Uxbridge Bonspiel Casserole (a.k.a. Chicken Divan Casserole)

You may know this as Chicken Divan Casserole, but it will always be known as Uxbridge Bonspiel Casserole to me. My mother snagged the recipe at a curling tournament she was competing in and it was in Uxbridge, so there’s the etymology of this recipe’s name.

This is a very tasty, highly caloric casserole that I eat only once a year, right around this time, to commemorate getting to the end of curling season. It’s kind of trashy and I would not use canned soup in many other recipes, but this is an easy way to make a sauce if you’re in a hurry. And this is the way we always made it, so I’m not changing now.

Here’s the step-by-step.

Make some cooked chicken because there are no leftovers around here.

Poaching the chicken.

Poached chicken breasts. Now there are leftovers, because I cooked too many chicken breasts.

Cooked chicken breasts.

Cut up the chicken.

Cubed chicken.

Load the chicken into a casserole dish because I can’t remember which one I used last time.

Trying to figure out what casserole dish to use.

Chop up a head of broccoli and steam it until barely tender.

Broccoli, ready for steaming.

Make the “sauce”. Pour the cream of chicken soup into a bowl.

Cream of chicken soup.

Add the mayonnaise.

Add the mayonnaise.

Get the lemons halved and ready for squeezing.

Lemons are ready for juicing.

Curry powder is added.

Add the curry powder.

A bit of white wine won’t hurt.

White wine into the sauce.

Broccoli is ready.

Steamed broccoli.

Everything will fit in this dish.

Looks like everything will fit.

Pour the sauce over the chicken and broccoli. Mix it to distribute the sauce.

Pour the sauce over.

Top with bread crumbs. Or panko.

Top with bread crumbs (or panko).

Add a layer of grated cheddar cheese.

Top the crumbs with cheddar cheese.

Bake for 20 minutes. Then broil it to brown the top and to get the cheese bubbling.

Baked, then broiled a bit.

Get it while it’s hot.

Uxbridge Bonspiel Casserole.

Uxbridge Bonspiel Casserole

Uxbridge Bonspiel Casserole, served on noodles.

Uxbridge Bonspiel Casserole

3 c. cooked chicken, cut up
2 x 10 oz. tins of cream of chicken soup
1 c. mayonnaise
1 tsp. lemon juice
1/2 tsp. curry powder
1/2 c. white wine
2 packages frozen broccoli
1/2 – 1 c. grated cheddar cheese
corn flake crumbs for topping
1 – 2 Tbsp. melted butter

Layer meat and vegetables in a 9 x 13″ casserole dish. Make a sauce of soup, mayonnaise, lemon juice, curry powder and white wine. Pour over chicken and vegetables. Cover with grated cheese, cornflake crumbs and butter.

Bake at 350° until heated through.


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