Chicken Divan In A Packet Food

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CHICKEN DIVAN IN A PACKET



Chicken Divan in a Packet image

It's hard to beat this foil-packet meal from Stacey Smith in Batavia, New York for convenience...or even campfire fun. TIP: USE THE REMAINING ½ CAN OF SOUP (AND HALF THE WATER CALLED FOR) TO MAKE A SINGLE SERVING OR TO ADD TO GRAVY.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 7

2 boneless skinless chicken breast halves (5 ounces each)
1/2 cup uncooked instant rice
2/3 cup condensed cream of chicken soup, undiluted
1/3 cup water
1/2 cup fresh broccoli florets
1/2 cup sliced fresh mushrooms
2 tablespoons shredded cheddar cheese

Steps:

  • Place each chicken breast half in the center of a double thickness of heavy-duty foil (about 18 in. square). In a bowl, combine the rice, soup and water; spoon over chicken. Arrange broccoli and mushrooms on top. Fold foil around mixture and seal tightly., Place on a baking sheet. Bake at 400° for 20-25 minutes or until chicken juices run clear and rice is tender. Open foil carefully to allow steam to escape. Sprinkle with cheese before serving.

Nutrition Facts : Calories 325 calories, Fat 6g fat (3g saturated fat), Cholesterol 90mg cholesterol, Sodium 440mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 1g fiber), Protein 35g protein.

CHICKEN DIVAN RECIPE



Chicken Divan Recipe image

A Family Favorite Dish In Our Home, This Recipe For Chicken Divan Is Super Simple To Make And It Tastes Delicious!!! This Easy Chicken And Broccoli Recipe Is One That Everyone Will Love!

Provided by Stephanie Dulgarian

Categories     Main Course

Time 55m

Number Of Ingredients 8

1 small bag frozen broccoli
1 10.5 oz can cream of chicken soup
2-3 boneless (skinless chicken breasts- cut into cutlet-sized pieces)
1 cup of mayo
1 cup of sour cream
1-2 cups of grated cheddar cheese
2 Tbsp. butter or margarine (melted mixed with 1/2 c. crushed corn flakes)
1 Tbsp. of lemon juice & 1/4 tsp. curry

Steps:

  • Preheat oven to 350.
  • Lay chicken on the bottom of a 13x9 casserole dish, then place broccoli all around the chicken.
  • Next, in a separate bowl, mix together the soup, mayo and the sour cream. (Add optional spices above if you'd like)
  • Pour the sauce on top of chicken and broccoli, and then sprinkle with cheese.
  • Lastly, add the optional corn flake topping, if desired.
  • Bake for 30-45 minutes or until the chicken is cooked.

Nutrition Facts : ServingSize 1 serving, Calories 1091 kcal, Carbohydrate 4 g, Protein 128 g, Fat 59 g, SaturatedFat 19 g, Cholesterol 398 mg, Sodium 870 mg, Fiber 1 g, Sugar 2 g

CREAMY LOW CARB CHICKEN DIVAN



Creamy Low Carb Chicken Divan image

Chicken Divan is a classic casserole made with chicken and broccoli, baked with a sour cream and cream of mushroom mixture with a hint of curry, then topped with cheddar cheese.

Provided by Anne Clark

Categories     Main Course

Time 40m

Number Of Ingredients 11

1 rotisserie chicken (all meat removed and chopped or shredded) (OR use about 1 pound of cooked chicken breasts, shredded or chopped)
10 ounces frozen broccoli florets, steamed-in-bag, excess liquid discarded
2 cans cream of mushroom soup
8 ounces sour cream
1 teaspoon lemon juice
1/2 teaspoon curry powder
1/4 teaspoon black pepper
1/4 teaspoon salt (omit if using salted pork rinds)
1 cup shredded cheddar cheese
1/2 cup crushed pork rinds
2 tablespoons melted butter

Steps:

  • Preheat oven to 350F. Gather all your ingredients. Pull meat from chicken and rough-chop or shred. Steam the broccoli in the microwave per the package directions, till tender-crisp (drain excess liquid). With a whisk, mix the soup, sour cream, and lemon juice in a bowl.
  • Spray a casserole dish with non-stick spray. Lay the broccoli and chicken at bottom of dish.
  • Pour the soup and sour cream mixture on top.
  • Sprinkle the seasonings on top. Blend well.
  • Sprinkle cheese and pork rinds on top. Pour melted butter over cheese and pork rinds and bake uncovered at 350F for about 30 minutes or until the topping is slightly browned.

