Chicken Broccoli Casserole
Grandma Sue got this recipe from her good friend Marsha who hated to cook. This was one of two things Marsha liked to make. The other was Breakfast Casserole. After I was an adult I discovered this dish is often called Chicken Divan.
Grandma Sue got this recipe from her good friend Marsha who hated to cook. This was one of two things Marsha liked to make. The other was Breakfast Casserole. After I was an adult I discovered this dish is often called Chicken Divan.
- Carbohydrate 11.2925118772449 g
- Cholesterol 252.400000016199 mg
- Fat 74.8422331356548 g
- Fiber 2.22217500078234 g
- Protein 48.5014712518887 g
- Saturated Fat 28.746662315239 g
- Serving Size 1 1 Serving (444g)
- Sodium 1242.94889617728 mg
- Sugar 9.07033687646257 g
- Trans Fat 14.6184405696952 g
- Calories 914 calories
Step-by-step
- Cook & drain broccoli.
- Place in bottom of large casserole dish (3-quart or 9x13).
- Put chicken pieces over.
- Combine mayo, soup, lemon juice, and seasonings, and pour over chicken & broccoli.
- Top with cheese and buttered crumbs.
- Bake at 350 until heated through.
- If refrigerated, bake for 1 hour.
Mayonnaise acts as the structural stabilizer in this dish, emulsifying with the condensed soup to prevent the dairy solids from breaking down into an oily slick under moderate oven heat. Culinary history links this style of baking—pairing poultry, brassicas, and a rich binder—to mid-century American comfort food traditions, closely mirroring the classic institutional formulation known as Chicken Divan. Curry powder introduces warm aromatic compounds that cut through the density of the fat, while a dash of tarragon provides subtle anise notes that brighten the heavy mushroom base. Balancing this richness requires careful thought about accompaniments. Acidic and raw preparations perform best here by cleansing the palate between bites of dense protein and saturated fat. A crisp green salad dressed simply with a sharp vinaigrette of three parts neutral oil to one part lemon juice offers the necessary structural contrast. Steamed white rice or buttered egg noodles also function well underneath the casserole, absorbing the surplus sauce without competing with the primary flavors. Managing the workflow in the kitchen requires foresight regarding the thermal mass of the ingredients. Frozen broccoli must be thawed and thoroughly pressed in a clean kitchen towel to remove excess moisture; failing to extract this water will dilute the sauce and leave the bottom of the baking dish watery. Assembling the components in a standard 9x13-inch glass or ceramic vessel ensures even heat distribution throughout the dense layers. Baking at 350 degrees Fahrenheit for approximately 45 minutes to one hour achieves proper internal temperature without scorching the cheese topping. Leftovers stored below 40 degrees Fahrenheit maintain safety and quality for up to three days, though the texture of the sauce may tighten upon reheating.
