I have a genetic disorder. Really, I do. It is just genetically impossible for me to follow a simple recipe! This started out as me making Chicken Divan from a recent issue of Cook’s Country on skillet suppers, but turned it into something completely different.
This was originally posted on July 7th of 2010, but needed a desperately new and updated picture so here is my revamp of a favorite recipe.
Hubby loved it so much, he ate it for 3 nights in a row with no complaints and renamed it!
CHICKEN DIVAN aka CHICKEN DIVINE 1 1/2 pounds boneless, skinless chicken, cut into bite sized pieces 1 1/2 pounds broccoli crowns, chopped large (optional) 1 large bunch green onions, sliced thin 4 cloves garlic, minced 1 cup heavy cream 1/2 cup chicken broth (preferably FRESH well seasoned bone broth) 3 LARGE egg yolks 1/2 cup cream sherry 2 teaspoons Lea & Perrins Worcestershire sauce Juice of 1 LARGE lemon FRESH ground sea salt and black pepper, to taste 1 1/2 cups Parmesan cheese 3 + 3 tablespoons butter 1/2 CUP WONDRA flour
1 teaspoon black pepper
1 teaspoon sea salt
In a LARGE ZIPLOC bag combine Wondra flour, 1 teaspoon each sea salt and black pepper.
Add chicken pieces to bag, seal and shake to coat well.
In a large skillet melt 3 tablespoons of butter.
When butter is sizzling add green onions and garlic, cooking a few minutes until garlic is fragrant.
Add chicken pieces, generously salt and peppering to taste as you go. Saute’ until cooked through. The seasoning of the chicken as you go enhances this recipe A LOT!
IF USING: Clean and rinse broccoli pieces. In a large sauce pan heat chicken broth and add a vegetable strainer with the broccoli. Steam until al dente. Reserve chicken broth.
Arrange broccoli and chicken on platter and keep warm.
Add remaining butter to skillet, scraping bits of chicken from the bottom of the skillet. Add the chicken broth, sherry and Worcestershire sauce, cooking until slightly reduced.
Add heavy cream gradually, whisking all the while. Cook until starts to thicken.
Remove from heat.
Add egg yolks, lemon juice and half of the cheese, blending well.
1 recipe of your favorite PIZZA dough or cheat and use a can of Pillsbury Pizza dough 1 bunch green onions, sliced thin 1 pound ROTISSERIE chicken pieces 2 tablespoons butter 1/2 cup Frank’s Original Hot Sauce 2 cups fresh mozzarella
Saute chopped onions in butter over medium heat. Once transparent, add chopped chicken to heat through.
Add Buffalo Sauce and heat for 5 minutes. Remove from heat and set aside.
Preheat oven to 400 degrees.
Prepare muffin tins with non-stick spray or line with muffin papers.
Divide dough in half. Roll each half into a large rectangle roughly 1/4 inch in thickness.
Spread chicken and cheese evenly across each piece of rolled out dough.
Starting from long side of dough, begin rolling the dough up like a cinnamon roll. Pinch ends when done.
Slice into 1 1/2 to 2 inch rolls.
Place in muffin tins.
Bake for 15-18 minutes, or until cheese is bubbling and dough is lightly browned.
This is a great dip for ANY tailgate party. Serve it fresh out of the oven… hot and bubbly and served with tortilla chips.
2 (8-ounce) packages cream cheese, at room temperature 1 clove garlic, minced 4-5 LARGE green onions, chopped 1 can Rotel original tomatoes, DRAINED VERY WELL 2 tablespoons sour cream 8 ounces Flaked Krab, chopped small 15-ounce can black beans, rinsed & DRAINED VERY WELL Frank’s Original Hot Sauce to taste Sea salt to taste 1 cup Colby-Jack mixed grated cheese tortilla chips for dunking
In a large bowl, soften cream cheese by beating until smooth with an electric mixer.
Add garlic, green onions, tomatoes, sour cream, chicken pieces and black beans stirring by hand until combined.
Add hot sauce and sea salt until you reach desired taste.
