Chicken Divan

Carrot Salad
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Ingredients

  • 1 (12-oz) pkg broccoli florets
  • 2 Tbsp butter
  • 1 (8-oz) pkg sliced mushrooms
  • 1 Tbsp all-purpose flour
  • 1½ cups low-sodium chicken broth
  • 1 cup heavy cream
  • 1 tsp salt
  • ¼ tsp pepper
  • 1 cup shredded Cheddar cheese
  • ¼ cup mayonnaise
  • 1 Tbsp lemon juice
  • 3 cups shredded cooked chicken (see Note)
  • 1 (1.75-oz) pkg Parm crisps (or use 1 cup freshly grated Parmesan cheese)

Instructions

  1. Preheat oven to 350°F. Cook broccoli according to package directions, using the lesser cook time. Cool; cut up large pieces.
  2. Melt butter in a large nonstick skillet over medium-high heat. Sauté mushrooms until tender; season lightly with salt and pepper. Sprinkle flour over mushrooms. Cook, stirring, 1 minute.
  3. Stir in broth, cream, salt, and pepper. Bring to a boil; reduce heat, and simmer 5 minutes or until thickened. Remove from heat; cool slightly.
  4. Stir in cheese, mayonnaise, lemon juice, chicken, and broccoli. Spoon into a greased 13-x 9-inch baking dish. Top with Parm crisps.
  5. Bake, uncovered, 20 to 30 minutes or until bubbly and browned.



Side Dish Ingredients

  • ½ (9-oz) pkg chopped romaine lettuce
  • 3 sliced carrots
  • ½ (16-oz) bottle creamy Italian dressing

Side Dish Instructions

  1. Toss together lettuce and carrots with desired amount of dressing in a bowl.