Chicken Divan, a broccoli and chicken casserole, is named for the Divan Parisienne Restaurant in New York City. It was the signature dish of early 20th century chef Lagasi, who created the dish as part of a contest sponsored by the Chatham Hotel, which housed the restaurant. Though Lagasi’s prize money from the contest wasn’t particularly impressive, his dish lives on. The name, however, was bestowed on the recipe by hotel management, who wished to imbue the dish with a sense of Parisian elegance.
Recipe Servings: 6
Prep Time
25 minutes
Cook Time
30 minutes
Total Time
55 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2½ cups broccoli, cooked and chopped
- 2 cups chicken, cooked and shredded
- 2 cans (4.5 oz each) button mushrooms, drained
- 1 can (8 oz) water chestnuts, drained (optional)
- 2 cans (10.75 oz each) condensed cream of chicken soup
- 1 cup mayonnaise
- 1 tsp lemon juice
- ¼ tsp curry powder
- 1 Tbsp melted butter
- ½ cup shredded cheddar cheese
Directions
- Preheat oven to 350°F. Grease a 3-quart casserole dish.
- Arrange cooked broccoli in prepared baking dish. Arrange chicken over broccoli.
- Add mushrooms and water chestnuts, if using.
- Stir together the soup, mayonnaise, lemon juice, curry powder, and melted butter in a medium bowl.
- Pour mixture over chicken and vegetables.
- Sprinkle cheese on top.
- Bake 30–45 minutes, until the casserole is bubbly and the cheese is golden-brown.
Recipe introduction and directions © Copyright 2016-2024 World Trade Press. All rights reserved.