Old Time Chicken Divan Food

TRADITIONAL CHICKEN DIVAN

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.

DIVINE CHICKEN DIVAN

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.

OLD TIME CHICKEN DIVAN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add broccoli, and cook until just tender, 3 to 4 minutes. Drain and rinse well with cold water to chill. Place drained broccoli into a 9x13 inch baking dish and set aside.
• Melt butter in a saucepan over medium heat. Whisk in flour, and cook, whisking constantly, until the flour begins to turn from white, to a pale beige, about 3 minutes. Whisk in sherry, chicken broth, and heavy cream until smooth. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer for 5 minutes; season with salt and pepper.
• Pour half of the hot cream sauce over the broccoli and top with chicken slices. Stir Parmesan cheese into the remaining sauce, and pour over the chicken slices. Sprinkle top with extra cheese, if desired.
• Bake in preheated oven for 20 minutes or until heated through, then broil for a few minutes until top has turned golden brown.

CHICKEN DIVAN

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.

CHICKEN DIVAN

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.

1960'S CHICKEN DIVAN

Steps:

• Preheat oven to 375 degrees F. Grease a 9x13 baking dish.
• Cook fresh broccoli by steaming or boiling until fork tender. (if using frozen, cook as the package directs until fork tender and heated through) Line bottom of baking dish with the broccoli.
• To make the sauce: Melt butter in a sauce pan over medium heat. Add the flour and wisk with the butter for 1 minute. Add the cream or milk slowly wisking constantly.
• Add a tablespoon of the cream sauce to the beaten egg yolks and stir. Then add the egg mixture to the sauce pan. Add lemon juice. Season with salt and cayenne pepper.
• Slice the cooked chicken breasts across the grain thinly into bite sized pieces. Place the chicken evenly over the broccoli. Pour sauce over and then top with grated cheese.
• Bake for 20 minues until starting to bubble.