Chicken Divan

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Chicken Divan shines in its ability to repurpose leftover chicken, earning a spot in my top 10 freeze-friendly meals. It withstands freezing and thawing exceptionally well.

Prep Time15

Cook Time25

Total Time40

Servings: people

Ingredients

2 cups pre-cooked chicken breast cubes, 300 g.
2 cups boiled broccoli florets, 250 g.
½ cup shredded mozzarella cheese, 50 g.
½ cup shredded swiss cheese, 50 g.
1 ½ cups milk (about 355 ml)
2 tablespoons cornstarch
1 teaspoon olive oil
Salt and pepper to taste

Instructions

Cut the chicken breasts into bite-sized cubes. Marinate the chicken cubes with salt, pepper, and a dash of olive oil for 30 minutes. In a hot skillet with a bit of oil, sear the marinated chicken cubes until golden brown. Ensure even browning on all sides.
Cut the broccoli into florets. Steam the broccoli for 3-4 minutes until tender-crisp. Immediately transfer to ice water to maintain color and texture.
In a saucepan, heat the milk over medium heat. Mix cornstarch with a little cold milk to make a smooth paste. Whisk the cornstarch mixture into the heated milk, stirring continuously until it thickens. Add shredded mozzarella and swiss cheese, stirring until well combined. Season the cheese mixture with salt and pepper to taste.
Assembling Chicken Divan. Preheat the oven to 375°F (190°C). In a baking dish, layer the pre-cooked chicken cubes evenly. Place the steamed broccoli florets over the chicken layer. Pour the cheese mixture over the chicken and broccoli, ensuring an even coating.
Bake in the preheated oven for 25-30 minutes or until the cheese is bubbly and golden brown. Allow it to rest for a few minutes before serving.

Notes

Only 5 WW points per serving

makes 4 servings

Nutrition