Classic chicken divan gets an ethnic twist with the addition of curry powder. Basmati rice, chicken and veggies are layered with a creamy curry sauce then topped with cheese and crispy breadcrumbs. If you’re a curry lover, feel free to bump up the curry powder in this dish.
cost per recipe: $15.19
The price is determined by the national average.
cups water or Swanson® Chicken Stock
cups uncooked basmati rice
cups broccoli florets
cups cauliflower florets
cans (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
teaspoons curry powder
cup plain dry bread crumbs
tablespoons butter, melted
cups baby spinach
cup frozen peas
cups shredded cooked chicken
cup shredded sharp Cheddar cheese
Heat the oven to 450°F.
Heat the water or stock in a 4-quart saucepan over high heat to a boil. Add the rice, broccoli and cauliflower. Reduce the heat to low. Cover and cook for 12 minutes. Remove the saucepan from the heat and uncover.
Squeeze the juice from the lemon half. Stir the soup, milk, 2 teaspoons curry powder and lemon juice in a medium bowl. Season with salt and black pepper.
Stir the remaining curry powder, the bread crumbs and butter in a small bowl.
Pour the rice mixture into a 13x9x2-inch baking dish. Stir in the spinach and peas. Layer with the chicken, soup mixture and cheese. Sprinkle with the bread crumb mixture.
Bake for 20 minutes or until hot and the bread crumb mixture is golden brown.