Chicken Divan Noodle Soup Recipes

QUICK CHICKEN DIVAN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place broccoli in the bottom of a 9x13 inch baking dish. Top with the chicken.
• In a small bowl, blend the cream of chicken soup, cream of mushroom soup, mayonnaise, and lemon juice. Pour the mixture over the chicken. Top with Cheddar cheese.
• Bake 35 to 40 minutes in the preheated oven, until bubbly and lightly browned.

TRADITIONAL CHICKEN DIVAN

Steps:

• Preheat oven to 325.
• Steam broccoli for 5 minutes until crisp-tender. Alternatively, place broccoli in a shallow bowl and cover with plastic wrap. Microwave for 2-5 minutes (depending on the strength of your microwave) until crisp-tender. Drain in colander.
• In a medium frying pan, saute chicken breasts in olive oil until lightly browned, about 4-5 minutes per side. Remove from heat and drain on paper towls.
• In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes to eliminate the taste of raw flour. Then gradually whisk in chicken broth, sherry and milk or half and half, until incorporated. Bring to a boil and then reduce to a simmer until the sauce is the consistency you desire. Add just a dash of nutmeg. Add 3/4 of the cheese blend and whisk until combined. Add salt and pepper to taste.
• In a 9x13 dish arrange chicken breasts (either whole or sliced) and broccoli. Pour sauce over top and sprinkle with remaining cheese. Cover with aluminum foil. Make several slits in the aluminum foil to allow the steam to escape.
• Note: At this point, the dish can be frozen or refrigerated.
• Bake in the oven for 30-45 minutes, taking off the aluminum foil for the last 10.

CHICKEN DIVAN EGG NOODLE CASSEROLE

Steps:

• Place a large pot of water on to boil for egg noodles and broccolini. Salt the water and cook the broccolini until tender. Remove to a plate. When the broccolini is cool enough to handle chop it into bite-size pieces.
• Place the chicken in a few inches of water with a peeled quartered onion and a couple of bay leaves. Bring the water to a low boil then reduce the heat to a simmer and gently poach the chicken 10 to 12 minutes.
• Meanwhile, heat the extra-virgin olive oil in skillet over medium heat and saute the onions and garlic until tender, 8 to 10 minutes. Add the broccolini to the pan and season with salt and pepper. Turn the heat off pan.
• While the onions cook, heat the butter in a medium saucepot over medium heat, whisk in flour 1 minute then whisk in the milk and season with salt, pepper, freshly grated nutmeg, and thyme. Thicken 5 minutes then whisk in a little of the sauce to the egg yolks to combine, then add the egg yolks back to the sauce and whisk to combine, turn heat down to the lowest setting.
• Cook's Note: If sauce becomes too thick, add a splash of chicken poaching liquid and turn off the heat.
• Shred the poached chicken with forks or dice poached chicken into small, bite-size pieces.
• Preheat the broiler.
• To the large pot of boiling water, add the egg noodles. Cook the noodles according to package directions for al dente. Drain the noodles very well and add them back to the hot pot. Stir in the broccolini, chicken, and sauce, and then transfer to a casserole dish. Place the casserole in the middle of the oven and broil 3 to 5 minutes until bubbly and brown. Cool and store for make-ahead meal.
• To serve the casserole, heat the oven to 375 degrees F. Mix together the panko, Gruyere, Parm, and parsley. Place the casserole on a baking sheet in upper half of the oven and bake 30 minutes, add the topping and bake 15 to 20 minutes more, or until brown and crispy on top.

CHICKEN PASTA DIVAN

Steps:

• Boil the water and cook the pasta according to package directions. DO NOT ever add oil to the water! It will make your sauce slide off the pasta later.
• Meanwhile heat the olive oil and 2 tablespoons of the butter over medium-high heat in a large skillet.
• Cut chicken breasts into strips. Put flour in a plastic bag, add a little salt, pepper and garlic powder to your taste and shake the strips in there to coat.
• Add the coated chicken strips to the hot skillet and brown.
• Turn burner down to medium-low and add the cream, mushrooms, peppers, broccoli, mustard and butter. Cook about 5 minutes.
• Add cheese and wine and stir gently until the cheese melts. When melted, pour over pasta and mix to combine. Serve with a big loaf of Italian bread.

CHICKEN DIVAN NOODLE SOUP

Steps:

• Bring broth to boil in a large Dutch oven.
• Add noodles and cook 6 minutes.
• Drain, RESERVING 3 cups of the broth.
• Set broth aside.
• Set noodles aside.
• Melt butter.
• Add mushrooms and onions.
• Saute until mushrooms are soft, approximetly 4-5 minutes.
• Place into cooked veggies into Dutch oven.
• In a large bowl, whisk together all remaining ingredients (including reserved chicken broth) EXCEPT chicken, noodles, cheese, broccoli and half and half.
• Add to veggies in Dutch oven.
• Bring to a simmer over low heat.
• Add chicken once mixture comes to a simmer, and cook for 15 minutes.
• SLOWLY add the cheese, stirring constantly for even melting.
• Add broccoli and noodles and cook for an additional 5 minutes over low heat.
• Add half and half, and cook 5 minutes more or until heated through.