CHICKEN RICE DIVAN RECIPES

Steps:

• Bring a large pot of generously salted water to a boil. Add the broccoli and blanch 3 minutes. Rinse with cold water to stop the cooking. Drain well and set aside.
• Preheat oven to 350F.
• Spray a 9 x 13 inch baking dish with olive oil spray.
• Season the chicken with 1/2 teaspoon salt and black pepper, to taste.
• Pound the thicker end of the chicken breast to make it even on both sides. Heat a grill pan over medium-low heat, spray with oil and cook the chicken until browned, and just about cooked through, about 5 minutes on each side.
• Remove from heat and transfer chicken to a cutting board. When cooled, slice chicken into bite sized pieces.
• Heat a medium skillet over medium heat. Add the butter and oil until melted and then add garlic and shallots.
• Sprinkle the flour and whisk until smooth. Stir in broth, 1/2 teaspoon salt, milk and sherry and bring to a boil. Remove from heat and stir in half of the Swiss cheese.
• Arrange the broccoli in a casserole dish and pour half of the sauce over the broccoli and mix to coat.
• Arrange the chicken on top and cover with remaining sauce.
• Sprinkle the remaining Swiss cheese, grated Parmesan and top with breadcrumbs.
• Spritz a little oil on top. Bake 30 minutes, until hot and golden.

Steps:

• Place a large pot of water to a boil over high heat. 
• Add the broccoli and cook for 3 minutes. Remove from heat and drain. Set broccoli aside.
• In a medium-sized bowl, microwave the cream cheese, mayonnaise, sour cream, and heavy cream along with curry powder and bouillon for 1 minute at a time for up to 3 minutes, until the cream cheese is softened. Whisk until smooth.
• In a 9x13 pan or 3-quart ovenproof skillet, mix the cooked chicken with the cream sauce and steamed broccoli until it is well-combined. Top with the cheddar cheese.
• Bake at 375°F on the center rack for 35 minutes.
• Serve warm over cooked cauliflower rice.