Keto Recipes
by Amanda C. Hughes
by Amanda C. Hughes101 comments
Jump to Recipe·Print Recipe
Hold the phone. Put away that other recipe you were thinking of cooking tonight. Pinterest it for some other day. Tonight you are making this Low Carb Chicken Divan.This scrumptious, creamy, and totally low carb chicken divan recipe rings in at about 6 carbs per serving. In an 8×8 square casserole dish, it makes 6 delicious servings.
OK, sorry for the dramatic antics, but after an entire evening in the kitchen getting this low carb Chicken Divan recipe perfect, the hubs and I just moaned and groaned over every bite of this dish. It was so addicting that the hubs also ate half the thing which was not so low carb, but he’s all, “it’s veggie carbs, it’s cool!”
Cool, indeed. And a super thanks to Deb, who asked me on Facebook, to cook up a keto version of her favorite dish (you can do it too!) In fact, if you have a cooking challenge for me, head on over there and let me know what your favorite dish is, and I’ll try to keto-ize it! Now, like I said, please make this low carb Chicken Divan recipe tonight and let me know what you think. I’m sitting here typing this about ten minutes after licking my plate clean at 9:30 pm because I can’t wait to share it with you!
Low Carb Chicken Divan Casserole Recipe
Servings:6
Prep Time:30 minutes |Cook Time:1 hour |Total Time:1 hour 30 minutes
Nutritional Facts: 6g Net Carbs| 317 Calories | 22g Fat | 8g Carbs | 22g Protein | 2g Fiber
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:
- Preheat the oven to 350 degrees F
- Fill a pot about halfway with water. Add both breasts of chicken.
- Cook on high and bring to a boil until the chicken is cooked through (180 degrees)
- Meanwhile, cook up the garlic and onions in a medium frying pan on a low heat with the ghee.
- 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.
- 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.
- When the onions are soft, add the cauliflower.
- When the cauliflower is soft, add the chicken broth. Cook, covered for about 10 minutes.
- Check on your boiling chicken. Take it out and set it aside if it’s reached 180 degrees.
- 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.
- Add mayo, mix, and turn off the burner.
- Begin pulling apart your chicken with a fork.
- Add half your pulled chicken into the cauliflower cream mixture.
- Use the other half to line the bottom of an 8×8 casserole dish.
- On top of the chicken, layer in the steamed, chopped broccoli.
- Top with the cauliflower cream mixture.
- Top with cheddar cheese.
- Put in the oven for 30 minutes, covered with tinfoil.
- Remove tinfoil and cook 10 more minutes.
- Enjoy!
This scrumptious, creamy, and totally low carb chicken divan recipe rings in at about 6 carbs per serving. In an 8×8 square casserole dish, it makes 6 delicious servings.
- Author: Amanda C. Hughes
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 6 Servings 1x
- Category: Dinner
Scale
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
Instructions
- Preheat the oven to 350 degrees F
- Fill a pot about halfway with water. Add both breasts of chicken.
- Cook on high and bring to a boil until the chicken is cooked through (180 degrees)
- Meanwhile, cook up the garlic and onions in a medium frying pan on a low heat with the ghee.
- 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 of seconds just until it looks like rice.
- 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.
- When the onions are soft, add the cauliflower.
- When the cauliflower is soft, add the chicken broth. Cook, covered for about 10 minutes.
- Check on your boiling chicken. Take it out and set it aside if it’s reached 180 degrees.
- 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.
- Add mayo, mix, and turn off the burner.
- Begin pulling apart your chicken with a fork.
- Add half your pulled chicken into the cauliflower cream mixture.
- Use the other half to line the bottom of an 8×8 casserole dish.
- On top of the chicken, layer in the steamed, chopped broccoli.
- Top with the cauliflower cream mixture.
- Top with cheddar cheese.
- Put in the oven for 30 minutes, covered with tinfoil.
- Remove tinfoil and cook 10 more minutes.
- Enjoy!
