Chicken Asparagus Divan Recipes

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ONE POT CREAMY CHICKEN AND ASPARAGUS CASSEROLE



One Pot Creamy Chicken and Asparagus Casserole image

Provided by Danae

Categories     Skillet + One Pot Meals

Time 30m

Number Of Ingredients 15

1 pound boneless skinless chicken breasts, cut into bite sized pieces
Kosher salt and fresh ground black pepper to taste
1/8 teaspoon cayenne pepper
2 teaspoons olive oil
1/2 of a yellow onion, diced
1 clove of garlic, grated or minced
2 cups sliced cremini mushrooms
1 1/2 cups chopped asparagus, cut approximately 1 inch in length
2 tablespoons flour
3/4 cup low sodium chicken broth
3/4 cup unsweetened almond milk or milk of choice
1 ounce low fat cream cheese, softened
1/2 cup plain non-fat Greek yogurt
1/2 cup shredded gruyere cheese
1/3 cup shredded sharp cheddar cheese

Steps:

  • Preheat oven to broil. Season the cut chicken with salt, pepper and cayenne pepper.
  • Heat a large skillet over medium-high heat. Spray the skillet generously with with cooking spray or add enough oil to coat the bottom. Add the chicken to the skillet and sauté until nearly cooked, about 4 minutes. Remove the chicken onto a plate and set aside.
  • Coat the skillet with more cooking spray or oil and add in the onion and garlic and sauté for 1 minute. Add in the mushrooms and asparagus and season with salt and pepper.
  • Sauté the vegetables for another 2-3 minutes or until they start to soften. Sprinkle the flour over the top of the vegetables and stir together until the flour taste is cooked off, about 1 minute.
  • Add the chicken back in with the vegetables. Pour in the chicken broth and milk and stir together until smooth. Cook the mixture for 2-3 minutes or until the sauce has thickened. Add in the cream cheese and stir together until smooth.
  • Remove the skillet from the heat and stir in most of the gruyere and cheddar cheese until melted, reserve a little cheese for the top of the casserole. Stir in the Greek yogurt until smooth then top the casserole with the remaining cheese.
  • Place in the oven and broil until the cheese is melted and starts to turn golden brown. Serve the casserole as is or on top of rice or quinoa.

Nutrition Facts : Calories 454 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 134 milligrams cholesterol, Fat 19 grams fat, Fiber 4 grams fiber, Protein 55 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 287 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat

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.

CHICKEN ASPARAGUS DIVAN



Chicken Asparagus Divan image

Chicken Asparagus Divan is a spring-inspired twist on a retro dinner party favorite! It's creamy, cheesy, luxurious and perfect for a spring special occasion!

Provided by By: Carol | From A Chef's Kitchen

Categories     Chicken and Turkey

Time 1h

Number Of Ingredients 13

2 small boneless skinless chicken breast halves ((approximately ¾ pound))
2 tablespoons canola oil (divided, plus more for the pan)
Salt and freshly ground black pepper
1 bunch asparagus (medium width, about 1 pound, tough ends trimmed)
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1/3 cup dry sherry (or dry white wine)
1 3/4 cups half-and-half
2/3 cup grated Gruyere cheese (or Parmesan cheese, or a combination)
¼ teaspoon ground white pepper
Pinch nutmeg
¼ cup sliced almonds (lightly toasted)
Chopped fresh parsley

Steps:

  • Preheat oven to 375 degrees. Drizzle chicken breasts with 1 tablespoon oil and season with salt and black pepper. Bake for approximately 20-25 minutes or until no longer pink (165 degrees in the center). Let cool slightly.
  • Place asparagus on a baking sheet. Drizzle with 1 tablespoon oil, season with salt and black pepper and place in the oven for the last 5-7 minutes of the chicken baking.
  • Meanwhile, melt butter over medium heat. Add the flour and cook, stirring constantly for 2 minutes (do not let flour brown). Add the sherry or wine, stir, then slowly add the half-and-half, whisking constantly until smooth. Bring to a boil, reduce heat to low, and simmer until thickened, about 4 to 5 minutes. Stir in the cheese, whisking constantly until melted and smooth. Remove from heat and add white pepper, nutmeg.
  • Lightly oil a 13 x 9-inch baking dish. Arrange the asparagus spears so that an even amount of tips are on opposite sides of the baking dish.
  • Cut each chicken breast in half horizontally, then slice diagonally into strips. Place between the asparagus spears. Pour sauce over chicken and partially over the asparagus.
  • Bake for 15-20 minutes or until heated through and bubbling. Top with almonds and chopped fresh parsley. Serve immediately.

