Chicken Divan

Chicken Divan Recipe
Oxmoor House
This is the ultimate comfort food. It still has all its cheesy, creamy goodness–but without any of the guilt.


Serves 6 (serving size: about 1 cup)
Total time: 55 Minutes

Recipe from

Oxmoor House

Recipe Time

Hands-On: 15 Minutes
Total: 55 Minutes

Nutritional Information

Calories 458
Caloriesfromfat 0.0 %
Fat 19 g
Satfat 8 g
Monofat 5.8 g
Polyfat 2.3 g
Protein 29.9 g
Carbohydrate 41.9 g
Fiber 5.1 g
Cholesterol 74 mg
Iron 2.2 mg
Sodium 588 mg
Calcium 424 mg


4 cups broccoli florets, cut into (1-inch) pieces
6 tablespoons all-purpose flour
1 1/2 cups fat-free, lower-sodium chicken broth
2 tablespoons unsalted butter
2 ounces grated fresh Parmesan cheese (about 1/2 cup)
1/3 cup half-and-half
2 tablespoons dry sherry
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 ounces shredded reduced-fat sharp cheddar cheese, divided (about 1 cup)
4 cups cooked long-grain brown rice
2 cups chopped cooked chicken breast
Cooking spray
1/2 cup slivered almonds, toasted


1. Preheat oven to 375°.

2. Cook broccoli in boiling water to cover 5 minutes; drain.

3. While broccoli cooks, place flour in a Dutch oven or large saucepan. Gradually add broth, stirring with a whisk until blended. Bring to a boil, stirring with a whisk; reduce heat to medium, and cook 5 minutes or until mixture thickens. Add butter, stirring with a whisk until melted. Add Parmesan cheese, next 4 ingredients (through pepper), and 1/2 cup cheddar cheese, stirring until cheeses melt. Stir in broccoli, rice, and chicken.

4. Spoon rice mixture into a 9-inch square glass or ceramic baking dish coated with cooking spray. Top with remaining cheddar cheese, and sprinkle with almonds. Cover and bake at 375° for 20 minutes. Uncover and bake 15 additional minutes or until bubbly and top is browned.


Amanda Haas,

Cooking Light Real Family Food,

Oxmoor House

September 2012
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