BROCCOLI CHICKEN DIVAN
BROCCOLI CHICKEN DIVAN This classic easily translates to a low-carb meal. It can also be served as a side dish, which is what I normally do. I think I would be inclined to say this makes a good informal lunch or supper, but you would need another side, perhaps or another meat dish. It's been years since I made Broccoli Chicken Divan and after I made it, I wondered why? Tasty way to use up leftover chicken!
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1 lb fresh broccoli (0.45 kg) 2 cups cubed, cooked chicken (500 mL) Condensed Cream of Mushroom Soup 1/4 cup whipping cream (60 mL) 1 cup grated MontereyJack, OR(250 mL) Cheddar cheese Crunchy Casserole Topping: 1/2 cup grated Monterey Jack cheese (125 mL) 1/3 cup Gluten-Free Bake Mix 2* - could use ground almonds, I'm guessing (75 mL) 2 tbsp butter, melted (30 mL)
Preheat oven to 450°F (230°C).
In pot of boiling water, cook broccoli until tender, to your taste (or steam the broccoli). In 2 qt (2 L) casserole dish, place cooked broccoli, add chicken.
Prepare Condensed Cream of Mushroom Soup and stir in whipping cream. Pour over chicken. Sprinkle with Monterey Jack, OR Cheddar cheese.
Place in oven along with Crunchy Casserole Topping in the pie dish. Bake 15 minutes, or until casserole is bubbly. The topping should be golden brown. Break up the topping after it has cooled 5 minutes. Sprinkle the topping over the hot casserole and serve.
Crunchy Casserole Topping: In small bowl, combine Monterey Jack cheese, Gluten-Free Bake Mix 2 and butter. Spread in clumps in 9-inch (23 cm) glass pie dish.
Helpful Hint: Keep an eye on the Crunchy Casserole Topping after 10 minutes, as it can turn too dark rather quickly.
Yield: 6/8 servings 1 serving 520.8/390.6 calories 40.6/30.4 g protein 37.2/27.9 g fat 4.6/3.5 g net carbs
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