Karens Chicken Divan 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.

KAREN'S CHICKEN DIVAN

Steps:

• Preheat oven to 350.
• Cut chicken up into bite size pieces.
• Spray a 9 X 13 pan.
• Place chicken in the bottom of the pan.
• Top with the Broccoli.
• In a bowl combine, the soups, mayonnaise and Lemon Juice.
• Pour evenly over the broccoli layer in the casserole.
• Sprinkle cheese evenly over the soup layer.
• Sprinkle bread crumbs over the cheese.
• Dot with butter.
• Bake at 350 uncovered for 30 minutes until cheese is bubbly.
• Serve over rice.
• This reheats very nicely.

KAREN'S EASY CHICKEN DIVAN

Steps:

• Combine broccoli and the chicken; spread in an oblong casserole dish. In a separate bowl, combine the soup, mayonnaise and lemon juice; pour over chicken and broccoli. Mix the remaining ingredients; sprinkle on top. Cook at 350 degrees for 35 minutes.

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.

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.

KAREN'S CHICKEN SOUP

Steps:

• Put all this in the large pot in no special order except the broth and meat first. Chop all veggies finely, cube the squash. Cut kale into 2" squares.
• Add additional water to cover the ingredients in the pot. Boil and then simmer for 2-4 hours, add salt pepper and bouillon cubes to taste. Pull out all meat, skin and bones, chop all meat and put back in pot. Heat and serve!
• In addition you can serve this over noodles or throw barley in during the cooking process!