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Chicken Divan

Heart.Foods's picture
  Low sodium corn oil margarine 2 Tablespoon
  Flour 2 Tablespoon
  Low sodium chicken bouillon 1 1⁄2 Cup (24 tbs)
  Sliced fresh mushrooms 1⁄3 Cup (5.33 tbs)
  White wine 2 Tablespoon
  Pepper 1⁄4 Teaspoon
  Frozen asparagus spears 10 Ounce, thawed (1 Package)
  Chicken breast halves 4 , skin and fat removed, cooked and boned
  Chopped fresh parsley 1 Tablespoon
  Fine dry low sodium bread crumbs 2 Tablespoon

1. Preheat oven to 375°F.
2. Melt the margarine in a small saucepan. Stir in flour and cook 1 minute.
3. Add chicken bouillon and cook until thickened.
4. Add mushrooms, wine, and pepper.
5. Place asparagus spears in a shallow baking dish or four individual casseroles. Add chicken and top with sauce. Sprinkle with parsley and bread crumbs.
6. Bake 20 minutes.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1301 Calories from Fat 356

% Daily Value*

Total Fat 40 g61.6%

Saturated Fat 8.3 g41.5%

Trans Fat 0.2 g

Cholesterol 399 mg133%

Sodium 1085.4 mg45.2%

Total Carbohydrates 45 g15%

Dietary Fiber 3.5 g14%

Sugars 4.2 g

Protein 175 g349.7%

Vitamin A 80% Vitamin C 57.8%

Calcium 20.5% Iron 63.7%

*Based on a 2000 Calorie diet

Chicken Divan Recipe