THE BEST CHICKEN DIVAN EVER!
Yes there are a lot of different chicken divan recipe's out there but I will swear on this one as being the best. I have been making this for years now and it ALWAYS get's gobbled up. Out of everything I cook, my husband gets excited about this dish more than any other. It's a for sure crowd pleaser- no doubt! The lemon juice is what really makes the recipe- I don't ever really measure it just squeeze into the dish until I feel like it's enough!
Provided by cookin_nurse
Categories Chicken Breast
Time 55m
Yield 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 492.4, Fat 32.1, SaturatedFat 9.4, Cholesterol 83.9, Sodium 1116.4, Carbohydrate 27.7, Fiber 4.5, Sugar 5.7, Protein 26.4
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.
THE BEST CHICKEN DIVAN IN THE WORLD
Make and share this The Best Chicken Divan in the World recipe from Food.com.
Provided by melissa_davis08
Categories One Dish Meal
Time 1h15m
Yield 5 serving(s)
Number Of Ingredients 6
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!
BEST EVER CHICKEN DIVAN
Steps:
- Preheat oven to 375 degrees F. Place broccoli in bottom of 13x9 pan to cover pan completely. Shred chicken with hands, cover broccoli with layer of chicken.
- Mix soup, mayo, and lemon juice. Spread over chicken layer. Top with layer of cheese.
- Bake until cheese is melted.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
DIFFERENT CHICKEN DIVAN
This Chicken Divan recipe is different. I have 'improved' it! This is the best chicken divan - the onions make it!
Provided by Lisa Brown
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 10
Number Of Ingredients 11
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.
Nutrition Facts : Calories 498.3 calories, Carbohydrate 16.1 g, Cholesterol 64.3 mg, Fat 40.1 g, Fiber 1.5 g, Protein 18.6 g, SaturatedFat 12.2 g, Sodium 967.7 mg, Sugar 1.8 g
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
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.
CHICKEN DIVAN
Chicken breasts, broccoli, and mushrooms are smothered in a creamy Mornay sauce and topped with a blanket of cheesy breadcrumbs in this classic Chicken Divan.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 1h35m
Yield Serves 6 to 8
Number Of Ingredients 15
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.
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WORLD'S BEST CHICKEN DIVAN - CARLSBAD CRAVINGS
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Reviews 81Total Time 1 hrCategory Main Course
- While the chicken is still on the cutting board, dab with a paper towel then toss with 1/4 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon paprika. Set aside.
- Add 1 tablespoon olive oil to a large skillet and heat over medium high heat until very hot. Add the broccoli and sauté for 30 seconds. Add 1/2 cup chicken broth, cover pan, and lower heat to medium. Steam broccoli until tender but not limp, about 2 minutes. Transfer broccoli to prepared pan in an even layer.
- To the now empty skillet, melt one tablespoon butter (may sub olive oil) over medium heat. Increase heat to medium high and add chicken in a single layer and sear for one minute without moving chicken then continue to cook and stir chicken until cooked through. Evenly layer chicken on top of broccoli.
CHICKEN DIVAN RECIPE - ANNA PAINTER | FOOD & WINE
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5/5 (3)Category Chicken ThighsServings 4Total Time 1 hr 30 mins
- In a medium saucepan of salted boiling water, blanch the broccoli stems and florets until just tender, about 2 minutes. Drain well.
- Season the chicken thighs generously with salt and pepper. In a large enameled cast-iron casserole, melt 1 tablespoon of the butter over moderate heat. Add half of the thighs and cook, turning once, until lightly browned and cooked through, about 12 minutes. Transfer to a plate. Repeat with 1 more tablespoon of the butter and the remaining thighs. Slice the chicken into 3/4-inch-wide strips.
- In the casserole, melt the remaining 6 tablespoons of butter over moderate heat, scraping up any browned bits with a wooden spoon. Add the onion, mushrooms, garlic and a pinch each of salt and pepper and cook, stirring occasionally, until the vegetables are softened, about 10 minutes. Sprinkle in the flour and cook, stirring frequently, until incorporated, about 2 minutes. Add the chicken broth and heavy cream, bring to a boil and cook, stirring frequently, until the mushroom sauce is thick enough to coat the back of a spoon, about 3 minutes. Remove from the heat and add 1 cup of the cheese, the mayonnaise, lemon juice and smoked paprika. Stir until the cheese is melted. Add the chicken and broccoli and stir to coat, then transfer the mixture to the prepared baking dish.
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