American · Dinner
Chicken Divan (High-Protein)
Chicken Divan layers poached chicken breast and steamed broccoli in a sherry-scented cheddar and Parmesan cream sauce, topped with a light Parmesan crumb. Extra chicken and Greek yogurt push protein higher while keeping the classic casserole rich, savoury, and comforting. Served hot from the baking dish.
$5
20 minsPrep
30 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
615Calories
66.3gProtein
28.1gFat
25.8gCarbs
6.5gSugar
5.4gFiber
1220mgSodium
227mgChol
16.1gSat Fat
542mgPotassium
489mgCalcium
1.2mgIron
0.6mcgVitamin B12
54mgVitamin C
gluten-free
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Heat the oven to 375°F (190°C), grease a small baking dish, then slice the chicken breast and season with salt and pepper.
2
Poach
Simmer the chicken slices in the chicken stock over medium-low heat for 8 minutes until opaque and firm, then lift out and reserve the stock.
3
Sauce
Melt the butter over medium heat, whisk in cornstarch, dry sherry, reserved stock, and heavy cream, and simmer 3 minutes until it coats a spoon.
4
Build
Off the heat stir in Greek yogurt, cheddar cheese, and half the Parmesan cheese, then layer broccoli and chicken and pour sauce over evenly.
5
Plate
Top with remaining Parmesan, bake at 375°F (190°C) for 18 minutes until bubbling and golden, rest 5 minutes, then serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz424g chicken breast
- 11 oz311g broccoli florets
- 2.8 oz80g sharp cheddar cheese
- 1.8 oz50g Parmesan cheese
- 6 tbsp90ml heavy cream
- 1/2 cup120g Greek yogurt
- 2 tbsp2 tbsp dry sherry
- 4 tbsp20g cornstarch
- 2 tbsp28g butter
- 1 cup240ml low-sodium chicken stock
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
