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.
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
DAD'S DIVINE CHICKEN DIVAN
Our family favorite chicken divan recipe! I've been making this yummy recipe for years. We really love the touch of lemon and curry-- it's simply divine!!! Make mine with extra cheese, please. May use chicken or leftover turkey. Serve over hot cooked rice. Recipe is originally from my father, but I've tweaked it to suit my family's tastes. I hope you enjoy!
Provided by BecR2400
Categories Curries
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Butter a 1 1/2-quart baking dish.
- Combine cream of chicken soup, mayonnaise, lemon juice, and curry powder in a small bowl.
- Arrange broccoli in a single layer in the buttered dish, reserving a few florets for the top.
- Cover with chicken strips.
- Pour soup mixture evenly over chicken and broccoli.
- Sprinkle with bread crumbs and melted butter, dot with a few broccoli florets, and sprinkle cheese over the top.
- Bake until heated through, about 25 minutes.
- Serve over 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.
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.
DIVINE CHICKEN DIVAN
This is different than the other recipes as there is no curry, no rice, and no breadcrumbs or stuffing to mix with butter for the topping. It is our favorite way to have chicken divan.
Provided by nonnie4sj
Categories Chicken Breast
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350º.
- Spray 9x13 pan with cooking spray (PAM).
- Spread thawed broccoli over bottom of pan.
- Distribute cubed chicken over top of broccoli.
- Mix cream soups (you can use any combination of flavors. I generally use a cream of broccoli and a cream of chicken), mayo and lemon juice until well blended.
- Spread sauce over the chicken.
- Sprinkle with cheese (I use closer to 4 cups than the original 2 the recipe called for).
- Crush Ritz crackers (I leave the sleeve unopened and crush the crackers in the sleeve. This also gives you a handy way to pour out the crackers in the next step).
- Distribute crushed crackers over the top of the cheese, covering well.
- Place in oven and bake for approximately 30 minutes until bubbly.
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.
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?
CHICKEN DIVINE
My mom's version of this dish and by far my favorite! The pinch of curry powder and the lemon juice really add something special to this dish!
Provided by Jennisan
Categories One Dish Meal
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Cook broccoli slightly in microwave or saucepan with water, drain.
- Line bottom of baking dish sprayed with cooking spray with broccoli and place chicken on top.
- In mixing bowl combine mayo, lemon juice, soup and curry powder. Mix well and spread over chicken.
- Top with cheese and bread crumbs and bake 45 minutes at 350 degrees. Cool 10 minutes before surving.
CHICKEN BROCCOLI DIVAN RECIPE
This Chicken Broccoli Divan recipe is one of my family's favorite easy casseroles. It's made with shredded chicken, chopped broccoli, a creamy sauce and topped with cheese and a crispy cracker crust. PURE COMFORT FOOD!
Provided by Christina Hitchcock
Categories Main Dish
Time 35m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- Combine the chicken, broccoli, soup, mayonnaise and House Seasoning Blend in a 13x9 inch baking dish.
- Sprinkle shredded cheese on top of mixture.
- Combine crushed crackers and melted butter; Spread on top of shredded cheese.
- Bake for 30 minutes.
Nutrition Facts : Calories 359 kcal, Carbohydrate 3 g, Protein 11 g, Fat 34 g, SaturatedFat 15 g, Cholesterol 68 mg, Sodium 1214 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CHICKEN DIVAN
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
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
CHICKEN DIVAN
This Chicken Divan is ready in under an hour! Rotisserie chicken is baked with broccoli in a creamy cheese sauce and topped with buttery Ritz crackers.
Provided by Jennifer Debth
Categories Dinner
Time 45m
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees F and grease a 9x13 inch baking dish with cooking spray. Set aside.
- Place soup, sour cream, milk, salt, paprika, pepper, garlic powder, and onion powder into a large bowl.
- Stir until well combined.
- Stir in chopped broccoli, cubed chicken, and 1/2 the cheese.
- Pour mixture into prepared baking dish.
- Top with remaining cheese. Set aside.
- Melt butter and mix with the crushed ritz crackers.
- Sprinkle over the chicken mixture.
- Bake in preheated oven for 15 minutes, or until heated through and lightly brown.
Nutrition Facts : ServingSize 1 person, Calories 634 kcal, Carbohydrate 13 g, Protein 59 g, Fat 39 g, SaturatedFat 20 g, Cholesterol 229 mg, Sodium 1593 mg, Fiber 2 g, Sugar 3 g
DELUXE, DIVINE CHICKEN DIVAN
Steps:
- Toast the almonds in a small skillet until they are golden, then reserve them.
- Bring 2 3/4 cups of the chicken stock, the lemon zest, thyme sprigs, and a tablespoon of the butter to a boil in a medium pot with a tight-fitting lid. Add the rice to the water and stir. Return the water to a boil, then reduce the heat to a simmer and cover the pot. Cook it for 18 minutes, or until tender, then remove it from the heat. Remove the thyme sprigs; the leaves will have fallen off in the rice.
- While the rice cooks, season the chicken with salt, pepper, and the poultry seasoning. Dredge the chicken in about 1/2 cup flour, then discard the excess. Heat a large skillet over medium to medium-high heat. Add the EVOO and 1 tablespoon of the butter to the large skillet. To the hot butter and oil, add the cutlets and cook for 3 to 4 minutes on each side. Remove the meat to a large platter and cover it with foil to keep it warm.
- Bring an inch or two of water to a simmer in a shallow pan and season it with salt. Add the asparagus and cook it for 4 minutes, or until it is just tender but still bright green. Remove it and add it to the chicken platter to keep it warm.
- Return the chicken skillet to the heat and add the remaining 2 tablespoons of butter. Melt the butter, add the mushrooms and cook until soft, about 5 minutes. Whisk in 2 rounded tablespoons of flour. Cook the flour for 1 minute, then whisk in the wine. Cook off the wine, 30 seconds, then whisk in the remaining 1 1/4 cups of chicken stock and the half-and-half. When the sauce bubbles, stir in the mustard and tarragon and let the sauce simmer and thicken for 2 to 3 minutes.
- Stir the scallions into the rice and fluff with a fork. Make a bed of rice on each dinner plate. Top it with a serving of steamed asparagus, then 2 chicken cutlets. Cover the chicken with the tarragon sauce, allowing the gravy to spill over the edges into the asparagus and rice. Sprinkle the plates with toasted nuts. Wow! Can you believe you made this?
DIVINE CHICKEN DIVAN
My mom makes this recipe for our family all the time and we love it. Hope others can enjoy it as much as we do. If you change anything, let us know in your review so we can all benefit!
Provided by Kristen in Chicago
Categories Chicken
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook broccoli and put in greased pan.
- Lay chicken on top of broccoli.
- Combine soup and lemon juice.
- Pour mixture over chicken.
- Sprinkle cheese and bread crumbs over chicken.
- Bake at 350 degrees for approximatly 45 minutes or until chicken is no longer pink inside.
Nutrition Facts : Calories 591.2, Fat 39.8, SaturatedFat 10.6, Cholesterol 96.7, Sodium 1660.1, Carbohydrate 33, Fiber 4.3, Sugar 6.5, Protein 28.5
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- 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.
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