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Monday, February 7, 2011

*Chicken Divan* (GF)

CHICKEN DIVAN

This is an old favorite for many people.  I noticed Ginny Larsen at Ginny's Low-Carb Kitchen has a really good-looking Chicken Divan recipe.

Text Box: Yield:  4 servings
1 serving
303.8 calories
27.0 g protein
19.1 g fat
5.0 g carbs 2 cups frozen, chopped broccoli (500 mL)
3 tbsp butter (45 mL)
11/4 tsp Thickening Agent, page 109 (6 mL)
1 tsp instant chicken stock mix (5 mL)
1 tsp dried parsley (5 mL)
1/8 tsp white pepper (0.5 mL)
3/4 cup half-and-half cream (175 mL)
1/2 cup water (125 mL)
2 tbsp apple juice (25 mL)
1/2 cup shredded Swiss, OR (125 mL)
  Mozzarella cheese
2 cups cubed, cooked chicken, OR (500 mL)
  turkey
1/4 cup shredded Parmesan cheese, divided (50 mL)
1/4 tsp paprika, divided (1 mL)

Steam broccoli until tender, about 20 to 25 minutes, or follow package instructions.  Layer broccoli on bottom of 10 x 6 x 2-inch (25 x 15 x 5 cm) baking dish.

In saucepan, melt butter.  Stir in Thickening Agent, page 109, instant chicken stock mix, dried parsley and white pepper.  Stir in half-and-half cream, water and apple juice.  Cook until thickened and stir in Swiss or Mozzarella cheese until it melts.  Pour half sauce over broccoli, and sprinkle with half Parmesan cheese.  Top with cubed chicken or turkey, remaining sauce and Parmesan cheese.  Sprinkle with paprika. 

Bake in 350°F (180°C) oven 20 minutes, or until heated through.

2 comments:

Tonya said...

We made this for dinner yesterday, and it was delicious! We used water and splenda instead of apple juice since we didn't have apple juice. We're going to make it again soon :)

Jennifer said...

Tonya, thanks for sharing that with me. Kind of you! Great idea to use water and Splenda instead of the apple juice. I was thinking to myself when I posted the recipe, "Why on earth did I use apple juice?"