Chicken Divan

#chicken #chickenrecipes #casseroles #vegetables #creamychicken #easydinners

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This Chicken Divan has juicy bites of chicken that are smothered in a simple cream sauce with peas and topped with a buttery Ritz cracker topping. Make it from scratch or use can of cream of chicken soup!

What you need:

2 Tablespoons butter

2 lbs. Boneless Skinless Chicken Breasts, see notes

Salt/Pepper, to taste

1 yellow onion, diced

1 stick celery, diced

4 cups peas frozen

1 Tablespoon olive oil

10.5 oz. cream of chicken soup

2/3 cup sour cream

½ cup milk

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon mustard powder

2 ½ cups cheddar cheese, shredded

Topping

½ cup crushed Ritz crackers, or panko breadcrumbs

2 Tablespoons butter

Instructions

Preheat oven to 350 degrees.

Cut chicken into bite-sized pieces and sprinkle lightly with salt and pepper.

Melt butter in a dutch oven or large pot over medium heat. Add the chicken, onions, and celery and toss to coat. Sauté for 3 minutes, until chicken is about halfway done, then add the peas and 1 Tbsp olive oil.

Cook for 3-5 more minutes, until the chicken is cooked through. Remove from heat.

Add the cream of chicken soup, sour cream, milk, seasonings, and half of the cheese. Stir to combine.

Transfer to a lightly greased 9 x 13 casserole dish and top with remaining cheese.

Cover and bake for 20 minutes. Remove and increase heat to 400 degrees.

Combine the melted butter and Ritz crackers. Sprinkle over the casserole and bake for 8-10 minutes, until the top is golden brown. Remove and let it sit for 5 minutes prior to serving.

Serve over rice, biscuits, or  potatoes.

TUNA CASSEROLE

 

An upgraded version of an old favorite, Tuna and Noodle Casserole, this is so much better.

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What you Need:

For the Topping: 

1 tablespoon olive oil 

2 tablespoons butter 

1 large clove garlic, crushed  

1 1/2 cups homemade breadcrumbs or 1 cup panko

A handful parsley, finely chopped 

4 ounces cheese, finely grated 

1/2 cup loosely packed freshly grated Parmigiano-Reggiano 

 

4 tablespoons butter

1/2 pound white mushrooms, sliced

2 large shallots, finely chopped 

2 ribs celery, finely chopped 

3 tablespoons flour 

1 1/2 cups whole milk or half-and-half 

Salt and white pepper    

2 cans tuna in water, about 6 ounces total, drained and flaked

1-2 cups frozen peas(or vegetable of your choice)

12 ounces extra wide egg noodles 

 

How to make it:

Preheat oven to 400°F. For the topping, heat olive oil over medium heat and melt in butter. Add garlic, swirl a minute to infuse garlic flavor, then remove. Add breadcrumbs and lightly toast. Cool breadcrumbs and toss in parsley and grated cheeses.   Bring large pot of water to a boil for the pasta.   Heat a large skillet over medium to medium-high heat. Melt butter; when it foams, add mushrooms and lightly brown. Add shallots and celery, and stir 5-7 minutes to soften.  Sprinkle in flour and stir a minute or so; whisk in sherry or wine, stock, milk or half-and-half, and season with salt and white pepper. Cook to thicken to coat back of spoon.    Salt water and cook noodles to al dente. Drain.   Add tuna to sauce and combine with noodles. Transfer to a casserole dish, top with cheese and breadcrumb mixture, and bake to brown and bubbly, 20 minutes

Cheesy Chicken Broccoli & Rice Casserole

Easy and healthy casserole that doesn't take long to make and best of all it's got cheese in it.

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What you need:

1 tbsp olive oil
1 small onion chopped
2 chicken breasts cut into small cubes
¼ tsp salt and black pepper
¼ tsp garlic powder and onion powder
4 cloves garlic minced
2 cup rice cooked
10 oz cream of chicken soup (1 can)
2 cups chicken broth low sodium
2 cups broccoli florets
1 cup cheddar cheese
1 tbsp fresh parsley chopped

How to Make it:

Heat the olive oil in a large skillet. Add chopped onion and cubed chicken. Cook on medium heat for a few minutes until the chicken starts to brown a bit. Season  to taste. Stir in garlic and cook for another 30 seconds until garlic gets aromatic.

Spray a casserole dish with Olive oil spray then add the rice, cream of chicken soup and chicken broth. 

Add the broccoli florets and half the cheese then Sprinkle over the top with remaining cheese and place in the oven, bake 30 minutes. Garnish with fresh parsley and serve. Enjoy!

Chicken Mushroom Broccoli Casserole topped with Pepper Jack Cheese

  

This casserole is filled with lots of goodness, mushrooms, broccoli, chicken, and best of all topped with Pepper Jack Cheese and Fried Onions as the grand final toppings. So good, easy to make too.

