OLD TIME CHICKEN DIVAN
Not for your typical rushed meal, this classical dish is worth the work! For another presentation, place sliced almonds on top of the chicken and broccoli before the final sprinkling of cheese.
Provided by MARBALET
Categories Meat and Poultry Recipes Chicken
Time 1h
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 526.5 calories, Carbohydrate 19.4 g, Cholesterol 160.7 mg, Fat 33 g, Fiber 4.2 g, Protein 38.3 g, SaturatedFat 17.4 g, Sodium 1125.4 mg, Sugar 3.2 g
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 DIVAN - MAGIC PAN RECIPE - (3.7/5)
Provided by á-3862
Number Of Ingredients 9
Steps:
- Over medium heat, melt butter in small saucepan. Stir in flour and cook until bubbly. Add broth and Worcestershire sauce; cook, stirring until thickened. Add 2 cups cheese. Empty sour cream into medium bowl; gradually add hot cheese sauce, stirring constantly. In large shallow baking dish, place cooked broccoli and cooked chicken on each crêpe. Spoon 1 tablespoon sauce over each. Fold crepes over. Pour remaining sauce over all. Sprinkle with remaining cup of cheese. Cover and heat in 350º F oven for 20 to 30 minutes.
CHICKEN DIVAN FROM SCRATCH
This is my daughter's favorite comfort food. We started out making this recipe with a canned cream soup and transitioned over the years to a from-scratch cream sauce. The result is a to-die-for broccoli-chicken casserole, which is soooo good as leftovers! Serve with rice.
Provided by Diana71
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h15m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch casserole dish.
- 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 5 minutes. Drain and pour into the prepared dish.
- Warm oil in a large frying pan. Add chicken; sprinkle with steak seasoning. Saute until browned on all sides, about 5 minutes. Pour over broccoli in the casserole dish.
- Melt 3 tablespoons butter in a small saucepan. Stir in flour to make a thick paste, then pour in chicken broth. Continue stirring to dissolve the paste. Pour in heavy cream and sherry. Crumble in bouillon cube. Bring to a boil. Reduce heat to a simmer and cook for 5 minutes, stirring to ensure no lumps form.
- Add 1/2 cup Colby Jack cheese to the cream sauce; stir until completely melted. Pour cream sauce over the chicken and broccoli in the casserole dish.
- Melt remaining 3 tablespoons butter and pour over bread cubes. Toss until all bread cubes are coated with butter. Arrange bread cubes evenly on top of the casserole. Sprinkle remaining 1/2 cup cheese on top. Cover casserole tightly with foil.
- Bake in the preheated oven for 25 minutes. Uncover and bake until cheese and bread are browned, about 10 minutes more.
Nutrition Facts : Calories 371 calories, Carbohydrate 13.9 g, Cholesterol 108.9 mg, Fat 24.1 g, Fiber 1.5 g, Protein 24.6 g, SaturatedFat 13.7 g, Sodium 1006.3 mg, Sugar 1.5 g
PUNK'S CHICKEN DIVAN
Make and share this Punk's Chicken Divan recipe from Food.com.
Provided by duncanshannon
Categories Poultry
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in saute pan. Add cubed bread, season with garlic powder to taste. Cook until lightly browned. Remove from pan.
- Combine Cream of Chicken Soup and Mayonnaise.
- Layer the ingredients (in a baking dish, prob. 11X13 or other size) in the following order: Broccoli on botton, followed by chicken or turkey, spread soup mix on top, sprinkle with cheese, top with bread.
- Bake at 350 for 30 to 45 minutes. Let stand 10 minutes before serving.
Nutrition Facts : Calories 620.8, Fat 38.5, SaturatedFat 14.6, Cholesterol 132.7, Sodium 1227.4, Carbohydrate 28.8, Fiber 4.6, Sugar 5.5, Protein 41.8
BUSH FAMILY CHICKEN DIVAN
Make and share this Bush Family Chicken Divan recipe from Food.com.
Provided by TheDeadlyBishop
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cook broccoli and arrange in greased 9x13 pan.
- Put chicken pieces on top.
- Mix soup, mayo, lemon, and curry and pour on chicken. sprinkle cheese on top.
- Mix bread crumbs and butter and spread on top.
- Bake at 350 for 25-30 minutes.
Nutrition Facts : Calories 777, Fat 49.7, SaturatedFat 15.6, Cholesterol 130.7, Sodium 1593.3, Carbohydrate 45.3, Fiber 3.4, Sugar 7.2, Protein 38.4
CHICKEN DIVAN CRêPES WITH GRUYèRE
Aunt Joan. Crystal's aunt oozed charm and elegance. She always wore just the right dress or scarf. She was rarely without beautiful makeup and glam sunglasses. Her table was always set perfectly, and it was filled with foods that, for her young nieces, seemed exotic but tasty and comforting at the same time. The young ladies in Crystal's family all grew up aspiring to be as lovely and sophisticated as Aunt Joan. We have modified Aunt Joan's recipe for chicken divan by using it as a filling for crêpes. This recipe honors the beautiful and loving woman who graced so many lives and created so many special meals. Enjoy!
Yield makes 10 servings
Number Of Ingredients 23
Steps:
- Preheat the oven to 350°F.
- If working with fresh broccoli, steam the florets for 3 to 5 minutes. Drain well and put broccoli into a large mixing bowl. Add the chicken to the bowl, stir well, and set aside.
- In a large bowl, combine the soup, cheese, mayonnaise, sour cream, wine, lemon juice, curry powder, salt, and pepper. Add half the soup mixture to the broccoli and chicken and stir well.
- Lay the crêpes on a cutting board. Divide the chicken filling among the 10 crêpes, then roll them up. Lightly coat two 9 x 13-inch casserole dishes with cooking spray. Divide the crêpes between the two casserole dishes, placing the crêpes seem side down. Spread the remaining soup mixture over the crêpes. Combine the Parmesan, bread crumbs, and butter in a small bowl, and sprinkle over the tops of the crêpes. Bake until bubbly, 25 to 30 minutes.
- In a large bowl, whisk together the flour and the eggs. Add the milk and whisk together. Add the salt, curry powder, and butter; whisk until smooth.
- Lightly grease a medium skillet with cooking spray and set over medium-high heat. Pour 1/4 cup of the batter into the pan. Working quickly, tilt the pan in all directions to coat the entire bottom surface of the pan with the batter. Let the crêpe cook until lightly browned, about 2 minutes. Flip the crêpe and cook the second side until lightly browned, about 1 more minute. Repeat with the remaining batter.
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