Chicken Divan Pasta Recipes

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Place the broccoli in a saucepan with enough water to cover. Bring to a boil, and cook 5 minutes, or until tender. Drain.
• Place the cooked broccoli in a 9 inch pie plate. Top with the chicken. In a bowl, mix the soup and milk, and pour over the chicken. Sprinkle with Cheddar cheese. Mix the melted butter with the bread crumbs, and sprinkle over the cheese.
• Bake in the preheated oven for 15 minutes, or until bubbly and lightly brown.

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.

Steps:

• 1. Spray or grease a 13 x 9 pan. Preheat oven to 350 degrees.
• 2. Cook chicken, pasta and broccoli.
• 3. In a bowl, mix the pasta, chicken, broccoli, Alfredo sauce and 2 cups cheese. Gently stir until blended.
• 4. Put into baking pan and add remaining 2 cups of cheese on top.
• 5. Bake at 350 degrees for about 10-15 minutes or until cheese melts and heated through.
• 6. I make this with peas for my husband who won't eat broccoli. Sometimes I do half the casserole broccoli and the other peas.

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.

Steps:

• Cook pasta according to package directions, adding broccoli during last 2 minutes of cooking; drain.
• Meanwhile, in a large non-stick skillet over medium heat, melt butter; add onion and garlic. Cook 2 minutes.
• Add chicken, cook until no longer pink. Stir in flour; cook 1 minute, stirring constantly; DO NOT BROWN.
• Add milk; cook over medium heat, stirring frequently until mixture boils. Reduce heat to low; add 1 1/2 cups cheddar cheese, parmesan cheese, salt and pepper. Stir until cheese melts.
• Toss hot pasta and broccoli with sauce; sprinkle with remaining cheese. Serve immediately.

Steps:

• Boil the water and cook the pasta according to package directions. DO NOT ever add oil to the water! It will make your sauce slide off the pasta later.
• Meanwhile heat the olive oil and 2 tablespoons of the butter over medium-high heat in a large skillet.
• Cut chicken breasts into strips. Put flour in a plastic bag, add a little salt, pepper and garlic powder to your taste and shake the strips in there to coat.
• Add the coated chicken strips to the hot skillet and brown.
• Turn burner down to medium-low and add the cream, mushrooms, peppers, broccoli, mustard and butter. Cook about 5 minutes.
• Add cheese and wine and stir gently until the cheese melts. When melted, pour over pasta and mix to combine. Serve with a big loaf of Italian bread.