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Oxmoor House Photo by: Oxmoor House

Chicken Divan

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

Oxmoor House SEPTEMBER 2012

  • Yield: Serves 6 (serving size: about 1 cup)
  • Hands-on:15 Minutes
  • Total:55 Minutes

Ingredients

  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 458
  • Calories from fat: 0.0%
  • Fat: 19g
  • Saturated fat: 8g
  • Monounsaturated fat: 5.8g
  • Polyunsaturated fat: 2.3g
  • Protein: 29.9g
  • Carbohydrate: 41.9g
  • Fiber: 5.1g
  • Cholesterol: 74mg
  • Iron: 2.2mg
  • Sodium: 588mg
  • Calcium: 424mg
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