Nutrition Facts : ServingSize 1 serving, Calories 510 kcal, Carbohydrate 10 g, Protein 59 g, Fat 26 g, Cholesterol 201 mg, Sodium 1539 mg, Fiber 1 g, Sugar 2 g, SaturatedFat 13 g, TransFat 0.2 g, UnsaturatedFat 9 g

CHICKEN DIVAN



Chicken Divan image

This is a recipe to serve your mother-in-law; we call it a 'bride basic'. It differs from some Chicken Divan recipes because of the curry. Men love this. Wonderful! The ingredients can be 'assembled' and frozen, then baked when you're ready. Serve with rice and a fruit salad, if desired.

Provided by Beth

Categories     Meat and Poultry Recipes     Chicken

Time 55m

Yield 6

Number Of Ingredients 10

2 ½ cups cooked chopped broccoli
2 cups shredded, cooked chicken meat
2 (4.5 ounce) cans mushrooms, drained
1 (8 ounce) can water chestnuts, drained
2 (10.75 ounce) cans condensed cream of chicken soup
1 cup mayonnaise
1 teaspoon lemon juice
¼ teaspoon curry powder
1 tablespoon melted butter
½ cup shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 3-quart casserole dish.
  • Arrange cooked broccoli in prepared baking dish. Arrange chicken over broccoli. Add mushrooms and water chestnuts (see Cook's Note).
  • In a medium bowl, combine the soup, mayonnaise, lemon juice, curry powder, and melted butter. Mix together and pour sauce mixture over chicken and vegetables. Sprinkle cheese on top and bake in the preheated oven until the casserole is bubbly and the cheese is golden brown, 30 to 45 minutes.

Nutrition Facts : Calories 523.8 calories, Carbohydrate 18 g, Cholesterol 72 mg, Fat 42.2 g, Fiber 3 g, Protein 20 g, SaturatedFat 9.7 g, Sodium 1164.3 mg, Sugar 3.4 g

CHICKEN DIVAN CASSEROLE



Chicken Divan Casserole image

Provided by Nancy Fuller

Categories     main-dish

Time 1h25m

Yield 8 servings

Number Of Ingredients 15

4 tablespoons olive oil, plus more for greasing
2/3 cup breadcrumbs
Kosher salt and freshly ground black pepper
4 boneless, skinless chicken breasts (about 2 pounds)
4 heads broccoli, cut into florets (about 6 cups)
2 cups grated Parmesan
1/4 cup unsalted butter
1/2 cup all-purpose flour
1/4 teaspoon freshly grated nutmeg
Pinch cayenne pepper
3 cups milk
2 cups shredded sharp Cheddar
1 cup chicken stock
1/2 cup dry white wine
1/2 teaspoon paprika

Steps:

  • Preheat the oven to 350 degrees F and place a rack in the top third of the oven. Grease a 9-by-13-inch baking dish with some olive oil and set aside.
  • In a medium bowl add the breadcrumbs and the olive oil. Season with salt and pepper and set aside.
  • Place the chicken in a large pot and cover with water. Add 4 teaspoons salt and bring to a boil, then immediately reduce to a low simmer. Cook the chicken until the internal temperature on an instant read thermometer reads 160 degrees F, 15 to 20 minutes.
  • Remove and cool slightly, then slice the chicken into thin strips or shred, and place in the bottom of the prepared dish. Add the broccoli and sprinkle the Parmesan over the top.
  • Melt the butter in a medium saucepan set over medium heat. Add the flour and use a wooden spoon or whisk to stir until smooth and cooked, 4 to 5 minutes. Add the nutmeg, and cayenne. Slowly whisk in the milk, Cheddar, stock and wine. Bring to a boil, whisking often. Reduce to a simmer and cook until thickened and smooth, 5 to 8 minutes.
  • Pour the sauce over the broccoli and chicken and then top with the breadcrumb mixture and sprinkle the paprika over the top. Cover the dish with foil and bake 15 minutes. Remove the foil and bake until the top is golden and the casserole is bubbling, 15 minutes.
  • Cool for about 5 minutes and then serve.

