CHICKEN DIVAN
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
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
DIFFERENT CHICKEN DIVAN
This Chicken Divan recipe is different. I have 'improved' it! This is the best chicken divan - the onions make it!
Provided by Lisa Brown
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spread chicken in the bottom of a 9x13 inch baking dish. Top with broccoli. In a medium bowl, combine the mayonnaise, curry powder, cayenne pepper, garlic salt, salt and pepper and mix well. Add 1 cup of Cheddar cheese, cream of chicken soup and cream of mushroom soup and mix again, then pour mixture over chicken and broccoli. Sprinkle with remaining 1 1/2 cups of cheese and top with onions.
- Bake at 350 degrees F (175 degrees C) for 30 minutes.
Nutrition Facts : Calories 498.3 calories, Carbohydrate 16.1 g, Cholesterol 64.3 mg, Fat 40.1 g, Fiber 1.5 g, Protein 18.6 g, SaturatedFat 12.2 g, Sodium 967.7 mg, Sugar 1.8 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.
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
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.
CHICKEN DIVAN CASSEROLE
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.
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.
DELUXE, DIVINE CHICKEN DIVAN
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Toast almonds in a small skillet until golden. Set aside.
- Bring 2 3/4 cups chicken stock, the zest of 1 lemon, thyme sprigs and a tablespoon of butter to a boil in a medium pot with a tight fitting lid. Add rice to water, stir. Return the water to a boil then reduce heat to simmer and cove the pot. Cook 18 minutes or until tender, remove from heat. Remove the thyme sprigs, the leaves will have fallen off in the rice.
- While the rice cooks, season chicken with salt, pepper and poultry seasoning. Dredge chicken in about half cup of flour then discard the rest. Heat a large skillet over medium to medium-high heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan, and 1 tablespoon butter to the large skillet. To the hot butter and oil, add the cutlets and cook 3 to 4 minutes on each side. Remove the meat to a large platter and cover with foil to keep warm.
- Bring an inch or 2 of water to a simmer in a shallow pan and season with salt. Add asparagus and cook 4 minutes until just tender but green. Remove and add to chicken platter to keep warm.
- Return chicken skillet to the heat and add 2 tablespoons butter. Melt butter, add the mushrooms and saute for a couple of minutes. Whisk in 2 rounded tablespoons flour. Cook the flour 1 minute then whisk in 1/3 cup white wine, a couple of glugs. Cook off wine, 30 seconds, then whisk in 1 1/4 cups of chicken stock (remainder of the quart) then the half-and-half. When sauce bubbles, stir in mustard and tarragon and let sauce simmer and thicken 2 to 3 minutes.
- Stir scallions into rice and fluff with fork. Make a bed of rice on each dinner plate. Top with a serving of steamed asparagus then 2 cutlets of chicken. Cover the chicken with the tarragon sauce, allowing the gravy to spill over edges into asparagus and rice. Sprinkle the plates with toasted nuts. Wow! Can you believe you made this?
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
Leftover chicken or turkey? Turn it into a delicious casserole complete with veggies.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. In 2-quart saucepan, melt 2 tablespoons butter over medium heat. Stir in flour and bouillon granules. Gradually stir in milk, cooking and stirring constantly with wire whisk, until mixture boils and thickens. Stir in mayonnaise and mustard until well blended.
- In ungreased 12x8-inch (2-quart) glass baking dish, arrange broccoli spears. Top with chicken. Spoon sauce over chicken. Sprinkle with cheese.
- In small bowl, mix topping ingredients; sprinkle over top. Bake about 30 minutes or until thoroughly heated.
Nutrition Facts : Calories 460, Carbohydrate 17 g, Cholesterol 100 mg, Fat 4, Fiber 2 g, Protein 28 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 690 mg, Sugar 7 g, TransFat 1/2 g
CHICKEN DIVAN
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
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
My DD made this 27 years ago for the first time, and is still making it as it is a very good way to make chicken different.
Provided by out of here
Categories One Dish Meal
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Cook chicken until tender. Cool, debone the chicken and cut into chunks.
- Cook the broccoli. Drain.
- Grease a 3-quart casserole dish.
- Place the chicken on the bottom and the broccoli on top.
- Combine Miracle Whip, soup, curry powder and lemon juice.
- Pour this mixture over the broccoli. Sprinkle with a mixture of breadcrumbs, cheese, and melted butter.
- Bake at 350°F for 30-40 minutes.
Nutrition Facts : Calories 377.3, Fat 24.3, SaturatedFat 8.2, Cholesterol 95, Sodium 692.1, Carbohydrate 14, Fiber 2.5, Sugar 1.9, Protein 25.8
QUICK CHICKEN DIVAN
My family loves this recipe. My kids love it because the broccoli is 'hidden' under all the chicken and cheese! This is an excellent way to use up leftovers.
Provided by Shannon Fountain
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Creamy
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place broccoli in the bottom of a 9x13 inch baking dish. Top with the chicken.
- In a small bowl, blend the cream of chicken soup, cream of mushroom soup, mayonnaise, and lemon juice. Pour the mixture over the chicken. Top with Cheddar cheese.
- Bake 35 to 40 minutes in the preheated oven, until bubbly and lightly browned.
Nutrition Facts : Calories 322.7 calories, Carbohydrate 9.4 g, Cholesterol 51.1 mg, Fat 24.4 g, Fiber 1.7 g, Protein 16.1 g, SaturatedFat 7.8 g, Sodium 743.4 mg, Sugar 1.9 g
CHICKEN DIVAN FOR TWO
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
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 CREPES
This is such a wonderful recipe! If you don't make crepes, don't worry, most grocery stores sell them in the produce or deli departments now!
Provided by Shawnee TX
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Over medium heat, melt butter in a small saucepan.
- Stir in flour and cook until bubbly.
- Add chicken broth and Worcestershire sauce; cook, stirring until thickened.
- Add 2 cups grated cheddar cheese and stir in to sauce until melted.
- Empty sour cream into medium bowl; gradually add hot cheese sauce, stirring constantly.
- In a large shallow baking dish, place cooked broccoli and cooked chicken on each crepe.
- Spoon 1 tablespoon sauce over each, and fold crepes over.
- Pour remaining sauce over all.
- Sprinkle with remaining cup of cheese.
- Cover and heat in 350°F oven for 20 to 30 minutes.
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