Monday, September 6, 2010

Chicken Salad Makes an Unexpected Appearance

Hello, my friends! I feel like it's been so long since I've posted anything! It's good to be back. I know we were MIA for the last two days, but Kat and I have been cooking up some super exciting FNF stuff that we hope to roll out in the future and it took more (wo)man hours than we thought. We'll keep you updated!

On to the food! I tried to remake Paula Deen's Chicken Divan into a lighter dish this weekend. I've never had this dish, but it looked very casserole-y and I like casseroles so I was ready to go!

I used some chicken breasts that I had already cooked and chopped. I used light mayo instead of regular, swapped nonfat Greek Yogurt for sour cream, used reduced fat cheddar and used the lower sodium version of cream of mushroom soup. I omitted the curry because I just don't like curry and used chicken broth in place of white wine because I didn't have any on hand.

I mixed up all my goodies and put them in my dish and covered it with grated parm and Panko bread crumbs. I've never cooked with them and wanted to test them out. They really maintained their crispiness. I'll have to remember this stuff the next time I make some Fried Ravioli!

What have you made with Panko Breadcrumbs??

The dish on it's way in . . .

. . . looks a lot like how it looked on it's way out.

It was pretty goopy. Must be all that mayo (Paula's "favo," according to Kat)!

It reminded me of the Hot Mess Chicken Salad I did last month, except with broccoli. It wasn't bad, but I'm a little tired of so many chicken salads! I think this is my fifth run with chicken salad.

Nutritionally, it looks bad, even the lightened version. But I think it all has to do with the listed serving sizes (I know Kat and I have both had tirades about that before). The original recipe says it serves 6 to 8, so I entered in my ingredients and based it on making 6 servings. I cut the recipe in half and made it in an 8 inch square pan and could easily get 6 servings from it. Go figure.

Nutritional Information (OLD) Nutritional Information (NEW)
Servings Per Recipe: 6 Servings Per Recipe: 6
Amount Per Serving Amount Per Serving
Calories: 848 Calories: 531
Fat: 59 g Fat: 24 g
Sodium: 1315 mg Sodium: 1244 mg
Fiber: 3.4 g Fiber: 4 g

I probably won't try this recipe again, only because I think I've had my fill of chicken salad for the year. But if you like it, I'd recommend cutting the mayo and yogurt sauce down by at least a third.

Sneaky Chicken Salad
2 (10 oz) packages frozen broccoli, chopped
6 c shredded chicken from boneless skinless chicken breasts
2 (10 3/4 oz) cans Campbell's Healthy Request Cream of Mushroom Soup
1 c light mayo
1 c fat free plain Greek Yogurt
1 c reduced fat cheddar cheese
1 tbsp lemon juice
1/2 c chicken broth
1/2 c Panko bread crumbs
1/2 c grated Parmesan cheese
Cooking Spray

Preheat oven to 350 degrees.

Thaw the broccoli and put into a casserole dish. Add the shredded chicken

In a separate bowl, combine the soup, light mayo, Greek yogurt, cheddar cheese, lemon juice, and chicken broth. Whisk together and pour over the broccoli and chicken.

Sprinkle the bread crumbs and Parmesan cheese over the top and lightly spray with cooking spray.

Bake for 30 to 45 minutes.

1 comment:

  1. I want it to cool down here so I can start making more casseroles! I have been missing your posts, but I knew you wouldn't be away for too long. You guys always offer such wonderful recipes with such healthy adaptations. Thank you, once again!