CHICKEN DIVAN - REVISED
4 cups diced cooked chicken
14-16 ounces frozen broccoli florets
8 ounces cheddar cheese, shredded
2 tablespoons butter
1 stalk celery, diced
1 small onion, diced
8 ounces fresh mushrooms, sliced
1/2 teaspoon xanthan gum
1 cup chicken broth
1 cup heavy cream
1/8 teaspoon curry powder
Salt and pepper, to taste
1/4 cup mayonnaise
1/2 cup grated parmesan cheese, optional
Cook the broccoli according to package directions for 5 minutes; drain. Meanwhile, in a large non-stick skillet, sauté the celery, onion and mushrooms in the butter until tender. Sprinkle the xanthan gum over the surface and quickly stir in. Add the broth and cream; bring to a boil. Turn the heat to medium-high and simmer until the sauce has thickened, stirring frequently. Stir in the mayonnaise until well blended. Stir in the curry powder and season with salt and pepper to taste.
In a greased 9x13" glass baking dish, mix the chicken, broccoli and cheese. Pour in the mushroom sauce and mix well. Adjust the seasoning, if necessary. Sprinkle the parmesan cheese over the top, if using. Bake, uncovered, at 350º for 35-40 minutes until bubbly and a little browned on top.
Makes 8 servings
Can be frozen
Per Serving: 478 Calories; 36g Fat; 33g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs
This is a simplified and improved version of my old Chicken Divan recipe. Click the photo to see a close-up.
TIP: Click here for a tip for making diced cooked chicken to use in casseroles and other recipes that call for cooked chicken.