Thursday, September 8, 2011

Low Carb Chicken Broccoli Divan

This is a 'slop' recipe. Tastes great, looks terrible. I did the best I could with pictures.

I actually wasn't sure about this recipe. It uses a sauce made out of sour cream and mayo, which sounded kind of iffy to me.

However, it was delicious and a great way to use up leftovers or work ahead by grilling extra chicken for making this dish later in the week.

It also makes a lot, so this would be a good dish to make when you have a hungry crowd to feed.

One note of interest, the mayo-sour cream mix could be used as an easy stand-in for cream-of-mushroom soup in green bean casserole.

Ingredients for 6-8 servings

-3 chicken breasts, cooked and diced (can substitute canned chicken)
-1 bag frozen broccoli
-1 large container Durkee Fried Onions
-1 1/2 cup shredded cheese
-1 cup sour cream
-1 cup mayonaise
-1 tbsp McCormick Perfect Pinch Rotisserie Seasoning


1. Preheat oven to 350F.

2.Mix sour cream and mayo in a large bowl--large enough to hold all the ingredients. Stir in McCormick Seasoning.

3. Add chicken, cheese and frozen broccoli, stir until combined.

4. Spoon into a large casserole dish (or two in my case) and top with Durkee Fried Onions.

5.Bake at 350F for 25 to 30 minutes.

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