Nutrition Facts : ServingSize 1, Calories 576 kcal, Carbohydrate 17 g, Protein 28 g, Fat 44 g, SaturatedFat 18 g, TransFat 1 g, Cholesterol 120 mg, Sodium 358 mg, Fiber 4 g, Sugar 7 g, UnsaturatedFat 22 g

STUFFED CHICKEN DIVAN WITH A SHERRY DIJON SAUCE



Stuffed Chicken Divan with a Sherry Dijon Sauce image

We've updated this classic dish while still keeping all the elements that people love: crisp broccoli, juicy chicken, and a tasty Parmesan sauce. By stuffing the chicken breasts we were able to cut down on the overall cheese in the dish while still maximizing flavor. A mixture of low-fat evaporated milk, broth and sherry with a touch of cornstarch makes a creamy sauce that tastes as rich as the full fat version.

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 14

Cooking spray
2 cups (4 ounces) fresh broccoli florets
1/2 cup (2 ounces) grated Gruyere cheese
1 clove garlic, finely chopped
4 (6 to 8-ounce) boneless skinless chicken breast halves
2 teaspoons olive oil
2 teaspoons chopped fresh thyme
Kosher salt and freshly ground black pepper
1 cup low-fat evaporated milk
1/2 cup low-sodium chicken broth
1/4 cup dry sherry
1 1/2 teaspoon cornstarch
2 tablespoons grated Parmesan cheese
1 teaspoon Dijon mustard

Steps:

  • Preheat the broiler. Mist a shallow rectangular flameproof baking dish with cooking spray. Bring a medium pot of salted water to a boil. Add the broccoli and cook until bright green and crisp tender, about 5 minutes. Drain well and run under cold water until cold. Drain well again and squeeze dry in paper towels.
  • Chop the broccoli and toss in a bowl with the Gruyere and garlic. Insert a paring knife into the thickest part of each chicken breast to make a 3-inch deep pocket. Stuff each chicken breast with equal amounts of the broccoli mixture. Rub both sides of the chicken breasts with oil and thyme and season with salt and pepper.
  • Heat a large nonstick skillet over medium-high heat until very hot, about 5 minutes. Put the chicken in the pan and cook until golden brown and just cooked through, about 6 minutes per side. If the chicken begins to brown too quickly, turn the heat down to medium to finish cooking through. Transfer to the baking dish.
  • Meanwhile, combine the milk and stock in a small pot, season with salt and pepper and bring to a simmer over medium heat. Stir the sherry and cornstarch until smooth and pour, whisking constantly, into the sauce. Cook until just thickened, about 2 minutes. Remove from heat and stir in the Parmesan. Top each chicken breast with 2 tablespoons of sauce and place under the broiler. Broil until lightly browned, 2 to 3 minutes.
  • Let the chicken rest for 5 minutes and then cut each breast in half on an angle. Whisk the mustard into the remaining sauce and spread a few tablespoons on each plate. Top with a halved chicken breast.

CHICKEN, ASPARAGUS, AND MUSHROOM SKILLET



Chicken, Asparagus, and Mushroom Skillet image

Chicken, asparagus, and mushrooms are sauteed in a garlic and olive oil base. You can add more mushrooms if desired. Serve with rice or pasta, and a glass of white wine!!!

Provided by Paula Stotts

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 40m

Yield 2

Number Of Ingredients 12

3 tablespoons butter
2 tablespoons olive oil
½ teaspoon dried parsley
½ teaspoon dried basil
⅛ teaspoon dried oregano
1 ½ cloves garlic, minced
¼ teaspoon salt
1 ½ teaspoons lemon juice
1 ½ teaspoons white cooking wine
2 skinless, boneless chicken breast halves, sliced
½ pound fresh asparagus, trimmed and cut into thirds
1 cup sliced fresh mushrooms

Steps:

  • Melt the butter with the olive oil in a skillet over medium-high; stir the parsley, basil, oregano, garlic, salt, lemon juice, and wine into the butter mixture. Add the chicken; cook and stir until the chicken is browned, about 3 minutes. Reduce heat to medium; cook, stirring occasionally, until the chicken is no longer pink inside, about 10 more minutes.
  • Add the asparagus; cook and stir until the asparagus is bright green and just starting to become tender, about 3 minutes. Stir in the mushrooms and cook an additional 3 minutes to let the mushrooms release their juice. Serve hot.

