This dish is in honor of my longtime friend Jennifer Harris, whose mom often times made Jen and I her special dish - Chicken Divan! I've had it over the years in various forms, including stuffed into chicken breasts, but I like it this way, 1970s casserole style. It's the epitome of comfort food - and anything with curry powder is a winner in my book.
In a large bowl, toss in about 20 or so ounces of broccoli florets. Add to that about 4 to 6 cups of shredded or cubed chicken. (I buy pre-cooked from Trader Joe's, and cut into thin slivers.)
In a separate medium-size mixing bowl, combine the following:
1 cup of mayonnaise
1 cup of sour cream,
2 cans of condensed cream of mushroom soup (if you are feeling a bit more adventurous, take the prepare the fresh mushroom sauce from the recipe for Stovetop Green Bean Casserole from my cookbook, A Perfect 10 - it's delicious!)
1 cup of grated sharp cheddar cheese
1 heaping teaspoon of curry powder,
1 tablespoon of fresh lemon juice (I throw in some zest of the lemon also)
1/2 teaspoon each of Kosher salt and black pepper, and
1/2 cup of dry white wine.
3. Mix well, into a thick sauce, and pour over the broccoli/chicken mix. Stir well.
4. Pour the mixture into a large casserole dish.
5. In a small mixing bowl, combine:
1/2 cup grated Parmesan
1/2 cup grated Gruyere cheese
1/2 cup of bread crumbs (I like them seasoned), and
4 tablespoons of melted butter.
6. Combine well (use your hands!) into a bit of crumble, and sprinkle over the top of the casserole.
7. Bake at 350 for about 40-45 minutes, until bubbling hot.