Nutrition
- Serving Size: 6
- Calories: 317
- Fat: 22g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 22g
Keywords: low carb chicken divan
For another great chicken recipe be sure to try my next.
chicken divanchicken divan recipeketo chicken divanketo dinner recipeslow carb chicken divanlow carb recipes
Amanda C. Hughes
Amanda C. Hughes has been developing ketogenic and paleo recipes for over a decade. She has developed recipes for top nutrition coaches and subscription meal boxes. She's the author of the best-selling Wicked Good Ketogenic Diet Cookbook, Keto Life, Keto All the Way, and developed recipes for the 21-Day Ketogenic Diet Weight-Loss Challenge.Disclaimer: Please enjoy the recipes and personal anecdotes on WickedStuffed, but please understand this is a recipe blog. I do my best to provide nutritional information based on the tools available to me, but you should seek proper nutritional advice from a dietician. Additionally, as an Amazon Associate I earn from qualifying purchases. This helps to pay down the cost of keeping this blog up and running.
previous post
Three Tasty Bacon Bread Recipes for Breakfast, Lunch and Dessertnext post
Sweet Pea Coconut Hash – LCHF, Keto + Low Carb FriendlyMORE KETO RECIPES
Spaghetti Squash Lasagna Recipe {Low-Carb}
Easy Keto Egg Drop Soup Recipe
How to Make a Bacon Taco Shell in...
Buffalo Pulled Chicken + Bleu Cheese Wedge
The Best Keto Buffalo Wings
Chicken Ranch Bacon Tacos – w/ Bacon Taco...
The Best Keto Chicken Soup Recipe Ever
Homemade Crunchy Keto Cereal
Super Low-Carb Romantic Recipes (Keto Friendly!)
Low Carb Steak and Pastrami Bomb (+ Keto!)
101 comments
BethManneIngersollFebruary 8, 2015 - 4:52 pm
Do you think this is possible in a slow cooker?
Kathy StarlingJune 19, 2017 - 4:01 pm
That’s what I’m doing today. I am a crockpot, pressure cooker person. This is the first time I am making it and I am confident it will be great. Set the temp on low. Yummm.
jen_scottFebruary 9, 2015 - 11:44 am
I made this for my lunches this week. I used canned chicken breast instead and it turned out wonderfully. It is delicious and reheats very well! Thank you for sharing!
wickedstuffedFebruary 10, 2015 - 8:33 pm
jen_scott So glad you liked it!
wickedstuffedFebruary 10, 2015 - 8:34 pm
BethManneIngersoll I think so, you may have to rice the cauliflower in a blender first, though.
Susn5February 13, 2015 - 11:10 pm
Do you have any idea what the calorie content
is per serving?
wickedstuffedFebruary 15, 2015 - 2:17 pm
Susn5 It’s 626 calories per serving. 🙂
CaitlinDecember 7, 2018 - 7:25 pm
I’m confused, when you click on the recipe it shows the calorie count at 317?
Susn5February 15, 2015 - 2:22 pm
Thank You It was really delicious!
pshicksMay 24, 2015 - 4:54 pm
Delicious dish and I have loads left for the next could of days 🙂
Linda BarkveJune 9, 2015 - 11:37 pm
What else can you make with this fabulous creamy cauliflower stuff? It’s soooo good!!
jvkhoeAugust 31, 2015 - 10:08 pm
Just started LCHF lifestyle a month or so ago and wanted to make Chicken Divan, a favorite of ours, and Googled for a Keto type recipe . . . and found yours.
Instead of boiling the chicken as I used to do years ago, I’ll use the method taught to me by a friend that is wonderfully quick, easy and foolproof (no guess work). In addition, chicken comes out tender, moist and flavorful every time since it’s not boiled, which causes it to lose tenderness, juiciness and taste when boiled in water.Below are the directions. It looks like a lot of steps, but read through & you’ll see it’s very simple.
