Low Carb Chicken Divan (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 boneless skinless chicken breasts, cooked and chopped
02 -
1 tbsp unsalted butter
03 -
1 yellow onion, chopped
04 -
½ tbsp garlic, minced
05 -
½ tsp garlic salt
06 -
1 cup chicken broth
07 -
3 cups cauliflower rice
08 -
1 cup heavy cream
09 -
1 tsp lemon juice
10 -
½ cup mayonnaise
11 -
3 cups broccoli, steamed
12 -
2 cups cheddar cheese, shredded
13 -
1 tsp fresh parsley, chopped, for garnish (optional)
# Instructions:
01 -
Set your oven to 350°F (175°C) and allow it to preheat while you prepare the casserole.
02 -
In a large skillet over medium heat, melt the butter. Add the chopped yellow onion and minced garlic, cooking until the onion becomes translucent and soft, about 3-5 minutes. Season with garlic salt and stir to combine.
03 -
Add the cauliflower rice to the skillet with the sautéed onion and garlic. Cook, stirring occasionally, until the cauliflower rice begins to soften, about 3-4 minutes. Pour in the chicken broth, cover the skillet, and let it simmer for 10 minutes, allowing the cauliflower to absorb the flavors and become tender.
04 -
Once the cauliflower rice has simmered, stir in the heavy cream and lemon juice. Reduce the heat to medium-low and let the mixture simmer uncovered for an additional 10 minutes, allowing it to thicken slightly. Remove the skillet from heat and stir in the mayonnaise until fully incorporated into the creamy sauce.
05 -
Fold half of the chopped cooked chicken into the cauliflower mixture in the skillet. In an 8x8 casserole dish, spread the remaining half of the chicken evenly across the bottom. Arrange the steamed broccoli on top of the chicken layer. Carefully pour and spread the cauliflower mixture (containing the other half of the chicken) over the broccoli layer. Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
06 -
Cover the casserole dish with aluminum foil or a lid and place it in the preheated oven. Bake for 30 minutes. After this initial baking time, remove the cover and continue baking for an additional 10 minutes, or until the cheese is melted, bubbly, and beginning to brown around the edges.
07 -
Remove the casserole from the oven and let it rest for about 5 minutes before serving. If desired, sprinkle freshly chopped parsley over the top for garnish. Serve hot, ensuring each portion contains all the delicious layers.
# Notes:
01 -
To save time, you can use pre-cooked rotisserie chicken and pre-riced cauliflower.
02 -
Make sure to steam the broccoli just until crisp-tender, as it will continue cooking in the oven.
03 -
This casserole can be prepared ahead and refrigerated, unbaked, for up to 24 hours. Add an extra 10 minutes to the baking time if cooking from cold.
04 -
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.