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
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
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
DAD'S DIVINE CHICKEN DIVAN
Our family favorite chicken divan recipe! I've been making this yummy recipe for years. We really love the touch of lemon and curry-- it's simply divine!!! Make mine with extra cheese, please. May use chicken or leftover turkey. Serve over hot cooked rice. Recipe is originally from my father, but I've tweaked it to suit my family's tastes. I hope you enjoy!
Provided by BecR2400
Categories Curries
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Butter a 1 1/2-quart baking dish.
- Combine cream of chicken soup, mayonnaise, lemon juice, and curry powder in a small bowl.
- Arrange broccoli in a single layer in the buttered dish, reserving a few florets for the top.
- Cover with chicken strips.
- Pour soup mixture evenly over chicken and broccoli.
- Sprinkle with bread crumbs and melted butter, dot with a few broccoli florets, and sprinkle cheese over the top.
- Bake until heated through, about 25 minutes.
- Serve over rice.
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
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?
EASY CHICKEN DIVAN
"I got this recipe from a co-worker and then made a few changes to it to suit my family's tastes," shares Leicester, New York's Violet Englert. "It's excellent with corn bread," she suggests.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4-6 servings.
Number Of Ingredients 8
Steps:
- In a greased shallow 2-1/2-qt. baking dish, combine the chicken, salt and pepper. Top with broccoli. In a large bowl, combine the soup, mayonnaise, milk and 1-1/2 cups cheese; pour over broccoli. Sprinkle with remaining cheese. , Bake, uncovered, at 375° for 20-25 minutes or until heated through.
Nutrition Facts :
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.
DELUXE, DIVINE CHICKEN DIVAN
Steps:
- Toast the almonds in a small skillet until they are golden, then reserve them.
- Bring 2 3/4 cups of the chicken stock, the lemon zest, thyme sprigs, and a tablespoon of the butter to a boil in a medium pot with a tight-fitting lid. Add the rice to the water and stir. Return the water to a boil, then reduce the heat to a simmer and cover the pot. Cook it for 18 minutes, or until tender, then remove it from the heat. Remove the thyme sprigs; the leaves will have fallen off in the rice.
- While the rice cooks, season the chicken with salt, pepper, and the poultry seasoning. Dredge the chicken in about 1/2 cup flour, then discard the excess. Heat a large skillet over medium to medium-high heat. Add the EVOO and 1 tablespoon of the butter to the large skillet. To the hot butter and oil, add the cutlets and cook for 3 to 4 minutes on each side. Remove the meat to a large platter and cover it with foil to keep it warm.
- Bring an inch or two of water to a simmer in a shallow pan and season it with salt. Add the asparagus and cook it for 4 minutes, or until it is just tender but still bright green. Remove it and add it to the chicken platter to keep it warm.
- Return the chicken skillet to the heat and add the remaining 2 tablespoons of butter. Melt the butter, add the mushrooms and cook until soft, about 5 minutes. Whisk in 2 rounded tablespoons of flour. Cook the flour for 1 minute, then whisk in the wine. Cook off the wine, 30 seconds, then whisk in the remaining 1 1/4 cups of chicken stock and the half-and-half. When the sauce bubbles, stir in the mustard and tarragon and let the sauce simmer and thicken for 2 to 3 minutes.
- Stir the scallions into the rice and fluff with a fork. Make a bed of rice on each dinner plate. Top it with a serving of steamed asparagus, then 2 chicken cutlets. Cover the chicken with the tarragon sauce, allowing the gravy to spill over the edges into the asparagus and rice. Sprinkle the plates with toasted nuts. Wow! Can you believe you made this?
DIVINE CHICKEN DIVAN
This is different than the other recipes as there is no curry, no rice, and no breadcrumbs or stuffing to mix with butter for the topping. It is our favorite way to have chicken divan.
Provided by nonnie4sj
Categories Chicken Breast
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350º.
- Spray 9x13 pan with cooking spray (PAM).
- Spread thawed broccoli over bottom of pan.
- Distribute cubed chicken over top of broccoli.
- Mix cream soups (you can use any combination of flavors. I generally use a cream of broccoli and a cream of chicken), mayo and lemon juice until well blended.
- Spread sauce over the chicken.
- Sprinkle with cheese (I use closer to 4 cups than the original 2 the recipe called for).
- Crush Ritz crackers (I leave the sleeve unopened and crush the crackers in the sleeve. This also gives you a handy way to pour out the crackers in the next step).
- Distribute crushed crackers over the top of the cheese, covering well.
- Place in oven and bake for approximately 30 minutes until bubbly.
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