Chicken Divan With Almonds 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.

OLD TIME CHICKEN DIVAN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add broccoli, and cook until just tender, 3 to 4 minutes. Drain and rinse well with cold water to chill. Place drained broccoli into a 9x13 inch baking dish and set aside.
• Melt butter in a saucepan over medium heat. Whisk in flour, and cook, whisking constantly, until the flour begins to turn from white, to a pale beige, about 3 minutes. Whisk in sherry, chicken broth, and heavy cream until smooth. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer for 5 minutes; season with salt and pepper.
• Pour half of the hot cream sauce over the broccoli and top with chicken slices. Stir Parmesan cheese into the remaining sauce, and pour over the chicken slices. Sprinkle top with extra cheese, if desired.
• Bake in preheated oven for 20 minutes or until heated through, then broil for a few minutes until top has turned golden brown.

CROCK POT CHICKEN DIVAN

Steps:

• Place your chicken and broccoli in the bottom of a 4-6 quart slow cooker.
• In a medium bowl mix together soup, mayo, curry powder(*SEE NOTE) and stock.
• Pour mixture over the top of your chicken,
• Cook on low for 6-8 hours. (If using tenders or if your slow cooker cooks hot, your dish could be done in as little as 4-5 hours).

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.

PAULA DEEN'S CHICKEN DIVAN

Steps:

• Preheat oven to 350 degrees F.
• Lightly grease a 13x9-inch baking dish.
• Place broccoli tops around edges of baking dish; set aside.
• Sprinkle chicken evenly with salt and pepper.
• In large skillet, melt butter over medium-high heat; add chicken, and cook 3-4 minutes per side, or until lightly browned.
• Remove chicken from skillet, and place over broccoli, leaving as much butter in pan as possible.
• Add flour to butter, and cook 2 minutes, stirring constantly.
• Stir in sherry, cream and broth; cook 4-5 minutes, stirring constantly, until thickened.
• Spoon sauce over chicken and broccoli.
• Sprinkle with cheese and almonds.
• Cover, and bake about 30 minutes.
• Serve immediately.

GLUTEN-FREE, DAIRY-FREE SLOW-COOKER CHICKEN DIVAN WITH MUSTARD CRUMB CRUNCH

Steps:

• In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the onion, celery, garlic, thyme, paprika, ¾ teaspoon salt and ¼ teaspoon pepper; cook until onions are softened, about 8 minutes. Sprinkle the flour on top; stir for 1 minute. Remove from the heat and gradually stir in the broth, creamer and 1 tablespoon of the mustard. Add to the slow cooker.
• Season the chicken all over with salt and pepper; stir into the cream sauce to coat. Cover and cook on high for 2 hours. Stir in the rice and 1 teaspoon salt; cook for 10 minutes. Stir in the broccoli; cook until the chicken is cooked through and the rice is tender, about 10 minutes.
• Meanwhile, in a small bowl, combine the cereal crumbs, remaining 1½ teaspoons mustard and ¼ teaspoon salt. In a small skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the crumb mixture and toast, about 2 minutes.

CHICKEN DIVAN WITH ALMONDS

Steps:

• Place a collapsible steamer in a large saucepan with a tight-fitting lid, pour in enough water to just reach the bottom of the steamer, and bring to a boil.
• Break the broccoli into florets and place them in the saucepan. Steam until just tender, about 5 to 7 minutes and drain.
• Preheat to oven to 350 degrees F. Butter a shallow 2-quart casserole and set side.
• In a medium-size saucepan, melt the butter over moderate heat, then add the flour and stir for 1 minute. Gradually add the broth and milk and stir until thickened. Season with salt and pepper; add the nutmeg, 1/4 cup of the cheese, and the sherry. Stir until the cheese melts, and remove from the heat.
• Arrange the broccoli in the prepared casserole in a single layer, sprinkle the remaining 1/4 cup cheese over the top, arrange the chicken slices evenly over the broccoli, and sprinkle the almonds over the top.
• In a medium-size mixing bowl, beat the heavy cream with an electric mixer until soft peaks form, fold into the cheese sauce, pour evenly over the chicken and almonds, and bake until bubbly and golden brown, about 35 minutes.