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Pecan Chicken Divan

Pecan Chicken Divan recipe image
This classic comfort food dish transforms simple ingredients into a rich, satisfying meal. Tender chicken breasts and vibrant steamed broccoli are nestled in a savory, creamy sauce, then topped with a golden-brown crust of buttery crushed pecans. The combination of earthy mushrooms, sharp onion, and the sweet crunch of nuts creates a complex flavor profile that is both hearty and elegant. Perfect for a cozy weeknight dinner or a special family gathering, this baked casserole is easier than it looks.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 2
Calories: 450
Description
This classic comfort food dish transforms simple ingredients into a rich, satisfying meal. Tender chicken breasts and vibrant steamed broccoli are nestled in a savory, creamy sauce, then topped with a golden-brown crust of buttery crushed pecans. The combination of earthy mushrooms, sharp onion, and the sweet crunch of nuts creates a complex flavor profile that is both hearty and elegant. Perfect for a cozy weeknight dinner or a special family gathering, this baked casserole is easier than it looks.
Ingredients
  • vegetable oil
  • mushrooms, sliced
  • onion, chopped
  • red pepper, coarsely chopped
  • chicken broth
  • dried thyme
  • wild rice mix
  • pecans, finely chopped
  • flour
  • milk
  • chicken breasts, boneless, skinless
  • broccoli, steamed florets
  • salt
  • pepper
Directions
  1. 1
    Preheat oven to 375°F (190°C).
  2. 2
    Prepare the rice mixture according to the package instructions, omitting the provided seasoning packet. Set aside.
  3. 3
    In a 2-quart flameproof casserole dish, heat 1 tablespoon of vegetable oil over medium-high heat.
  4. 4
    Add sliced mushrooms, chopped onion, and coarsely chopped red pepper to the casserole. Cook for about 3 minutes until vegetables are crisp-tender.
  5. 5
    Stir in chicken broth, 1/2 cup water, dried thyme, salt, and pepper. Bring the mixture to a boil.
  6. 6
    Stir in the prepared rice mixture (without the seasoning packet) and remove from heat.
  7. 7
    Cover the casserole and bake for 15 minutes.
  8. 8
    While the rice cooks, prepare the chicken coating. In one shallow dish, combine finely chopped pecans and flour. In a second shallow dish, pour the milk.
  9. 9
    Dip each boneless, skinless chicken breast into the milk, then coat completely in the pecan-flour mixture, gently shaking off any excess.
  10. 10
    In a 12-inch skillet, heat the remaining 2 tablespoons of vegetable oil over medium-high heat.
  11. 11
    Add the coated chicken breasts to the skillet and cook for 2 to 3 minutes on each side until browned.
  12. 12
    Remove the casserole from the oven and uncover. Arrange the browned chicken breasts on top of the rice mixture.
  13. 13
    Return the casserole to the oven and bake uncovered for 10 to 15 minutes, or until the rice is tender and the chicken is cooked through.
  14. 14
    Arrange steamed broccoli florets over the rice and chicken to serve.

Nutrition Facts

Servings 2 cups

Amount Per Serving
Calories 450kcal
% Daily Value *
Total Fat 25g39%
Saturated Fat 6g30%
Cholesterol 145mg49%
Sodium 137mg6%
Total Carbohydrate 5g2%
Dietary Fiber 1g4%
Sugars 3g
Protein 45g90%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/pecan-chicken-divan/