Chicken Divan is a casserole that has been a favorite in my family for many years. My grandmother made it, my mom made it, and I make it. This is a lighter version, which means I can still make this dish in my efforts to lost weight and get in shape in the new year! It’s the best of both worlds!
Heather @ Onceamonthmom.com; Skinny Taste
- 1.5 lb broccoli, chopped
- 18 ounces boneless, skinless chicken breasts, cooked and sliced
- 0.25 teaspoon salt
- 0.25 teaspoon pepper
- 1 Tablespoon butter
- 2 teaspoon olive oil
- 2 cloves garlic, minced
- 2 Tablespoon shallots, minced
- 4 Tablespoons flour
- 1 cup fat free chicken broth
- 1 cup fat free milk
- 2 ounces white wine
- 6 ounces reduced fat swiss cheese, shredded
- 0.25 cup Parmesan cheese, grated
- 0.25 cup seasoned breadcrumbs
Preheat oven to 350F. Bring a large pot of water to boil. Add broccoli and blanch for 3 minutes. Remove from water and rinse with cold water to stop the cooking process. Drain well and set aside. Heat skillet over medium heat, add butter and oil and heat until hot. Add garlic and shallots. Sprinkle in the flour. Stir in broth, milk and wine and bring to a boil. Remove from heat and stir in half of the swiss cheese. Add salt and pepper. Place broccoli in the bottom of a greased 9×13 pan, pour half of sauce over broccoli. Arrange chicken on top and cover with remaining sauce. Sprinkle with remaining swiss cheese, grated Parmesan cheese and top with breadcrumbs. Bake for 30 minutes.
Assemble casserole as directed above, but DO NOT BAKE. Cover pan with foil, label and freeze. To serve: Thaw. Bake uncovered at 350F for 30 minutes.
Nutritional Info: Serving Size = 1 serving, 1/6 of casserole Calories – 335.7 Total Fat – 12.3, Total Carbohydrates – 19.8g, Protein – 34.5g, Fiber 4.1g WW Plus Points: 8
**conversion chart image provided by Erik Spiekermann