CHICKEN & HAM RECIPES RECIPES

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CHICKEN DIVAN RECIPE - BETTYCROCKER.COM



Chicken Divan Recipe - BettyCrocker.com image

Leftover chicken or turkey? Turn it into a delicious casserole complete with veggies.

Provided by Betty Crocker Kitchens

Total Time 50 minutes

Prep Time 20 minutes

Yield 6

Number Of Ingredients 11

2 tablespoons butter or margarine
3 tablespoons Gold Medal™ all-purpose flour
2 teaspoons chicken bouillon granules
2 cups milk
1/2 cup mayonnaise or salad dressing
1 tablespoon Dijon mustard
2 boxes (9 oz each) frozen broccoli spears, thawed, drained
3 cups cubed cooked chicken or turkey
1/2 cup shredded Cheddar cheese (2 oz)
1/3 cup Progresso™ plain bread crumbs
1 tablespoon butter or margarine, melted

Steps:

  • Heat oven to 350°F. In 2-quart saucepan, melt 2 tablespoons butter over medium heat. Stir in flour and bouillon granules. Gradually stir in milk, cooking and stirring constantly with wire whisk, until mixture boils and thickens. Stir in mayonnaise and mustard until well blended.
  • In ungreased 12x8-inch (2-quart) glass baking dish, arrange broccoli spears. Top with chicken. Spoon sauce over chicken. Sprinkle with cheese.
  • In small bowl, mix topping ingredients; sprinkle over top. Bake about 30 minutes or until thoroughly heated.

Nutrition Facts : Calories 460 , CarbohydrateContent 17 g, CholesterolContent 100 mg, FatContent 4 , FiberContent 2 g, ProteinContent 28 g, SaturatedFatContent 10 g, ServingSize 1 Serving, SodiumContent 690 mg, SugarContent 7 g, TransFatContent 1/2 g

WWW.FOODNETWORK.COM



www.foodnetwork.com image

Pre-cooked shredded chicken is the shortcut hero of these crunchy tostadas topped with cheesy mashed beans, sour cream, avocado and salsa.

Provided by Food Network Kitchen

Categories     main-dish

Total Time 1 hours 25 minutes

Prep Time 45 minutes

Cook Time 40 minutes

Yield 6 main course servings

Number Of Ingredients 30

Vegetable oil for frying
6 white corn tortillas
Kosher salt for sprinkling
3 cups cooked shredded chicken
1/3 cup freshly squeezed lime juice
1/4 cup olive oil
1/4 cup chopped fresh coriander (cilantro) 
Kosher salt and freshly ground black pepper
Refried Beans, warm, recipe follows
3 ounces Monterey Jack cheese, shredded (about 1/2 cup)
1/2 head iceberg lettuce, cored and shredded
1 Hass avocado, thinly sliced or Guacamole, recipe follows
2 cups Salsa Cruda, recipe follows
1/2 cup sour cream
1 scallion, thinly sliced
12 fresh coriander (cilantro) leaves
2 tablespoons olive oil
1/4 medium Spanish onion, finely chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
4 cloves garlic, minced
One 15.5-ounce can pinto beans (with liquid), mashed
1/4 teaspoon kosher salt
Freshly ground black pepper
2 ripe tomatoes or 4 plum tomatoes, cored and roughly chopped
1/4 medium onion, finely chopped (about 3 tablespoons)
1/4 jalapeno, seeded and minced
2 tablespoons chopped fresh coriander (cilantro)
1 teaspoon kosher salt
Freshly ground black pepper

Steps:

  • To make the tortillas: Pour the oil for frying into a large heavy-bottomed pot to a depth of about 2 inches. Place over medium heat and heat to 375 degrees F. Add the tortillas, one at a time, and fry until golden brown and crispy, about 1 1/2 minutes. Using tongs, transfer to a paper towel-lined pan and sprinkle with salt. Set aside. 
  • To make the chicken: In a small bowl, mix together the chicken, lime juice, oil, coriander, and salt and season with pepper to taste. Cover with plastic wrap and set aside. 
  • To assemble the tostadas: Preheat the broiler. Spread the beans evenly over one side of each tortilla and sprinkle with some of the cheese. Transfer to a baking sheet and broil until the cheese is lightly browned and melted, about 30 seconds. Divide the tortillas among 6 plates. 
  • Evenly mound the chicken on each tortilla and top with the lettuce. Top each tostada with avocado, salsa, and a dollop of sour cream. Sprinkle with the scallion and garnish the tostada with the coriander leaves. Serve immediately.
  • Heat the oil in a large skillet over medium-high heat. Add the onion, coriander, and cumin and cook, stirring, until lightly browned, about 2 minutes. Add the garlic and cook, until lightly browned, about 1 minute more. Add the beans and cook, stirring frequently, until thick and amber brown in color, about 4 minutes. Stir in the salt and season with pepper to taste.
  • In a small bowl, mix together the tomatoes, onion, jalapeno, coriander, salt, and season with pepper to taste. Cover with plastic wrap and set aside.

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WWW.FOODNETWORK.COM
Pre-cooked shredded chicken is the shortcut hero of these crunchy tostadas topped with cheesy mashed beans, sour cream, avocado and salsa.
From foodnetwork.com
Reviews 4.6
Total Time 1 hours 25 minutes
Category main-dish
Cuisine mexican
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