CHICKEN DIVAN



Chicken Divan image

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

1 bunch broccoli (1 1/2 pounds), cut into florets (about 5 cups)
Kosher salt and freshly ground pepper
4 tablespoons unsalted butter, plus 2 tablespoons melted
1 1/2 pounds boneless, skinless chicken breast, cut crosswise into 1/2-inch-thick strips
1 small onion, finely chopped (1 cup)
8 ounces cremini mushrooms, sliced (about 2 1/2 cups)
3 tablespoons unbleached all-purpose flour
3 cups whole milk, room temperature
9 ounces shredded medium-sharp cheddar (3 cups)
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1/8 teaspoon cayenne pepper
1/2 cup sour cream
1 cup panko breadcrumbs
Cooked egg noodles or steamed white rice, for serving

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.

DIVINE CHICKEN DIVAN



Divine Chicken Divan image

"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

5 tablespoons unsalted butter, plus more for the dish
Kosher salt
1 large head broccoli, cut into 1- to 2-inch florets, tender stems peeled and cut into 1/2-inch slices (about 5 cups)
1 tablespoon chopped fresh sage
5 tablespoons all-purpose flour
3 tablespoons dry sherry (or chicken broth)
1 cup low-sodium chicken broth
1 cup milk
1 cup heavy cream
Pinch of freshly grated nutmeg
Freshly ground pepper
1 bunch scallions, chopped (about 1 cup)
1 1/2 cups shredded gruyere cheese (about 6 ounces)
1 cooked 3 1/2-pound chicken, meat removed and cut into chunks, skin and bones discarded (3 to 3 1/2 cups meat)
1/2 cup sliced or slivered almonds, toasted
1/2 cup grated parmesan cheese
1/4 cup breadcrumbs

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.

TRADITIONAL CHICKEN DIVAN



Traditional Chicken Divan image

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

2 bunches broccoli
2 -4 boneless skinless chicken breasts
1 tablespoon extra virgin olive oil
3 tablespoons butter
3 tablespoons flour
3/4 cup chicken broth
1/2 cup milk or 1/2 cup half-and-half
1/3 cup sherry wine
1 cup shredded cheddar cheese (or more to taste)
salt and pepper
nutmeg

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

CHICKEN DIVAN



Chicken Divan image

This tasty chicken divan recipe was given to me by a friend years ago, and it's been a family favorite ever since. My daughters enjoy making this dish in their own homes and get the same enthusiastic compliments I always do! -Mary Pat Lucia, North East, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 10 servings.

Number Of Ingredients 11

1/4 cup plus 1 tablespoon butter, divided
1/4 cup all-purpose flour
1-1/2 cups half-and-half cream
1/2 cup cooking sherry or water
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
2 packages (10 ounces each) frozen cut or chopped broccoli, thawed
1 cup cooked rice
3 to 4 cups cubed cooked chicken
2 cups shredded cheddar cheese
1 cup soft bread crumbs
Minced fresh parsley, optional

Steps:

  • In a small saucepan, melt 1/4 cup butter. Add flour, stirring until blended. Stir in the cream and cooking sherry or water; cook and stir until thickened and bubbly. Cook and stir 2 more minutes. Blend in soup until smooth; remove from the heat and set aside. , Place broccoli in an ungreased 13x9-in. baking dish. Cover with rice and then half of the sauce. Top with chicken. Stir shredded cheese into remaining sauce; pour over the chicken. , Melt the remaining butter and toss with bread crumbs. Sprinkle over the casserole. Bake, uncovered, at 350° for 35-45 minutes or until heated through. If desired, sprinkle with parsley before serving.

