Creamy Chicken Divan
Lemon-Roasted Carrots and Rice
Ingredients
- 2 Tbsp butter
- 2 lb boneless, skinless chicken breasts, cut into bite-size pieces
- 2 (10.5-oz) cans cream of chicken soup
- 1 (8-oz) carton sour cream
- 2 Tbsp lemon juice
- 1 (12-oz) pkg broccoli florets
Instructions
- Melt butter in a large skillet over medium-high heat; add chicken, and cook until browned and done.
- Add soup, sour cream, and lemon juice; cook until heated through, stirring occasionally.
- Steam broccoli in microwave according to package directions; stir into soup mixture. Season with salt and pepper to taste; serve over rice.
Side Dish Ingredients
- 1½ cups long-grain white rice
- 1½ lb baby carrots
- 3 Tbsp olive oil
- 1 Tbsp lemon zest
Side Dish Instructions
- Preheat oven to 425°F. Cook rice according to package directions.
- Combine carrots and oil on a large rimmed baking sheet; season lightly with salt and pepper.
- Bake 20 minutes or until carrots are browned and tender; toss with lemon zest.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Fat (g) | 0 | 0 | 0 |
| Sat. Fat (g) | 0 | 0 | 0 |
| Protein (g) | 0 | 0 | 0 |
| Carb (g) | 0 | 0 | 0 |
| Fiber (g) | 0 | 0 | 0 |
| Sodium (mg) | 0 | 0 | 0 |
| T. Sugs (g) | 0 | 0 | 0 |
| A. Sugs (g) | 0 | 0 | 0 |
Kid-Friendly Meal Plan
This recipe selected from the eMeals Kid-Friendly Meal Plan.
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