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Not My Mama’s Chicken Divan


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  • Yield: 8 1x

Ingredients

Scale
  • 2 (10-ounce) packages fresh broccoli
  • 2 cups shredded chicken breast
  • 1 (12-ounce) can fat-free evaporated milk
  • 1/4 cup all-purpose flour
  • 1/4 teapsoon salt
  • 1/2 teaspoon black pepper
  • 1 cup fat free mayonnaise
  • 1/2 cup fat free sour cream
  • 1/4 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
  • 1/4 cup fresh grated parmesan cheese
  • 1/2 cup seasoned breadcrumbs
  • 1 tablespoon butter

Instructions

  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 1/2 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 1/2 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

  • Serving Size: 1 1/3 cups each
  • Calories: 292
  • Fat: 9 g
  • Carbohydrates: 21 g
  • Fiber: 2 g
  • Protein: 32 g
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