Chicken Divan Casserole By Paula Deen Recipes

PAULA DEEN'S CHICKEN DIVAN

Steps:

• Preheat oven to 350 degrees.
• Place frozen broccoli in 1/2 cup water in a saucepan and boil about 6 minutes; drain well and set aside.
• In a "large" bowl mix together the soup, mayonnaise, sour cream, cheddar cheese, lemon juice, curry powder, salt, pepper and wine or broth; mix well. Add broccoli and chicken and mix thoroughly.
• Spray a 13 x 9 Pyrex dish with vegetable spray. Pour in soup/chicken mixture. Smooth mixture with a spatula or the back of a spoon.
• Combine bread crumbs, parmesan cheese and butter. Sprinkle on top of mixture.
• Bake 30-45 minutes or until heated through.
• Note: TO lighten up you can use 98% ff cream of mushroom soup, light mayonnaise, light sour cream and low-fat cheddar cheese.
• This is really yummy and makes alot!

CHICKEN DIVAN CASSEROLE (BY PAULA DEEN)

Steps:

• Set oven to 350 degrees.
• Grease an 11 x 7-inch baking dish or two 9-inch square baking dishes or one 13 x 9-inch baking dish.
• Remove the outer wrappers from boxes of broccoli.
• Open one end of the box and microwave on HIGH for 2 minutes until thawed; drain and gently squeeze dry with hands.
• Place the broccoli and shredded chicken into the baking dish.
• In a medium bowl combine the soup with mayonnaise, sour cream, cheddar cheese, lemon juice, curry powder, salt and pepper and wine; mix to combine, then pour the sauce evenly over the chicken and broccoli in the dish; mix slighty with a spatula.
• In a bowl mix all topping ingredients together then sprinkle on top of the casserole.
• Bake uncovered for about 30-45 minutes.

PAULA'S CHICKEN DIVAN

Steps:

• Heat oven to 350 °F.
• Spray an 11×17 casserole dish with non-stick spray.
• Add cream of chicken soup to the mixing bowl.
• Add the sour cream, Gruyere and mayonnaise to the bowl.
• Add curry powder, lemon juice and salt and pepper.
• Mix in chicken broth a little at a time for a smooth sauce.
• Add the broccoli.
• Add the chicken. Mix well. Add to prepared casserole dish.
• Top with Cheddar cheese and crushed butter crackers and drizzle with melted butter.
• Bake for 35 - 45 minutes, until hot and bubbly and top is golden.

PAULA DEEN'S CHICKEN DIVAN

Steps:

• 1. Heat oven to 350°. Spray an 11x17 casserole dish with non-stick spray.
• 2. Add cream of chicken soup to the mixing bowl.
• 3. Add the sour cream, Gruyere and mayonnaise to the bowl.
• 4. Add curry powder, lemon juice and salt and pepper.
• 5. Mix in chicken broth a little at a time for a smooth sauce.
• 6. Add the broccoli.
• 7. Add the chicken. Mix well. Add to prepared casserole dish.
• 8. Top with Cheddar cheese and crushed butter crackers and drizzle with melted butter.
• 9. Bake for 35 - 45 minutes, until hot and bubbly and top is golden.

BROCCOLI CHICKEN DIVAN

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Place the broccoli in a saucepan with enough water to cover. Bring to a boil, and cook 5 minutes, or until tender. Drain.
• Place the cooked broccoli in a 9 inch pie plate. Top with the chicken. In a bowl, mix the soup and milk, and pour over the chicken. Sprinkle with Cheddar cheese. Mix the melted butter with the bread crumbs, and sprinkle over the cheese.
• Bake in the preheated oven for 15 minutes, or until bubbly and lightly brown.

CHICKEN DIVAN CASSEROLE

Steps:

• Place chicken breasts into a large pot and cover with water; bring to a boil. Cook until chicken is no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center of a breast should read at least 165 degrees F (74 degrees C). Remove chicken from the water.
• 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 6 minutes. Chop broccoli.
• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a deep saucepan over low heat. Add onion and garlic; cook and stir until onion is clear and tender, 8 to 12 minutes. Add garlic salt, parsley, salt, and pepper.
• Pulse cauliflower in a blender or food processor until it resembles rice. Add cauliflower and chicken broth to the onion mixture; cook and stir until broth is nicely absorbed, about 10 minutes. Add heavy cream and lemon juice. Let simmer, uncovered, stirring occasionally, until well combined, about 10 minutes. Stir in mayonnaise and remove from heat. Let sauce cool until thickened.
• Pull chicken apart with 2 forks into bite-size pieces. Add 1/2 the pulled chicken to the sauce.
• Line the bottom of a casserole dish with the rest of the pulled chicken. Lay steamed broccoli on top; pour the cauliflower sauce over the broccoli. Top with Cheddar cheese. Cover with aluminum foil.
• Bake in the preheated oven for 30 minutes. Remove foil and bake until cheese at the edges is slightly browned, about 10 minutes more. Let casserole cool for 5 to 10 minutes; slice into 6 even portions.

PAULA DEEN'S AMAZING CHICKEN CASSEROLE RECIPE - (4.6/5)

Steps:

• Preheat the oven to 350°F. Lightly grease the inside of a 9x13-inch baking dish. In a large skillet, melt the butter over medium heat and cook the onion and garlic until the onion is translucent, about 5 minutes, stirring occasionally. Add the flour and whisk together for about 1 minute, this will allow the flour to cook just a little before adding the other ingredients. Add the sour cream and milk, and continue whisking until the mixture has thickened. Remove from heat and add all but ½ cup of the cheese. Add the red pepper flakes, salt, and black pepper, cooked chicken, and cooked pasta. Stir together, then layer evenly in the bottom of the prepared baking dish. Sprinkle the remaining cheese evenly over the top of the casserole and bake for 30 minutes or until the cheese on top is melted and the sauce is bubbly. Remove the casserole and let it sit for about 15 minutes prior to serving.