Prep 30 mins
Cook 40 mins
Originally served as the signature dish at the Divan Parisienne Restaurant in New York City during the 1930's through the 1950's. The restaurant is long gone, but the dish lives on and on...it still remains one of America's most classic and delicious casseroles. This rich and velvety one-dish meal is perfect for a potluck dinner, an elegant buffet, or the family supper table. It is excellent served over rice.
- 2 large bunch fresh broccoli, cut into florets (or 2 10-ounce packages of frozen broccoli florets)
- 4 boneless skinless chicken breasts (about 2 pounds)
- salt and pepper, to taste
- 2 (10 1/2 ounce) cans condensed cream of chicken soup (or cream of mushroom)
- 1 cup mayonnaise
- 1⁄4 cup canned low sodium chicken broth
- 1 tablespoon fresh lemon juice
- 1⁄2 teaspoon curry powder
- 1⁄8 teaspoon ground nutmeg (optional, but recommended)
- 3 tablespoons dry sherry (optional, but adds a wonderful taste)
- 1 1⁄2 cups finely shredded sharp cheddar cheese
- 1⁄4 cup grated parmesan cheese
- 1⁄2 cup breadcrumbs
- 1 1⁄2 tablespoons butter, melted
- pimento strips (optional, but adds a decorative touch)
- Preheat oven to 350 degrees.
- Season chicken with salt and pepper and put in a glass baking dish with a small amount of water in the bottom. Bake for 20 minutes; then let cool; cut into strips or bite-sized pieces. Set aside.
- Meanwhile, bring a large pot of lightly-salted water to a boil. Cook broccoli for 6 to 8 minutes, or until just tender; drain.
- Meanwhile, in a large bowl, combine soup, mayonnaise, chicken broth, lemon juice, curry powder, nutmeg, sherry if desired, and Cheddar cheese.
- Arrange broccoli in the bottom of a lightly greased 9x13-inch baking dish. Place chicken pieces on top of broccoli. Pour soup mixture evenly over chicken and broccoli (you can lightly toss mixture, if desired).
- In a small bowl, combine Parmesan cheese and bread crumbs; add melted butter and mix together. Sprinkle bread crumb mixture evenly over casserole.
- Bake, uncovered, in 350 degree oven for 40 minutes, or until golden and bubbly. Trim with pimento strips, if desired.