CHICKEN DIVAN CASSEROLE
3 whole chicken breasts
1 tablespoon minced fresh parsley
1/2 teaspoon dried thyme
1 bay leaf
2 cups water
1 large head of broccoli or 1 pound asparagus
1/2 cup butter
1/4 cup flour*
1/2 cup half and half
2 tablespoons Champagne wine vinegar
Ground black pepper, to taste
2 ounces Monterey jack cheese or sharp cheddar, shredded
Hot cooked rice or noodles (for serving)*
Place chicken, parsley, thyme, bay leaf, and water in a large skillet. Cover and poach until meat is cooked through, 30 to 40 minutes.
Remove chicken meat, reserving liquid. Discard bay leaf. When cool enough to handle, cut meat into bite-size pieces. Set aside.
Cook broccoli or asparagus until tender; drain, and cut into bite-size pieces. Set aside.
Melt butter in a medium-size skillet. Blend in flour slowly to form a paste. Gradually add 1 1/2 cups poaching liquid, stirring constantly, and cook over low heat until sauce begins to thicken. Add half-and-half, vinegar, pepper, and cheese. Continue to stir until cheese is melted and sauce is thick.
Preheat oven to 350 degrees F.
Pour 1/2 cup sauce over bottom of a 9x13-inch baking dish. Add broccoli or asparagus, followed by another 1/2 cup sauce. Add chicken, top with remaining sauce.
Bake for 20 minutes, or until bubbly.
Serve over noodles or rice.
*Can use whole wheat flour and whole wheat noodles or brown rice for a healthier dish.
Makes 4 servings
Adapted from source: Rodale's Basic Natural Foods Cookbook
From: SueA - 07-22-97
3 whole chicken breasts
1 tablespoon minced fresh parsley
1/2 teaspoon dried thyme
1 bay leaf
2 cups water
1 large head of broccoli or 1 pound asparagus
1/2 cup butter
1/4 cup flour*
1/2 cup half and half
2 tablespoons Champagne wine vinegar
Ground black pepper, to taste
2 ounces Monterey jack cheese or sharp cheddar, shredded
Hot cooked rice or noodles (for serving)*
Place chicken, parsley, thyme, bay leaf, and water in a large skillet. Cover and poach until meat is cooked through, 30 to 40 minutes.
Remove chicken meat, reserving liquid. Discard bay leaf. When cool enough to handle, cut meat into bite-size pieces. Set aside.
Cook broccoli or asparagus until tender; drain, and cut into bite-size pieces. Set aside.
Melt butter in a medium-size skillet. Blend in flour slowly to form a paste. Gradually add 1 1/2 cups poaching liquid, stirring constantly, and cook over low heat until sauce begins to thicken. Add half-and-half, vinegar, pepper, and cheese. Continue to stir until cheese is melted and sauce is thick.
Preheat oven to 350 degrees F.
Pour 1/2 cup sauce over bottom of a 9x13-inch baking dish. Add broccoli or asparagus, followed by another 1/2 cup sauce. Add chicken, top with remaining sauce.
Bake for 20 minutes, or until bubbly.
Serve over noodles or rice.
*Can use whole wheat flour and whole wheat noodles or brown rice for a healthier dish.
Makes 4 servings
Adapted from source: Rodale's Basic Natural Foods Cookbook
From: SueA - 07-22-97
MsgID: 3159084
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes Old and New - April 2017 Daily R...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes Old and New - April 2017 Daily R...
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (32)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Main Dishes - Chicken, Poultry
Main Dishes - Chicken, Poultry
- South of the Border Chicken Breasts with Chili Mayonnaise
- Coconut Chicken Curry (using chicken breast, potatoes and coconut milk)
- Chicken Piccata Ole (using crushed red pepper)
- Chicken and Green Bean Casserole (using cooked rice) (Del Monte ad, 1990's)
- Double Coated Chicken (using corn flakes)
- Glazed Lemon Sherried Chicken
- How to Cook a Turkey on the Grill
- Herbed Chicken Casserole (using chicken breasts) (1950's - 60's)
- Chicken Enchiladas with Bisquick Tortillas (1986)
- Braised Chicken Breasts with Plum Sauce
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute