Chicken Divan {A Healthified Version}

I’m a big fan of making casserole-type dishes on Sunday night because they are easy to reheat and eat throughout the week (not to mention I think they reheat really well!). Even though I’ve had a fairly quiet start to my week (I seriously don’t know what to do with myself when I don’t have plans after work and am resting from the gym!), I was so tired on Sunday night and just wanted a warm, one-dish meal.

Preparing this meal was certainly not a one dish event- in fact, the meal took a bit longer than I anticipated, but I had a nice bottle of J. Lohr wine that kept me company 😉

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I know I say this all the time, but my mom makes the best Chicken Divan, so I consulted with her on what I needed to make the dish. I also checked out a few recipes and ended up combining notes from my mom and bits and pieces from both recipes to come up with my meal… whoops 🙂

Chicken Divan- adapted from Skinny Taste and My Recipes (linked there from Cooking Light)

Ingredients

  • 1lb. boneless, skinless chicken thighs (I chose chicken thighs since they are way more flavorful than chicken breast, especially in a casserole dish)
  • about 8 oz. frozen broccoli (enough to cover the bottom of a small casserole dish)
  • salt & pepper
  • 1/2 cup chopped onion
  • 1tbsp minced garlic
  • 1 cup reduced sodium chicken broth
  • 1/2 cup white wine (I used Chardonnay)
  • 1/2 can of reduced fat cream of celery soup
  • 1tbsp butter
  • 1/4 cup 1% milk
  • 1/2 cup parmesan cheese
  • 1 cup cheddar cheese
  • bread crumbs

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Directions

1. Preheat oven to 350*. Preheat a skillet and cook the chicken thighs for about 3-4 minutes on each side, or until mostly cooked. Sprinkle salt & pepper on both sides.

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2. Place a layer of the frozen broccoli on the bottom of your casserole dish and put the chicken thighs on top. You can leave them whole or cut them up!

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3. Chop your onion. Heat up 1 tbsp. of butter in a skillet, add in the onions and minced garlic. Sautee until onions are translucent. Add in the chicken broth, wine, milk, and cream of celery soup. Stir everything together and bring to a boil and let boil for about 3-5 minutes or until the mixture thickens. Add in the cheeses and stir until they have melted.

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4. Pour the mixture over the chicken and broccoli, coat the top with bread crumbs and bake for about 30 minutes, or until the edges are bubbling.

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5. Serve yourself a nice heaping bowl of it and enjoy!

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This is certainly not the prettiest meal to photograph, but don’t let that fool you- it was delicious! I find myself eating it by the spoonful as I am heating my serving for dinner… anyone else do that? This meal has been wonderful to quickly reheat after work and the gym all week. I might have to freeze some later this week since I still have lots left over.

Questions for you: Do you combine multiple recipes when you’re making a meal? Do you snack on crackers/chips/anything while you’re heating your dinner? Do you like to freeze meals to eat later on?

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