Chicken Divan

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Originally made in restaurants with a rich Mornay sauce, chicken divan often featured canned cream of mushroom soup, mayonnaise, sour cream and cheese—tasty, yes, but also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

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...

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21 Reviews for Chicken Divan

01/26/2013

Anonymous

Recommends this recipe

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.

Pros: Lighter and tasty

Comments

12/03/2012

Anonymous

Recommends this recipe

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.

Pros: 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

Recommends this recipe

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.

Pros: Good basic ingredients

Comments