Low Carb Chicken Divan

Low Carb Chicken Divan is simply divine! This comforting casserole has a creamy sauce made with chicken, broccoli, cheddar cheese and cauliflower rice. You won’t even miss the extra carbs.

Are you a fan of easy chicken dishes? I sure am. The easier the better for me, especially on busy weeknights.

This is a low carb Chicken Divan casserole. It’s made with broccoli and mornay sauce. Mornay is a sauce that contains grated cheese. Chicken Divan originated at a 1950s New York restaurant, the Divan Parisienne.

Here’s a low carb chicken divan recipe for the famous casserole with broccoli and Parmesan cheese. I like to use avocado mayonnaise in this casserole as I’ve been staying away from the kind made with seed oils. It’s pretty easy to make homemade mayonnaise as well. I’ve even made it with coconut oil.

It’s best to steam the broccoli first. I like to use fresh broccoli and put it in my steamer for about 15 minutes. If you like convenience, you can always use a “steam in bag” frozen broccoli that cooks up fast in the microwave. I love to cook those steam in bag veggies on busy nights after work. It makes it so easy!

If you are following the keto diet or a low carb diet, you need to try this recipe. I’ve been getting the Keto Can subscription box for several months and am enjoying trying the new products. This recipe was featured in one of their boxes.

It’s so good that it almost feels like you are cheating! But you’re not so you can relax a little and have a second helping if you like.

Warning: it’s filling! I had one serving and I was stuffed! Low carb food is truly delicious.

Ingredients:

• 2 boneless chicken breasts
• 3 tbsp ghee or butter
• 1 small yellow onion
• 1/2 tbsp minced garlic
• 1 tsp garlic salt
• 1 cup chicken stock (or broth)
• 10 cranks of cracked black pepper
• 3 cups cauliflower (frozen is fine) or 3 cups riced cauliflower
• 1 cup heavy cream
• 1 tsp lemon juice
• 1/2 cup mayonnaise
• 3 cups steamed, chopped broccoli
• 2 cups shredded cheddar cheese
• a pinch of parsley

Steps:

1. Preheat the oven to 350 degrees F
2. Fill a pot about halfway with water. Add both breasts of chicken.
3. Cook on high and bring to a boil until the chicken is cooked through (180 degrees)
4. Meanwhile, cook up the garlic and onions in a medium frying pan on a low heat with the ghee.
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6. While that’s cooking, blend up your cauliflower using a food processor or a good blender like a Ninja (or better). Do it for a couple seconds just until it looks like rice.
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8. After about two minutes of the onions cooking, begin adding in the spices one at a time, mixing them into the onions as you go.
9. When the onions are soft, add the cauliflower.
10. When the cauliflower is soft, add the chicken broth. Cook, covered for about 10 minutes.
11. Check on your boiling chicken. Take it out and set it aside if it’s reached 180 degrees.
12. Add the cream and lemon juice and let simmer uncovered on low for about 10 minutes while it reduces. Mix it a few times throughout so it doesn’t burn to the bottom.
13. Add mayo, mix, and turn off the burner.
14. Begin pulling apart your chicken with a fork.
15. Add half your pulled chicken into the cauliflower cream mixture.
16. Use the other half to line the bottom of an 8×8 casserole dish.
17. On top of the chicken, layer in the steamed, chopped broccoli.
18. Top with the cauliflower cream mixture.
19. Top with cheddar cheese.
20. Put in the oven for 30 minutes, covered with tinfoil.
21. Remove tinfoil and cook 10 more minutes.