Chicken Divan
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!
Chicken Divan
Author/Source:
Heather @ Onceamonthmom.com; Skinny Taste
Ingredients:
- 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
Directions:
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.
Freezing Directions:
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.
Servings: 6
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
Any suggestions for substitutes if we don’t have any white wine?
Chicken broth.
This recipe is confusing me. I’m new to OAMM so bare with me please. On the recipe card (1/2013) for this recipe it states that a serving is 1/6 of the casserole, so by my calculations one recipe will feed a family of 3 two times. Yet the yield states 3 servings. If I plug in 3 in the yellow box it increases the # of servings from 3 to 9 (as it should). My question is, assuming I want to serve this meal 2x this month, do I want 9 servings (9 x 6 = 54, assuming a serving is 1/6 of casserole) Also, assuming 2 meals of 3 servings for the month, how many pans do I need for freezing?
Pardon my humor but this reminds me of a long, complicated high school story problem. The recipe cards are designed for you to enter the number of people you are feeding (in the yellow box) and you will get 2 meals for that many people. The recipe cards also indicate the number of freezer containers that you need.
This recipe is different than our normal recipes which often yield just 2 servings when there is a 1 in the box. For mathematical reasons, it made sense for us to do it as 3 servings for every 1 person on this one. It is an exception not a rule.
As a rule of thumb it is best for you to use 8×8 pans for your meals for 3 people. I hope that helps.
So if I am feeding four people but want to have this recipe served 4 times this month, should I actually write 6 in the yellow box?
Hi KC if you wan to eat it four times you should DOUBLE the amount in your yellow box. Therefore you should put in 8.
I’m very new to freezer cooking, so this may be a dumb question. Do you have to add cooked chicken to the recipe or can it be in the raw form and cooked all together at once?
Welcome Kristina! No dumb questions here. We’ve always used cooked chicken, but you could use raw if you’d like. Just increase the cooking time by 20 minutes.