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Chicken or Turkey Divan |
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Serves: 6 Print this RecipePreparation time: 8 minutes Cooking time: 20-25 minutes Serves: 6 Serving size: 1/6 recipe Chicken Divan is typically based on high-fat cream soups. This version has a rich flavor, but is much lower in calories, fat, and sodium because it uses fat-free, reduced-sodium chicken broth and just a little flour in the sauce. This dish can be made ahead of time and baked later for a quick meal. 1/4 cup stick margarine 3 tablespoons all-purpose flour 1/8 teaspoon ground white peppers 1 14 1/2-oz can fat-free, reduced-sodium chicken broth 1/2 cup fat-free milk, skim 2 tablespoons dry white wine 1 1-lb bag frozen broccoli spears or cuts, thawed 1 1/2 cups cooked, skinless, boneless chicken breast, cubed (18 oz precooked) 2 tablespoons grated Parmesan cheese 1. Preheat the oven to 350°F. Spray an 8 x 8-inch square pan with nonstick cooking spray. 2. In a medium skillet, melt the margarine. Add the flour and pepper and stir until smooth. Cook, stirring as needed, until thickened, about 1 minute. Add the broth and cook, stirring constantly, until the mixture thickens and bubbles, 3-4 minutes. Add the milk and wine; reduce the heat to low. 3. Spread the broccoli evenly in the baking pan. Scatter the chicken over the broccoli, then cover evenly with the sauce. Top evenly with the cheese. Bake until lightly browned, 20-25 minutes. Serve this dish with bow-tie pasta or another favorite. Start boiling the pasta water about 15 minutes after the chicken goes in the oven. Prepare a fresh salad or heat vegetables right before the chicken is done. Exchanges 3 Very Lean Meat 1 Vegetable 1/2 Fat Calories 153 Calories from Fat 41 Total Fat 5g Saturated Fat 2g Cholesterol 51mg Sodium 762mg Carbohydrate 7g Dietary Fiber 1g Sugars 5g Protein 32g This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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