Arrange ingredients in an oven safe dish and top with grated cheese.
Bake 20-30 minutes at 350 degrees until cheese is brown and bubbly.
Serve with chips.
NOTE: Dip can be served cold but we like it best warm.
The leftovers are then perfect for making seafood enchiladas.
Roll into tortillas.
Top with chile verde sauce and more grated cheese.
The key here is in the dressing. I have made these with ham and Swiss, different flavors of cream cheese or just plain, roast beef and jalapenos, etc… The flavor combos are endless. Plus these are the perfect size for football tailgating or Superbowl parties and King’s Hawaiian is now making this bread in a mini sub size which is perfect for those big strapping guys who think the little squares are too dainty for them LOL.
Tonight’s combo is Genoa Salami, oven roast turkey, roast beef and colby jack with plain green cheese for me and the same meats for hubby with baby swiss.
Adapted from Philadelphia® Cream Cheese Recipe
1 package (12 count) Hawaiian bread rolls or 1 package (6 count) mini sub rolls 1 pound shaved meats 12 slices cheese
1 bunch green onions, sliced thin 1 tub (8 ounces) PHILADELPHIA® Cheese Spread *1/2 cup butter, melted *1 tablespoon Worcestershire sauce *1/4 cup grated Parmesan cheese
Cut all rolls in half. Place roll bottoms in 9×13-inch pan*.
Layer equal amounts of ham on each roll bottom.
Top with Gruyere and then green onions.
Spread a generous amount of the cream cheese spread on top of each roll.
Return the tops to the bottoms making sandwiches.
In a separate bowl, mix together the butter, Worcestershire sauce and Parmesan cheese.
Pour over your sandwiches, cover with plastic wrap and let sit for at least 20 minutes.***
When ready to bake, remove plastic wrap and cover with foil. If you chilled overnight, bring to room temperature before baking.
Bake in a preheated 350°F oven for 20 minutes or until warmed through.
I use my Lasagna Pan and it works like a charm.
CHANGE YOUR overall sandwich FLAVOR by changing the meats and cheeses.
You can make these ahead of time and allow them to sit in the refrigerator overnight.
*These ingredients are the key to these delicious sandwiches no matter which flavor combos you use.
These little delights are perfect finger foods for ANY football party or get together with lots of people. They have just enough kick to spark everyone’s appetite for more. The shells get crispy and the cheesy filling gets gooey and they are soooooo easy to assemble while looking like you spent hours in the kitchen.
You can also vary the flavors for some extra alternative flavor. (See my notes below) Use your imagination and make up your own combinations. TEX MEX BLT’s minus the Lettuce 3-4 packages phyllo pastry cups – thawed 1 pound bacon, cooked well and crumbled into very small pieces (very fine ground beef/shredded beef) 1/2 cup shredded Swiss cheese (today I used a Jack and Skellig Sweet Cheddar combo) 1/2 cup medium Cheddar cheese 1 cup mayonnaise (not Low-fat) 1 can Rotel original, drained REALLY well*(when I use shredded beef I trade this for a 4 ounce can of diced jalapenos that I chop very fine)
Preheat oven to 350 degrees.
Blend the mayonnaise and cheeses together.
Fold in the tomatoes and bacon.
Scoop evenly into the cups (this will fill about 36).
Place on baking sheet and bake for 15-18 minutes or until starting to brown and get bubbly.
*These shells are pretty small so cut any larger chunks of tomato into smaller pieces to make them easier to fill. I did a couple second run through in my mini food processor.
These disappeared so quickly that I forgot to get a picture of the finished bread. I made them in my lasagna pan so they would all be the same size. You’ll notice a quite a few strike throughs. I changed the original recipe to do each biscuit the same way so you have a flavor medley in each bite and a more even baking color.
BUFFALO CHICKEN MONKEY BREAD adapted from Pillsbury 2 cans (7.5 oz each) Pillsbury™ Country Style® refrigerated biscuits 2 cups shredded cooked chicken breast 3/4 cup Frank’s Original Hot sauce 1/4 cup Gorgonzola cheese crumbles, crumbled very small 2 tablespoons ranch dressing 1/4 cup butter, melted Savory Spice Shop Tableside Garlic Sprinkle Additional ranch dressing for dipping
Heat oven to 375°.
