Louises Chicken Divan Recipe 55

LOUISE'S CHICKEN DIVAN RECIPE - (5/5)

Steps:

• Preheat oven to 350 degrees F. Place chicken breast, cut lengthwise, in oiled frying pan, lightly salting on both sides. Lightly brown on both sides. In a medium sauce pan add flower and butter, stirring constantly for one minute to cook flour creating a rue. On medium heat, add warm milk and stir until thickened (do not let come to a boil). Add cream of chicken soup, salt, pepper, the two cups of sharp cheddar cheese, lemon juice, and wine. Stir on low (do not let boil) until cheese melts. Place chicken in a greased 9 X 13 baking pan, Top with broccoli and then with cheese sauce mixture. Pat down evenly and smooth with a spatula. Put the final 1/2 cup cheddar cheese on the casserole the last 15 minutes of bakeing. Bake for about 45 minutes.

CHICKEN DIVAN, LIGHTENED UP

Steps:

• Bring a large pot of generously salted water to a boil. Add the broccoli and blanch 3 minutes. Rinse with cold water to stop the cooking. Drain well and set aside.
• Preheat oven to 350F.
• Spray a 9 x 13 inch baking dish with olive oil spray.
• Season the chicken with 1/2 teaspoon salt and black pepper, to taste.
• Pound the thicker end of the chicken breast to make it even on both sides. Heat a grill pan over medium-low heat, spray with oil and cook the chicken until browned, and just about cooked through, about 5 minutes on each side.
• Remove from heat and transfer chicken to a cutting board. When cooled, slice chicken into bite sized pieces.
• Heat a medium skillet over medium heat. Add the butter and oil until melted and then add garlic and shallots.
• Sprinkle the flour and whisk until smooth. Stir in broth, 1/2 teaspoon salt, milk and sherry and bring to a boil. Remove from heat and stir in half of the Swiss cheese.
• Arrange the broccoli in a casserole dish and pour half of the sauce over the broccoli and mix to coat.
• Arrange the chicken on top and cover with remaining sauce.
• Sprinkle the remaining Swiss cheese, grated Parmesan and top with breadcrumbs.
• Spritz a little oil on top. Bake 30 minutes, until hot and golden.

INA GARTEN'S CHICKEN DIVAN

Steps:

• Preheat the oven to 400 F.
• Grease a shallow 3-quart casserole dish with butter.
• Boil salted water in a large saucepan.
• Add 1/2 cup of the cheddar cheese to the broccoli.
• Drain well, cool under cold running water, and pat very dry.
• Set the broccoli aside.
• Melt 4 tbsp of butter in a large saucepan set over medium heat.
• Stir the sage and flour into the melted butter and cook them for 1 minute.
• Cook the roux, whisking frequently, for approximately 2 to 3 minutes, without letting it brown.
• Add the sherry (or broth) and cook for 1 minute until reduced.
• Add the broth, milk, heavy cream, nutmeg, and salt and pepper to taste.
• Simmer the mixture, while whisking occasionally, until thickened, about 6 to 7 minutes.
• Add the scallions and gruyere to the sauce and stir until the cheese is melted. Remove from the heat.
• Toss the sauce with the broccoli, chicken, and almonds in a large bowl and toss until well combined.
• Pour the chicken mixture into the prepared casserole dish.
• Microwave the remaining 1 tbsp butter in a small bowl. Stir in the Parmesan and breadcrumbs.
• Sprinkle the mixture on top of the casserole.
• Bake for 35 minutes or until browned and bubbly.
• Serve with your favorite sides.

CHICKEN LOUISA

Steps:

• Pat chicken dry and season with salt and pepper. Heat oil and butter in a 12-inch heavy skillet over moderately high heat until foam subsides. Brown chicken on both sides in 2 batches, about 3 minutes per batch. Transfer chicken to a plate and keep warm.
• Add shallot to skillet and cook, stirring, until tender, about 1 minute. Add wine and deglaze by boiling over high heat, scraping up brown bits, until reduced by half. Stir in cream, tomatoes, tarragon, and bouillon cube, then simmer, stirring, until tomatoes are softened and sauce begins to thicken, 3 to 4 minutes. Season with salt and pepper.
• Return chicken, with any juices accumulated on plate, to skillet and simmer until cooked through, 4 to 5 minutes.
• Serve immediately.

1960'S CHICKEN DIVAN

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.

CHICKEN DIVAN

Steps:

• Grease a 13x9" dish.
• Preheat oven to 350.
• Cook broccoli slightly.
• It should still be firm.
• Cut cooked chicken into pieces a little bigger than bite-size.
• Arrange broccoli in baking dish.
• Place chicken on top.
• Combine soup, mayo, lemon juice, and curry powder.
• Pour on top of chicken.
• Sprinkle with cheese.
• Melt margarine and combine bread crumbs.
• Sprinkle over casserole.
• Bake for 30 minutes.

CHICKEN DIVAN

Steps:

• Fry chicken pieces in frying pan until no longer pink inside.
• Place in a greased casserole dish.
• Steam broccoli and place in casserole dish with chicken.
• Mix both soups, mayo, lemon juice, curry powder, and salt and pepper.
• Pour this mixture over top of chicken and broccoli.
• Top casserole with croutons and cheddar cheese.
• Bake in a 350 degree oven for 40-45 minutes.
• Let sit for 5 minutes before serving.