Asparagus Chicken Divan Recipes

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CHICKEN ASPARAGUS DIVAN



Chicken Asparagus Divan image

A simple italain dish. If you believe all good things come from combining parmesan, whipping cream, and mayo -- this is your recipe. Just another excuse to use classic ingredients.

Provided by Country Chef

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
4 boneless chicken breast halves
1 medium onion, finely chopped
2 celery ribs, w
1/2 teaspoon salt
1 cup water
2 tablespoons chopped onions
1/3 cup grated parmesan cheese
1 (10 3/4 ounce) can cream of chicken soup
1 lb asparagus, slightly cooked
1/3 cup whipping cream
1/3 cup mayonnaise
1/3 cup grated parmesan cheese

Steps:

  • Preheat oven to 350 degrees.
  • In medium-hot skillet (Calphalon) add olive oil.
  • Add chicken and brown each side (five minutes). Place chicken breasts in dish and set aside.
  • Add onion, celery, and salt to skillet. Scrapping bottom of skillet - sautee for three minutes.
  • Add back chicken and water to skillet. Bring to a boil. Simmer until chicken is cooked.
  • Drain and discard liquid.
  • In separate bowl combine chopped onion, parmesan cheese, and soup.
  • Grease a 13x9x2 baking pan.
  • Spread half of mixture in bottom of baking pan.
  • Add asparagus on top of mixture.
  • Add chicken / onion/ celery on top of asparagus.
  • Spread remaining mixture on top.
  • Bake @ 350 for 20 minutes until heated completley.
  • Combine whipping cream and mayo in small bowl.
  • Spread over chicken. Sprinkle parmesan on top. Broil in oven till brown.

Nutrition Facts : Calories 578.4, Fat 37.7, SaturatedFat 12.8, Cholesterol 135.3, Sodium 1294.7, Carbohydrate 19.9, Fiber 3, Sugar 5.1, Protein 41.2

DELUXE, DIVINE CHICKEN DIVAN



Deluxe, Divine Chicken Divan image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 17

1/3 cup sliced almonds, a couple of handfuls
1 quart chicken stock
1 lemon, zested
2 to 3 sprigs fresh thyme
4 tablespoons butter, divided
1 1/2 cups white rice
1 1/2 to 1 3/4 pounds chicken breast cutlets, 8 cutlets
Salt and pepper
1 teaspoon poultry seasoning, 1/3 palm full
2 tablespoons plus about 1/2 cup all-purpose flour, divided
2 tablespoons extra-virgin olive oil, 2 turns of pan
1 1/3 pounds, a large bunch, asparagus spears, trimmed of tough ends
6 or 7 large button mushrooms, sliced
1/3 cup half-and-half
1 rounded tablespoon Dijon mustard
2 tablespoons, a couple sprigs, fresh tarragon, leaves chopped
2 scallions, chopped

Steps:

  • Toast almonds in a small skillet until golden. Set aside.
  • Bring 2 3/4 cups chicken stock, the zest of 1 lemon, thyme sprigs and a tablespoon of butter to a boil in a medium pot with a tight fitting lid. Add rice to water, stir. Return the water to a boil then reduce heat to simmer and cove the pot. Cook 18 minutes or until tender, remove from heat. Remove the thyme sprigs, the leaves will have fallen off in the rice.
  • While the rice cooks, season chicken with salt, pepper and poultry seasoning. Dredge chicken in about half cup of flour then discard the rest. Heat a large skillet over medium to medium-high heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan, and 1 tablespoon butter to the large skillet. To the hot butter and oil, add the cutlets and cook 3 to 4 minutes on each side. Remove the meat to a large platter and cover with foil to keep warm.
  • Bring an inch or 2 of water to a simmer in a shallow pan and season with salt. Add asparagus and cook 4 minutes until just tender but green. Remove and add to chicken platter to keep warm.
  • Return chicken skillet to the heat and add 2 tablespoons butter. Melt butter, add the mushrooms and saute for a couple of minutes. Whisk in 2 rounded tablespoons flour. Cook the flour 1 minute then whisk in 1/3 cup white wine, a couple of glugs. Cook off wine, 30 seconds, then whisk in 1 1/4 cups of chicken stock (remainder of the quart) then the half-and-half. When sauce bubbles, stir in mustard and tarragon and let sauce simmer and thicken 2 to 3 minutes.
  • Stir scallions into rice and fluff with fork. Make a bed of rice on each dinner plate. Top with a serving of steamed asparagus then 2 cutlets of chicken. Cover the chicken with the tarragon sauce, allowing the gravy to spill over edges into asparagus and rice. Sprinkle the plates with toasted nuts. Wow! Can you believe you made this?

