The Best Chicken Divan In The World Food

CHICKEN DIVAN

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.

CHICKEN DIVAN CASSEROLE

Steps:

• Place chicken breasts into a large pot and cover with water; bring to a boil. Cook until chicken is no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center of a breast should read at least 165 degrees F (74 degrees C). Remove chicken from the water.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 3 to 6 minutes. Chop broccoli.
• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a deep saucepan over low heat. Add onion and garlic; cook and stir until onion is clear and tender, 8 to 12 minutes. Add garlic salt, parsley, salt, and pepper.
• Pulse cauliflower in a blender or food processor until it resembles rice. Add cauliflower and chicken broth to the onion mixture; cook and stir until broth is nicely absorbed, about 10 minutes. Add heavy cream and lemon juice. Let simmer, uncovered, stirring occasionally, until well combined, about 10 minutes. Stir in mayonnaise and remove from heat. Let sauce cool until thickened.
• Pull chicken apart with 2 forks into bite-size pieces. Add 1/2 the pulled chicken to the sauce.
• Line the bottom of a casserole dish with the rest of the pulled chicken. Lay steamed broccoli on top; pour the cauliflower sauce over the broccoli. Top with Cheddar cheese. Cover with aluminum foil.
• Bake in the preheated oven for 30 minutes. Remove foil and bake until cheese at the edges is slightly browned, about 10 minutes more. Let casserole cool for 5 to 10 minutes; slice into 6 even portions.

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 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

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.

THE BEST CHICKEN DIVAN

Steps:

• 1. Preheat oven to 350 degrees. Spray 9" x 13" with Pam non-stick coating.
• 2. Precook chicken in water until tender. Cut into bite sized pieces. Precook broccoli until tender.
• 3. Combine sour cream and soups. Add spices and sliced mushrooms and stir until combined.
• 4. Place Broccoli on the bottom of baking dish. Put chicken pieces on top of broccoli. Spread sauce over all. Sprinkle cheddar cheese over top.
• 5. Bake in preheated oven for 30 minutes. Serve hot.
• 6. Excellent leftover dish.

THE BEST CHICKEN DIVAN IN THE WORLD

Steps:

• broil chicken and cube.
• cut and steam broccoli.
• grate cheese.
• mix together, cream of chicken soup, milk and Mayo.
• Now layer, with broccoli on the bottom, then the chicken, and then the sauce, top it all with the grated cheese. Then bake at 350 degrees for 45 minutes
• Serve over rice, and enjoy!

CHICKEN DIVAN

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.

DIFFERENT CHICKEN DIVAN

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.

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.

CHICKEN DIVAN RECIPE

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.

CHICKEN DIVAN

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.

THE BEST EVER CHICKEN DIVAN

Steps:

• Boil chicken until white and then cut chicken into small pieces.
• Heat oven to 350°F.
• Butter a large deep pan and pour the broccoli into it.
• Sprinkle chicken over top of the broccoli.
• In a med. bowl combine the mayo, two cans of soup, curry powder, salt, and sherry.
• Pour over the chicken.
• Top w/ the shredded cheese.
• Toast the pieces of bread.
• Melt about half a stick of butter in the microwave (add enough butter to lightly soak the bread pieces) Cube the pieces of bread and throw them in the butter.
• Lightly mix.
• Put the bread mixture on top of the casserole.
• Bake approx 40 minutes.
• Serve over white/ yellow rice and homemade biscuits!
• Enjoy!

THE BEST CHICKEN DIVAN EVER!

Steps:

• 1. Boil chicken breasts in water until cooked through.
• 2. Place broccoli on bottom of 13x9 casserole dish.
• 3. In a medium bowl mix soups, mayonaise, chedder cheese and lemon juice.
• 4. Cover broccoli with soup /mayo mix.
• 5. Cover casserole with foil and bake at 350 for 30 minutes.
• 6. Remove foil and bake for another 15 minutes.
• 7. Crumble up RITZ crackers and sprinkle ontop of casserole dish once it's finished cooking.

CHICKEN DIVAN

Steps:

• Preheat oven to 350 degrees.
• Season chicken with salt and pepper and put in a glass baking dish with a small amount of water in the bottom. Bake for 20 minutes; then let cool; cut into strips or bite-sized pieces. Set aside.
• Meanwhile, bring a large pot of lightly-salted water to a boil. Cook broccoli for 6 to 8 minutes, or until just tender; drain.
• Meanwhile, in a large bowl, combine soup, mayonnaise, chicken broth, lemon juice, curry powder, nutmeg, sherry if desired, and Cheddar cheese.
• Arrange broccoli in the bottom of a lightly greased 9x13-inch baking dish. Place chicken pieces on top of broccoli. Pour soup mixture evenly over chicken and broccoli (you can lightly toss mixture, if desired).
• In a small bowl, combine Parmesan cheese and bread crumbs; add melted butter and mix together. Sprinkle bread crumb mixture evenly over casserole.
• Bake, uncovered, in 350 degree oven for 40 minutes, or until golden and bubbly. Trim with pimento strips, if desired.

INA GARTEN'S CHICKEN DIVAN

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.