My mother's Chicken Divan is always well received even by people who've never had anything like it before. I love it, myself, and it can be done ahead and refrigerated, then popped into the oven.

Chicken Divan
Serves 6-8
This is great for dinner parties, functions or casserole dinners

1 3lb chicken, cooked, boned and cut into bite sized pieces
1 head of broccoli, broken into florets and cooked
2 cups white sauce*
1/4tsp nutmeg
1/2 cup mayonnaise
1/2 cup cream
3 tbsp sherry
1 tsp Worcestershire sauce
Parmesan cheese

Choose a shallow oven-proof dish suitable for serving from. Arrange cooked broccoli over the bottom of the dish, then scatter the cooked chicken pieces evenly over the broccoli. Sprinkle generously with Parmesan cheese. Mix remaining ingredients together and pour over the top, covering well. Again sprinkle generously with Parmesan cheese. May be refrigerated at this point. Place in 400F oven for 10 minutes, or until lightly browned and bubbling. If it has been refrigerated this will take longer. Serve immediately.

*To make white sauce, place 4 tbsp butter in a saucepan or micro-safe dish and melt on stove top or in microwave. Add 4 tbsp plain flour, mix well. Away from heat, whisk in 2 cups of milk, then return to heat and gently bring to boil. (Microwave in 3-minute bursts, whisk well between zaps.) Cook until thick. Season to taste.

Well your list has a few things that can be made without onions..while it won't be exactly the flavor point you and hubby are used to..It's quite feasible..
I don't always roast chicken with onions. Often lemon, garlic(is that allowed) and herbs. If nothing else..herbs, s&p and lemon..

Steak and kabobs don't need onions either.

I love onions and use them when I can..but often things are made sans onions because the others in this house aren't as keen on them as I am..especially in their pasta sauce..

Pork loin rubbed with herbs, s&p...and roasted along side some home made mac n cheese. In the oven and both hold for a bit just fine.
Serve with a fresh spinach or field green salad.

Thanks for the reply Terry! Sorry I wasn't more clear -- I know roast chicken, steak, and kabobs don't need onions, but in my mind none of them heat up very well after having been cooked! :-)

I'd be worried that a pork loin would dry out... Basically its the type of thing where I'm not sure if they're going to want to eat at 7:00 or 7:30 or maybe even 7:45... So I was hoping to find something that could just be heated up 5 or 10 minutes after they decide they're ready to eat... Mac and Cheese or some kind of baked pasta is a possibility, but still, it would take at least 20-25 minutes of notice to put in the oven and bake, right?

Sorry Colleen -- just saw your post now! Chicken Divan sounds rich and yummy -- Do you usually serve it with some kind of starch? Rice maybe?

I was going to suggest macaroni and cheese, but it's been mentioned.

Baked ziti with some italian sausage, spicy enough that the lack of onions isn't noticed?

Chop suey is one of Ashley's favorite, or a pork roast with sauerkraut instead of just roasted might be different Shepherd's pie could be a possibility, or chicken pot pie/beef pot pie. There's that chicken casserole with rice, I've seen the recipe a zillion times and my girls love it.

Colleen's Chicken Divan does sound good though...

Annie

Fearless:
How about Lasagna made with Onion free Sauce.

OR:
A Roasted Stuffed Chicken.

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You can use some Carrots, shredded and chopped small in the Stuffing, instead of Onions.

Cranberry Sauce and a Baked Potato Casserole.
Chefs Salad with all kinds of Goodies.
And Lou's Fluffy Cheese Cake with Coffee.

Can I come to Dinner ???
LOU

I do usually serve it with rice, and a side salad. It is so easy to put together and makes one chicken go a long way :-) It also looks luxurious without being costly so guests think they're being spoiled :-)
I confess I even love the cold leftovers for breakfast the next day :-)

As Terri said, there are lots of things that you could simply leave the onions out of and not compromise flavor too much. But here are a couple more ideas.

CROCKPOT FRENCH DIP SANDWICHES
2 cups water
1/2 cup soy sauce
4 whole peppercorns
1 tsp dried rosemary
1 tsp dried thyme
1 bay leaf
1 tsp garlic powder (had none so used 1 minced garlic clove)
3 lb boneless beef chuck roast, trimmed
8 French or sourdough rolls, split

Combine water, soy sauce, peppercorns, rosemary, thyme & garlic in a slow cooker, stirring until well blended. Place roast in cooker & cover.

Cook on high for 5-6 hours or until beef is tender. Remove meat from broth & shred with a fork. Serve beef on rolls. Pour broth in small bowls for dipping.

Ginger's notes ~~ Good topped with Swiss cheese or sauteed onions, peppers or both. I like mustard on the rolls, too.~~

Chicken Caesar Lasagna

9 dried whole wheat or regular lasagna noodles
2 10-oz. containers refrigerated light Alfredo sauce
3 Tbsp. lemon juice
1/2 tsp. cracked black pepper
3 cups chopped, cooked chicken breast*
1 10-oz. pkg. frozen chopped spinach, thawed and well drained
1 cup bottled roasted red sweet peppers, drained and chopped
3/4 cup shredded Italian blend cheese

Directions
1. Preheat oven to 325 degrees F. Cook noodles according to package directions. Drain; rinse with cold water; drain again. Meanwhile, in a bowl combine Alfredo sauce, lemon juice, and black pepper. Stir in chicken, spinach, and red peppers.

2. Lightly coat a 3-quart rectangular baking dish with nonstick cooking spray. Arrange 3 noodles in bottom of dish. Top with one-third chicken mixture. Repeat layers twice. Cover; bake for 45 to 55 minutes or until heated through. Uncover; sprinkle with cheese. Bake, uncovered, 5 minutes more or until cheese is melted. Let stand 15 minutes before serving. Makes 9 servings.

3. *Note: For chopped cooked chicken, season 2 pounds raw skinless boneless chicken breast halves with 1/4 teaspoon salt and 1/8 teaspoon ground black pepper. Heat 1 tablespoon olive oil in skillet over medium-high heat. Reduce heat to medium. Add chicken. Cook, uncovered, 8 to 12 minutes or until no longer pink, turning halfway through cooking. Cool chicken slightly before chopping.
Source BH&G 8/07

Linda