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This lightened up the chicken divan by cooking from scratch without canned soup. Tender chicken breasts and broccoli in a rich, creamy cheese sauce simply garnished with golden bread.
Chicken Divan
You’ve got the healthiest version of this traditional casserole recipe! Low in fat and calories, this light Chicken Divan is still rather tasty. It was made without canned soup. When it’s time for dinner, prepare ahead and bake until nice and bubbly. Your family will love it! I try to share a few new casserole makeovers each year because they are really popular. Manicotti, Shepherds Pie, and Broccoli Macaroni and Cheese are a few favorites.
With tons of protein from the chicken and fiber from the broccoli, this is a healthy chicken divan! This well-loved and comforting American dish is ideal for midweek dinners, potlucks and family gatherings.
What is Chicken Divan?
Chicken divan is a traditional American dish of chicken, broccoli and creamy sauce. It is believed to have originated in the 1930s at the Divan Parisienne restaurant in New York City. The word "diwan," which refers to a long, low backless sofa, is the restaurant and the name of the dish.
A thick, creamy sauce with cooked chicken, sauteed broccoli, mayonnaise, sour cream, or creamed mushroom soup, and topped with cheese and breadcrumbs are the usual ingredients for a chicken divan use the traditional The casserole is usually cooked until bubbly and golden brown.
A Healthier Chicken Divan
Today, there are many types of chicken divans available. My version offers a gluten-free option and is made with lighter ingredients. You can make a vegan version with tofu or another vegan chicken substitute.
Most recipes use canned soup and lots of fat, but fat has been greatly reduced in this one to preserve flavor.
How To Freeze
- Before freezing, make sure the casserole is completely chilled first. For easy heating, the casserole can be chilled completely or divided into dishes.
- Then, carefully wrap everything in aluminum foil or plastic wrap before placing in a refrigerated container or freezer bag. Mark the package or container with contents and date so you can easily find it later.
- When ready to reheat, refrigerate overnight, then bake at 350°F for 30 to 40 minutes, or until bubbly and thoroughly heated.
- While freezing can help make a dish last longer, it can also make the broccoli a little softer and the sauce a little more tender. However, this change should not affect the overall flavor of the dish.
Refrigerated for up to 4 days, or frozen for 2-3 months, how about storing chicken divans
What to serve with Chicken Divan
Stuffed casserole, chicken diwan can be served as a main course or with other sides to make a more substantial dinner. Here are a few suggestions for side dishes:
- Rice: Goes well with chicken divan rice and helps absorb the creamy sauce and adds some carbohydrates to the dish. Serve quinoa, wild rice mix, white or brown rice, or both.
- Starchy Vegetables: This chicken casserole pairs well with a few starchy veggies as a side dish. Serve with air fryer butternut squash, vegetable carrots, baked potatoes, or baked potatoes.
- Salad: Another delicious option is a crisp and light salad. Serve with a special side salad with lettuce, tomato and cucumber, or prepare a sumptuous kale salad, chopped Brussels sprout salad, or dressed with Caesar dressing.
Variations:
- Using pre-cooked chicken breasts or rotisserie leftovers will speed up this process.
- Is frozen broccoli worth it? Of course they can, but in my opinion nothing compares to the taste of fresh broccoli.
Yield: 6 servings Serving Size: 1 2/3 cup
Equipment
- 9 x 13 Inch Baking Dish (I'm obsessed with this ceramic speckled one)
- Large Skillet (I swear by this non-stick Le Creuset pan)
- Meat Tenderizer
Ingredients
1-1/2 pounds of chopped broccoli florets (three large heads).
4 cloves garlic, crushed
- olive oil spray
2 tablespoons light mayo
Three 8-ounce, skinless, boneless chicken breasts
kosher salt and fresh ground pepper
1 tablespoon butter
2 teaspoon extra virgin olive oil, divided
1/4 cup shallots or onion, minced
1/4 cup all purpose , or gluten-free flour like cup4cup
1 cup chicken broth
1 cup fat free milk
Six ounces of finely shredded or diced reduced-fat Swiss cheese
1/4 cup grated Parmesan cheese
1/4 cup gluten-free or seasoned whole wheat breadcrumbs
Instructions
- Set oven temperature to 350 degrees Fahrenheit. Grease a 9 x 13-inch baking pan with cooking spray.
- Add one teaspoon of olive oil to a large skillet over medium heat, then sauté the garlic for 30 seconds. Add the broccoli, 1 tablespoon water, 1/4 teaspoon kosher salt, and cover.
- Cook for three minutes, or until the broccoli is crisp-tender. Place in the baking dish.
- To make the chicken breast equal on all sides, pound the thicker end. Drizzle the chicken with mayonnaise and adjust the seasoning with a half-teaspoon each of salt and pepper.
- When the skillet is heated, add a spray of oil and fry the chicken for about five minutes on each side, or until it is almost cooked through.
- Take the chicken off the stove and place it on a chopping board. Cut the chicken into bite-sized pieces after it has cooled.
- Lower the skillet's temperature to medium. After melting the butter and adding the remaining oil, add the shallots and cook for two to three minutes, or until they are soft.
- Sift in the flour and mix for approximately one minute. Stir in milk, broth, sherry, and 1/2 teaspoon salt. Reduce heat and simmer for approximately 1 1/2 minutes. After turning off the heat, mix in half of the Swiss cheese.
- After coating the broccoli, drizzle half of the sauce over it. Place the chicken on top and drizzle the leftover sauce over it.
- Top with breadcrumbs, grated Parmesan, and the remaining Swiss cheese.
- Apply a little layer of oil on top. Bake for 30 minutes, or until brown and heated.
Nutrition
Serving: 1 2/3 cup, Calories: 387 kcal, Carbohydrates: 22 g, Protein: 42 g, Fat: 14.5 g, Saturated Fat: 5.5 g, Cholesterol: 112 mg, Sodium: 606.5 mg, Fiber: 3.5 g, Sugar: 5.5 g