Nutrition Facts : Calories 429.9 calories, Carbohydrate 7.3 g, Cholesterol 106.6 mg, Fat 33.5 g, Fiber 2.9 g, Protein 26.9 g, SaturatedFat 13.5 g, Sodium 491 mg, Sugar 2.8 g

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

CHICKEN AND ASPARAGUS STIR FRY



Chicken and Asparagus Stir Fry image

This chicken and asparagus stir fry is chicken breast pieces and fresh asparagus, cooked to perfection and coated in a savory sauce. A light and healthy dinner that's ready in under 30 minutes.

Provided by Sara Welch

Categories     Main Course

Time 25m

Number Of Ingredients 11

1 tablespoon vegetable oil
1 lb boneless skinless chicken breasts (cut into 1 inch pieces)
salt and pepper to taste
1 lb asparagus stalks (trimmed and cut into 1 1/2 inch pieces)
2 teaspoons minced garlic
1 teaspoon minced ginger
3/4 cup chicken broth
1 1/2 teaspoons sugar
1 tablespoon soy sauce
2 teaspoons sesame oil
1 tablespoon cornstarch

Steps:

  • Heat the vegetable oil in a pan over medium high heat.
  • Season the chicken with salt and pepper to taste.
  • Add the chicken to the pan in a single layer. Cook for 3-4 minutes per side or until browned.
  • Add the asparagus to the pan and cook for 3-4 minutes or until tender.
  • Add the garlic and ginger and cook for 30 seconds.
  • In a small bowl, whisk together the chicken broth, sugar, soy sauce, sesame oil and cornstarch.
  • Pour the sauce over the chicken and asparagus and bring to a simmer. Cook for 1-2 minutes or until sauce has thickened, then serve.

Nutrition Facts : Calories 218 kcal, Carbohydrate 8 g, Protein 27 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 72 mg, Sodium 446 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

ASPARAGUS CHICKEN DIVAN



Asparagus Chicken Divan image

I first came across this recipe at a restaurant while living in New York City many years ago. This makes a delectable dish for lunch or dinner served with a simple tossed salad. -Jeanne Koelsch, San Rafael, California

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6-8 servings.

Number Of Ingredients 8

1 pound boneless skinless chicken breasts
2 pounds fresh asparagus, trimmed
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 teaspoon Worcestershire sauce
1/4 teaspoon ground nutmeg
1 cup grated Parmesan cheese, divided
1/2 cup heavy whipping cream, whipped
3/4 cup mayonnaise

Steps:

  • Broil chicken 4-6 in.from the heat for 6-8 minutes on both sides or until juices run clear. Meanwhile, in a large skillet, bring 1/2 in. of water to a boil. Add asparagus. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender. Drain and place in a greased shallow 2-1/2-qt. baking dish. Cut chicken into thin slices., In a small bowl, combine the soup, Worcestershire sauce and nutmeg. Spread half over asparagus. Sprinkle with 1/3 cup Parmesan cheese. Top with chicken. Spread remaining soup mixture over chicken; sprinkle with 1/3 cup Parmesan cheese., Bake, uncovered, at 400° for 20 minutes. Fold whipped cream into mayonnaise; spread over top. Sprinkle with remaining Parmesan cheese. Broil 4-6 in. from the heat for about 2 minutes or until golden brown.

Nutrition Facts : Calories 356 calories, Fat 29g fat (9g saturated fat), Cholesterol 70mg cholesterol, Sodium 634mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 18g protein.

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

ONE SKILLET CREAMY LEMON CHICKEN WITH ASPARAGUS



One Skillet Creamy Lemon Chicken with Asparagus image

Delicious, bright, and simple, this lemon chicken recipe is the perfect easy weeknight meal made entirely in just one skillet and in under 30 minutes.

Provided by Katerina | Diethood

Categories     Dinner

Time 25m

Number Of Ingredients 16

1 1/2 tablespoon extra virgin olive oil
4 (1 pound) boneless skinless chicken breasts
salt and fresh ground pepper (to taste)
2 teaspoons Italian Seasoning
1 tablespoon butter
1 pound asparagus (stalks trimmed and cut into thirds)
1 yellow onion (sliced)
1 cup fat free half & half ((you can also use low fat evaporated milk))
1/2 tablespoon all purpose flour
1/3 cup grated Parmesan
1 whole lemon, (juiced)
3 cloves garlic (minced)
salt and fresh ground pepper (to taste)
lemon slices (for garnish)
chopped parsley (for garnish)
freshly grated parmesan (for garnish)

Steps:

