BROCCOLI CHICKEN DIVAN
A quick and easy chicken and broccoli dish that all will love!
Provided by TERRY C
Categories Main Dish Recipes Casserole Recipes Vegetable
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Place the broccoli in a saucepan with enough water to cover. Bring to a boil, and cook 5 minutes, or until tender. Drain.
- Place the cooked broccoli in a 9 inch pie plate. Top with the chicken. In a bowl, mix the soup and milk, and pour over the chicken. Sprinkle with Cheddar cheese. Mix the melted butter with the bread crumbs, and sprinkle over the cheese.
- Bake in the preheated oven for 15 minutes, or until bubbly and lightly brown.
Nutrition Facts : Calories 186.4 calories, Carbohydrate 12.2 g, Cholesterol 44.3 mg, Fat 8.5 g, Fiber 2.5 g, Protein 15.5 g, SaturatedFat 4.2 g, Sodium 440.2 mg, Sugar 3.3 g
CHICKEN DIVAN
Chicken breasts, broccoli, and mushrooms are smothered in a creamy Mornay sauce and topped with a blanket of cheesy breadcrumbs in this classic Chicken Divan.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 1h35m
Yield Serves 6 to 8
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees. In a large straight-sided skillet, simmer 1/2 cup water over medium-high heat, then add broccoli and a pinch of salt. Cover, reduce heat to medium-low, and cook until crisp-tender, about 6 minutes. Drain well, then transfer to a large bowl; set aside. Wipe out skillet.
- Pat chicken dry; season with salt and pepper. Melt 2 tablespoons butter over medium-high heat. Add half the chicken and cook, turning once, until browned and cooked through, about 4 minutes. Transfer to a plate. Repeat with remaining chicken; set aside.
- 3. In same skillet, melt 2 tablespoons butter, then add onion and mushrooms. Cook, stirring occasionally, until tender and starting to brown, 6 to 7 minutes. Add flour and cook, stirring, 30 seconds. Slowly add milk, reduce heat to medium, and cook, stirring constantly, until mixture is thick enough to coat the back of a spoon, about 9 minutes. Add 2 cups cheese, Dijon, Worcestershire, cayenne, and sour cream; stir until combined. Season with salt and pepper. Add cheese sauce to bowl with broccoli, followed by chicken and accumulated juices; toss to combine. Transfer to a 2 1/2-quart baking dish.
- In a small bowl, combine 2 tablespoons melted butter, panko, and remaining 1 cup cheese. Sprinkle over broccoli-and-chicken mixture. Bake until bubbly and golden, 20 to 25 minutes. Let cool 15 minutes, then serve over noodles or rice.
EASY CHICKEN AND BROCCOLI DIVAN
Make and share this Easy Chicken and Broccoli Divan recipe from Food.com.
Provided by Graybert
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Arrange broccoli and chicken in a casserole dish.
- Combine soup and milk; pour over broccoli and chicken.
- Sprinkle mixture with cheese.
- Mix bread crumbs with butter and sprinkle over cheese layer.
- Bake at 450 for 20 minute or until heated through.
DIVINE CHICKEN DIVAN
"It feeds a crowd so easily," Nancy says, "and my family is one big crowd!"
Provided by Nancy Fuller
Categories main-dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 400 degrees F and butter a shallow 3-quart casserole dish. Bring a large saucepan of salted water to a boil. Add the broccoli and cook until bright green and almost tender (you still want it to have a little bite; it will cook more in the oven). Drain; cool under cold running water and pat very dry. Set aside.
- Melt 4 tablespoons butter in a large saucepan over medium heat. When the butter is melted, add the sage and let sizzle a minute, then add the flour. Cook the roux (or else it will taste like raw flour), whisking, for 2 to 3 minutes, without letting it brown. Pour in the sherry (or broth) and cook to reduce it away, about 1 minute.
- Whisk in 1 cup broth, the milk, heavy cream and nutmeg and season with salt and pepper. Bring to a simmer and cook, whisking occasionally to get out any lumps, until thickened, 6 to 7 minutes. Stir in the scallions and gruyere until the cheese is melted, then remove the sauce from the heat.
- In a large bowl, mix together the sauce, broccoli, chicken and almonds until thoroughly coated. Pour into the prepared casserole dish. In a small bowl, melt the remaining 1 tablespoon butter in the microwave, then toss with the parmesan and breadcrumbs. Sprinkle the mixture over the top of the casserole. Bake until browned and bubbling, about 35 minutes.
