Kathy Lee Giffords Chicken Broccoli Divan Recipes

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BROCCOLI CHICKEN DIVAN

A quick and easy chicken and broccoli dish that all will love!

Provided by TERRY C

Categories     Main Dish Recipes     Casserole Recipes     Vegetable

Time 40m

Yield 6

Number Of Ingredients 7



Broccoli Chicken Divan image

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.

Nutrition Facts : Calories 186.4 calories, Carbohydrate 12.2 g, Cholesterol 44.3 mg, Fat 8.5 g, Fiber 2.5 g, Protein 15.5 g, SaturatedFat 4.2 g, Sodium 440.2 mg, Sugar 3.3 g

1 pound chopped fresh broccoli
1 ½ cups cubed, cooked chicken meat
1 (10.75 ounce) can condensed cream of broccoli soup
⅓ cup milk
½ cup shredded Cheddar cheese
1 tablespoon butter, melted
2 tablespoons dried bread crumbs

KATHIE LEE GIFFORD'S CHICKEN AND BROCCOLI DIVINE

a favorite recipe of her kids, she made this on the show years ago - and it IS incredibly good!! i used to freeze portions for later...

Provided by carrie sheridan

Categories     One Dish Meal

Time 1h20m

Yield 10 serving(s)

Number Of Ingredients 10



Kathie Lee Gifford's Chicken and Broccoli Divine image

Steps:

  • In a medium bowl, blend the soup, mayo, half and half, grated cheddar, lemon juice and curry powder.
  • Place shredded chicken into a 13X9 glass pan that has been well-buttered.
  • Place cooked and drained broccoli over the chicken.
  • Pour soup mixture over the chicken and broccoli to cover.
  • Sprinkle generously with the cornflake crumbs.
  • Bake at 350 for 40 minutes.
  • Let sit 10-15 minutes.
  • This is very filling and a little goes a long way.

3 whole chicken breasts, poached and shredded
40 ounces frozen broccoli, packages cooked and well-drained
3 (10 3/4 ounce) cans cream of chicken soup
2 1/4 cups vegan mayonnaise or 2 1/4 cups Hellmann's mayonnaise
1 cup half-and-half
2 1/4 cups grated cheddar cheese
3 teaspoons lemon juice
1 1/2 teaspoons curry powder
1 1/2 cups corn flake crumbs
3 tablespoons butter, to grease pan

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