  • Heat olive oil in a large skillet over medium heat.
  • Season chicken with salt, pepper, and Italian seasoning and add to skillet.
  • Cook chicken for about 6 minutes per side, or until no longer pink.
  • Remove from skillet and set aside.
  • Add butter to the skillet and melt over medium heat.
  • Add asparagus and onions to skillet; cook for 4 minutes, or until just tender.
  • In the meantime, combine half & half, flour, cheese, lemon juice, garlic, salt and pepper in a mixing bowl; whisk until thoroughly incorporated.
  • Add the prepared sauce to the skillet and bring to a boil.
  • Place prepared chicken back in the skillet and lower heat to a simmer.
  • Cook for 3 to 4 minutes, or until asparagus is tender and chicken is heated through.
  • Remove skillet from heat.
  • Spoon sauce over chicken breasts and top with lemon slices.
  • Garnish with parsley and cheese.
  • Serve.

Nutrition Facts : Calories 302 kcal, Carbohydrate 14 g, Protein 31 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 90 mg, Sodium 347 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving

CHICKEN ASPARAGUS DIVAN



Chicken Asparagus Divan image

You could call cooking my hobby...I love to do it, trying new recipes whenever I get the chance. This is the recipe that gets the most requests.

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 4 servings.

Number Of Ingredients 10

4 boneless skinless chicken breast halves
Onion and celery with tops
Water
1/2 teaspoon salt
2 tablespoons chopped onion
1/2 cup grated Parmesan cheese, divided
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 pound fresh asparagus spears, cooked until crisp-tender
1/3 cup heavy whipping cream
1/3 cup mayonnaise

Steps:

  • In a skillet, place chicken, onion, celery, water to cover and salt. Bring to a boil; reduce heat and simmer until chicken is tender. Drain and discard liquid. Combine chopped onion, 1/3 cup Parmesan cheese and soup. Spread half of the mixture in the bottom of a 13x9-in. baking pan. Top with asparagus, then chicken and remaining soup mixture. Bake at 350°, covered, for 25 minutes or until heated through. Combine cream and mayonnaise. Spread over chicken. Sprinkle remaining Parmesan cheese on top. Brown lightly under broiler. Serve immediately.

Nutrition Facts :

CHICKEN DIVAN - MAGIC PAN RECIPE - (3.7/5)



Chicken Divan - Magic Pan Recipe - (3.7/5) image

Provided by á-3862

Number Of Ingredients 9

1/4 cup butter
1/4 cup flour
2 cups chicken broth
2 teaspoons Worcestershire sauce
3 cups cheddar cheese, grated
2 cups dairy sour cream
2 packages (10 ounce) frozen broccoli spears or 1 1/2 pounds broccoli, cooked and drained
2 cups cooked chicken, chopped
12 crepes, cooked

Steps:

  • Over medium heat, melt butter in small saucepan. Stir in flour and cook until bubbly. Add broth and Worcestershire sauce; cook, stirring until thickened. Add 2 cups cheese. Empty sour cream into medium bowl; gradually add hot cheese sauce, stirring constantly. In large shallow baking dish, place cooked broccoli and cooked chicken on each crêpe. Spoon 1 tablespoon sauce over each. Fold crepes over. Pour remaining sauce over all. Sprinkle with remaining cup of cheese. Cover and heat in 350º F oven for 20 to 30 minutes.

EASY CHICKEN DIVAN



Easy Chicken Divan image

This Easy Chicken Divan Recipe is a classic casserole updated! No condensed soup in this recipe!

Provided by Shelly

Categories     Chicken

Time 40m

Number Of Ingredients 12

4 cups cubed, or shredded chicken, cooked
24-32 ounces frozen broccoli florets, thawed
1 cup sour cream
1/2 cup mayonnaise
1/4 cup heavy cream
1/4 cup chicken broth
2 teaspoons chicken bouillon, I prefer 'Better Than Bouillon' or use 2 bouillon cubes
1 teaspoon fresh ground pepper
1 cup grated cheddar cheese
2 tablespoons butter, melted
1/4 teaspoon kosher salt
3/4 cup plain breadcrumbs

Steps:

  • Preheat oven to 350°F. Coat a 9×13 baking dish with nonstick spray and set aside.
  • In a large bowl combine the chicken and broccoli evenly. Place the mixture into the prepared pan.
  • In a medium bowl whisk together the sour cream, mayonnaise, heavy cream, chicken broth, bouillon, and pepper. Pour the sour cream mixture evenly on top of the chicken and broccoli.
  • Sprinkle the cheese evenly on top.
  • In a medium bowl combine the butter, salt, and breadcrumbs. Evenly sprinkle the breadcrumbs on top of the cheese layer.
  • Bake for 25-30 minutes until warmed through and toasted on top.
  • Serve warm.

