Low Carb Chicken Divan Recipes

LOW CARB CHICKEN DIVAN

Low Carb Chicken Divan image

For me, this is a good unexpected company dinner. I normally have everything for this already in my pantry and freezer, so it just takes me a few minutes to throw everything together and pop it in the oven. Served with a salad and brown and serve dinner rolls (for those not eating low carb) and we're ready to sit down to a nice dinner that everyone really enjoys!

Provided by Likkel

Categories < 60 Mins

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 11

Ingredients

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

CHICKEN DIVAN CASSEROLE

Chicken Divan Casserole image

Creamy chicken casserole based on the French classic, but without the carbs. This will be one of your favorite recipes. Low-carb and ketogenic diet-friendly.

Provided by Chef DJ

Categories World Cuisine Recipes European French

Time 1h47m

Yield 8

Number Of Ingredients 14

Ingredients

2 skinless, boneless chicken breast halves
4 cups broccoli florets, or to taste
3 tablespoons butter
1 small onion, chopped
1 ½ teaspoons minced garlic
½ teaspoon garlic salt
⅛ teaspoon dried parsley
salt and ground black pepper to taste
3 cups cauliflower florets
1 cup chicken broth
1 cup heavy whipping cream
1 teaspoon lemon juice
½ cup mayonnaise
2 cups shredded Cheddar cheese

Steps:

Place chicken breasts into a large pot and cover with water; bring to a boil. Cook until chicken is no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center of a breast should read at least 165 degrees F (74 degrees C). Remove chicken from the water.
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 3 to 6 minutes. Chop broccoli.
Preheat oven to 350 degrees F (175 degrees C).
Melt butter in a deep saucepan over low heat. Add onion and garlic; cook and stir until onion is clear and tender, 8 to 12 minutes. Add garlic salt, parsley, salt, and pepper.
Pulse cauliflower in a blender or food processor until it resembles rice. Add cauliflower and chicken broth to the onion mixture; cook and stir until broth is nicely absorbed, about 10 minutes. Add heavy cream and lemon juice. Let simmer, uncovered, stirring occasionally, until well combined, about 10 minutes. Stir in mayonnaise and remove from heat. Let sauce cool until thickened.
Pull chicken apart with 2 forks into bite-size pieces. Add 1/2 the pulled chicken to the sauce.
Line the bottom of a casserole dish with the rest of the pulled chicken. Lay steamed broccoli on top; pour the cauliflower sauce over the broccoli. Top with Cheddar cheese. Cover with aluminum foil.
Bake in the preheated oven for 30 minutes. Remove foil and bake until cheese at the edges is slightly browned, about 10 minutes more. Let casserole cool for 5 to 10 minutes; slice into 6 even portions.

Nutrition Facts : Calories 417.2 calories, Carbohydrate 7.8 g, Cholesterol 104.6 mg, Fat 36.6 g, Fiber 2.2 g, Protein 16.2 g, SaturatedFat 17.4 g, Sodium 614.5 mg, Sugar 2.5 g

LOW-FAT CHICKEN DIVAN

Low-Fat Chicken Divan image

No one will ever guess this creamy, hearty casserole is actually low in fat. My daughter requests this dish often, and I happily oblige. It's a good-for-you meal with broccoli and chicken.-Debbie Wheeler, Nampa, Idaho

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

1-1/4 pounds chopped fresh broccoli, cooked
3 cups cubed cooked chicken
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
1 cup reduced-sodium chicken broth
1 cup fat-free mayonnaise
2 tablespoons lemon juice
1/2 teaspoon pepper
1/4 teaspoon garlic powder
3/4 cup shredded reduced-fat cheddar cheese

Steps:

Coat a 13-in. x 9-in. baking dish with nonstick spray. Arrange the broccoli in the dish; top with chicken. Combine the next six ingredients; pour over chicken. Sprinkle with cheese. , Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes or until bubbly.

Nutrition Facts :

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