Moms Chicken Devine Recipes

MOM'S EASY CHICKEN DIVAN

Mom's Easy Chicken Divan image

Mom shared this recipe with me after many years of making it for company. I always thought there was more to it that made it such a special occasion dish, but come to find out, it's easy and no-fuss! This is an excellent meal when served with a fruit salad, French bread, and/or a tossed green salad.

Provided by iammykidzmom

Categories Meat and Poultry Recipes Chicken Baked and Roasted

Time 35m

Yield 6

Number Of Ingredients 10

Ingredients

2 cups cooked long-grain rice
2 (10 ounce) packages frozen broccoli florets
2 cups cubed cooked chicken
2 (10.5 ounce) cans cream of chicken soup
1 cup mayonnaise
1 teaspoon lemon juice
½ teaspoon curry powder
½ cup shredded sharp Cheddar cheese
½ cup soft bread crumbs
1 tablespoon butter, melted

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 11x7-inch baking dish.
Spread rice evenly in prepared baking dish. Arrange broccoli over rice and layer chicken on top. Mix cream of chicken soup, mayonnaise, lemon juice, and curry powder in a bowl; pour over chicken. Sprinkle with Cheddar cheese. Mix bread crumbs and melted butter in a small bowl; sprinkle over cheese.
Bake in preheated oven until sauce is bubbly and cheese is melted, 25 to 30 minutes.

Nutrition Facts : Calories 569 calories, Carbohydrate 29.8 g, Cholesterol 60.3 mg, Fat 42.8 g, Fiber 3.2 g, Protein 18 g, SaturatedFat 9.9 g, Sodium 999.7 mg, Sugar 2.5 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.

CHICKEN DIVINE BAKE

Chicken Divine Bake image

Good winter warm-you-up meal of chicken, mushrooms, rice, broccoli, and cheese. Serve with garlic bread and salad. It makes great leftovers, too.

Provided by Patricia Siegner

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h25m

Yield 8

Number Of Ingredients 8

Ingredients

3 large boneless chicken breasts
2 (14 ounce) cans cream of mushroom soup
1 cup mayonnaise
1 (16 ounce) bag steam-in-bag partially cooked frozen broccoli
1 onion, diced
8 fresh mushrooms, or more to taste, sliced
3 cups shredded Cheddar cheese, or more to taste
2 cups cooked rice

Steps:

Bring a large saucepan of lightly salted water to a boil. Cook chicken in boiling water until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a cutting board to cool. Shred cooled chicken into strands.
Preheat oven to 400 degrees F (200 degrees C).
Steam broccoli in microwave oven until tender-crisp, 4 to 6 minutes or according to package directions.
Stir mushroom soup and mayonnaise together in a bowl; add broccoli, onion, and mushrooms and stir to coat.
Spread cooked rice into the bottom of a casserole dish. Top rice with shredded chicken. Spread the mushroom soup mixture over the chicken. Sprinkle Cheddar cheese over everything.
Bake in preheated oven until slightly browned on top, 35 to 45 minutes.

Nutrition Facts : Calories 639 calories, Carbohydrate 25.2 g, Cholesterol 97.7 mg, Fat 46.3 g, Fiber 2.5 g, Protein 31.5 g, SaturatedFat 14.8 g, Sodium 1111.9 mg, Sugar 4.3 g

CHICKEN DIVINE

Chicken Divine image

In San Diego, California, reader Shirley Miller dresses up a jar of creamy white pasta sauce with sherry and nutmeg, then cooks it with chicken and vegetables. Served over noodles, the hearty combination is swift and satisfying.

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

6 boneless skinless chicken breast halves (4 ounces each)
Dash pepper
3 cups frozen chopped broccoli, thawed
2 medium carrots, julienned
2 tablespoons water
1-3/4 cups three-cheese spaghetti sauce
2 tablespoons sherry or chicken broth
1/8 teaspoon ground nutmeg
Hot cooked noodles

Steps:

Place chicken in a greased 11x7-in. microwave-safe dish; sprinkle with pepper. Cover with waxed paper. Microwave on high for 4-6 minutes or until juices run clear. , In a microwave-safe bowl, combine the broccoli, carrots and water. Cover and microwave on high for 2-3 minutes or until crisp-tender; drain. Spoon over chicken. , In a small bowl, combine the spaghetti sauce, sherry and nutmeg; pour over chicken and vegetables. Cover and cook on high for 2-3 minutes or until heated through. Serve with noodles.

Nutrition Facts :