Best 13 Chicken Divine Recipes

DIVINE CHICKEN DIVAN

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.

DIVINE CHICKEN WITH GREEN BEANS

Steps:

• Heat the oil in a large skillet over medium-high heat. Add the chicken and cook until browned. Add garlic and onion, and reduce the heat to medium. Cook and stir just until fragrant. Mix in the green beans, cover and cook to your desired doneness, at least 5 minutes.
• Uncover, and stir in the cream and cheese just until everything is coated. Remove from the heat and enjoy.

DAD'S DIVINE CHICKEN DIVAN

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.

DIVINE CHICKEN LIVER PATE

Steps:

• Melt butter and gently fry the chopped onion and chicken livers until softened and just cooked.
• Spoon into blender.
• Add herbs and seasoning and blend well.
• Add the Apricot brandy to give a smooth and creamy texture.
• Pour into suitable dishes (about 3-4 small bowls).
• Smooth the top of pate in each bowl.
• Gently press a bay leaf into the surface of each.
• Top each bowl of pate with a little melted butter to prevent the air from discolouring.
• Chill.
• Serve garnished with parsley.

DELUXE, DIVINE CHICKEN DIVAN

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?

KATHIE LEE GIFFORD'S CHICKEN AND BROCCOLI DIVINE

Steps:

• In a medium bowl, blend the soup, mayo, half and half, grated cheddar, lemon juice and curry powder.
• Place shredded chicken into a 13X9 glass pan that has been well-buttered.
• Place cooked and drained broccoli over the chicken.
• Pour soup mixture over the chicken and broccoli to cover.
• Sprinkle generously with the cornflake crumbs.
• Bake at 350 for 40 minutes.
• Let sit 10-15 minutes.
• This is very filling and a little goes a long way.

CHICKEN DIVINE

Steps:

• Preheat oven to 350 degrees.
• Cook broccoli slightly in microwave or saucepan with water, drain.
• Line bottom of baking dish sprayed with cooking spray with broccoli and place chicken on top.
• In mixing bowl combine mayo, lemon juice, soup and curry powder. Mix well and spread over chicken.
• Top with cheese and bread crumbs and bake 45 minutes at 350 degrees. Cool 10 minutes before surving.

CHICKEN DIVINE BAKE

Steps:

• Bring a large saucepan of lightly salted water to a boil. Cook chicken in boiling water until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a cutting board to cool. Shred cooled chicken into strands.
• Preheat oven to 400 degrees F (200 degrees C).
• Steam broccoli in microwave oven until tender-crisp, 4 to 6 minutes or according to package directions.
• Stir mushroom soup and mayonnaise together in a bowl; add broccoli, onion, and mushrooms and stir to coat.
• Spread cooked rice into the bottom of a casserole dish. Top rice with shredded chicken. Spread the mushroom soup mixture over the chicken. Sprinkle Cheddar cheese over everything.
• Bake in preheated oven until slightly browned on top, 35 to 45 minutes.

CHICKEN DIVINE

Steps:

• Place chicken in a greased 11x7-in. microwave-safe dish; sprinkle with pepper. Cover with waxed paper. Microwave on high for 4-6 minutes or until juices run clear. , In a microwave-safe bowl, combine the broccoli, carrots and water. Cover and microwave on high for 2-3 minutes or until crisp-tender; drain. Spoon over chicken. , In a small bowl, combine the spaghetti sauce, sherry and nutmeg; pour over chicken and vegetables. Cover and cook on high for 2-3 minutes or until heated through. Serve with noodles.

DIVINE CHICKEN DIVAN

Steps:

• Preheat oven to 350º.
• 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.

DIVINE CHICKEN AND MANGO CURRY

Steps:

• Beat togethet the curry powder, lemon juice and yoghurt.
• Marinate the chicken in the spice mix for 30 minutes.
• In a large pot heat the butter and oil together, and fry the onions till light brown in colour.
• Add the ginger and garlic, cook for 2 miins.
• Add the chicken and cook in the sauce for 5 minutes.
• Add the coconut milk and salt, cover the pot and cook on low heat for approx 30 mins till the chicken is tender.
• Slice the mango and remove the skin, (go on let the yourself go and suck the stone), add the mango flesh to the pot with the tomato. Stir gently and garnish with the coriander leaves.
• This is super over plain rice or noodles. Enjoy.

DIVINE CHICKEN DIVAN

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.

SIMPLY DIVINE! OPEN-FACED GRILLED CHICKEN & APRICOT SAMMIES

Steps:

• 1. Preheat oven to 425 degrees.
• 2. Press out pizza dough into a 12x8 inch rectangle.
• 3. Using a 3 1/2 inch round cookie or biscuit cutter cut out 8 circles from the pizza dough.
• 4. Grease cookie sheet with cooking spray and place circles 1 inch apart on sheet.
• 5. Bake for 4 minutes.
• 6. Let pizza crust circles slightly cool and then spread the garlic and herb cheese on top of each circle.
• 7. Then sprinkle each with the toasted walnuts, pressing them into the cheese.
• 8. Next top each with 1/4 cup of the chopped grilled chicken breast.
• 9. Then sprinkle each with the chopped dried apricots.
• 10. And then the grand finale! Drizzle each with the balsamic vinegar glaze.
• 11. BALSAMIC VINEGAR GLAZE In a small saucepan bring the balsamic vinegar to a boil over medium-high heat. Cook stirring until reduced to 3 to 4 tablespoons.