As I’ve gotten older, it seems as though I’ve been looking for more recipes that contain higher amounts of protein and vegetables, with a less amount of carbs. No one seems to like eating the same meals over and over again, day in and day out…so the research has begun to find things that my family will enjoy. But shh, don’t tell them it’s on the healthy side. They’ll never know.
I found the original recipe for this in the Glycemic Load Diet book, and I made a few slight changes in the recipe. I didn’t have a couple of the original ingredients, so improvising was the way to go…and it turned out delicious. While my husband was scarfing this delicious meal down, he says, “I really like this broccoli thing. It’s good.” And you know what? I didn’t even have to ask! Even better!
Chicken Divan Recipe:
1 lb. cubed, cooked chicken
2 (10 oz.) boxes of chopped frozen broccoli, thawed
1 cup mayonnaise
2 cans cream of chicken soup
1 cup reduced fat grated cheddar cheese, divided
1 tablespoon water
1 teaspoon seasoned salt
Combine soup, mayonnaise, water, seasoned salt and 1/2 cup cheese in bowl, stir together well. Layer broccoli on bottom on 9×13 inch glass dish, top with chicken. Pour sauce over chicken and broccoli, spreading until it covers the chicken and broccoli completely. Sprinkle with remaining 1/2 cup cheese. Bake at 350 degrees 25-30 minutes, or until cheese has melted and sauce is bubbly.
Erin,
Made this last night with some leftover baked chicken and the fam loved it! I served it over rice and it was a hit.
Aja