Nutrition Facts : Calories 412 calories, Fat 24g fat (12g saturated fat), Cholesterol 98mg cholesterol, Sodium 798mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 3g fiber), Protein 22g protein.

CHICKEN DIVAN



Chicken Divan image

This Chicken Divan is the chicken casserole of your dreams! Cheesy, creamy, made with chicken, and tender florets of broccoli topped with a crunchy panko topping. With 5 minutes of prep, you'll have dinner on the table in less than 30 minutes!

Provided by Joanna Cismaru

Categories     Dinner

Time 30m

Number Of Ingredients 10

1 pound broccoli (chopped)
2 cups chicken (cooked, cubed)
10.75 ounce condensed cream of chicken soup (1 can)
½ cup sour cream
1 ½ cups cheddar cheese (shredded)
⅓ cup milk
¼ teaspoon salt (or to taste)
½ teaspoon pepper (or to taste)
¼ cup breadcrumbs (I used Panko)
1 tablespoon butter

Steps:

  • Prep: Preheat oven to 450 F degrees. Place broccoli in a large pot boiling water and cook 3 to 5 minutes or just until tender crisp. Drain well.
  • Mix: In a large bowl combine the cooked chicken, chicken soup, sour cream, 1 cup of the cheese, milk, salt and pepper. Stir in the broccoli.
  • Dump: Transfer to a 9x13-inch casserole dish. Top with remaining cheese.
  • Top: In a small bowl toss the breadcrumbs together with the butter. Sprinkle the breadcrumbs over the casserole.
  • Bake: Place the casserole dish in the oven and bake for 20 minutes or until bubbly.

Nutrition Facts : Calories 305 kcal, Carbohydrate 14 g, Protein 15 g, Fat 22 g, SaturatedFat 11 g, Cholesterol 64 mg, Sodium 721 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

CHICKEN DIVAN



Chicken Divan image

This delicious Chicken Divan casserole is made with rice, broccoli, chicken and a creamy curry sauce. It's a healthier version of the traditional chicken divan and I'm confidant your family will LOVE it!

Provided by Lauren Allen

Categories     Main Course

Time 50m

Number Of Ingredients 7

7 chicken tenders (, cooked and cubed)
2 cups long grain white rice (or use brown rice, or wild grain))
2 cups fresh broccoli florets (, steamed)
2 cans cream of chicken soup ((or double my homemade recipe))
1 cup mayonnaise ((or plain Greek yogurt))
2 teaspoons lemon juice
1 teaspoon curry powder (, or more, to taste)

Steps:

  • Cook rice according to package instructions.
  • Meanwhile, season the chicken on both sides with salt and pepper and cook in a hot skillet until no longer pink, flipping once. Allow the chicken to rest for 5 minutes before chopping into pieces.
  • Spoon the cooked rice into a 9x13'' pan or similar size casserole dish. Layer cook chicken and steamed broccoli on top of the rice, followed by steamed broccoli pieces.
  • Make the sauce by mixing the cream of chicken soup, mayonnaise or yogurt, lemon juice and curry powder.
  • Spoon sauce over the top of the chicken and rice.
  • Bake at 350 F for 30 minutes.

Nutrition Facts : Calories 362 kcal, Carbohydrate 46 g, Protein 15 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 38 mg, Sodium 804 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

CHICKEN DIVAN



Chicken Divan image

Classic chicken divan casserole is made even better with flavorful rotisserie chicken, two types of soups and a decadent crispy seasoned panko topping!

