Chunky Chicken Divan

  • Yield: 4 to 6 servings


2pounds skinless, boneless chicken breasts
-- Salt and pepper to taste
2-- (10-ounce) packages frozen chopped broccoli
1/4cup all-purpose flour
1 1/2cups skim milk
1cup shredded reduced-fat Monterey Jack cheese
1-- (2-ounce) jar chopped pimientos, drained
-- Paprika


  1. Preheat oven to 350F.
  2. Place chicken in a large saucepan with water to cover.  Season water with salt and pepper.  Bring to a boil, reduce heat, and simmer about 30 minutes, or until chicken is tender.  Cut into chunks and set aside.
  3. Meanwhile, cook broccoli according to package directions, omitting any salt.  Drain and place in the bottom of a 2-quart oblong baking dish coated with nonstick cooking spray.  Sprinkle with salt and pepper to taste.
  4. Put flour in a saucepan and gradually whisk in milk over medium heat, stirring, until thickened.  Add Monterey Jack, stirring, until cheese is melted.  Remove from heat, add pimientos, and season with salt and pepper.  Spread chicken chunks evenly over broccoli. Pour sauce evenly over chicken and sprinkle with paprika.  Bake, uncovered, about 20 minutes, or until bubbly and heated through.

Nutritional Info *per serving

  • Calories 293
  • Fat 7.8g
  • Saturated Fat 3.8g
  • Cholesterol 104mg
  • Sodium 285g
  • Carbohydrate 11.9g
  • Protein 43.4g