Chicken Divan
You could call this recipe a chicken divine. For a complete meal, serve over a bowl of yolkless egg noodles. If you've got leftover turkey, by all means use it in place of the chicken.
  • 6 cups broccoli florets
  • 1 cup chicken broth
  • 1/3 cup flour
  • 1 cup low-fat (1%) milk
  • 3 tablespoons nonfat dry milk
  • 2 tablespoons dry sherry
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon nutmeg
  • 1/4 cup grated Parmesan cheese
  • 10 ounces cooked chicken breast, shredded

1. Preheat oven to 350°F. Spray a 7- x 11-inch baking dish with nonstick cooking spray. In a steamer set over a pan of simmering water, cook broccoli 4 to 5 minutes, or until tender.

2. In medium saucepan, whisk broth into flour until smooth. Add milk and nonfat dry milk, and cook over medium heat, stirring frequently, until sauce is lightly thickened, about 3 minutes. Stir in sherry, salt, pepper, nutmeg, and Parmesan.

3. Arrange broccoli in pan. Scatter chicken over broccoli. Spoon sauce over chicken. Bake 25 minutes, or until bubbling hot.

Nutritional Information
Per serving: 295 calories, 6.7g total fat, 2.7g saturated fat, 2.1g monounsaturated fat, 1.1g polyunsaturated fat, 3g dietary fiber, 35g protein, 23g carbohydrate, 71mg cholesterol, 830mg sodium.
Good source of: folate, niacin, potassium, selenium, riboflavin, vitamin B6, vitamin B12, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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