Provided by Karlynn Johnston

Categories     Main Course

Number Of Ingredients 16

4 cups fresh broccoli florets (chopped into bite sized pieces)
4 cups chopped rotisserie chicken
1 small white onion (diced)
1 clove garlic (minced)
2 tablespoons butter
one 10 1/2 ounce can condensed cream of chicken soup
one 10 1/2 ounce can condensed cream of mushroom soup
1/2 cup milk
1/2 cup sour cream
1 1/2 cups shredded cheddar cheese
salt and pepper to taste
2 tablespoons butter
1/2 cup panko crumbs
1/4 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon dried parsley

Steps:

  • Preheat your oven to 400 °F. Grease a 9x13 pan and set aside.
  • Steam the broccoli in the microwave for 4 minutes, until tender crisp. Remove and drain well.
  • Place the broccoli and chicken into a large bowl.
  • Melt the butter in a medium sized saucepan. Sauté the onion until soft and translucent. Add in the garlic, sauté until fragrant, around 2 minutes.
  • Stir in the soups, the milk, the sour cream and 1 cup of the shredded cheese. Season with salt and pepper.
  • Pour the sauce over the chicken and broccoli and mix well.
  • Spoon out the mixture into the prepared pan.
  • Top with the remaining cheese.
  • Combine the ingredients of the panko topping together completely.
  • Sprinkle over the top of the casserole in an even layer.
  • Bake in the preheated oven for 20-25 minutes OR until the mixture is heated and bubbling through. The topping should be brown and crispy.
  • Remove and let cool for 5 minutes, then serve over rice or pasta.

Nutrition Facts : Calories 567 kcal, Carbohydrate 11 g, Protein 54 g, Fat 35 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 213 mg, Sodium 1065 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

EASY CHICKEN AND RICE DIVAN



Easy Chicken and Rice Divan image

Despite its restaurant roots, Chicken Divan can dress casual at your dinner table any night of the week. Try this easy spin on the classic.

Provided by My Food and Family

Categories     Home

Time 55m

Yield 6 servings

Number Of Ingredients 8

1/2 cup MIRACLE WHIP Light Dressing
1/2 tsp. dried thyme leaves
1 tsp. garlic powder
2 cups fat-free milk
1-1/4 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 cups instant brown rice, uncooked
1 pkg. (10 oz.) frozen chopped broccoli, thawed, drained
1-1/2 cups KRAFT 2% Milk Shredded Sharp Cheddar Cheese, divided

Steps:

  • Heat oven to 375°F.
  • Whisk first 3 ingredients in 13x9-inch baking dish until blended. Gradually stir in milk.
  • Add chicken, rice, broccoli and 1 cup cheese; mix well. Cover.
  • Bake 30 min.; stir. Top with remaining cheese; bake 5 to 10 min. or until chicken is done. Let stand 5 min. or until liquid is absorbed.

Nutrition Facts : Calories 370, Fat 11 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 34 g

CHICKEN DIVAN FOR TWO



Chicken Divan for Two image

You will need 2 12x18 inch sheets heavy duty aluminum foil to make these. This can be made in the oven or on the grill. Found on Reynolds Aluminum Foil site.

Provided by Nana Lee

Categories     One Dish Meal

Time 24m

Yield 2 serving(s)

Number Of Ingredients 8

2 boneless skinless chicken breast halves (.5 to .67 lbs.)
1 cup instant rice
1 (10 3/4 ounce) can condensed cream of chicken soup
1/2 cup water
2 cups frozen broccoli florets
1 cup sliced fresh mushrooms
4 ice cubes
1/2 cup shredded cheddar cheese

Steps:

  • Preheat oven to 450ºF or grill to medium-high.
  • Center one chicken breast half on each sheet of heavy duty foil.
  • Combine rice, soup and water; spoon over chicken.
  • Arrange broccoli and mushrooms on top of chicken and rice mixture.
  • Top with ice cubes.
  • Bring up foil sides.
  • Double fold top and ends to seal packet, leaving room for heat circulation inside.
  • Repeat to make two packets.
  • Bake 24 to 26 minutes on a cookie sheet in oven or grill 14 to 16 minutes in covered grill.
  • Sprinkle with cheese before serving.

