TRADITIONAL CHICKEN DIVAN
No mayonnaise, no "cream of whatever" soups - just an old fashioned chicken divan recipe that is definitely worth the extra effort. You can substitute chicken thighs for the breasts and use any combination of shredded cheese that you happen to have on hand. You can also substitute any dairy product (i.e. cream) for the milk depending on how decadent you would like to be. The recipe can be doubled or tripled easily and it freezes beautifully. Serve over rice.
Provided by CFRP3473
Categories Poultry
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325.
- Steam broccoli for 5 minutes until crisp-tender. Alternatively, place broccoli in a shallow bowl and cover with plastic wrap. Microwave for 2-5 minutes (depending on the strength of your microwave) until crisp-tender. Drain in colander.
- In a medium frying pan, saute chicken breasts in olive oil until lightly browned, about 4-5 minutes per side. Remove from heat and drain on paper towls.
- In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes to eliminate the taste of raw flour. Then gradually whisk in chicken broth, sherry and milk or half and half, until incorporated. Bring to a boil and then reduce to a simmer until the sauce is the consistency you desire. Add just a dash of nutmeg. Add 3/4 of the cheese blend and whisk until combined. Add salt and pepper to taste.
- In a 9x13 dish arrange chicken breasts (either whole or sliced) and broccoli. Pour sauce over top and sprinkle with remaining cheese. Cover with aluminum foil. Make several slits in the aluminum foil to allow the steam to escape.
- Note: At this point, the dish can be frozen or refrigerated.
- Bake in the oven for 30-45 minutes, taking off the aluminum foil for the last 10.
Nutrition Facts : Calories 520.6, Fat 25.5, SaturatedFat 13.1, Cholesterol 94.6, Sodium 580.3, Carbohydrate 29.3, Fiber 8.1, Sugar 6.2, Protein 30.8
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
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?
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
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.
CHICKEN DIVAN
This tasty chicken divan recipe was given to me by a friend years ago, and it's been a family favorite ever since. My daughters enjoy making this dish in their own homes and get the same enthusiastic compliments I always do! -Mary Pat Lucia, North East, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 10 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 412 calories, Fat 24g fat (12g saturated fat), Cholesterol 98mg cholesterol, Sodium 798mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 3g fiber), Protein 22g protein.
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.
CHICKEN DIVAN
Make and share this Chicken Divan recipe from Food.com.
Provided by AnitaL
Categories Chicken
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Spray a 13x9x2 inch baking dish with PAM.
- Place broccoli in dish.
- Top with chicken slices.
- Make a white sauce with butter, flour, broth, half and half, wine and 1/2 cup cheese.
- Pour over chicken and broccoli.
- Sprinkle with remaining 1/2 cup cheese and nutmeg.
- Bake in 350 oven for 20 minutes.
- If desired, broil until browned.
Nutrition Facts : Calories 576.1, Fat 24.9, SaturatedFat 11.8, Cholesterol 88.9, Sodium 899, Carbohydrate 57.2, Fiber 22.8, Sugar 10, Protein 40.9
CHICKEN DIVAN
Categories Milk/Cream Chicken Broil Casserole/Gratin Parmesan Broccoli Sherry Fall Gourmet
Yield Serves 6
Number Of Ingredients 9
Steps:
- In a large saucepan of boiling salted water cook the broccoli for 6 to 8 minutes, or until it is just tender, drain it well, and keep it warm. In a heavy saucepan melt the butter over moderately low heat, add the flour, and cook the roux, stirring, for 3 minutes. Add the broth, stirring, bring the mixture to a boil, stirring, and simmer it, stirring occasionally, for 10 minutes. Reduce the heat to low and cook the mixture, stirring, for 10 minutes. In a bowl beat the cream until it holds stiff peaks, fold it, the Sherry, and the lemon juice into the sauce, and season the sauce with salt and pepper.
- Arrange the broccoli on a flameproof platter or in a 2-quart gratin dish and pour half the sauce over it. Stir 1/4 cup of the Parmesan into the remaining sauce. Arrange the chicken on the broccoli, pour the remaining sauce over it, and sprinkle the mixture with the remaining 1/4 cup Parmesan. Broil the mixture under a preheated broiler about 6 inches from the heat for 1 minute, or until the sauce is golden and bubbling.
More about "divine chicken divan recipe from scratch"
CHICKEN DIVAN {NO CREAM OF MUSHROOM SOUP!} - CHELSEA'S ...
From chelseasmessyapron.com
CHICKEN DIVAN FROM SCRATCH RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CHICKEN DIVAN PARMESEAN - RECIPES | COOKS.COM
From cooks.com
BEST CHICKEN DIVAN RECIPE - HOW TO MAKE CHICKEN DIVAN
From delish.com
CHICKEN DIVAN RECIPE - TODAY.COM
From today.com
CHICKEN DIVAN CASSEROLE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
CHICKEN DIVAN IS DIVINE WHEN YOU MAKE IT FROM SCRATCH
From buckscountycouriertimes.com
SCRATCH MADE CHICKEN DIVAN - KEVIN IS COOKING
From keviniscooking.com
CHICKEN DIVAN CASSEROLE RECIPE | RACHAEL RAY IN SEASON
From rachaelraymag.com
CHICKEN DIVAN - IMMACULATE BITES
From africanbites.com
DELUXE, DIVINE CHICKEN DIVAN RECIPE - FOOD NEWS
From foodnewsnews.com
WORLD'S BEST CHICKEN DIVAN + VIDEO! (TIPS, TRICKS, FREEZER ...
From carlsbadcravings.com
CHICKEN DIVAN - DIVINE - RECIPE | COOKS.COM
From cooks.com
CHICKEN DIVAN {WITH CREAMY HOMEMADE SAUCE} | LIL' LUNA
From lilluna.com
PAULA DEEN: CHICKEN BROCCOLI DIVAN CASSEROLE RECIPE - WITH ...
From pauladeen.com
CHICKEN DIVAN RECIPE | CHEFDEHOME.COM
From chefdehome.com
CHICKEN DIVAN FROM SCRATCH - FOOD NEWS
From foodnewsnews.com
CHICKEN DIVAN FROM SCRATCH RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
CLASSIC CHICKEN DIVAN RECIPE - MASHED
From mashed.com
GLUTEN-FREE CHICKEN DIVAN - LAUREN GREUTMAN
From laurengreutman.com
VINTAGE 1960 CHICKEN DIVAN - SERVING UP SOUTHERN
From servingupsouthern.com
CHICKEN DIVAN RECIPES FROM SCRATCH - WATCH COOKING ...
From tasteraleigh.jenpros.com
RECIPE: CHICKEN DIVAN CASSEROLE - KITCHN
From thekitchn.com
DIVINE CHICKEN DIVAN
From homemadewithlove.tripod.com
HEALTHY CHICKEN DIVAN - HEALTHY SEASONAL RECIPES
From healthyseasonalrecipes.com
CHICKEN DIVAN- A DIVINE FAMILY FAVORITE ... - GOURMET CREATIVE
From gourmetcreative.net
CHICKEN DIVAN WITH CURRY RECIPE - WEST VIA MIDWEST
From westviamidwest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love