Lightly spray 12-cup fluted tube cake pan with cooking spray.
In medium bowl, toss chicken with 1/2 cup of the buffalo wing sauce until well coated; set aside.
Cut 4 biscuits into quarters to make a total of 16 pieces. With hands, press and stretch each piece slightly to make dough round.
Place 1 teaspoon cheese in center of each round.
Enclose cheese by bringing sides of dough up and over; pinch dough to seal and enclose cheese.
With remaining 16 biscuits, press and stretch each into larger rounds.
Place 1 heaping tablespoon buffalo chicken in center of each large round. Enclose chicken by bringing sides of dough up and over; pinch dough to seal and enclose chicken.
Stretch each biscuit into larger rounds.
Place 1 teaspoon cheese crumbles AND 1 heaping tablespoon buffalo chicken in center of each large round. Enclose chicken by bringing sides of dough up and over; pinch dough to seal and enclose chicken.
Drizzle remaining 1/4 cup buffalo wing sauce in bottom of tube cake pan; drizzle 2 tablespoons ranch dressing over sauce.
Dip each ball of dough into melted butter; layer cheese and chicken balls in pan, alternating to vary sizes.
Dip each ball of dough into melted butter; layer loosely in pan.
Roll each ball in Savory Spice Shop Tableside Garlic Sprinkle.
Bake 15 to 20 minutes or until tops of balls are golden brown.
Cool in pan slightly, about 5 minutes.
Place serving plate upside down over pan; carefully turn plate and pan over. Remove pan.
Serve bread with additional ranch dressing for dipping.
I’ve posted here regularly, but never felt as at home here as I have at my home blog 3 Sides of Crazy. This will be my last public post here as I integrate ALWAYS eat on the Good China with 3 Sides of Crazy. ALWAYS eat on the Good China will become my personal recipe box.I just have too many different blogs with too many different themes to get the same joy I once got from blogging. Social networking has become sooooooooo out of control! I ditched twitter way back, now it’s time to condense my blogs too. With the exception of OUR KrAZy kitchen, a multi-authored recipe blog that I host, I am combining all of my blogs into one. Simply, it’s time to simplify.
Don’t forget football started this week! We have lots of games tomorrow and a double header on Monday night. You know what that means – FOOTBALL FOOD for TAILGATING TIME! We’rein our 5th season of tailgating time and looking for more new recipes to feed the crowds. Come join us to link up your favorite football foods.
PEPPERONI PIZZA DIP 8 ounces cream cheese 8 ounces pizza sauce 1 cup grated 4 cheese blend 1 cup diced pepperoni pieces 1 teaspoon Italian seasoning Crostini
Preheat oven to 350 degrees.
Cream together the cream cheese, pizza sauce, Italian seasoning and most of the grated cheese.
Spread into a greased baking dish.
Top with pepperoni and remaining cheese.
Bake 20 minutes.
Serve hot with Crostini or your favorite crackers.
Don’t forget to join us and link up all your favorite tailgating goodies throughout the entire 2014-2015 football season!The links for last season are here(2013) and the season before are here(2012).
VOTE FOR YOUR FAVORITES TOO! Everyone gets 10 votes. VOTING WILL BEGIN noon on the day of the Superbowl and stay open through midnight.
No matter who you are rooting for we’ll have fun. I know not everyone enjoys football, but who can resist a good football food buffet? It’s time to start thinking about tailgating treats, appetizers, chips and dips, wings, and all the other yummy party things!
Having a game day buffet just makes it more festive! I remember when I was a kid, My dad was a big LOS ANGELES RAMS fan. We always watched the games together and I was responsible for keeping the game food fun. I loved spending the day with my dad and it was always such a blast to play armchair quarterback..
Martha over at Seaside Simplicity began Tailgating Time and it’s just plain fun not to mention a wonderful source for new recipes to try. We will repost the linky on or around the first of each month as a reminder.