What a way to enjoy chicken (or turkey) leftovers. It’s always a good idea to have a little cooked diced chicken around during the holidays and if it’s Thanksgiving, well then that’s all taken care of because who doesn’t have turkey leftovers after the big feast? This dish is fast and easy, just the way we want it after a long day of holiday preparations or just a long day. It has been one of my family’s go-to dinners since the kids were very little since it covers all the food groups in one simple dish.
It starts with the Idaho potato (shameless plug for my home state’s signature icon). I am a big microwave-my-potatoes gal whenever you’re short on time since it takes less than 5 minutes per potato and produces a nice soft potato ready for mashing or smothering or both. The olive oil coating is a must for that perfect skin you won’t want to waste. The Divan sauce is simply divine. I saute the broccoli and garlic in butter until tender, then stir in chicken broth, reduced-fat cream cheese and Parmesan cheese for a lovely cream sauce that is full of flavor. Finally comes the chicken (or turkey) Quick and easy, right? Smother the microwaved potatoes with the sauce and top with cheddar cheese and bacon crumbles if desired.
Never mind that this dish is a much healthier version of a traditional divan sauce that is typically loaded with lots of butter, cream and sour cream. I don’t miss all those calories because the substitutions in this “done light” version are tasty compromises.
- Quick and Easy Chicken (or Turkey) Divan Over Potatoes
- 6 small russet baking potatoes, scrubbed clean
- 1 Tbsp olive oil
- 3 Tbsp butter
- 2 cups broccoli florets
- 2 cloves garlic, finely minced
- 2 cups chicken broth (I use Better Than Bouillon chicken base)
- 8 ounces reduced-fat cream cheese
- 1 cup grated Parmesan cheese
- 2-3 cups cooked, diced chicken (or turkey)
- Salt and pepper to taste
- Grated cheddar cheese for topping, optional
- Cooked, crumbled bacon for topping, optional
- Lightly rub the potatoes with olive oil, pierce the skins with a fork several times and microwave on HIGH for 15 to 20 minutes or until soft and tender.
- In the meantime make the sauce by melting the butter in a large skillet placed over medium heat. Add the broccoli and stir until crisp-tender, about 5 to 7 minutes. Add the garlic and cook another 1 to 2 minutes or until the garlic is aromatic. Add chicken broth and cream cheese, stirring until smooth and creamy. Stir in Parmesan cheese. Cook the mixture at a low simmer for 3 to 5 minutes, stirring often, until the broccoli is tender.
- Stir in the chicken (or turkey) and heat through. Season with salt and pepper to taste.
- Once the potatoes are microwaved, allow them to cool just enough so you can handle them; pierce them length-wise and width-wise with a fork and squeeze to open them up (using a fork instead of a knife produces a more fluffy potato); sprinkle in a tiny bit of salt and pepper.
- Serve sauce over baked potatoes with cheddar cheese and bacon crumbles, if desired.
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