Drew's Divan

READY IN: 1hr 30mins
Recipe by Debbie Macy

Really easy dish to prepare. Looks harder than it is. Came from my son (Drew) who is a Chef. This recipe is a favorite with friends and family. May be made ahead of time and then just heated through. It makes great left-overs as well.

Top Review by Bob Jr

Great recipe. Easy to prepare with a good flavor from the curry. I added a little Half & Half to create a slightly thinner sauce. It took about 45 min to get well melted. It is good reheated (covered)in an oven.

Ingredients Nutrition

  • 2 lbs chicken breasts (Boned and Skinless)
  • 2 (10 3/4 ounce) cans cream of chicken soup
  • 22 ounces sour cream
  • 1 -2 lb fresh broccoli or 1 -2 lb asparagus (or enough to cover the bottom of your pan, May use frozen,but it is just not the same)
  • 1 tablespoon curry (More or less according to taste)
  • 1 pinch ground black pepper
  • 12 lb grated cheese (, Either Colby-Jack, Cheddar, or Swiss will work,or combine them)


  1. Combine Cream of Chicken soup, sour cream, curry, pepper, and about 1/2 of the cheese in a large bowl.
  2. Fry chicken breast until golden and done.
  3. Cut fried chicken in to 1/2 inch strips and set aside.
  4. Steam broccoli or asparagus until tender then line the bottom of 9x13x2 baking dish with the broccoli or asparagus.
  5. Then place cut chicken on top of broccoli or asparagus and cover with the soup and sour cream sauce.
  6. Sprinkle remaining cheese over top.
  7. Cook in 375 oven until cheese has melted and dish is heated through.
  8. Serve with rice.

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