CHICKEN DIVAN (DIABETES-FRIENDLY VERSION) RECIPE - (3.8/5)

Chicken Divan (Diabetes-Friendly Version) Recipe - (3.8/5) image

Provided by á-10847

Number Of Ingredients 14

2 (10-ounce) packages frozen chopped broccoli
6 cups shredded cooked chicken breast
2 teaspoons extra-virgin olive oil
1 (8-ounce) package sliced mushrooms
2 garlic cloves, minced
1/2 teaspoon dried thyme
1 (10 3/4-ounce) can condensed fat-free low-sodium Cream of mushroom soup
1 cup low-sodium chicken broth
1/2 cup light mayonnaise
1/2 cup nonfat plain Greek yogurt
2/3 cup + 2 tablespoons
freshly grated Parmesan cheese, preferably Parmigiano-Reggiano, divided
1 teaspoon curry powder
Freshly ground black pepper to taste

Steps:

Preheat the oven to 350°F. Spray a 2-quart casserole or 13 x 9-inch baking dish with nonstick spray. Remove the outer wrappers from the boxes of broccoli. Open one end of each box. Microwave on full power for 2 minutes until thawed. Drain and put into the prepared baking dish. Top with the chicken. Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring frequently, until they release their juices and thoroughly brown, about 10 minutes. Add the garlic and thyme during the last minute of cooking time. Add to the baking dish with the chicken and broccoli. In a medium bowl, whisk together the soup, broth, mayonnaise, yogurt, 2/3 cup of the Parmesan cheese, curry powder, and pepper. Pour over the broccoli-chicken mixture and mix well with a spatula. Grate the bread over the large holes of a box grater to make coarse soft crumbs. Combine the bread crumbs, melted butter, and remaining 2 tablespoons of Parmesan cheese in a small bowl until blended; sprinkle evenly over the top of the casserole. Bake uncovered until the filling is bubbly around the edges and the topping is lightly browned, 30 to 40 minutes.