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Chicken Divan Casserole















Trans-fat Free, Low Carb


1 ½ pounds chicken breast halves, boneless, skinless
6 cups water
1 bouquet garni
20 ounces broccoli, frozen
2 tablespoons margarine
corn oil margerine
¼ cup all-purpose flour
(+ 1 tb)
½ cup evaporated milk
3 tablespoons sherry
cooking sherry
½ teaspoon salt
teaspoon white pepper
¼ cup Parmesan cheese


  1. Place chicken in a Dutch oven; add water and *Bouquet Garni (½ teaspoon dried whole thyme, all enclosed in a double layer of cheesecloth and tied securely).

Cover and bring to a boil. Reduce heat, and simmer 25 minutes or until chicken is done.

Remove chicken and Bouquet Garni from broth, reserving 2 cups broth.

Discard Bouquet Garni.

Chill reserved broth, and skim congealed fat from surface.

Bone and slice chicken; set aside.

  1. Cook broccoli according the package directions. Drain well.

Arrange broccoli spears crosswise in a 13x9x2" baking dish .

Set aside.

Melt margerine in a large skillet over low heat; add flour, stirring until smooth.

Cook 1 minute, stirring constantly. Gradually add reserved broth; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.

Remove from heat; stir in milk, sherry, salt, and pepper.

  1. Pour half of sauce over broccoli and top with chicken slices. Add 2 tablespoons cheese to remaining sauce in skillet; stir until well blended, and pour over chicken.

Sprinkle with remaining 2 tablespoons cheese, and bake at 350℉ (180℃) for 20 minutes or until casserole is thoroughlyheated and top is golden brown.

Nutritional Analysis: (per serving) Calories 241, protein 29g, carbo 12g, fat 8g, saturated fat 2g, sodium 362mg, cholesterol 64mg ~--


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 446g (15.7 oz)
Amount per Serving
Calories 29131% of calories from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 103mg 34%
Sodium 474mg 20%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 8%
Sugars g
Protein 80g
Vitamin A 18% Vitamin C 60%
Calcium 14% Iron 11%
* based on a 2,000 calorie diet How is this calculated?


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