Chicken Divan

From EatingWell: April/May 2006 — Subscribe Now!

Originally made in restaurants with a rich Mornay sauce, chicken divan often featured canned cream of mushroom soup, mayonnaise, sour cream and cheese—tasty, yes, but also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:

"Good recipe. I cut it in half for the two of us. When I make it again I'll probably add some garlic and sambal oelek but that's just the way we like things in our house. I was dissapointed that you missed the opportunity to make some...

Comments

Comment	Posted
Good recipe. I cut it in half for the two of us. When I make it again I'll probably add some garlic and sambal oelek but that's just the way we like things in our house. I was dissapointed that you missed the opportunity to make some homemade stock. I used two small bone in, skin on breasts and the usual suspects to make some stock while poaching the meat. I had lots of no sodium broth for this recipe and another bowl of soup later. rick_3	5 weeks 3 days ago

Comment

Posted

Good recipe. I cut it in half for the two of us. When I make it again I'll probably add some garlic and sambal oelek but that's just the way we like things in our house.
I was dissapointed that you missed the opportunity to make some homemade stock. I used two small bone in, skin on breasts and the usual suspects to make some stock while poaching the meat. I had lots of no sodium broth for this recipe and another bowl of soup later.

rick_3

5 weeks 3 days ago