I found this quick and easy to make My DH who is not a fan of Broccoli loved this
From EatingWell: April/May 2006
Originally made in restaurants with a rich Mornay sauce, chicken divan often featured canned cream of mushroom soup, mayonnaise, sour cream and cheese—tasty, yes, but also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.
26 Reviews for Chicken Divan
I'm glad we tried this, but it's not something I would make again. It is a nice healthy version [I served over whole wheat noodles], and turned out nice and creamy/cheesy. However, I would just prefer a roasted bone in chicken breast with broccoli on the side. I think in this recipe, the broccoli overpowered the chicken and all the other combined flavors.
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 doubled): i added 8 oz of sliced mushrooms into the pan with the leeks, 2 tsp of minced garlic with the leeks, italian seasoning instead of thyme, and used asiago for half the parmesan (and i dumped all the cheese into the mixture to prevent that icky crust on top!) ...i think doubling the dijon like everyone else says will make it even better!
This was delicious! I can't believe this recipe had no butter or cream. I added a little bit of garlic powder and 2 more Tbs. of dijon mustard, but that was it. This recipe was a hit with our family!
I thought this recipe was exceptional! It was light and very tasty. It was especially nice with the whole wheat no yolk broad egg noodles. It was a hit with my husband!