Nutrition Facts : Calories 608, Fat 20.6, SaturatedFat 8.9, Cholesterol 110.3, Sodium 1296.3, Carbohydrate 59, Fiber 5.9, Sugar 3.6, Protein 47.1

CHICKEN DIVAN



Chicken Divan image

This chicken divan recipe from Paula Deen is a classic comfort food casserole. Ingredients include broccoli, cream of mushroom soup and cheddar cheese. Prep time is approximately 10 minutes and cooking time takes 45 minutes at 400°F.

Provided by Paula Deen

Categories     classics     cold weather     comfort food     potluck

Time 10m

Yield 6-8

Number Of Ingredients 13

2 (10 oz) packages chopped frozen broccoli
6 cups cooked and shredded chicken
2 (10 3/4 oz) cans condensed cream of mushroom soup
1 cup mayonnaise
1 cup sour cream
1 cup grated sharp cheddar cheese
1 tablespoon fresh lemon juice
1 teaspoon curry powder
1/2 cup dry white wine
1/2 cup freshly grated Parmesan cheese
1/2 cup soft breadcrumbs
2 tablespoons melted butter
to taste salt and freshly ground black pepper

Steps:

  • Preheat oven to 350 °F.
  • Remove the outer wrappers from the boxes of broccoli. Open one end of each box. Microwave on full power for 2 minutes, until thawed. Drain the broccoli and put into a 11X7 casserole dish that has been prepared with a non stick cooking spray. Top with shredded chicken.
  • In a medium bowl, combine the soup, mayonnaise, sour cream, cheddar cheese, lemon juice, curry powder, salt and pepper to taste, and wine. Whisk together to make a sauce. Pour the sauce over the broccoli and chicken. Mix well with a spatula.
  • Pat down evenly and smooth with a spatula. In a small mixing bowl, stir together the Parmesan cheese, bread crumbs and butter and sprinkle over the top.
  • Bake for about 30-45 minutes.
  • Cook's Note: Try topping with cheddar or gruyere cheese.

CHICKEN DIVAN



Chicken Divan image

Categories     Milk/Cream     Chicken     Broil     Casserole/Gratin     Parmesan     Broccoli     Sherry     Fall     Gourmet

Yield Serves 6

Number Of Ingredients 9

1 large bunch of broccoli, trimmed and cut into 4-inch long spears
1/2 stick (1/4 cup) unsalted butter, cut into pieces
5 tablespoons all-purpose flour
2 cups chicken broth
1/2 cup well-chilled heavy cream
3 tablespoons medium-dry Sherry
fresh lemon juice to taste
1/2 cup freshly grated Parmesan
2 whole boneless skinless chicken breasts (about 1 1/2 pounds total), cooked and sliced thin

Steps:

  • In a large saucepan of boiling salted water cook the broccoli for 6 to 8 minutes, or until it is just tender, drain it well, and keep it warm. In a heavy saucepan melt the butter over moderately low heat, add the flour, and cook the roux, stirring, for 3 minutes. Add the broth, stirring, bring the mixture to a boil, stirring, and simmer it, stirring occasionally, for 10 minutes. Reduce the heat to low and cook the mixture, stirring, for 10 minutes. In a bowl beat the cream until it holds stiff peaks, fold it, the Sherry, and the lemon juice into the sauce, and season the sauce with salt and pepper.
  • Arrange the broccoli on a flameproof platter or in a 2-quart gratin dish and pour half the sauce over it. Stir 1/4 cup of the Parmesan into the remaining sauce. Arrange the chicken on the broccoli, pour the remaining sauce over it, and sprinkle the mixture with the remaining 1/4 cup Parmesan. Broil the mixture under a preheated broiler about 6 inches from the heat for 1 minute, or until the sauce is golden and bubbling.

CHICKEN DIVAN RECIPE



Chicken Divan Recipe image

Provided by Angie

Categories     Dinner     lunch     Main Course

Number Of Ingredients 33

1 1/2 lb chicken breast (chopped into bite-size pieces)
1/4 tsp each salt, pepper
3 large 16-20 oz. bag broccoli florets
3 tbsp olive oil (or unsalted butter divided)
3 tbsp avocado oil
3 tbsp arrowroot
1 chicken broth (pacific)
2 cups low sodium chicken broth (divided)
2 cups milk (if you are using dairy)
1/3 cup cassava flour
1 chicken bouillon- rapunzel
1 1/2 tsp Dijon mustard
1 1/2 tsp gluten-free Worcestershire sauce (optional)
1 tsp EACH granulated onion, granulated garlic, dried parsley
1/2 tsp ground cumin
1/4 tsp pepper
1 1/2 cups freshly grated sharp cheddar cheese divided (- if you are using diary)
1/2 cup freshly grated Parmesan cheese (- if you are using dairy)
1/2 cup sour cream (- if you are using dairy)
3/4 cup panko breadcrumbs
1 tbsp melted butter
1 tbsp olive oil (extra virgin)
1 1/2 cup cashews (soaked)
1 cup coconut milk
2 cups water
juice from 1 lemon
4 cloves garlic
1/2 tsp black pepper
1 vegetable bullion- rapunzel
1/4 cup nutritional yeast
2 tbsp thyme (fresh chopped)
2 tbsp olive oil
1 tbsp onion (granulated)

Steps:

  • Preheat oven to 350 degrees F. Spray a 9x13 pan with nonstick coconut or avocado oil cooking spray.
  • Season chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Set aside
  • Add 1 tablespoon avocado oil to a large skillet. Heat over medium-high heat until very hot. Toss the broccoli in a skillet and sauté for 30 seconds. Add 1/2 cup chicken broth, cover pan, and lower heat to medium. Steam broccoli until tender about 2 - 3minutes. Transfer broccoli to prepared bake dish in an even layer.
  • Melt one tablespoon butter (you can substitute with olive oil or avocado) over medium heat. Turn the heat up to medium-high and add chicken in a single layer and sear it. Continue to cook and stir chicken until cooked through. Then evenly layer chicken on top of broccoli.
  • Melt 2 tablespoons butter with 2 tablespoons olive oil over medium heat (or just use olive oil for dair-free version). Whisk in cassava flour and cook stirring for 1 minute. Turn heat to low then gradually whisk in remaining 1 1/2 cups chicken broth and 1 cup of milk. Add remaining 1 cup milk, then add Dijon, Worcestershire sauce, spices, and chicken bouillon.
  • Bring sauce to a boil, whisking constantly. Reduce heat to a simmer and whisk often until thick. Remove from heat, set it asaide, and whisk in 1/2 cup cheddar until melted. Add Parmesan cheese, whisk it until melted. Then whisk the sour cream in until blended. Pour sauce over broccoli and chicken and spread into an even layer.
  • Cashew sauce: Add all the ingredients to the high- speed blender. Tharnser it to a small pot and cook it for 5 minutes, whisking in occasionally.
  • Breadcrumbs topping: Melt butter over medium heat in a medium skillet. Add Panko and stir to coat. Continue cooking until crumbs become golden brown. Evenly sprinkle over cheese. Cover Chicken Divan with a lid and bake at 350 degrees for 30 minutes.

Nutrition Facts : ServingSize 8 g, Calories 562 kcal, Carbohydrate 25 g, Protein 28 g, Fat 40 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 70 mg, Sodium 207 mg, Fiber 2 g, Sugar 6 g, UnsaturatedFat 24 g

INA GARTEN'S CHICKEN DIVAN



Ina Garten's Chicken Divan image

Ina Garten's chicken divan is a delicious mixture of chicken, broccoli, and cheese in a creamy sauce. It is also a wonderful make-ahead meal that you can reheat on a busy weeknight for your family. Here is some information about Barefoot Contessa's chicken divan and how to make it.

