Chicken Divan
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 193.3
- Total Fat: 7.2 g
- Cholesterol: 38.8 mg
- Sodium: 506.6 mg
- Total Carbs: 21.6 g
- Dietary Fiber: 2.1 g
- Protein: 16.8 g
View full nutritional breakdown of Chicken Divan calories by ingredient
Introduction
LOW-CAL full dinner!!! A favorite amongst my 2 y/o as well!! I promise this is the BEST chicken divan and I didnt cut the fat in this recipe, but you can subsitute for low cal parmesan and fat fee mayo- but its still low-cal with all the good stuff!! LOW-CAL full dinner!!! A favorite amongst my 2 y/o as well!! I promise this is the BEST chicken divan and I didnt cut the fat in this recipe, but you can subsitute for low cal parmesan and fat fee mayo- but its still low-cal with all the good stuff!!Number of Servings: 10
Ingredients
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2-3 chicken breast (boil)
1 can cream of chicken soup (condensed)
1 can cream of mushroom soup (condensed)
1 cup milk (nutritional facts w/whole milk)
1 cup (or less if you prefer) of cheddar cheese
1TB parmesan cheese (grated)
1TB Mayo ( full fat used)
1 cup uncooked brown rice
1 bag frozen broccoli florets (add more if prefer!)
1 serving of crackers crushed (about 7-8 Ritz)
**bread crumbs can sub.
Curry Powder to taste
Pepper to taste
Directions
Preheat oven to 350 degrees
1.) Cook rice (usually fully cooked is 1hr.) 3/4 the way (aprox. 45 min.) in water without added fat!!
2.) Boil chicken breast until fully cooked & dice into cubes or shred, steam broccoli until unfrozen but not cooked
3.) Combine milk & mayo with cream of mushroom & cream of chicken soups and add spices to taste in small bowl then set aside.
3.) Combine chicken, broccoli & rice into pan size of your preference but may have to adjust topping (cheese & cracker crumbs) to stretch if larger than 9x13 as this size is best in my opinion.
4.) Mix soup & spice mixture in pan with chicken, broccoli & rice evenly
5.) Crush crackers and top casserole , finishing with cheddar cheese & parmesan- spread evenly on top of cracker crumbs.
6.) Cover with aluminum foil and cook covered for 45 minutes at 350 degreese
7.) Uncover remaining 10-15 minutes. Ready when cheese is melted and lightly browned. Enjoy =)
Serves 10, about 3/4 cup per serving
Number of Servings: 10
Recipe submitted by SparkPeople user VASIESMA.
1.) Cook rice (usually fully cooked is 1hr.) 3/4 the way (aprox. 45 min.) in water without added fat!!
2.) Boil chicken breast until fully cooked & dice into cubes or shred, steam broccoli until unfrozen but not cooked
3.) Combine milk & mayo with cream of mushroom & cream of chicken soups and add spices to taste in small bowl then set aside.
3.) Combine chicken, broccoli & rice into pan size of your preference but may have to adjust topping (cheese & cracker crumbs) to stretch if larger than 9x13 as this size is best in my opinion.
4.) Mix soup & spice mixture in pan with chicken, broccoli & rice evenly
5.) Crush crackers and top casserole , finishing with cheddar cheese & parmesan- spread evenly on top of cracker crumbs.
6.) Cover with aluminum foil and cook covered for 45 minutes at 350 degreese
7.) Uncover remaining 10-15 minutes. Ready when cheese is melted and lightly browned. Enjoy =)
Serves 10, about 3/4 cup per serving
Number of Servings: 10
Recipe submitted by SparkPeople user VASIESMA.
Member Ratings For This Recipe
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SYRENITY
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LOSING4KEEPS
I thought this was pretty good, but a little bland. My husband is picky and absolutely LOVED it. I used skim milk, low-fat mayo and soups, and crushed Fiber One cereal instead of crackers. I did use full-fat cheese, though. I'll be making this again. Next time, I'll double up on the broccoli. - 2/17/09
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KFCOOKE
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MICHEMU
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TAMMYYARBROUGH