GRANDMA'S CHICKEN CASSEROLE
From Grandma Smith. From this recipe, I make one large casserole and one 8-inch round casserole. I think the recipe could be halved easily, but when making for myself, I freeze one casserole for later use. Freezes well.
Provided by kellyclark82
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h5m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place chicken breasts in a large pot; cover with water. Season with salt and pepper and bring to a boil; reduce heat, cover, and simmer until chicken is no longer pink in the center, about 15 minutes. Drain and let cool, 5 to 10 minutes. Chop into small pieces.
- Mix chicken, canned vegetables, chicken soup, sour cream, water chestnuts, onion, and Cheddar cheese in a large bowl. Pour into a large baking dish. Sprinkle crushed crackers over the top and dot with butter.
- Bake in the preheated oven until the filling starts to bubble and the topping browns, about 30 minutes.
Nutrition Facts : Calories 365.4 calories, Carbohydrate 22.1 g, Cholesterol 79.6 mg, Fat 19.5 g, Fiber 4.2 g, Protein 24.8 g, SaturatedFat 8.9 g, Sodium 839 mg, Sugar 2.3 g
DIVINE CHICKEN DIVAN
"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
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.
GRANDMA'S INFAMOUS CHICKEN DIVAN
Make and share this Grandma's Infamous Chicken Divan recipe from Food.com.
Provided by Cinghaile
Categories One Dish Meal
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In a 9x13 pan, evenly distribute the rice on the bottom of the pan.
- evenly layer the broccoli over the rice.
- evenly layer the chicken pieces over the broccoli.
- in a mixing bowl, mix together the mayo, cream of chicken, cream of celery and half of the shredded cheese.
- apply mixture evenly over the chicken.
- top off with the remaining shredded cheese.
- bake UNCOVERED at 350 until warm throughout (approx 40 min).
Nutrition Facts : Calories 595.7, Fat 34, SaturatedFat 10.8, Cholesterol 118.1, Sodium 966.1, Carbohydrate 35.5, Fiber 1, Sugar 3.5, Protein 36.9
GRANDMA'S CHICKEN DIVAN (NO BROCCOLI)
Steps:
- CLEAN chicken; pat dry and set aside.
- COOK bacon halfway through; cool and dry on paper towels.
- PREHEAT oven to 325 degrees.
- ARRANGE dried beef or lunch meat slices on bottom of 8x8 dish.
- WRAP one bacon slice around each 4 oz. piece of chicken; secure with toothpick and place in 8x8 dish.
- MIX soup and sour cream together and pour over chicken.
- BAKE for 90 minutes.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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5/5 (1)Category Main DishCuisine AmericanCalories 354 per serving
- Grease 9×13 inch pan. Add layer of steamed broccoli and sprinkle with 1/4 cup of the parmesan cheese. Add layer of chicken. Sprinkle with 1/4 cup parmesan cheese.
- Combine in a bowl, cream of mushroom soup, sour cream, mayonnaise, lemon juice, curry and cheddar cheese. Cover broccoli and chicken with sauce. Sprinkle with remaining parmesan cheese, paprika and dot with butter.
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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.
- 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.
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- In the bottom of the pan, spread out the cooked stuffing, On top of the stuffing, spread out the cooked broccoli crowns and then top that with the cooked chicken.
- In a sauce pan, add in the butter and melt over medium heat. Once melted, sprinkle in the flour and continuously stir until well combined and the mixture turns a deep golden color.
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