Louises Chicken Divan Recipe 55 Recipes

CHICKEN DIVAN

Steps:

• Take the cream cheese out of the fridge at least an hour prior to starting the recipe or microwave it for 20-30 seconds (it should be very soft).
• Boil a pot of water for the broccoli. While you're waiting for it to boil, start prepping all the recipe ingredients (ensure they're ready to go before starting the sauce). For the melted butter, I recommend microwaving it in a small bowl and setting it aside until needed.
• Preheat your oven to 375F and move the rack to the top third of the oven.
• Once the water is boiling, add the broccoli and cook it for 2-3 minutes, then drain well and add it to a 9x13 casserole dish.
• Add the cooked chicken to the casserole dish (just put it beside the broccoli for now).
• To a skillet or medium saucepan, add the cream cheese, cream, onion powder, garlic powder, Dijon, Worcestershire sauce, and some salt & pepper. Cook it over medium-high heat, stirring/whisking nearly constantly until the cream cheese has melted into the sauce (this should take about 5 minutes). Important: Don't let the sauce get too thick (it should be similar to Alfredo sauce). If the sauce seems a bit too thick, add in another splash of cream. The sauce will thicken more in the oven.
• Take the skillet off the heat and stir in half of the cheddar cheese (stir until smooth).
• Pour the sauce over the chicken and broccoli, then toss and spread it in an even layer.
• Top the casserole with the remaining cheddar, followed by the parmesan.
• Add the panko breadcrumbs to the bowl that has the melted butter and stir until they're evenly coated in butter.
• Top the casserole with the breadcrumb mixture. Bake, uncovered, for 20 minutes. If you want the topping to be a little darker, broil it for a few minutes (watch it carefully).
• Let the casserole sit for 5 minutes prior to serving.

DIVINE CHICKEN DIVAN

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 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:

• In a large saucepan of boiling salted water cook the broccoli for 6 to 8 minutes, or until it is just tender, drain it well, and keep it warm. In a heavy saucepan melt the butter over moderately low heat, add the flour, and cook the roux, stirring, for 3 minutes. Add the broth, stirring, bring the mixture to a boil, stirring, and simmer it, stirring occasionally, for 10 minutes. Reduce the heat to low and cook the mixture, stirring, for 10 minutes. In a bowl beat the cream until it holds stiff peaks, fold it, the Sherry, and the lemon juice into the sauce, and season the sauce with salt and pepper.
• Arrange the broccoli on a flameproof platter or in a 2-quart gratin dish and pour half the sauce over it. Stir 1/4 cup of the Parmesan into the remaining sauce. Arrange the chicken on the broccoli, pour the remaining sauce over it, and sprinkle the mixture with the remaining 1/4 cup Parmesan. Broil the mixture under a preheated broiler about 6 inches from the heat for 1 minute, or until the sauce is golden and bubbling.

CHICKEN DIVAN

Steps:

• Preheat the oven to 375 degrees F. Using a little olive oil or cooking spray, coat a 9-by-13-inch baking dish for easy release after baking.
• Heat the 2 tablespoons olive oil in a large skillet (at least 12 inches in diameter, with a lid) over medium-high heat. Season both sides of each breast with salt and pepper. Once the oil shimmers, place the chicken breasts into the hot skillet all tucked in next to each other (like socks in a drawer!). Brown the first side for about 6 minutes. Flip each chicken breast to the other side for additional browning, another 6 minutes. Add the 1 tablespoon butter to the skillet, pop on the lid and turn the heat down to medium low. Leave it alone for 3 minutes. Make sure the internal temperature of each chicken breast is 165 degrees F, then remove to a plate and let them rest for a minimum of 5 minutes. Set aside.
• Heat the remaining 1/2 teaspoon olive oil in a small skillet over medium heat. Cook the mushrooms, stirring continuously, until they are a light brown, 3 to 5 minutes. Remove to a plate and set aside.
• Cut the chicken into bite-size pieces and transfer to a large bowl (at least 6 quarts in size). Add the mushrooms, broccoli, both cans of soup, mayonnaise, sherry, lemon juice and curry powder. Mix together thoroughly, then transfer to your prepared baking dish. Evenly sprinkle the cheese on top and set aside.
• Combine the graham crackers with the parsley and melted butter in a small bowl. Sprinkle the crumbs evenly over the cheese.
• Place the casserole on a sheet pan and bake in the oven until the top is browned and the casserole is bubbly, 35 to 40 minutes. Serve over your favorite cooked rice.

MOM'S EASY CHICKEN DIVAN

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.

LOUISE'S CHICKEN DIVAN RECIPE - (5/5)

Steps:

• Preheat oven to 350 degrees F. Place chicken breast, cut lengthwise, in oiled frying pan, lightly salting on both sides. Lightly brown on both sides. In a medium sauce pan add flower and butter, stirring constantly for one minute to cook flour creating a rue. On medium heat, add warm milk and stir until thickened (do not let come to a boil). Add cream of chicken soup, salt, pepper, the two cups of sharp cheddar cheese, lemon juice, and wine. Stir on low (do not let boil) until cheese melts. Place chicken in a greased 9 X 13 baking pan, Top with broccoli and then with cheese sauce mixture. Pat down evenly and smooth with a spatula. Put the final 1/2 cup cheddar cheese on the casserole the last 15 minutes of bakeing. Bake for about 45 minutes.