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Chicken Divan

April/May 2006

Your rating: None Average: 3.8 (280 votes)

Originally made in restaurants with a rich Mornay sauce, chicken divan often featured canned cream of mushroom soup, mayonnaise, sour cream and cheese—tasty, yes, but also loaded with fat and salt. Our revised version has all the flavor of the original with only half the calories and a fraction of the sodium. Use leftover cooked chicken breasts, if you have them on hand, for an even faster dinner.



READER'S COMMENT:
"YUM! i thought this was pretty darn close to regular chicken divan - except that it used parmesan instead of cheddar... i doubled the recipe (so i could freeze half) and it turned out great! a few changes i made (here, they're already...
Chicken Divan Recipe

Makes: 6 servings, about 1 1/3 cups each

Active Time:

Total Time:

Ingredients

  • 1 1/2 pounds boneless, skinless chicken breast
  • 1 tablespoon extra-virgin olive oil
  • 2 cups diced leek, white and light green parts only (about 1 large; see Tip)
  • 1/2 teaspoon salt
  • 5 tablespoons all-purpose flour
  • 1 14-ounce can reduced-sodium chicken broth
  • 1 cup low-fat milk
  • 2 tablespoons dry sherry (see Tip)
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon freshly ground pepper
  • 2 10-ounce boxes frozen chopped broccoli, thawed, or 1 pound broccoli crowns (see Ingredient Note), chopped
  • 1 cup grated Parmesan cheese, divided
  • 1/4 cup low-fat mayonnaise
  • 2 teaspoons Dijon mustard

Preparation

  1. Preheat oven to 375°F. Coat a 7-by-11-inch (2-quart) glass baking dish with cooking spray.
  2. Place chicken in a medium skillet or saucepan and add water to cover. Bring to a simmer over high heat. Cover, reduce heat to low and simmer gently until the chicken is cooked through and no longer pink in the center, 10 to 12 minutes. Drain and slice into bite-size pieces.
  3. Heat oil in a large nonstick skillet over medium-high heat. Add leek and salt and cook, stirring often, until softened but not browned, 3 to 4 minutes. Add flour; stir to coat. Add broth, milk, sherry, thyme and pepper and bring to a simmer, stirring constantly. Add broccoli; return to a simmer. Remove from heat and stir in 1/2 cup Parmesan, mayonnaise and mustard.
  4. Spread half the broccoli mixture in the prepared baking dish. Top with the chicken, then the remaining broccoli mixture. Sprinkle evenly with the remaining 1/2 cup Parmesan. Bake until bubbling, 20 to 25 minutes. Let cool for 10 minutes before serving.

Tips & Notes

  • Tips: To clean leeks, trim and discard green tops and white roots. Split leeks lengthwise and place in plenty of water. Swish the leeks in the water to release any sand or soil. Drain. Repeat until no grit remains.
  • Sherry is a type of fortified wine originally from southern Spain. Don't use the “cooking sherry” sold in many supermarkets—it can be surprisingly high in sodium. Instead, purchase dry sherry that's sold with other fortified wines in your wine or liquor store.
  • Ingredient Note: Most supermarkets sell broccoli crowns, which are the tops of the bunches, with the stalks cut off. Although crowns are more expensive than entire bunches, they are convenient and there is considerably less waste.

Nutrition

Per serving: 308 calories; 10 g fat (4 g sat, 4 g mono); 76 mg cholesterol; 20 g carbohydrates; 35 g protein; 4 g fiber; 712 mg sodium; 401 mg potassium.

Nutrition Bonus: Vitamin C (70% daily value), Vitamin A (35% dv), Calcium (30% dv), Folate (19% dv).

Carbohydrate Servings: 1

Exchanges: 1/2 starch, 3 vegetable, 3 lean meat


More From EatingWell

Recipe Categories

Servings
6
Main Ingredient
Chicken
Preparation/ Technique
Bake
Poach
Saute
Meal/Course
Dinner

Ease of Preparation
Moderate
Ethnic/Regional
American
Total Time
1 hour or less
Publication
April/May 2006
20 minute dinner recipes
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