sure to save the bones to make Homemade Chicken Stock. It’s a great way to repurpose leftovers, so nothing goes to waste. 

More make-ahead casseroles:

If you like make-ahead casseroles as much as I do,  I know you will love these recipes:

Classic King Ranch Casserole and Sour Cream Chicken Enchilada Casserole are also make-ahead wonders. In addition, I have a collection of 21 Best Casserole Recipes with Chicken that includes both my recipes and recipes from other bloggers you might be interested in.

★★★★★ If you make this recipe, please leave a comment and give it a star rating. I would love to know how you liked it!

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