AUTHENTIC CHICKEN DIVAN



Authentic Chicken Divan image

Make and share this Authentic Chicken Divan recipe from Food.com.

Provided by CycloneMommy

Categories     One Dish Meal

Time 1h

Yield 4-5 serving(s)

Number Of Ingredients 10

4 -5 boneless skinless chicken breasts
2 (10 1/2 ounce) cans cream of chicken soup
1 cup mayonnaise
1 teaspoon curry powder
1 1/2 teaspoons lemon juice
1 cup shredded cheddar cheese
1/2 cup breadcrumbs
2 ounces sliced mushrooms (optional)
1 bunch fresh broccoli or 1 bunch asparagus, chopped and cooked
cooking spray

Steps:

  • Preheat oven to 350.
  • Cook broccoli or asparagus until semi-tender, drain and chop.
  • Combine soup, mayo, curry, lemon juice, and mushrooms in mixing bowl.
  • Spray 9 x 13" baking dish with cooking spray.
  • Place broccoli or asparagus evely into dish.
  • Place chicken breasts over top.
  • Sprinkle cheese over top.
  • Cover with sauce mixture.
  • Sprinkle with bread crumbs.
  • Bake at 350 for 45 minutes.
  • *May substitute dijon mustard for curry powder*.

Nutrition Facts : Calories 676.4, Fat 40, SaturatedFat 11.8, Cholesterol 125.3, Sodium 1762.3, Carbohydrate 38.5, Fiber 2.3, Sugar 6.2, Protein 41.3

CREAMY ASPARAGUS CHICKEN



Creamy Asparagus Chicken image

Disrupt your chicken rotation with this one-pot meal of braised breasts with asparagus and potatoes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 1h

Number Of Ingredients 10

4 bone-in, skin-on chicken-breast halves, split and patted dry
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter
2 leeks, trimmed, thinly sliced, and well rinsed (4 cups)
1/3 cup dry white wine, such as Sauvignon Blanc
1 1/2 cups low-sodium chicken broth
1 pound very small red potatoes (each 1 inch diameter), halved
1 pound asparagus, trimmed and cut into 2-inch pieces
1/4 cup heavy cream
Dill sprigs, for serving

Steps:

  • Preheat oven to 450 degrees. Season chicken with salt and pepper. In a large, straight-sided ovenproof skillet, melt butter over medium-high heat. Add chicken to skillet, skin-side down; cook until golden brown, about 5 minutes a side. Transfer to a plate.
  • Reduce heat to medium. Add leeks to skillet; cook, stirring frequently, until softened, about 4 minutes. Stir in wine; cook until almost evaporated, 1 minute. Add broth and potatoes; season with salt and pepper. Bring to a boil, then add chicken, skin-side up; transfer to oven. Roast 15 minutes, then remove and add asparagus; season with salt. Cover and return to oven; roast until potatoes are tender and chicken is cooked through, about 10 minutes more. Transfer chicken to a plate. Stir cream into skillet, then return chicken. Serve, with dill.

QUICK AND EASY CHICKEN DIVAN



Quick and Easy Chicken Divan image

I know there are a lot of chicken Divan recipes out there, but I thought I should post this for new cooks due to the fact that it is incredibly easy. This makes a very nice cheese sauce and it's good for you. Enjoy.

Provided by More Sunshine

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

10 ounces broccoli or 10 ounces asparagus
4 boneless skinless chicken breasts
1 (10 1/2 ounce) can condensed cream of chicken soup
1/2 cup cheddar cheese, grated
1/3 cup milk
1/8 teaspoon cayenne pepper (optional)

Steps:

  • Cut chicken into 1 inch strips about 1/2 inch thick. Spray a non-stick skillet with non-stick cooking spray. Cook chicken until just done.
  • Cook the asparagus or broccoli spears in a small amount of boiling water in a medium sauce pan; drain.
  • Arrange asparagus or broccoli spears in a 1 1/2 quart shallow baking dish, 10x6x2.
  • Top with cooked chicken.
  • Blend soup, cayenne pepper if desired, and milk in a saucepan. Cook over medium-low heat 10 minutes. Stir in the cheese.
  • Preheat oven to 450 degrees.
  • Pour soup mixture over chicken.
  • Bake for 15 minutes or until hot.
  • Serve over cooked rice if desired.