– Place chicken breasts in a pot with a lid that will fit them w/o crowding
– Add cold water till they are coveredwith 2″ or more of water
– Remove the chicken
– Bring the water to a boil
– Place chicken breasts in boiling water for 1 minute (sears the meat)
– Remove chicken with tongs
– Let water remain on heat till returned to a boil
– Place chicken breasts into the boiling water
– Cover with pot’s lid & turn off heat.
– Let sit undisturbed for 20 minutes
– Remove chicken – let cool till able to cut, shred, etc as desired/needed
LyndaJune 18, 2017 - 7:25 pm
I’m going to try this. Thank you for the tip
Erica LennertsonDecember 20, 2017 - 7:55 pm
This doesn’t make sense. You put chicken in a pan and add cold water, then bring to a boil and remove the chicken? Then bring it to a boil again? Or you boil water then add chicken? Or sear the chicken, add cold water once seared and bring the cold water to a boil? Your directions are missing a step somewhere around step 1. I’m assuming you out chicken in a hot pan then cover with cold water….Thanks!
Joann BrenderDecember 30, 2017 - 9:43 pm
Erica, no you follow her steps exactly. Your brain is getting in the way. Physically do what the recipe says and it will work out fine. 🙂
christenarSeptember 13, 2015 - 8:17 pm
I roasted the broccoli rather than steaming it to cut down on the liquid, doubled the chicken and use less broth. Bet this would be a great excuse to make extra the next time I made roast chicken
May make in a deeper lasagna pan next time so I can use more veggies =)
MistyVosslerSeptember 21, 2015 - 11:08 am
we’re not broccoli fans over here and I had spinach that I needed used up, so I subbed that and mushrooms in for those, It lowered the carb count and also when I cooked the mushrooms in with the broth it absorbed the excess liquid. this dish was a definite keeper. !
GypsyOffgridNovember 18, 2015 - 7:01 pm
I am eating this right now. LOL I read the reviews, and so only ended up using about 1 cup of stock. And I added a bit of pesto to it too. I can’t get enough! There may not be any left when my partner gets home. LOL I’ve been missing casseroles. Thank you for this recipe!
wickedstuffedNovember 22, 2015 - 9:12 pm
Oneblueballoon Sorry about that, the recipe has been reduced to 1 cup of stock.
EmilyApril 28, 2017 - 12:01 pm
Hey, thanks so much for this recipe! I haven’t made it yet but just wanted to mention to you that I was reading through the comments and saw that people recommended using less broth/stock so I was going to cut it down from 1 cup to 1/2 cup. Luckily I kept reading and saw your comment that the recipe above ALREADY REFLECTS cutting it down from 2 cups to 1 cup. I was all prepared to cut it down to 1/2 cup and probably would have been disappointed! So this is my humble suggestion to add a little note IN the recipe that the original recipe was modified after feedback in the comments. Either way thank you again for sharing the recipe!!! 😀
PeihGeeNovember 25, 2015 - 11:29 pm
This was really yummy. I didn’t have any broccoli so I threw in leftover sauteed kale and half a bag of frozen kale, and it was really good, like creamed spinach almost. I threw in a bunch of cheese into the sauce and that helped thicken it up also. Great keto recipe, thank you.
HeatherKorenDecember 16, 2015 - 4:02 pm
So delicious! Thank you. I’ve tweaked it a bit for our own tastes and dietary limitations but thank you so much for putting in the effort! Gave me a fantastic place to start.
Barbjean94December 28, 2015 - 8:35 pm
This recipe is unspeakably good. Nevertheless, I must speak of it.
I made this tonight with canned tuna instead of chicken. I’ve been craving tuna casserole for a long time (low carb for 5 years), and this recipe did the trick! It’s delicious. I followed the recipe as stated except I used 3 cans of tuna in place of the chicken. Yum!
kellemonJanuary 15, 2016 - 3:33 pm
Maybe I missed it but how many total carbs in serving
Kathleen KucharskiJanuary 18, 2016 - 12:09 pm
Used three chicken breasts and 9×13 pan and it was a perfect recipe! My hysband loved it. Took leftovers for lunch next day. So yummy melted in your mouth.
scorpgcJanuary 20, 2016 - 3:04 pm
Thanks for a wonderful looking recipe, want to make with leftovers, so will increase the ingredients somewhat. I’m not sure if you know the answer to this, but if the Cauliflower has already been “riced”, how many cups would you say? Our local produce department sells the finely diced / chopped cauliflower, and have used this before for a “risotto”. Thanks for any feedback!
