Grammys Chicken Divan Recipes

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

DIVINE CHICKEN DIVAN

Divine Chicken Divan image

"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

Ingredients

5 tablespoons unsalted butter, plus more for the dish
Kosher salt
1 large head broccoli, cut into 1- to 2-inch florets, tender stems peeled and cut into 1/2-inch slices (about 5 cups)
1 tablespoon chopped fresh sage
5 tablespoons all-purpose flour
3 tablespoons dry sherry (or chicken broth)
1 cup low-sodium chicken broth
1 cup milk
1 cup heavy cream
Pinch of freshly grated nutmeg
Freshly ground pepper
1 bunch scallions, chopped (about 1 cup)
1 1/2 cups shredded gruyere cheese (about 6 ounces)
1 cooked 3 1/2-pound chicken, meat removed and cut into chunks, skin and bones discarded (3 to 3 1/2 cups meat)
1/2 cup sliced or slivered almonds, toasted
1/2 cup grated parmesan cheese
1/4 cup breadcrumbs

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.

WINNER WINNER CHICKEN DIVAN

Winner Winner Chicken Divan image

My mom has made this since I was a little girl. I absolutly love it. You can add as much or little curry as you like...I like a lot. It's is so easy and I use low fat ingredients to make it a little healthier.

Provided by A-bear

Categories One Dish Meal

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

2 cups diced cooked chicken
2 (10 ounce) packages frozen broccoli
2 (10 1/2 ounce) cans cream of chicken soup
3/4 cup salad dressing
1 teaspoon lemon juice
1 teaspoon curry powder (I prefer more)
2 ounces cheddar cheese
1 cup soft breadcrumbs
1 tablespoon melted butter or 1 tablespoon margarine

Steps:

Preheat oven to 350 degrees F.
Cook broccoli according to package.
Drain broccoli and arrange in bottom of casserole.
Layer cooked chicken on top of broccoli.
Combine soup, salad dressing, lemon juice, and curry powder in a large bowl.
Pour soup mixture over chicken and broccoli.
Sprinkle cheese on top.
Combine bread crumbs and butter/margarine.
Sprinkle bread crumbs on top.
Bake for 30 to 35 minutes.

Nutrition Facts : Calories 318.2, Fat 17.5, SaturatedFat 6.8, Cholesterol 76.1, Sodium 1102.4, Carbohydrate 20.6, Fiber 3.1, Sugar 5.1, Protein 21