Recipe: Chicken Divan & Chicken Divine

Posted by: Beege on Thursday November 12th 1998 02:31:55
PM
TKL Cooking Club: www.recipelink.com

Levesia, here is the original recipe from Divan Parisien, where I
loved to dine in the late 1940s. A great restaurant, and you actially
ate at tables drawn up to small sofas (or divans!)

CHICKEN DIVAN
1 five-pound fowl ( stewing chicken)** see note
water
2 tsp. salt
2 cups medium white sauce
1/4 tsp. nutmeg
1/2 cup hollandaise sauce
1/2 cup heavy cream, whipped
3 Tblsp. sherry
1 tsp. worcestershire sauce
1 large bunch broccoli
1 cup grated parmesan cheese (preferably fresh-grated0

(1) Place whole fowl on a rack in a kettle. Add abour five cups
boiling water and salt; bring to a boil, lower heat and simmer until
tender (about three hours). Cool in broth, then remove from broth,
remove skin and slice the meat.
(2) While fowl is cooking, make white sauce and stir in nutmeg.
Make hollandaise. Combine hollandaise, white sauce,
worcestershire sauce and sherry, then combine thoroughly with the
whipped cream.
(3) Cook broccoli, drain and arrange on deep serving platter,
sprinkle lightly with some of the cheese. Arrange sliced chicken on
top, pour the sauce over all and sprinkle generously with the
remaining cheese.
(4) Broil about 5 inches below hot broiler flame until lightly
browned and bubbly.

***Note: this recipe came from a french restaurant kitchen, which
assumed you know how to make white sauce AND hollandaise.
These recipes can be found in any basic cookbook (like Joy of
Cooking) or if you need recipes from these, ISO to me or TKL
Cooking Club. This recipe was my claim to fame as a hostess for
more than 30 years and I still make it occasionally. I use any larger
chicken parts available in the supermarket, as fowl is very seldom
found, nowadays, and simmer it much less time -- keep testing to
see when it is tender--beginning at 30 minutes.
SERVES FOUR. NOT for dieters!!! Bon appetit!

Posted by: page on Saturday October 24th 1998 03:47:12 AM
TKL Cooking Club: www.recipelink.com

have not made in yrs but it was good just forgot about it!

2 pkg frozen Broccoli
chicken (cooked and chunked or whole raw breasts)
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup mayo
2 t. lemon juice
worshire sauce

place broc & chiken in baking dish mix other ingredients and pour
over broc./chic. cover with foil and bake 1 1/2 hours 15-20 min.
before end add some grated cheese and few bread crumbs ....
page<><

Author: Elizabeth & Keith Falkner
Date: 1998/01/01
Forums: rec.food.cooking

Subj: Chicken Divine (Casserole)
From: Vol FF

2 sm. heads of broccoli cut into small spears (steamed for 8
minutes)
2 lg. chicken breasts (cooked and meat cut into 1" cubes)
1/2 C dry stuffing seasoned stuffing mix

Combine following ingred. in large bowl:
1 can cr. of chicken or mushroom soup (reduced sodium is best)
2 Tbsp. curry powder
1 Tbsp. lemon juice
3 Tbsp. sour cream
1/4 C Mayo or miracle whip
1/2 C shredded cheese (mild cheddar is best)

Add chicken cubes and mix well. Layer bottom of a deep
casserole dish with broccoli and pour chicken mixture on top.
Sprinkle top with dry stuffing. Bake uncovered at 325 degrees for
25-30 minutes. Serve over rice with a garden salad. Casserole
may be constructed 24 hours ahead of time and cooked as
needed.

Author: KUBGAL
Date: 1998/07/07
Forums: rec.food.recipes

Quick Chicken Divan

2-3 cooked chicken breasts (or leftover turkey)
1 lb bag frozen broccoli (cook according to package)
1 can cream of chicken soup (do not dilute)
1 Tbsp lemon juice
1/2 cup mayonnaise
1/2 cup grated cheddar cheese
Pepperidge Farm Stuffing mix (dry)

Chop chicken breasts and place in bottom of 8x8 casserole dish.
Drain broccoli
and place over chicken. Stir together the soup, lemon juice,
mayonnaise, and
cheddar cheese. Spread over chicken and broccoli . Top
casserole with
stuffing mix to cover completely. Bake uncovered in 350 degrees
(F) oven about
40 minutes or until bubbly.