Best 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.

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.

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?

DIVINE CHICKEN DIVAN



Divine Chicken Divan image

This is different than the other recipes as there is no curry, no rice, and no breadcrumbs or stuffing to mix with butter for the topping. It is our favorite way to have chicken divan.

Provided by nonnie4sj

Categories     Chicken Breast

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 lb chicken breast, cooked and cubed
1 (16 ounce) package frozen chopped broccoli, thawed
2 (10 3/4 ounce) cans cream soup
1 cup mayonnaise
1 tablespoon lemon juice
2 cups shedded cheddar cheese
6 ounces Ritz crackers (about 1 1/2 sleeves)

Steps:

  • Preheat oven to 350ยบ.
  • Spray 9x13 pan with cooking spray (PAM).
  • Spread thawed broccoli over bottom of pan.
  • Distribute cubed chicken over top of broccoli.
  • Mix cream soups (you can use any combination of flavors. I generally use a cream of broccoli and a cream of chicken), mayo and lemon juice until well blended.
  • Spread sauce over the chicken.
  • Sprinkle with cheese (I use closer to 4 cups than the original 2 the recipe called for).
  • Crush Ritz crackers (I leave the sleeve unopened and crush the crackers in the sleeve. This also gives you a handy way to pour out the crackers in the next step).
  • Distribute crushed crackers over the top of the cheese, covering well.
  • Place in oven and bake for approximately 30 minutes until bubbly.

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?

DIVINE CHICKEN DIVAN



Divine Chicken Divan image

This is one of my favorite dishes it is so creamy and just ultimately satisfying. I always pick up a fresh rotisserie chicken to make this meal. It saves time and the chicken is always super juicy and tender. For those of you that may not know what soft bread crumbs are... soft bread crumbs are made by taking fresh bread whether...

Provided by Victorya Richard

Categories     Chicken

Time 50m

Number Of Ingredients 13

2 (10 oz) pkg frozen broccoli, chopped
6 c cooked shredded chicken
2 can(s) condensed cream of mushroom soup
1 c mayonnaise
1 c sour cream
1 c grated sharp cheddar cheese
1 Tbsp fresh lemon juice
1 tsp curry powder
salt and pepper to taste
1/2 c dry white wine or chicken broth
1/2 c freshly grated parmesan cheese
1/2 c soft bread crumbs
2 Tbsp butter, melted

Steps:

  • 1. Remove the outer wrappers from the boxes of broccoli. Open one end of each box. Microwave on full power for 2 minutes, until thawed. Drain the broccoli and put into a casserole dish. Add the shredded chicken.
  • 2. In a medium bowl, combine the soup, mayonnaise, sour cream, cheddar cheese, lemon juice, curry powder, salt and pepper and wine (or broth). Whisk together to make a sauce.
  • 3. Pour the sauce over the broccoli and chicken. Mix well with a spatula. Place the mixture into an 11x7 inch casserole dish or two 9-inch square pans sprayed with cooking spray.
  • 4. Pat down evenly and smooth with a spatula. Combine the parmesan cheese, bread crumbs and butter and sprinkle over the top. Bake for 30-45 minutes. You can also try topping with cheddar or gruyere cheese on top of the breadcrumb mixture. I usually use gruyere.

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