Chicken Broccoli Divan
1½ pounds Eat Smart*
broccoli ;orets, cut into
1 32-ounce package
chicken broth or
1 tablespoon butter
1 tablespoon olive oil
1½ pounds boneless,
skinless chicken breasts,
cut into bite-size pieces
1 cup chopped onion
¼ cup ;our
;⁄; cup dry sherry or
dry white wine
2 teaspoons Dijon mustard
4 ounces Neufchatel
(;⁄; less fat) cream cheese
1½ cups shredded
Cheddar cheese, divided
Salt and freshly
2 cups plain croutons
(or any ;avor), crushed
Preheat oven to 400°F. Lightly grease a 13-by-9-inch
Cook broccoli in boiling water for 2-3 minutes. Drain
well and set aside.
Place chicken broth in a medium saucepan over
medium-high heat; cook until reduced to 2 cups.
Melt butter and oil in a large skillet over medium-high heat. Add chicken and onion; cook for 5 minutes,
or until the chicken is nicely browned.
Stir in ;our and cook for 1 minute. Add the reduced
broth, sherry, mustard and cream cheese; cook,
stirring, until the mixture is smooth.
Stir in broccoli, then stir in ¾ cup shredded cheese
a little at a time, cooking until the cheese is melted.
Season to taste with salt and pepper. Transfer the
broccoli mixture to the prepared pan and sprinkle
with crushed croutons.
Bake for 15 minutes. Top with the remaining cheese
and cook 5 minutes longer, or until the mixture is
bubbly and the topping is browned. Makes 8 servings.
Tip: In a hurry? Use diced or coarsely shredded
rotisserie chicken meat in place of chicken breasts;
just omit that cooking step and stir into the sauce.
* Brands may vary by region; substitute a similar product.
Tuscan Chicken Torta
1 15- to 16-ounce can
rinsed and drained
1;⁄; cups Original
;⁄; cup Italian dressing
1½ cups diced
1 9-ounce box Green Giant
frozen chopped spinach,
thawed and squeezed
1 cup shredded mozzarella
cheese ( 4 ounces)
3 large eggs
1¼ cups milk
;⁄; cup slivered almonds,
Preheat oven to 375°F.
Mash beans in a medium bowl. Stir in Bisquick mix
and dressing. Spread over the bottom and 2 inches
up the sides of an ungreased 9-by-3-inch springform
pan. Bake for 10-12 minutes, or until set.
Layer chicken, spinach and cheese over the crust.
Combine eggs and milk in a bowl and mix until
blended. Pour over the cheese. Sprinkle almonds
evenly over the top.
Bake, uncovered, for 50-55 minutes, or until golden
brown and a knife inserted near the center comes
out clean. Let stand for 10 minutes. Loosen the
edges of the torta and remove the sides of the pan.
Makes 6 servings.
Nutritional information: Each serving has
465 calories, 31 g protein, 42 g carbohydrates,
22 g fat, 6 g saturated fat, 150 mg cholesterol,
6 g ;ber, 700 mg sodium.