Best Low Carb Chicken Divan Recipes

Low Carb Chicken Divan image

Provided by Likkel

Categories < 60 Mins

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 11

1/2 cup butter, divided
1/4 cup flour (or a low carb thickener)
1 1/2 cups heavy cream
1/2 cup sherry wine (or chicken broth)
1 tablespoon Dijon mustard
2 (10 3/4 ounce) cans cream of chicken soup, undiluted
2 (10 ounce) packages frozen broccoli, thawed and lightly chopped
1 (10 ounce) package frozen cauliflower, thawed and chopped
4 cups cooked chicken, cubed (season with a little dried mustard, salt & pepper)
2 cups cheddar cheese, shredded (8 ounces)
1/2 cup parmesan cheese, grated

Steps:

1. In a small saucepan, melt 1/4 cup butter. Add flour, stirring until blended. Stir in the cream and cooking sherry and Dijon mustard; cook and stir until thickened and bubbly. Cook and stir 2 more minutes. Blend in soup until smooth; remove from the heat and set aside.
2. Place broccoli in an ungreased 13-in. x 9-in. baking dish. Cover with chopped cauliflower and then half of the sauce. Top with chicken. Stir shredded cheese into remaining sauce; pour over the chicken.
3. Melt the remaining butter and drizzle over the casserole. Sprinkle the parmesan evenly over the top. Bake, uncovered, at 350° for 35-45 minutes or until heated through. Yield: 8-10 servings.

Nutrition Facts : Calories 636.6, Fat 48.6, SaturatedFat 27.2, Cholesterol 185.4, Sodium 1024.3, Carbohydrate 15.9, Fiber 3.1, Sugar 2.6, Protein 33

Low Carb CHICKEN DIVAN (Linda) 5 star image

Provided by @MakeItYours

Number Of Ingredients 13

4 cups diced cooked chicken14-16 ounces frozen broccoli florets
8 ounces cheddar cheese, shredded
2 tablespoons butter
1 stalk celery, diced
1 small onion, diced
8 ounces fresh mushrooms, sliced
1/2 teaspoon xanthan gum
1 cup chicken broth
1 cup heavy cream
1/8 teaspoon curry powder
Salt and pepper, to taste
1/4 cup mayonnaise
1/2 cup grated parmesan cheese, optional

Steps:

Cook the broccoli according to package directions for 5 minutes; drain. Meanwhile, in a large non-stick skillet, sauté the celery, onion and mushrooms in the butter until tender. Sprinkle the xanthan gum over the surface and quickly stir in. Add the broth and cream; bring to a boil. Turn the heat to medium-high and simmer until the sauce has thickened, stirring frequently. Stir in the mayonnaise until well blended. Stir in the curry powder and season with salt and pepper to taste.
In a greased 9x13" glass baking dish, mix the chicken, broccoli and cheese. Pour in the mushroom sauce and mix well. Adjust the seasoning, if necessary. Sprinkle the parmesan cheese over the top, if using. Bake, uncovered, at 350º for 35-40 minutes until bubbly and a little browned on top.
Makes 8 servings
Can be frozen
Per Serving: 478 Calories; 36g Fat; 33g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs