Thursday, January 27, 2011

Chicken Divan Low Carb


Made this for supper tonight.  I had a family favorite recipe that used creamed soups but I didn't want to use the creamed soups so I used alfredo sauce, mayonnaise, and chicken bouillon for the soup replacements.  It turned out really good.  I hope if you try it you'll enjoy it.  the topping is just shredded cheese and Parmesan cheese sprinkled with some thyme, garlic powder, and parsley.  It made a nice crisp topping for it.  In the original recipe I used herbed stuffing mix mixed with melted butter.  I suppose if you want a breaded topping you could make crumbs out of low carb bread added herbs and toss in melted butter.  I've done that too, but this way
it's less carbs.



                    


CHICKEN DIVAN
                         
2 cups  cooked chicken breast, diced
1 pound  broccol florets, chopped
16 ounces  alfredo sauce
2 cups  fiesta blend shredded cheese
1/2 cup  Light Mayonnaise, gluten free
4 ounces  can mushrooms,chopped (or fresh mushrooms)
1 tsp chicken flavored Better Than Bouillon
1/2 cup  parmesan cheese
Parsley, garlic powder, and thyme sprinkled on top

Microwave or steam broccoli for 5 min.  Place chopped chicken in a baking dish.  (I used 7" x 11" or 2 quart).  Top chicken with broccoli.

In a medium pan, place the alfredo sauce, mayonnaise, mushrooms, bouillon, and 1 cup of shredded cheese.  Stir and cook until cheese is melted.

Spread sauce over the broccoli/chicken mixture.  Top with 1 cup of shredded cheese and sprinkle the parmesan chees over that.

Bake in a preheated 350 degrees F. oven for 45 to 55 minutes.

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(8 servings) Per Serving: 346 Calories; 26g Fat (68.6% calories from fat); 20g Protein; 7g Carbohydrate; 1g Dietary Fiber





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