Paula Deens Chicken Divan Food

PAULA DEEN'S CHICKEN DIVAN

Steps:

• Preheat oven to 350 degrees.
• Place frozen broccoli in 1/2 cup water in a saucepan and boil about 6 minutes; drain well and set aside.
• In a "large" bowl mix together the soup, mayonnaise, sour cream, cheddar cheese, lemon juice, curry powder, salt, pepper and wine or broth; mix well. Add broccoli and chicken and mix thoroughly.
• Spray a 13 x 9 Pyrex dish with vegetable spray. Pour in soup/chicken mixture. Smooth mixture with a spatula or the back of a spoon.
• Combine bread crumbs, parmesan cheese and butter. Sprinkle on top of mixture.
• Bake 30-45 minutes or until heated through.
• Note: TO lighten up you can use 98% ff cream of mushroom soup, light mayonnaise, light sour cream and low-fat cheddar cheese.
• This is really yummy and makes alot!

PAULA'S CHICKEN DIVAN

Steps:

• Heat oven to 350 °F.
• Spray an 11×17 casserole dish with non-stick spray.
• Add cream of chicken soup to the mixing bowl.
• Add the sour cream, Gruyere and mayonnaise to the bowl.
• Add curry powder, lemon juice and salt and pepper.
• Mix in chicken broth a little at a time for a smooth sauce.
• Add the broccoli.
• Add the chicken. Mix well. Add to prepared casserole dish.
• Top with Cheddar cheese and crushed butter crackers and drizzle with melted butter.
• Bake for 35 - 45 minutes, until hot and bubbly and top is golden.

PAULA DEEN'S CHICKEN DIVAN

Steps:

• Preheat oven to 350 degrees F.
• Lightly grease a 13x9-inch baking dish.
• Place broccoli tops around edges of baking dish; set aside.
• Sprinkle chicken evenly with salt and pepper.
• In large skillet, melt butter over medium-high heat; add chicken, and cook 3-4 minutes per side, or until lightly browned.
• Remove chicken from skillet, and place over broccoli, leaving as much butter in pan as possible.
• Add flour to butter, and cook 2 minutes, stirring constantly.
• Stir in sherry, cream and broth; cook 4-5 minutes, stirring constantly, until thickened.
• Spoon sauce over chicken and broccoli.
• Sprinkle with cheese and almonds.
• Cover, and bake about 30 minutes.
• Serve immediately.

CHICKEN DIVAN CASSEROLE (BY PAULA DEEN)

Steps:

• Set oven to 350 degrees.
• Grease an 11 x 7-inch baking dish or two 9-inch square baking dishes or one 13 x 9-inch baking dish.
• Remove the outer wrappers from boxes of broccoli.
• Open one end of the box and microwave on HIGH for 2 minutes until thawed; drain and gently squeeze dry with hands.
• Place the broccoli and shredded chicken into the baking dish.
• In a medium bowl combine the soup with mayonnaise, sour cream, cheddar cheese, lemon juice, curry powder, salt and pepper and wine; mix to combine, then pour the sauce evenly over the chicken and broccoli in the dish; mix slighty with a spatula.
• In a bowl mix all topping ingredients together then sprinkle on top of the casserole.
• Bake uncovered for about 30-45 minutes.

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.

CHICKEN DIVAN

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.

PAULA DEENS CHICKEN DIVAN RECIPE - (3.9/5)

Steps:

• Preheat oven to 350°F. Thaw the frozen broccoli by leaving in the refrigerator overnight, or defrost in the microwave. Drain the broccoli and put into a 11 x 7 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.

PAULA DEEN'S CHICKEN DIVAN

Steps:

• 1. Heat oven to 350°. Spray an 11x17 casserole dish with non-stick spray.
• 2. Add cream of chicken soup to the mixing bowl.
• 3. Add the sour cream, Gruyere and mayonnaise to the bowl.
• 4. Add curry powder, lemon juice and salt and pepper.
• 5. Mix in chicken broth a little at a time for a smooth sauce.
• 6. Add the broccoli.
• 7. Add the chicken. Mix well. Add to prepared casserole dish.
• 8. Top with Cheddar cheese and crushed butter crackers and drizzle with melted butter.
• 9. Bake for 35 - 45 minutes, until hot and bubbly and top is golden.

PAULA DEEN'S CHICKEN GEORGIA

Steps:

• Melt butter over medium heat. Add mushrooms and shallots and sprinkle with salt and pepper. Cook 10 minutes.
• Add chicken and cook 10 minutes on each side or until tender.
• Transfer chicken to platter and sprinkle with grated cheese. Top with mushroom mixture. Cook and let stand 5 minutes or until cheese melts.