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What you need:

4 chicken breasts
1 small onion sliced small
4-5 garlic cloves minced
1 8oz box of mushrooms sliced in half 
1 small head of broccoli sliced or chopped(frozen can be used)
olive oil for cooking
2 cups chicken broth

1/2 cup cream
2 cups shredded Pepper Jack Cheese(you can use other cheeses)
1 cup fried onions

sea salt, pepper, garlic powder, onion powder

How to make it:

First slice and chop your vegetables for cooking. Slice chicken into strips or chunks

In a medium pan, fill with water and cook broccoli till just ender, or you can use frozen broccoli.

Cook 2 cups of rice by stove top or using a rice cooker

In a skillet, drizzle 2 to 3 turns of olive oil in pan and heat up, then add the onions, garlic and cook 3-4 minutes till tender. Add chicken and cook till no longer pink, turn a few times as cooking to mix. Add mushrooms and cook just about 3 more minutes.

Season with a touch of sea salt, and pepper generously, also garlic powder and onion powder.

Once everything is cooked, add 2 cups broth and simmer until it reduces about half, I cooked it for 20 minutes on medium low heat, then once the broth is reduced by half, turn down heat to low add cream and stir to mix, do not let it boil. 

Heat oven to 350  Stir in cooked rice stir pour into casserole dish 9x 13, top with broccoli then spread shredded cheese over all and top last with the fried onions.

Bake for 20-25 minutes until cheese is bubbly. Serve hot.

Breakfast Casserole with Bacon and Hash Browns

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This breakfast casserole is a great way to have a special breakfast, can be prepared the night before, place the ingredients in a covered bowl  cooked bacon, some shredded cheese, onions all in containers, all you need to do is mix the eggs and milk up and place in your pie plate, with hash browns and it's ready to bake. Tastes extra good for breakfast, a lunch or even dinner.

serves 6-8 people

What you need:

5 eggs
1/2 cup milk
3 cups of frozen hash browns thawed
1/3 c. greens onion sliced
1/2 tsp salt
1/8 tsp pepper
1 1/2 cups mild cheddar cheese divided
8 slices cooked bacon or 1 cup diced ham, divided

How to make it:

You will need a 9" pie plate, spray with Olive oil spray

Cook and crumble your bacon.

Stir together eggs and milk.

Combine the hash browns, green onions, salt, pepper and 7 slices cooked & crumbled bacon.

Add one cup of the cheddar cheese.

Pour egg and milk mixture over hash brown mixture in a bowl and mix well.

Pour into a 9 inch pie plate.

Top with remaining 1/2 cup cheddar cheese and crumbled bacon.

Bake at 350° for 35-40 minutes uncovered, or until casserole is set when you try and wiggle it and a toothpick comes out "clean"

Let the breakfast casserole sit for 5 minutes or so to let it harden up a bit.

Cut into wedges and serve 

Nutrition

Calories: 500kcal

Chicken Spaghetti Casserole

 

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This casserole is pure comfort food. So good you will ask for it often or get asked to make it a lot, it's easy, tasty and looks so yummy.

6 servings

INGREDIENTS

7 ounces thin spaghetti
1 tablespoon salted butter
2 cups sliced mushrooms
1 medium onion, chopped
½ cup chopped celery
Two 10.75-ounce cans cream of mushroom soup(or cream of chicken)
1 cup nonfat milk
8 ounces sharp cheddar cheese (can sub reduced fat)
2 cups chopped cooked chicken breast
1 teaspoon Tabasco sauce
salt and pepper, to taste
½ cup shredded Monterey Jack cheese(can use different cheeses to suit)

INSTRUCTIONS

Preheat oven to 350 degrees F. Spray a 2-quart casserole dish with nonstick spray.

Cook pasta according to package directions, but only cook it until it's al dente (you still want a little bite to it). Drain the pasta and set it aside.

Melt butter in a large, deep skillet over medium heat. Add mushrooms, onion, celery and bell peppers. Cook until the vegetables have softened, 4 to 5 minutes. In a medium bowl, mix milk and soup until smooth. Add this mixture to the vegetables in the pan. Stir in cheddar cheese. Continue to heat the mixture until the cheese has melted and the sauce is smooth. Add in chicken, pasta and tabasco, and season to taste with salt and pepper. Pour the mixture into the prepared casserole dish. Sprinkle Jack cheese on top.

Bake for 35 minutes, or until the casserole is hot and bubbly and golden brown.

NOTES

*Leftovers of this casserole are great for a couple of days after making it.

*Turn this casserole into a day-after- holiday meal by adding leftover turkey instead of chicken.