Thursday, May 27, 2010

Simple Chicken Divan

This is another simple and quick meal. The bonus is that it is elegant enough to serve to guests, which I'm sure I'll be doing soon!

If you wanted to make it even easier, you could use canned chicken instead of the two chicken breasts, but if you partially thaw the breasts and cut them into pieces and boil for a few minutes, it takes no time and you're looking at a lot less sodium. Healthier is better!

Simple Chicken Divan

1-2 cups of broccoli, cut into bite-size pieces
2 medium chicken breasts, cut into chunks and cooked
1 can quartered artichoke hearts, drained
1 can cream of chicken soup
1/2 cup of mayonnaise
1/2 cup grated parmesan cheese
2 tbsp margarine
1 cup Panko breadcrumbs

Preheat oven to 350 degrees. Spray an 8x8 baking dish or 2.5 quart Corningware dish with cooking spray and then layer the bite-sized broccoli. Sprinkle a generous amount of parmesan cheese over the broccoli. Top with artichokes and cooked chicken. In a medium bowl, mix cream of chicken soup and mayonnaise. Pour over the artichokes and chicken. Meanwhile, melt the butter in a skillet over medium heat. Add in Panko breadcrumbs and saute for a minute or until a little brown. Spoon over the top of the casserole and then sprinkle another generous amount of grated parmesan on top of the breadcrumbs.

Bake for 30-40 minutes or until bubbly and golden brown. Serves 3-4. This would be great served over rice as well!

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