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?
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 WITH ALMONDS
Chicken Divan, created and served with great flourish in the Divan Parisienne Restaurant in New York's Chatham Hotel in the early twentieth century, remains one of America's most classic and delicious casseroles, a dish as appropriate to an elegant buffet as on the family supper table. In my own lifetime, the casserole was a specialty at the renowned Locke-Ober restaurant in Boston, and it was there I learned to enhance the dish by adding a few slivered almonds.
Provided by Food Network
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Place a collapsible steamer in a large saucepan with a tight-fitting lid, pour in enough water to just reach the bottom of the steamer, and bring to a boil.
- Break the broccoli into florets and place them in the saucepan. Steam until just tender, about 5 to 7 minutes and drain.
- Preheat to oven to 350 degrees F. Butter a shallow 2-quart casserole and set side.
- In a medium-size saucepan, melt the butter over moderate heat, then add the flour and stir for 1 minute. Gradually add the broth and milk and stir until thickened. Season with salt and pepper; add the nutmeg, 1/4 cup of the cheese, and the sherry. Stir until the cheese melts, and remove from the heat.
- Arrange the broccoli in the prepared casserole in a single layer, sprinkle the remaining 1/4 cup cheese over the top, arrange the chicken slices evenly over the broccoli, and sprinkle the almonds over the top.
- In a medium-size mixing bowl, beat the heavy cream with an electric mixer until soft peaks form, fold into the cheese sauce, pour evenly over the chicken and almonds, and bake until bubbly and golden brown, about 35 minutes.
CHICKEN DIVAN
This recipe is very good served over pasta or rice. I have also used turkey instead of chicken so bear that in mind when you want to use up leftover turkey.
Provided by bert2421
Categories Chicken
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Cook broccoli in salted water until just tender.
- Drain.
- Place in a 12x8 baking dish.
- Melt butter in saucepan; blend in flour.
- Add chicken broth all at once and cook, stirring constantly until mixture thickens.
- Stir in cream and wine.
- Season with salt and pepper.
- Pour half the sauce over the broccoli.
- Top with chicken slices.
- To remaining sauce, add 1/4 cup parmesan cheese and pour over chicken and sprinkle with additional cheese if desired.
- Bake in 350 oven for 20 minutes or until hot.
- Then broil until top is golden brown.
Nutrition Facts : Calories 411.6, Fat 24.2, SaturatedFat 10.3, Cholesterol 120.6, Sodium 433.6, Carbohydrate 11.6, Fiber 2.2, Sugar 1.2, Protein 34.8
CHICKEN DIVAN
This recipe is from the Culinary Institute of America cookbook from the 1980s, although I've made a couple of changes, namely using florets instead of spears and swiss cheese rather than blue. It's a go-to for my family. I'm pretty much putting it up here so I don't lose it (the cookbook is in pieces after so much use).
Provided by Caryltoo
Categories < 30 Mins
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- 1. Cook broccoli until just tender.
- 2. Heat butter in saucepan. Blend in flour and salt. Heat until mixture bubbles then remove from heat.
- 3. Add the chicken broth gradually, stirring constantly. Bring to boil and cook about 2 minutes or until sauce thickens slightly. Remove from Heat.
- 4. Add the marjoram and swiss cheese and stir until cheese is melted. Blend in the whipped cream.
- 5. Put the broccoli in the bottom of a 2-qt casserole dish or divide among 6 ramekins.
- 6. Using half the sauce, spoon over the broccoli. Top that with the chicken.
- 7. Blend half cup of parmesan in remaining sauce and spoon sauce over chicken.
- 8. Sprinkle top with remaining parmesan and paprika (optional).
- 9. Place under broiler, 4 inches from heat for about 3 minutes or until top is lightly browned.
Nutrition Facts : Calories 552, Fat 37.1, SaturatedFat 21.8, Cholesterol 163, Sodium 1323, Carbohydrate 15.9, Fiber 4.5, Sugar 2.8, Protein 40.2
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.
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.
KAREN'S CHICKEN DIVAN
There are alot of Chicken Divan recipes here in Recipezaar. Mine has a few things that are diffrent. I love this stuff and my kids devour it!!
Provided by kzbhansen
Categories Chicken
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Cut chicken up into bite size pieces.
- Spray a 9 X 13 pan.
- Place chicken in the bottom of the pan.
- Top with the Broccoli.
- In a bowl combine, the soups, mayonnaise and Lemon Juice.
- Pour evenly over the broccoli layer in the casserole.
- Sprinkle cheese evenly over the soup layer.
- Sprinkle bread crumbs over the cheese.
- Dot with butter.
- Bake at 350 uncovered for 30 minutes until cheese is bubbly.
- Serve over rice.
- This reheats very nicely.
EASY CHICKEN DIVAN
Make and share this Easy Chicken Divan recipe from Food.com.
Provided by ecox4428
Categories One Dish Meal
Time 45m
Yield 1 pan 9 x 11, 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Cook broccoli according to directions, arrange in greased 9 x 11 pan. Cut up cooked chicken into slices, arrange in pan. Mix soup, mayonnaise, curry, and lemon juice and pour over chicken. Sprinkle cheddar cheese over top. Bake at 350 degrees for 25 minute May make ahead and refrigerate, extend bake time to 50-55 minute.
- Starting with raw chicken will extend the cooking time by 30-40 min, or the time it takes to cook the chicken.
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.
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
QUICK CHICKEN DIVAN
This is the recipe I use when I am pressed for time. everyone loves it. And you cant get much easier than this.
Provided by MARIA MAC
Categories One Dish Meal
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- preheat oven to 350 degrees.
- place broccoli in bottom of 9 x 13 inches baking dish. Top with chicken.
- n a bowl combine soups, mayo and lemon. Spread over chicken.
- Top with cheese.
- Bake 35-40 minute until bubbley and lightly browned.
Nutrition Facts : Calories 367.8, Fat 24.6, SaturatedFat 9.2, Cholesterol 66.3, Sodium 1021.2, Carbohydrate 16.7, Fiber 2.8, Sugar 3.7, Protein 21.6
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