Some days you need to get dinner on the table, and it just needs to get the job done. Ideally, it should also be quite tasty. My friends, Chicken Divan is that dish. It’s quick to assemble and bake, it’s budget-friendly, it’s super easy to tailor to your family’s taste buds, and it can serve as your low carb main course with a side, or as a stand-alone one-dish meal.
Traditionally, Chicken Divan would be made with fresh cooked chicken, broccoli, mushroom soup, a Swiss cheese sauce, and panko or cracker crumbs on top. Here in the South, we have lots of variations on this dish. You can make it with cheddar, without broccoli, and even replace the topping with potato chips. The variations can get a bit endless, but for this recipe, I’ve stuck mostly to the more traditional version, but ketofied so there won’t be any chips, bread, or cream-of soups involved.
Notes: For the most traditional flavor- and also the best, IMO- I recommend springing for smoked Gruyère instead of cheddar or plain Swiss. However, I listed cheddar as the first cheese suggestion in the ingredients list because (a) it’s cheaper, and (b) smoked Gruyère might be a bit hoity-toity for the taste of many children. If yours don’t mind the more complex flavor, go for the smoked cheese. If they’re on the pickier side, you can’t go wrong with cheddar.
Because I stocked up on canned meats like crazy at the beginning of the pandemic, I have a LOT of canned chicken around. So, to use up what I have on hand and to be mindful of the family bank account, that’s what I utilized. If you’re more inclined to use fresh chicken, you will want to use the same weight of cooked and finely shredded breast meat. If you’re like me and are either minding the wallet or in need of a way to use up some emergency supplies as restrictions ease, go for canned. This would also be a great way to use up canned ham.
I’ve also figured up the macros for portions at 1/4 and 1/6 of the recipe. That way, if you want to serve this as part of a larger meal, or as a stand-alone all-in-one thing, you can get an idea of macronutrient impact either way.Print
Makes 4-6 servings.
- 2 large (10 oz/284 g each) cans chicken breast in water, drained and broken up into shreds
- 1 (10 oz/284 g) package frozen chopped broccoli, defrosted and drained
- 4 oz (113 g) shredded cheddar cheese (or shredded smoked Gruyère, if desired)
- 1 (4 oz/113 g) can mushrooms, drained
- 3/4 c (6 fl oz/177 ml) heavy cream
- 1/2 c (4 fl oz/118 ml) mayonnaise
- 1/2 c (4 fl oz/118 ml) sour cream
- 1/4 c (2 fl oz/59 ml) dry white wine (I used Pinot Grigio)
- 1 tbsp (1/2 fl oz/15 ml) lemon juice
- 1 1/4 tsp Seasoned Salt
- 1/4 tsp glucomannan powder
- 1/2 oz (14 g) crushed pork rinds
- 1 tbsp (1/2 oz/14 g) salted butter, melted
- Preheat oven to 350°F and prepare an 8×8” casserole dish.
- In a large bowl, lightly mix together the chicken, broccoli, and cheese. Set aside.
- In a blender or with an immersion blender, combine the mushrooms, heavy cream, mayonnaise, sour cream, wine, lemon juice, Seasoned Salt, and glucomannan, and blend until smooth.
- Scrape the blended sauce into the bowl with the chicken mixture and stir well to combine.
- Turn the mixture evenly out into the casserole dish and smooth the top.
- Sprinkle the top with crushed pork rinds and then drizzle with melted butter.
- Bake at 350°F for 30-35 minutes, or until bubbly and the topping is crisp.
- Remove from the oven and let stand to cool slightly, 5-10 minutes.
- Serve hot.
Per 1/4 recipe: 672 cal, 31.9 g protein, 57.3 g fat, 9.1 g carbs, 2.8 g fiber, 6.3 g NET carbs
Per 1/6 recipe: 448 cal, 21.3 g protein, 38.2 g fat, 6 g carbs, 1.9 g fiber, 4.1 g NET carbs
- Serving Size: 1/4 or 1/6 casserole
Keywords: Chicken divan, broccoli, cheese, cheese sauce, cheddar, gruyère, budget