Nutrition Facts : Calories 555 calories, Sugar 3.7 g, Sodium 497.5 mg, Fat 37.6 g, SaturatedFat 14.8 g, TransFat 0.3 g, Carbohydrate 17.1 g, Fiber 3 g, Protein 37.9 g, Cholesterol 145.3 mg

CHICKEN DIVAN



Chicken Divan image

Categories     Milk/Cream     Chicken     Broil     Casserole/Gratin     Parmesan     Broccoli     Sherry     Fall     Gourmet

Yield Serves 6

Number Of Ingredients 9

1 large bunch of broccoli, trimmed and cut into 4-inch long spears
1/2 stick (1/4 cup) unsalted butter, cut into pieces
5 tablespoons all-purpose flour
2 cups chicken broth
1/2 cup well-chilled heavy cream
3 tablespoons medium-dry Sherry
fresh lemon juice to taste
1/2 cup freshly grated Parmesan
2 whole boneless skinless chicken breasts (about 1 1/2 pounds total), cooked and sliced thin

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.

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  • Place the broccoli in a saucepan with enough water to cover. Bring to a boil, and cook for about 4-5 minutes, or until tender. Drain, set aside until ready to use.
  • Heat oil in a large skillet, stir in the chicken, cook the chicken for about 5–6 minutes, or until cooked. Set aside.


WORLD'S BEST CHICKEN DIVAN + VIDEO! (TIPS, TRICKS, FREEZER ...
2018-12-07 Evenly layer chicken on top of broccoli. Step 4 – Make Sauce: To the same skillet (don’t wipe out), melt 2 tablespoons butter with 2 tablespoons olive oil over medium heat. Whisk in flour then cook, while stirring for 1 minute. Turn heat to low then gradually whisk in chicken …
From carlsbadcravings.com
Reviews 75
Total Time 1 hr
Category Main Course
  • 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.
  • To the now empty skillet, melt one tablespoon butter (may sub olive oil) over medium heat. Increase heat to medium high and add chicken in a single layer and sear for one minute without moving chicken then continue to cook and stir chicken until cooked through. Evenly layer chicken on top of broccoli.


CHICKEN DIVAN RECIPE | MYRECIPES
2010-02-04 Add water; cover, and cook over low heat 15 minutes or until chicken is tender. Set aside. Advertisement. Step 2. Melt remaining butter in a small saucepan; add onion, and sauté 2 minutes. Stir in flour, salt, and pepper. Gradually add half-and-half and wine; cook over medium heat, stirring constantly, until thickened and bubbly.
From myrecipes.com
Servings 4


CHICKEN ASPARAGUS DIVAN RECIPE: HOW TO MAKE IT | TASTE OF HOME
Search terms Search form submit button. Toggle Search. Hi,
From stage.tasteofhome.com


CHICKEN-ASPARAGUS DIVAN RECIPE | EAT YOUR BOOKS
Chicken-asparagus Divan from The Fannie Farmer Cookbook by Marion Cunningham. Shopping List; Ingredients; Notes (0) Reviews (0) dry sherry; asparagus; milk; Romano cheese; egg yolks ; cooked chicken meat; Where’s the full recipe - why can I only see the ingredients? Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not ...
From eatyourbooks.com


CHICKEN ASPARAGUS AND ROQUEFORT DIVAN - BIGOVEN.COM
In a large frying pan with a lid, combine the asparagus with lightly salted water to cover. Bring to a boil over high heat, cover and cook until the asparagus I barely crisp-tender, about 3 minutes (the asparagus will cook further in the oven).Drain, rinse under cold running water, and pat dry ...
From bigoven.com


CHICKEN ASPARAGUS DIVAN - BIGOVEN.COM
Chicken Asparagus Divan recipe: Try this Chicken Asparagus Divan recipe, or contribute your own.
From bigoven.com


CHICKEN ASPARAGUS DIVAN RECIPE - SPRY LIVING
4-- boneless, skinless chicken breasts, poached 4 tablespoons butter 3 tablespoons flour 1 bunch large bunch asparagus, about 1 1/4 pounds 1 cup milk 1/2 cup chicken broth 1/2 teaspoon white pepper 1/2 cup Fontina cheese, shredded 1/3 cup Parmesan cheese, shredded 1/4 cup dry white wine 1/8 teaspoon nutmeg 1/8 teaspoon cayenne pepper 1/8 ...
From spryliving.com


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