BROCCOLI CHICKEN DIVAN CUPS
This recipe came out of a free cooking school booklet. I haven't tried it yet but it looks like a pretty easy appetizer.
Provided by Zaney1
Categories Chicken
Time 30m
Yield 24 appetizers, 1 serving(s)
Number Of Ingredients 8
Steps:
- Place 1 pastry sheet on a lightly floured surface.
- Roll into an approximately 12x9 inch rectangle.
- Cut into 12 (3inch) squares.
- Press squares into muffin pans.
- Repeat with remaining pastry sheet.
- Stir together broccoli, chicken, soup and milk.
- Spoon mixture into prepared pastry filled muffins cups.
- In a seperate bowl, stir together breadcrumbs and butter.
- Sprinkle breadcrumb mixture over each tartlet.
- Top each with cheese.
- Bake at 425 for 10-15 minutes or until thoroughly heated and cheese is melted.
- Serve immediately.
Nutrition Facts : Calories 3954.6, Fat 257.9, SaturatedFat 78.6, Cholesterol 335.6, Sodium 4073.6, Carbohydrate 271.9, Fiber 8, Sugar 6.4, Protein 140.2
TRADITIONAL CHICKEN DIVAN
No mayonnaise, no "cream of whatever" soups - just an old fashioned chicken divan recipe that is definitely worth the extra effort. You can substitute chicken thighs for the breasts and use any combination of shredded cheese that you happen to have on hand. You can also substitute any dairy product (i.e. cream) for the milk depending on how decadent you would like to be. The recipe can be doubled or tripled easily and it freezes beautifully. Serve over rice.
Provided by CFRP3473
Categories Poultry
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325.
- Steam broccoli for 5 minutes until crisp-tender. Alternatively, place broccoli in a shallow bowl and cover with plastic wrap. Microwave for 2-5 minutes (depending on the strength of your microwave) until crisp-tender. Drain in colander.
- In a medium frying pan, saute chicken breasts in olive oil until lightly browned, about 4-5 minutes per side. Remove from heat and drain on paper towls.
- In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes to eliminate the taste of raw flour. Then gradually whisk in chicken broth, sherry and milk or half and half, until incorporated. Bring to a boil and then reduce to a simmer until the sauce is the consistency you desire. Add just a dash of nutmeg. Add 3/4 of the cheese blend and whisk until combined. Add salt and pepper to taste.
- In a 9x13 dish arrange chicken breasts (either whole or sliced) and broccoli. Pour sauce over top and sprinkle with remaining cheese. Cover with aluminum foil. Make several slits in the aluminum foil to allow the steam to escape.
- Note: At this point, the dish can be frozen or refrigerated.
- Bake in the oven for 30-45 minutes, taking off the aluminum foil for the last 10.
Nutrition Facts : Calories 520.6, Fat 25.5, SaturatedFat 13.1, Cholesterol 94.6, Sodium 580.3, Carbohydrate 29.3, Fiber 8.1, Sugar 6.2, Protein 30.8
BROCCOLI CHICKEN DIJON (SOUTH BEACH DIET)
This recipe comes from krafthealthyliving.com. I haven't tried it yet, but it looks wonderful! As soon as I get a chance to make this dish, I'll let you all know how it is.
Provided by Mindi Bunch
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix chicken broth and soy sauce; set aside.
- Cook and stir broccoli and garlic in hot oil in large skillet on medium-high heat until crisp-tender.
- Remove from skillet; cover to keep warm.
- Add chicken to skillet; cook and stir 3 to 4 minutes or until cooked through.
- Add broth mixture; mix well.
- Bring to boil.
- Reduce heat to medium-low.
- Stir in mustard until well blended.
- Return broccoli mixture to skillet; mix lightly.
- Cook until heated through, stirring occasionally.
Nutrition Facts : Calories 192.8, Fat 7, SaturatedFat 1.2, Cholesterol 72.6, Sodium 496.5, Carbohydrate 5, Fiber 0.3, Sugar 0.2, Protein 27.7
CHICKEN DIVAN
My mother grew up with a mother who was a Cordon Bleu chef. Her mom (my Granny) loved elevated casseroles and elegance-infused one-pot meals. My mother took this passion with her into her own military family kitchen. My mom is a natural wizard of good flavor and she made this classic recipe her own. What makes this truly a family tradition is the topping of crushed graham crackers instead of standard crackers. The sweetness with the curry is everything! This is my favorite recipe of hers and it always felt like home when she made it, no matter where we were in the world. She made it famous when my dad was a TAC (Training, Advising, Counseling) officer at West Point military academy. She would make a mountain of her chicken divan and the cadets would come over, eat a wheelbarrow of it and fall asleep on the floor. That's why this recipe is now known amongst our family and friends as "Cadet Dinner." Proud to say, our son who is now an active F-16 pilot, calls this one of his favorite dishes, too-so the tradition continues!
