Chicken Divan

Budget.Gourmet's picture

Nov. 30, 2011

Ingredients

Asparagus spears/Broccoli 1 Pound , cooked (Fresh / Frozen)
Chicken/Turkey 1/2 Pound , cooked, sliced
Cream of chicken soup/Cream of celery soup 1 Can (10 oz)
Cream 1/4 Cup (4 tbs)
Dry sauterne 1/2 Cup (8 tbs)
Parmesan cheese 1/2 Cup (8 tbs) , grated
Butter 1 Tablespoon , cut into dots
Paprika 1 Teaspoon

Directions

GETTING READY

1. Preheat the oven at 450°.

MAKING

2. On the bottom of a greased shallow, flat-bottomed casserole place cooked vegetable and lay chicken slices on top, overlapping them.

3. In a saucepan, mix soup, cream, wine and half of the cheese and cook over low heat until smooth and well blended, stirring constantly.

4. Pour sauce over the chicken, covering completely.

5. Top with parmesan cheese, dot with butter, sprinkle lightly with paprika and bake in the preheated oven until golden brown on top, about 15 minutes.

SERVING

6. Serve the chicken on a serving dish spooning around the cooked sauce.

Recipe Summary

Difficulty Level: Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 343Calories from Fat 156

 % Daily Value*

Total Fat 17 g26.2%

Saturated Fat 7 g35%

Trans Fat 0 g

Cholesterol

Sodium 922 mg38.42%

Total Carbohydrates 20 g6.7%

Dietary Fiber 1 g4%

Sugars 7 g

Protein 19 g38%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet