Advertisement

Chicken Divan

April/May 2006

Your rating: None Average: 3.7 (296 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Originally made in restaurants with a rich Mornay sauce, chicken divan often featured canned cream of mushroom soup, mayonnaise, sour cream and cheese—tasty, yes, but also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

26 Reviews for Chicken Divan

01/26/2013
Anonymous
Low fat comfort food

Just made this tonight and we were surprised how good it was. We did not have sherry and did not want to purchase a bottle so we subbed with white wine. We both enjoyed this immensely and would make it again. I wouldn't mind adding some thinly sliced carrots and mushrooms too.

Lighter and tasty
Comments
12/03/2012
Anonymous
Delicious!

This is delicious. The leeks, while a pain to wash, add a delicious taste. I added a little bit more dijon mustard than suggested. The second time I made it, I sauteed mushrooms with the leeks-also delicious. Will be making regularly.

Healthier than normal chicken divan and good enough to eat without a starch; cons: none.
Comments
10/19/2012
Anonymous
Something tasted funny

I made this last night, to the letter of the recipe. I thought this was a good basic recipe and nice and creamy/comforting, but I think the sherry or the thyme was a litlte overpowering. I will make this again, but probably try w/ cheddar cheese instead and cut out the thyme. I may try with mushrooms too.

Comments
10/01/2012
Anonymous
Good recipe, but needs some doctoring

Like some other readers, I added mushrooms, substituted onions for leeks, and doubled the mustard. I also added garlic, a LOT more salt (maybe 2 extra tsp) a dash of tabasco, and about 2 tsp curry powder. I left the thyme out because of the curry. I also used whole milk instead of lowfat, and would even consider using half and half next time since I'm not too concerned about overall fat content.

Good basic ingredients
Comments
03/15/2012
Anonymous
Pretty darn good!

I took a few reviews and added a bit of lemon juice and doubled the Dijon :) thought it was great!

Easy
Comments

Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.

Pros

Tip: Use commas to separate pros and cons.

Cons

Tip: Use commas to separate pros and cons.

Description*

Tip: Pretend you're on the debate team and make your point.

Attach a photo

Photo Caption

If you attach a photo, please enter a caption to go with it.

Would you recommend this recipe?

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner