"This great recipe was given to me by a friend years ago, and it's been a family favorite ever since. My daughters enjoy making this dish in their own homes and get the same enthusiastic compliments I always do! For a change, I sometimes substitute frozen carrots for half of the broccoli."
Directions
In a small saucepan, melt 1/4 cup butter. Add flour, stirring until blended. Stir in the cream and cooking sherry or water; cook and stir until thickened and bubbly. Cook and stir 2 more minutes. Blend in soup until smooth; remove from the heat and set aside.
Place broccoli in an ungreased 13-in. x 9-in. baking dish. Cover with rice and then half of the sauce. Top with chicken. Stir shredded cheese into remaining sauce; pour over the chicken.
Melt the remaining butter and toss with bread crumbs. Sprinkle over the casserole. Bake, uncovered, at 350? for 35-45 minutes or until heated through. Yield: 8-10 servings.
Originally published as Chicken Divan in Reminisce Extra October 1993, p49
Can substitute milk for half and half without huge change in consistency.
Nutritional Facts
1 serving (1 cup) equals 376 calories, 24 g fat (14 g saturated fat), 106 mg cholesterol, 546 mg sodium, 15 g carbohydrate, 1 g fiber, 21 g protein.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (432g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 920 | ||
Calories from Fat: 741 (81%) | ||
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Amt Per Serving | % DV | |
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Total Fat 82.3g | 110 % | |
Saturated Fat 51.6g | 258 % | |
Monounsaturated Fat 22.7g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 243.7mg | 75 % | |
Sodium 677.6mg | 23 % | |
Potassium 475.4mg | 13 % | |
Total Carbohydrate 28.6g | 8 % | |
Dietary Fiber 0.4g | 1 % | |
Sugars, other 28.2g | ||
Protein 19.6g | 28 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 920
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