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Baked Chicken Divan

  Cooked asparagus spears 3⁄4 Pound (Use Either Fresh Or Frozen)
  Boneless skinless chicken breast 1 Pound, sliced cooked
  Fleischmann's margarine 2 Tablespoon
  All purpose flour 2 Tablespoon
  Skim milk 1 3⁄4 Cup (28 tbs)
  Egg beaters 1⁄2 Cup (8 tbs)
  Sherry cooking wine 2 Tablespoon
  Ground black pepper 1⁄4 Teaspoon
  Paprika 1 Teaspoon

Arrange asparagus in bottom of greased 2-quart shallow baking dish.
Place chicken slices over asparagus; cover with foil.
Bake at 325°F for 20 minutes or until heated through.
In medium saucepan, over low heat, melt margarine; blend in flour.
Cook, stirring until smooth and bubbly; remove from heat.
Gradually blend in milk; return to heat.
Heat to a boil, stirring constantly until thickened.
Gradually blend half the hot milk mixture into Egg Beaters.
Return mixture to saucepan; blend well.
Stir in sherry and pepper.
Spoon sauce over chicken and asparagus; sprinkle lightly with paprika.

Recipe Summary

Difficulty Level: 
Main Dish
Gourmet, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
40 Minutes
Ready In: 
45 Minutes

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Your rating: None
Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 279 Calories from Fat 69

% Daily Value*

Total Fat 8 g11.8%

Saturated Fat 1.6 g8%

Trans Fat 0 g

Cholesterol 67.8 mg22.6%

Sodium 379.4 mg15.8%

Total Carbohydrates 15 g5%

Dietary Fiber 1.2 g4.6%

Sugars 6.1 g

Protein 35 g69.1%

Vitamin A 29.6% Vitamin C 8.2%

Calcium 17.6% Iron 16.4%

*Based on a 2000 Calorie diet

Baked Chicken Divan Recipe