Bush Family Chicken Divan Recipes

CHICKEN DIVAN

Chicken Divan image

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

Ingredients

1 bunch broccoli (1 1/2 pounds), cut into florets (about 5 cups)
Kosher salt and freshly ground pepper
4 tablespoons unsalted butter, plus 2 tablespoons melted
1 1/2 pounds boneless, skinless chicken breast, cut crosswise into 1/2-inch-thick strips
1 small onion, finely chopped (1 cup)
8 ounces cremini mushrooms, sliced (about 2 1/2 cups)
3 tablespoons unbleached all-purpose flour
3 cups whole milk, room temperature
9 ounces shredded medium-sharp cheddar (3 cups)
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1/8 teaspoon cayenne pepper
1/2 cup sour cream
1 cup panko breadcrumbs
Cooked egg noodles or steamed white rice, for serving

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.

OLD TIME CHICKEN DIVAN

Old Time Chicken Divan image

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

Ingredients

2 heads broccoli, cut into florets
¼ cup butter
¼ cup all-purpose flour
3 tablespoons sherry
2 cups chicken broth
½ cup heavy cream
½ teaspoon salt
1 pinch ground black pepper
2 cooked chicken breast halves - bones and skin removed, cut into 1/4 inch slices
¼ cup grated Parmesan cheese

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

Chicken Divan image

This is a recipe to serve your mother-in-law; we call it a 'bride basic'. It differs from some Chicken Divan recipes because of the curry. Men love this. Wonderful! The ingredients can be 'assembled' and frozen, then baked when you're ready. Serve with rice and a fruit salad, if desired.

Provided by Beth

Categories Meat and Poultry Recipes Chicken

Time 55m

Yield 6

Number Of Ingredients 10

Ingredients

2 ½ cups cooked chopped broccoli
2 cups shredded, cooked chicken meat
2 (4.5 ounce) cans mushrooms, drained
1 (8 ounce) can water chestnuts, drained
2 (10.75 ounce) cans condensed cream of chicken soup
1 cup mayonnaise
1 teaspoon lemon juice
¼ teaspoon curry powder
1 tablespoon melted butter
½ cup shredded Cheddar cheese

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 3-quart casserole dish.
Arrange cooked broccoli in prepared baking dish. Arrange chicken over broccoli. Add mushrooms and water chestnuts (see Cook's Note).
In a medium bowl, combine the soup, mayonnaise, lemon juice, curry powder, and melted butter. Mix together and pour sauce mixture over chicken and vegetables. Sprinkle cheese on top and bake in the preheated oven until the casserole is bubbly and the cheese is golden brown, 30 to 45 minutes.

Nutrition Facts : Calories 523.8 calories, Carbohydrate 18 g, Cholesterol 72 mg, Fat 42.2 g, Fiber 3 g, Protein 20 g, SaturatedFat 9.7 g, Sodium 1164.3 mg, Sugar 3.4 g

CHICKEN DIVAN IN A PACKET

Chicken Divan in a Packet image

It's hard to beat this foil-packet meal from Stacey Smith in Batavia, New York for convenience...or even campfire fun. TIP: USE THE REMAINING ½ CAN OF SOUP (AND HALF THE WATER CALLED FOR) TO MAKE A SINGLE SERVING OR TO ADD TO GRAVY.

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 7

Ingredients

2 boneless skinless chicken breast halves (5 ounces each)
1/2 cup uncooked instant rice
2/3 cup condensed cream of chicken soup, undiluted
1/3 cup water
1/2 cup fresh broccoli florets
1/2 cup sliced fresh mushrooms
2 tablespoons shredded cheddar cheese

Steps:

Place each chicken breast half in the center of a double thickness of heavy-duty foil (about 18 in. square). In a bowl, combine the rice, soup and water; spoon over chicken. Arrange broccoli and mushrooms on top. Fold foil around mixture and seal tightly., Place on a baking sheet. Bake at 400° for 20-25 minutes or until chicken juices run clear and rice is tender. Open foil carefully to allow steam to escape. Sprinkle with cheese before serving.

Nutrition Facts : Calories 325 calories, Fat 6g fat (3g saturated fat), Cholesterol 90mg cholesterol, Sodium 440mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 1g fiber), Protein 35g protein.

1960'S CHICKEN DIVAN

1960's Chicken Divan image

I found this recipe in an old 1960's cookbook that my mom loves and still uses. I like that it is a made from scratch version.

Provided by Jenny Frenny

Categories Chicken Breast

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

4 cooked boneless chicken breasts
1 lb fresh broccoli or 2 (8 ounce) boxes frozen broccoli
1/4 cup butter
2 tablespoons flour
2 cups cream (or mixture of cream and chicken broth) or 2 cups whole milk (or mixture of cream and chicken broth)
2 egg yolks, beaten
salt, for seasoning
1/4 teaspoon cayenne pepper
1/2 lemon, juice of
2 cups grated cheddar cheese

Steps:

Preheat oven to 375 degrees F. Grease a 9x13 baking dish.
Cook fresh broccoli by steaming or boiling until fork tender. (if using frozen, cook as the package directs until fork tender and heated through) Line bottom of baking dish with the broccoli.
To make the sauce: Melt butter in a sauce pan over medium heat. Add the flour and wisk with the butter for 1 minute. Add the cream or milk slowly wisking constantly.
Add a tablespoon of the cream sauce to the beaten egg yolks and stir. Then add the egg mixture to the sauce pan. Add lemon juice. Season with salt and cayenne pepper.
Slice the cooked chicken breasts across the grain thinly into bite sized pieces. Place the chicken evenly over the broccoli. Pour sauce over and then top with grated cheese.
Bake for 20 minues until starting to bubble.

Nutrition Facts : Calories 688.9, Fat 47.3, SaturatedFat 25.8, Cholesterol 237.5, Sodium 524.3, Carbohydrate 30.6, Fiber 11.4, Sugar 5.2, Protein 41