Deluxe Divine Chicken Divan Recipes

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DIVINE CHICKEN DIVAN



Divine Chicken Divan image

"It feeds a crowd so easily," Nancy says, "and my family is one big crowd!"

Provided by Nancy Fuller

Categories     main-dish

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 17

5 tablespoons unsalted butter, plus more for the dish
Kosher salt
1 large head broccoli, cut into 1- to 2-inch florets, tender stems peeled and cut into 1/2-inch slices (about 5 cups)
1 tablespoon chopped fresh sage
5 tablespoons all-purpose flour
3 tablespoons dry sherry (or chicken broth)
1 cup low-sodium chicken broth
1 cup milk
1 cup heavy cream
Pinch of freshly grated nutmeg
Freshly ground pepper
1 bunch scallions, chopped (about 1 cup)
1 1/2 cups shredded gruyere cheese (about 6 ounces)
1 cooked 3 1/2-pound chicken, meat removed and cut into chunks, skin and bones discarded (3 to 3 1/2 cups meat)
1/2 cup sliced or slivered almonds, toasted
1/2 cup grated parmesan cheese
1/4 cup breadcrumbs

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



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.

DAD'S DIVINE CHICKEN DIVAN



Dad's Divine Chicken Divan image

Our family favorite chicken divan recipe! I've been making this yummy recipe for years. We really love the touch of lemon and curry-- it's simply divine!!! Make mine with extra cheese, please. May use chicken or leftover turkey. Serve over hot cooked rice. Recipe is originally from my father, but I've tweaked it to suit my family's tastes. I hope you enjoy!

Provided by BecR2400

Categories     Curries

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 boneless skinless chicken breasts, cooked and broken into thin strips (or leftover turkey)
1 (10 3/4 ounce) can cream of chicken soup
1/2 cup mayonnaise
2 tablespoons lemon juice
1/2-1 teaspoon curry powder, to taste (we like a mix of mild and madras curry)
1 (10 ounce) package frozen broccoli florets, cooked al dente
1/4 cup torn breadcrumbs
2 tablespoons melted butter
1/2 cup shredded cheddar cheese (or more!)
freshly cooked rice, to serve

Steps:

  • Preheat oven to 350 degrees F.
  • Butter a 1 1/2-quart baking dish.
  • Combine cream of chicken soup, mayonnaise, lemon juice, and curry powder in a small bowl.
  • Arrange broccoli in a single layer in the buttered dish, reserving a few florets for the top.
  • Cover with chicken strips.
  • Pour soup mixture evenly over chicken and broccoli.
  • Sprinkle with bread crumbs and melted butter, dot with a few broccoli florets, and sprinkle cheese over the top.
  • Bake until heated through, about 25 minutes.
  • Serve over rice.

THE REGGIE DELUXE



The Reggie Deluxe image

Provided by Food Network

Categories     main-dish

Time 10m

Yield 1 sandwich

Number Of Ingredients 7

1 cream-top buttermilk biscuit
3 ounces boneless fried chicken breast
3 ounces sausage gravy
1 1/2 strips thick-cut bacon, cooked until crisp
1 slice Cheddar
1 fried egg
Pinch fine diced or chopped fresh chives

Steps:

  • Split the biscuit in half to begin building the sandwich. Put the bottom of the biscuit on a serving plate and lay the cooked chicken breast on top. Dress with the gravy, then the bacon and the cheese. Top with the fried egg and cover with the other half of the biscuit Dress the plate with chives and serve.

CHICKEN DIVAN



Chicken Divan image

My mother grew up with a mother who was a Cordon Bleu chef. Her mom (my Granny) loved elevated casseroles and elegance-infused one-pot meals. My mother took this passion with her into her own military family kitchen. My mom is a natural wizard of good flavor and she made this classic recipe her own. What makes this truly a family tradition is the topping of crushed graham crackers instead of standard crackers. The sweetness with the curry is everything! This is my favorite recipe of hers and it always felt like home when she made it, no matter where we were in the world. She made it famous when my dad was a TAC (Training, Advising, Counseling) officer at West Point military academy. She would make a mountain of her chicken divan and the cadets would come over, eat a wheelbarrow of it and fall asleep on the floor. That's why this recipe is now known amongst our family and friends as "Cadet Dinner." Proud to say, our son who is now an active F-16 pilot, calls this one of his favorite dishes, too-so the tradition continues!

Provided by Food Network

Categories     main-dish

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 15

2 tablespoons plus 1/2 teaspoon olive oil, plus more for greasing or nonstick cooking spray
4 large or 6 small skinless, boneless chicken breasts (about 3 pounds total), thawed if frozen and patted dry
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter, plus 3 more tablespoons melted
8 ounces cremini mushrooms, stemmed and diced
One 20-ounce bag frozen broccoli florets, thawed, drained and chopped into bite-size pieces
Two 10.75-ounce cans cream of chicken soup
1 cup mayonnaise
3/4 cup cooking sherry
1/4 cup lemon juice
3 tablespoons curry powder
1 1/2 cups shredded Cheddar
1 cup graham cracker crumbs
1 tablespoon dried parsley
3 cups your favorite cooked rice, for serving

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.

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?

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