Recipe Notes
Lightly grease a 9x13 baking dish. Bring a large pot of salted water to a boil over high heat. Add the broccoli and cook until bright green and slightly tender, about 3 minutes. Drain. In a large bowl, stir together the salt, cream of chicken soup, sour cream, milk, garlic powder, onion powder, curry powder, bouillon, chicken, and 1¼ cup of.
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Gradually add hot cheese sauce, stirring constantly. Set aside. In a large shallow baking dish, place cooked broccoli and cooked chicken on each crêpe. Spoon 1 tablespoon of sauce over each. Fold crêpes over. Pour the remaining sauce over all. Sprinkle with the remaining cup of cheese. Cover and heat in 350º F oven for 20 to 30 minutes.
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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 broccoli and 1 Tbsp olive oil.
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Preheat the oven to 350°F. If working with fresh broccoli, steam the florets for 3 to 5 minutes. Drain well and put broccoli into a large mixing bowl. Add the chicken to the bowl, stir well, and set aside. In a large bowl, combine the soup, cheese, mayonnaise, sour cream, wine, lemon juice, curry powder, salt, and pepper.
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Step 6. Lightly grease a medium skillet with cooking spray and set over medium-high heat. Pour 1/4 cup of the batter into the pan. Working quickly, tilt the pan in all directions to coat the.
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Over medium heat, melt butter in small saucepan. Stir in flour and cook until bubbly. Add broth and Worcestershire sauce; cook, stirring until thickened. Add 2 cups cheese. Empty sour cream into medium bowl; gradually add hot cheese sauce, stirring constantly. In large shallow baking dish, place cooked broccoli and cooked chicken on each crêpe.
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Preparation. Step 1. Toast the almonds in a small skillet until they are golden, then reserve them. Step 2. Bring 2 3/4 cups of the chicken stock, the lemon zest, thyme sprigs, and a tablespoon of.
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Heat oil in a large skillet over medium-high. Add garlic and cook until golden, 1 to 2 minutes. Add spinach and stir until wilted. Transfer to a work surface, chop, and set aside. Mix 3/4 cup bechamel with chicken. Working with one at a time, place crepe on a work surface. Arrange 1/4 cup chicken mixture and 1 heaping tablespoon spinach down.
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In a small bowl, mix panko with butter. Sprinkle over the top of the casserole. Pour sauce over the top of the broccoli and chicken. Sprinkle the remaining cheese and panko toppings over the top. Bake chicken divan casserole uncovered 20 minutes, or until bubbly. Let sit 5 minutes before serving.
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Drain thawed broccoli. Mix the cheese, sour cream, mayo, milk, soup, and spices in a mixing bowl. Stir. Add the broccoli. Add the chicken. Gently toss the broccoli and chicken into the sauce. Pour the mixture into the prepared baking dish. Sprinkle the mixed topping ingredients over the casserole. Bake and serve.
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Begin by preheating your oven to 350 degrees Fahrenheit. Next, steam the fresh broccoli florets for between 3 and 5 minutes, then drain and place in a large bowl. Add the chicken and combine. Take another large bowl and mix the soup, cheese, mayonnaise, sour cream, wine, lemon juice, curry powder, salt and pepper.
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In a large bowl, whisk together condensed soup, cheese, mayonnaise, milk, salt, pepper, garlic powder, and optional curry powder. Stir in chicken and broccoli. Transfer to the prepared baking dish. In a small bowl, stir together Corn Flakes and melted butter. Sprinkle buttered crumbs over top.
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Add the flour and whisk for 1 minute. Add the remaining sauce ingredients and whisk until combined and the cheese has melted. To make the topping, melt the butter in a small pan or microwave. Mix the panko, salt, and pepper into the melted butter. Place the shredded chicken in the buttered casserole dish.
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Spray the pan lightly with cooking spray. Pour approximately 1 ounce of batter (using more or less to just coat the entire bottom of the pan). Gently swirl the pan to coat evenly. Cook the crepe for 30 seconds, then flip it and cook for another 10 seconds. Lay the crepes flat to cool. Repeat with the remaining crepe batter.
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Step 2 - Steam Broccoli: 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 ½ cup chicken broth, cover pan, and lower heat to medium. Steam broccoli until tender but not limp, about 2 minutes.
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Over medium heat melt butter in small saucepan. Stir in flour and cook until bubbly. Add broth and worcestershire sauce; cook, stirring until thickened. Add 2 cups cheese. Empty sour cream into medium bowl; gradually add hot cheese sauce, stirring constantly. In large, shallow baking dish, place broccoli and cooked chicken on each crepe.
