Blanche broccoli: Fill sauce pan 1/2 way with water, add 1 tsp salt, bring to boil, toss in broccoli heads for 2 minutes. Broccoli should be bright green. Strain broccoli into a colander and rinse in cold water until no longer hot. Make sure to drain broccoli well, place on paper towel, to ensure not extra water drains into the dish. Spread broccoli in bottom of 9×13 baking dish.
Heat olive oil on medium heat in saute pan, toss in chicken and cook until just cooked through and you can see no more pink on chicken. Layer cooked chicken cubes over broccoli in baking dish.
Drain a can of sliced water chestnuts and layer on top of chicken. *optional
In the same pan you cooked chicken in add the one stick of butter, melt butter When butter is melted whisk in 1/3 cup flour, cook flour/butter mixture over medium heat, continue to whisk for 1 minute.
Gradually add milk to the flour/butter mixture, continuously whisking, after you have the milk incorporated and you have a smooth thick gravy Add the chicken broth whisking the entire time, you want your sauce to be smooth not lumpy. If sauce seems too thick add a little more milk and whisk. Should be thick enough to cover the back of a spoon without sliding off.
Remove sauce from heat add season salt, mayonnaise, and lemon juice, whisk until smooth.
Whisk in the curry powder, feel free to add more if you want. Pour sauce over chicken and broccoli, sprinkle with Frenches Fried Onions.
Bake at 375 degrees for 30 minutes. Serve over white rice.
Notes
Serve Chicken Divan over white rice.Store leftovers in an airtight container in refrigerator.