This classic dish first appeared in the 1950’s at the New York restaurant the Divan Parisienne. Originally a chicken and broccoli dish, coated with hollandaise, this dish has gone through a series of evolutions. Our version is much closer to the more pedestrian, very popular comfort food than the upscale original.

This recipe serves 4 as an entree.


2 cups hot cooked rice
2 cups cooked chopped broccoli
4 cups shredded, cooked chicken meat
2 recipes Cream of Chicken Soup
1 cup mayonnaise
1 tsp. lemon juice
1/4 tsp. curry powder
1/2 cup shredded Cheddar cheese
4 tsp. melted butter
1 cup Seasoned Bread Crumbs OR French Fried Onions


Preheat oven to 350 degrees. Butter or spray a 9×13 inch casserole.

In the casserole, layer the rice, broccoli, and chicken.

In a bowl, combine the cream of chicken soup, mayonnaise, lemon juice, and curry powder. Pour over the chicken and broccoli. Top with Cheddar Cheese.

In a small bowl toss bread crumbs and butter. Sprinkle over casserole.

Alternatively, omit butter and sprinkle French Fried Onions over casserole.

Place in oven and bake for 30-45 minutes or until heated through.