Provided by Emily Hill

Categories     Dinner

Time 1h5m

Number Of Ingredients 17

5 tbsp unsalted butter, divided, plus more for greasing
Kosher salt, to taste
1 large head of broccoli, cut into 1- to 2-inch florets, tender stems peeled and cut into 1/2-inch slices (about 5 cups)
1 tbsp chopped fresh sage
5 tbsp all-purpose flour
3 tbsp dry sherry (or chicken broth)
1 cup low-sodium chicken broth
1 cup milk
1 cup heavy cream
1 pinch of freshly grated nutmeg
Freshly ground pepper, to taste
1 bunch of scallions, chopped (about 1 cup)
1 1/2 cups shredded gruyere cheese (about 6 ounces)
1 cooked 3 1/2 Ib chicken, meat removed and cut into chunks, skin, and bones discarded (3 to 3 1/2 cups meat)
1/2 cup sliced or slivered almonds, toasted
1/2 cup grated Parmesan cheese
1/4 cup breadcrumbs

Steps:

  • Preheat the oven to 400 F.
  • Grease a shallow 3-quart casserole dish with butter.
  • Boil salted water in a large saucepan.
  • Add 1/2 cup of the cheddar cheese to the broccoli.
  • Drain well, cool under cold running water, and pat very dry.
  • Set the broccoli aside.
  • Melt 4 tbsp of butter in a large saucepan set over medium heat.
  • Stir the sage and flour into the melted butter and cook them for 1 minute.
  • Cook the roux, whisking frequently, for approximately 2 to 3 minutes, without letting it brown.
  • Add the sherry (or broth) and cook for 1 minute until reduced.
  • Add the broth, milk, heavy cream, nutmeg, and salt and pepper to taste.
  • Simmer the mixture, while whisking occasionally, until thickened, about 6 to 7 minutes.
  • Add the scallions and gruyere to the sauce and stir until the cheese is melted. Remove from the heat.
  • Toss the sauce with the broccoli, chicken, and almonds in a large bowl and toss until well combined.
  • Pour the chicken mixture into the prepared casserole dish.
  • Microwave the remaining 1 tbsp butter in a small bowl. Stir in the Parmesan and breadcrumbs.
  • Sprinkle the mixture on top of the casserole.
  • Bake for 35 minutes or until browned and bubbly.
  • Serve with your favorite sides.

Nutrition Facts : Calories 388 cal

CHICKEN DIVAN



Chicken Divan image

This updated casserole demands a place on the dinner table. Its unique preparation of brown rice, pecans, and sesame seeds is delicious paired with the traditional broccoli, cheese, and chicken flavours.

Provided by Developed for CFC by Nancy Guppy, RD, MHSc

Yield 6

Number Of Ingredients 17

1 lb boneless, skinless chicken breast(s)
2 tbsp butter
or
2 tbsp margarine
1 tbsp lemon juice, fresh
3 tbsp whole wheat flour
2 cups 1% milk
1 tsp tarragon, dried
⅛ tsp nutmeg
¼ tsp salt
½ tsp black pepper, freshly ground
4 cups broccoli
1 cup part-skim mozzarella cheese
1 cup short grain brown rice
1 tbsp sesame seeds
¼ cup pecans, chopped
½ tsp paprika

Steps:

  • Dice boneless skinless chicken breast into 1″ squares. Melt margarine or butter in a large non-stick skillet over medium-high heat. Sautee chicken until golden brown. Remove chicken, sprinkle with fresh squeezed lemon juice and set aside.
  • Whisk flour into pan juices; cook, stirring, for 2 minutes to brown flour. Gradually whisk in milk, stirring constantly until smooth and thickened (i.e., coats the back of a spoon). Remove from heat; stir in tarragon, nutmeg, salt, pepper and half the grated cheese.
  • Remove ends from fresh broccoli and cut spears. Quickly blanch in boiling unsalted water until just tender crisp.
  • Prepare the short grain brown rice according to package directions in unsalted water. The pecans and sesame seeds can be added at the beginning of cooking time.
  • Spray a 10 cup (2.5 L) oblong baking dish with vegetable oil cooking spray. Spread nutty rice over bottom of dish and top with the broccoli spears, cooked chicken, sauce and the remaining grated cheese. Sprinkle with paprika.
  • Bake uncovered in a preheated 350ºF (180ºC) oven for 45-60 minutes until bubbling and lightly browned.

Nutrition Facts :

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