Nutrition Facts : Calories 290.1, Fat 11.4, SaturatedFat 5, Cholesterol 92.1, Sodium 685.2, Carbohydrate 11.2, Fiber 1.8, Sugar 1.7, Protein 35.2

DELUXE, DIVINE CHICKEN DIVAN



Deluxe, Divine Chicken Divan image

Categories     Sauce     Chicken     Side     Dinner     Simmer     Boil

Yield 4 servings

Number Of Ingredients 18

1/3 cup sliced almonds, a couple of handfuls
1 quart chicken stock
Zest of 1 lemon
3 to 4 fresh thyme sprigs
4 tablespoons (1/2 stick) unsalted butter
1 1/2 cups white rice
8 chicken breast cutlets
Salt and black pepper
1 teaspoon poultry seasoning, 1/3 palmful
2 rounded tablespoons plus about 1/2 cup all-purpose flour
2 tablespoons EVOO (extra-virgin olive oil), twice around the pan
1 large bunch asparagus, trimmed of tough ends
6 to 8 large white mushrooms, sliced
1/3 cup white wine (eyeball it)
1/3 cup half-and-half or heavy cream
1 rounded tablespoon Dijon mustard
2 tablespoons fresh tarragon, a couple of sprigs, chopped
2 scallions, chopped

Steps:

  • Toast the almonds in a small skillet until they are golden, then reserve them.
  • Bring 2 3/4 cups of the chicken stock, the lemon zest, thyme sprigs, and a tablespoon of the butter to a boil in a medium pot with a tight-fitting lid. Add the rice to the water and stir. Return the water to a boil, then reduce the heat to a simmer and cover the pot. Cook it for 18 minutes, or until tender, then remove it from the heat. Remove the thyme sprigs; the leaves will have fallen off in the rice.
  • While the rice cooks, season the chicken with salt, pepper, and the poultry seasoning. Dredge the chicken in about 1/2 cup flour, then discard the excess. Heat a large skillet over medium to medium-high heat. Add the EVOO and 1 tablespoon of the butter to the large skillet. To the hot butter and oil, add the cutlets and cook for 3 to 4 minutes on each side. Remove the meat to a large platter and cover it with foil to keep it warm.
  • Bring an inch or two of water to a simmer in a shallow pan and season it with salt. Add the asparagus and cook it for 4 minutes, or until it is just tender but still bright green. Remove it and add it to the chicken platter to keep it warm.
  • Return the chicken skillet to the heat and add the remaining 2 tablespoons of butter. Melt the butter, add the mushrooms and cook until soft, about 5 minutes. Whisk in 2 rounded tablespoons of flour. Cook the flour for 1 minute, then whisk in the wine. Cook off the wine, 30 seconds, then whisk in the remaining 1 1/4 cups of chicken stock and the half-and-half. When the sauce bubbles, stir in the mustard and tarragon and let the sauce simmer and thicken for 2 to 3 minutes.
  • Stir the scallions into the rice and fluff with a fork. Make a bed of rice on each dinner plate. Top it with a serving of steamed asparagus, then 2 chicken cutlets. Cover the chicken with the tarragon sauce, allowing the gravy to spill over the edges into the asparagus and rice. Sprinkle the plates with toasted nuts. Wow! Can you believe you made this?

CHICKEN DIVAN



Chicken Divan image

Chicken breasts, broccoli, and mushrooms are smothered in a creamy Mornay sauce and topped with a blanket of cheesy breadcrumbs in this classic Chicken Divan.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 1h35m

Yield Serves 6 to 8

Number Of Ingredients 15

1 bunch broccoli (1 1/2 pounds), cut into florets (about 5 cups)
Kosher salt and freshly ground pepper
4 tablespoons unsalted butter, plus 2 tablespoons melted
1 1/2 pounds boneless, skinless chicken breast, cut crosswise into 1/2-inch-thick strips
1 small onion, finely chopped (1 cup)
8 ounces cremini mushrooms, sliced (about 2 1/2 cups)
3 tablespoons unbleached all-purpose flour
3 cups whole milk, room temperature
9 ounces shredded medium-sharp cheddar (3 cups)
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1/8 teaspoon cayenne pepper
1/2 cup sour cream
1 cup panko breadcrumbs
Cooked egg noodles or steamed white rice, for serving

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.

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  • While the chicken is still on the cutting board, dab with a paper towel then toss with 1/4 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon paprika. Set aside.
  • Add 1 tablespoon olive oil to a large skillet and heat over medium high heat until very hot. Add the broccoli and sauté for 30 seconds. Add 1/2 cup chicken broth, cover pan, and lower heat to medium. Steam broccoli until tender but not limp, about 2 minutes. Transfer broccoli to prepared pan in an even layer.
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