BROCCOLI CHICKEN DIVAN
This classic easily
translates to a low-carb meal. It can
also be served as a side dish, which is what I normally do. I think I would be inclined to say this makes a good informal lunch or supper, but you would need another side, perhaps or another meat dish. It's been years since I made Broccoli Chicken Divan and after I made it, I wondered why?
1 lb fresh broccoli (0.45 kg)
2 cups cubed, cooked chicken
(500 mL)
1/4 cup
whipping cream (60 mL)
1 cup grated Monterey
Jack , OR
Cheddar cheese
Crunchy Casserole Topping:
1/2 cup
grated Monterey Jack cheese (125 mL)
1/3 cup
Gluten-Free Bake Mix 2* (75 mL)
(could use ground almonds and 1 tsp coconut flour, I'm guessing)
(could use ground almonds and 1 tsp coconut flour, I'm guessing)
2 tbsp butter, melted (30 mL)
Preheat oven to 450°F
(230°C).
In
pot of boiling water, cook broccoli until tender, to your taste (or steam the
broccoli). In 2 qt (2 L) casserole dish,
place cooked broccoli, add chicken.
Prepare
Condensed Cream of Mushroom Soup and stir in whipping cream. Pour over chicken. Sprinkle with Monterey Jack, OR Cheddar
cheese.
Place
in oven along with Crunchy Casserole Topping in the pie dish.
Bake 15 minutes, or until casserole is bubbly. The topping should be golden
brown. Break up the topping after it has cooled 5 minutes. Sprinkle the topping over the hot casserole and serve.
Crunchy
Casserole Topping: In small bowl, combine Monterey Jack cheese,
Gluten-Free Bake Mix 2 and butter.
Spread in clumps in 9-inch (23 cm) glass pie dish.
Helpful
Hint: Keep an eye on the Crunchy Casserole Topping
after 10 minutes, as it can turn too dark rather quickly.
Yield:
6/8 servings
1
serving
520.8/390.6
calories
40.6/30.4
g protein
37.2/27.9
g fat
4.6/3.5
g net carbs
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