Chicken Divan Pasta Recipes

CHICKEN DIVAN

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.

CHICKEN DIVAN

Steps:

• Preheat oven to 400 degrees. In a large straight-sided skillet, simmer 1/2 cup water over medium-high heat, then add broccoli and a pinch of salt. Cover, reduce heat to medium-low, and cook until crisp-tender, about 6 minutes. Drain well, then transfer to a large bowl; set aside. Wipe out skillet.
• Pat chicken dry; season with salt and pepper. Melt 2 tablespoons butter over medium-high heat. Add half the chicken and cook, turning once, until browned and cooked through, about 4 minutes. Transfer to a plate. Repeat with remaining chicken; set aside.
• 3. In same skillet, melt 2 tablespoons butter, then add onion and mushrooms. Cook, stirring occasionally, until tender and starting to brown, 6 to 7 minutes. Add flour and cook, stirring, 30 seconds. Slowly add milk, reduce heat to medium, and cook, stirring constantly, until mixture is thick enough to coat the back of a spoon, about 9 minutes. Add 2 cups cheese, Dijon, Worcestershire, cayenne, and sour cream; stir until combined. Season with salt and pepper. Add cheese sauce to bowl with broccoli, followed by chicken and accumulated juices; toss to combine. Transfer to a 2 1/2-quart baking dish.
• In a small bowl, combine 2 tablespoons melted butter, panko, and remaining 1 cup cheese. Sprinkle over broccoli-and-chicken mixture. Bake until bubbly and golden, 20 to 25 minutes. Let cool 15 minutes, then serve over noodles or rice.

DIFFERENT CHICKEN DIVAN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread chicken in the bottom of a 9x13 inch baking dish. Top with broccoli. In a medium bowl, combine the mayonnaise, curry powder, cayenne pepper, garlic salt, salt and pepper and mix well. Add 1 cup of Cheddar cheese, cream of chicken soup and cream of mushroom soup and mix again, then pour mixture over chicken and broccoli. Sprinkle with remaining 1 1/2 cups of cheese and top with onions.
• Bake at 350 degrees F (175 degrees C) for 30 minutes.

CHICKEN DIVAN

Steps:

• In a small saucepan, melt 1/4 cup butter. Add flour, stirring until blended. Stir in the cream and cooking sherry or water; cook and stir until thickened and bubbly. Cook and stir 2 more minutes. Blend in soup until smooth; remove from the heat and set aside. , Place broccoli in an ungreased 13x9-in. baking dish. Cover with rice and then half of the sauce. Top with chicken. Stir shredded cheese into remaining sauce; pour over the chicken. , Melt the remaining butter and toss with bread crumbs. Sprinkle over the casserole. Bake, uncovered, at 350° for 35-45 minutes or until heated through. If desired, sprinkle with parsley before serving.

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.

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.

PASTA & CHEDDAR CHICKEN DIVAN

Steps:

• Cook pasta according to package directions, adding broccoli during last 2 minutes of cooking; drain.
• Meanwhile, in a large non-stick skillet over medium heat, melt butter; add onion and garlic. Cook 2 minutes.
• Add chicken, cook until no longer pink. Stir in flour; cook 1 minute, stirring constantly; DO NOT BROWN.
• Add milk; cook over medium heat, stirring frequently until mixture boils. Reduce heat to low; add 1 1/2 cups cheddar cheese, parmesan cheese, salt and pepper. Stir until cheese melts.
• Toss hot pasta and broccoli with sauce; sprinkle with remaining cheese. Serve immediately.

CHICKEN DIVAN

Steps:

• Cook chicken until tender. Cool, debone the chicken and cut into chunks.
• Cook the broccoli. Drain.
• Grease a 3-quart casserole dish.
• Place the chicken on the bottom and the broccoli on top.
• Combine Miracle Whip, soup, curry powder and lemon juice.
• Pour this mixture over the broccoli. Sprinkle with a mixture of breadcrumbs, cheese, and melted butter.
• Bake at 350°F for 30-40 minutes.

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.

CHICKEN DIVAN LASAGNA

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the lasagna noodles, and return to a boil. Cook, uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain.
• Spray a skillet with cooking spray, and place over medium heat. Sprinkle chicken breasts with seasoned salt and pepper, and place in the skillet. Cover and cook until the meat is barely pink, 5 to 8 minutes, then turn the chicken over and cook, covered, until the chicken is cooked through, an additional 5 to 8 minutes. Remove chicken, and cool in refrigerator about 20 minutes. Cut cooled chicken into bite-size cubes.
• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• In a bowl, mix the shredded Swiss cheese, broccoli, and chicken together. In another bowl, whisk together the cream of chicken soup, cream of mushroom soup, and chicken broth until well combined. Sprinkle the crushed rosemary over the soup mixture.
• To assemble, spread 1/3 of the soup mixture over the bottom of the prepared baking dish, and lay 4 lasagna noodles over the soup, overlapping the noodles slightly. Top the noodles with half the chicken-broccoli mixture. Spoon 1/3 of the soup mixture over the chicken and broccoli, then top with the remaining lasagna noodles. Finish with a layer of the remaining chicken-broccoli mixture and the remaining 1/3 of the soup mixture. Cover the dish with foil.
• Bake in the preheated oven until the broccoli is tender and the casserole is bubbling, 50 to 60 minutes. Let rest 10 minutes before serving.