Provided by Food Network
Categories main-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F. Using a little olive oil or cooking spray, coat a 9-by-13-inch baking dish for easy release after baking.
- Heat the 2 tablespoons olive oil in a large skillet (at least 12 inches in diameter, with a lid) over medium-high heat. Season both sides of each breast with salt and pepper. Once the oil shimmers, place the chicken breasts into the hot skillet all tucked in next to each other (like socks in a drawer!). Brown the first side for about 6 minutes. Flip each chicken breast to the other side for additional browning, another 6 minutes. Add the 1 tablespoon butter to the skillet, pop on the lid and turn the heat down to medium low. Leave it alone for 3 minutes. Make sure the internal temperature of each chicken breast is 165 degrees F, then remove to a plate and let them rest for a minimum of 5 minutes. Set aside.
- Heat the remaining 1/2 teaspoon olive oil in a small skillet over medium heat. Cook the mushrooms, stirring continuously, until they are a light brown, 3 to 5 minutes. Remove to a plate and set aside.
- Cut the chicken into bite-size pieces and transfer to a large bowl (at least 6 quarts in size). Add the mushrooms, broccoli, both cans of soup, mayonnaise, sherry, lemon juice and curry powder. Mix together thoroughly, then transfer to your prepared baking dish. Evenly sprinkle the cheese on top and set aside.
- Combine the graham crackers with the parsley and melted butter in a small bowl. Sprinkle the crumbs evenly over the cheese.
- Place the casserole on a sheet pan and bake in the oven until the top is browned and the casserole is bubbly, 35 to 40 minutes. Serve over your favorite cooked rice.
KITTENCAL'S BROCCOLI CHICKEN DIVAN CASSEROLE
I strongly recommend not to omit the wine and lemon juice as it really brings out the flavor, the complete casserole may be assembled and refrigerated until ready to bake -- reduce the fat by using low fat sour cream and mayonnaise (do not use fat free, I suggest not to add in any extra salt
Provided by Kittencalrecipezazz
Categories Chicken
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F.
- Grease a 13 x 9-inch baking dish.
- Using paper towels pat dry the steamed broccoli florets to remove as much moisture as possible.
- In a large bowl combine both condensed soups with the next 7 ingredients until smooth and well combined.
- Mix in the chopped chicken, broccoli florets, cheddar cheese, celery and chopped onion.
- Transfer to prepared baking dish, then sprinkle with Parmesan cheese.
- In a small bowl combine the crushed crackers with melted butter, then sprinkle over the top.
- Bake uncovered in a preheated oven for 35-40 minutes or until hot and bubbly (this will thicken up more after baking).
Nutrition Facts : Calories 775.8, Fat 43, SaturatedFat 15.1, Cholesterol 55.3, Sodium 2054.4, Carbohydrate 82.7, Fiber 5.3, Sugar 9.7, Protein 15.3
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CHICKEN DIVAN RECIPE - ANNA PAINTER
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4.5/5 (2)Total Time 1 hr 30 minsAuthor Anna Painter
- In a medium saucepan of salted boiling water, blanch the broccoli stems and florets until just tender, about 2 minutes. Drain well.
- Season the chicken thighs generously with salt and pepper. In a large enameled cast-iron casserole, melt 1 tablespoon of the butter over moderate heat. Add half of the thighs and cook, turning once, until lightly browned and cooked through, about 12 minutes. Transfer to a plate. Repeat with 1 more tablespoon of the butter and the remaining thighs. Slice the chicken into 3/4-inch-wide strips.
- In the casserole, melt the remaining 6 tablespoons of butter over moderate heat, scraping up any browned bits with a wooden spoon. Add the onion, mushrooms, garlic and a pinch each of salt and pepper and cook, stirring occasionally, until the vegetables are softened, about 10 minutes. Sprinkle in the flour and cook, stirring frequently, until incorporated, about 2 minutes. Add the chicken broth and heavy cream, bring to a boil and cook, stirring frequently, until the mushroom sauce is thick enough to coat the back of a spoon, about 3 minutes. Remove from the heat and add 1 cup of the cheese, the mayonnaise, lemon juice and smoked paprika. Stir until the cheese is melted. Add the chicken and broccoli and stir to coat, then transfer the mixture to the prepared baking dish.
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