Chicken Divan

This is a healthful twist on an old favorite. Chicken, broccoli and carrots in a creamy sauce over a bed of rice, topped with bread crumbs and cheese and (in my version) baked in one dish for a quick, satisfying make ahead meal, full of taste and comfort with easy clean up.

In this version I used:
*Olive Oil Mayo (half the calories of the regular stuff and it tastes NORMAL)
*Brown Rice in the place of white rice
*98% fat free chicken soup
*Panko or Japanese style Bread crumbs (also lower in calories than their traditional counterpart)

Super Yummy...not so pretty

Total Caloric Damage: 495 Calories for 1/4 of a 8x8 pan

In this version I also added in some Crimini Mushrooms (also known as Baby Bellas). They are a great addition to any dish as they are full of all kinds of great nutrients, low in calories and Oh So Tasty.

Rainbow Hits: Green, Orange
Nutritional Bonus: Whole grain points for the brown rice
                                Mushrooms = Superfood


Recipe: For a 9x13 pan
1 cup brown rice 
2lb chicken breast cut into 1/2 inch pieces
2 cans 98% fat free cream chicken soup
1 C Olive Oil Mayo
2 C broccoli flouretts
4 large carrots cut into coins
1/2 tsp curry powder
1tsp lemon juice
2C Panko style bread crumbs
1 1/2 C Shredded Cheddar cheese

Cook rice. While rice is cooking, steam broccoli and carrots al-dente, saute chicken in a pan (salt and pepper to taste, use PAM cooking spray to save calories here). Lightly coat 9x13 pan with PAM type spray. Layer cooked rice, steamed broccoli, carrots and cooked chicken over the rice. Mix the cream of chicken soup, mayo, curry powder and lemon juice in a bowl and spread over the top. Then spread bread crumbs and cheese over the top. (This can all be done the night before and refrigerated until the next day) Then Bake in the oven at 350 for 30 minutes, until cheese is melted and creamy mixture is bubbling. ENJOY.
* You can also make this in two 8x8 pans and freeze one (prior to baking) for a meal at a later date.