Not My Mama’s Chicken Divan
Recipe Type: Entree, Main, Casserole
Serves: 8
  • 2 (10-ounce) packages fresh broccoli
  • 2 cups shredded chicken breast
  • 1 (12-ounce) can fat-free evaporated milk
  • ¼ cup all-purpose flour
  • ¼ teapsoon salt
  • ½ teaspoon black pepper
  • 1 cup fat free mayonnaise
  • ½ cup fat free sour cream
  • ¼ cup dry white wine
  • 1 teaspoon Worchestershire sauce
  • 1 (10.75-ounce) can condensed reduced sodium, 98% fat free cream of mushroom soup, undiluted
  • The juice of one lemon
  • 1 cup (4-ounces) shredded sharp cheddar cheese
  • ¼ cup fresh grated parmesan cheese
  • ½ cup seasoned breadcrumbs
  • 1 tablespoon butter
  1. Steam broccoli in the microwave, according to packaged directions. In a large bowl, combine shredded chicken and broccoli. Set aside.
  2. Combine evaporated milk, flour, salt, and pepper in a saucepan, stirring with a whisk until smooth.
  3. Bring to a boil over medium-high heat; cook 1 minute, stirring constantly. Remove from heat. Add mayonnaise, next 5 ingredients (through lemon juice), and ½ cup cheese, stirring until well combined. Add mayonnaise mixture to broccoli/chicken mixture; stir gently until combined.
  4. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with remaining ½ cup cheese.
  5. In a small bowl, combine parmesan cheese, bread crumbs, and melted butter. Sprinkle evenly over casserole.
  6. Bake at 400° for 35 minutes or until mixture bubbles at the edges and cheese and breadcrumbs begin to brown. Remove from oven; let cool on a wire rack 5 minutes.
Nutrition Information
Serve Size: 1⅓ cups each Calories: 292 Fat: 9 g Carbs: 21 g Fiber: 2 g Protein: 32 g
Recipe by Honest Cooking at