Gary
TanyaLynn1January 27, 2016 - 3:26 pm
Do you happen to know what the nutritional information would be for this recipe?
nebraska1February 23, 2016 - 9:03 am
TanyaLynn1I calculated 12 total carbs, 9 net carbs per serving
Laurie Sheaf DunnavantMay 7, 2016 - 11:35 pm
I made this tonight for dinner and it is wonderful! Chicken Divan is a family fave and we’ve been trying to cut the carbs and fake food like canned soup. Our family recipe always had curry in Chicken Divan so I added 1 1/2 teaspoons of curry to the sauce in this recipe. Otherwise I followed the recipe and we LOVE it! Thank-you for sharing!
Barbjean94May 9, 2016 - 10:23 am
I made this with tuna and it turned out very much like ‘tuna noodle casserole’ from the old days when I was still eating toxic carbs – haha! I’m so grateful for this recipe because for a very long time, I had been looking for a casserole that could replace it. This is it! Thank you.
Tip: I use preground ‘riced’ cauliflower from Whole Foods. Saves so much mess and time.
Mscottw2May 12, 2016 - 7:27 pm
I’ve made this recipe several times and absolutely LOVE it. I’ve adjusted the broth/cream, but still comes out soupy. However, adding some parm cheese until I get the consistency I like usually does the trick. Plus adds an additional layer of flavor. Hope that helps.
scorpgcMay 12, 2016 - 8:02 pm
Well no feedback, so to anyone else interested, I used about 4 cups, maybe a bit more of riced cauliflower. Used more chicken and cheese.
scorpgcMay 12, 2016 - 8:05 pm
I used 1/2 cup broth and 1/2 cup good white wine, but for a 9×13 pan. I think it would be too soupy for the smaller 8×8 size.
ppaddon68August 29, 2016 - 5:20 pm
Barbjean94I get mine at Trader Joes 😉
ReneeLaliberteComptonNovember 1, 2016 - 2:09 pm
How much pre-riced cauliflower did you use?
Barbjean94November 1, 2016 - 3:25 pm
I used 3 cups of the riced cauliflower – a generous 3 cups 🙂
bhampattyDecember 1, 2016 - 10:01 am
Barbjean94 Thanks for this great tip!
wickedstuffedDecember 6, 2016 - 7:04 pm
scorpgc Thanks for the reply, I’d never made it using pre-riced cauliflower before, thanks for adding to the conversation. 🙂
wickedstuffedDecember 6, 2016 - 7:05 pm
kellemon 5 carbs per serving (I usually store this info in the recipe description). 🙂
wickedstuffedDecember 6, 2016 - 7:07 pm
Barbjean94 Woo, great adaptation!
ChristinaMarch 15, 2017 - 2:26 am
So.good. That’s about all I can say.
TJMarch 18, 2017 - 7:40 pm
Yum. Haven’t been on keno long. Best thing going. Thank you, wickedstuffed!
WillMarch 23, 2017 - 12:33 pm
I came across this recipe last night while searching for ideas while on the induction phase of Atkins. I took you for your word and decided on this recipe as a began to read it. I’m glad I did!
Simple and flavorful, this will be a go to recipe for years to come. I only made a few changes on the fly: I boiled the chicken in broth and added green beans to the broccoli. (I think next time I may add mushrooms as well.) I upped the broth and cream a bit, used a larger casserole dish and topped with a three cheese mix. Wow, this casserole recipe makes for a heavenly dish for any low carb enthusiast.
I was so hungry after preparing this meal right after the gym that after my helping I ended up eating all the chicken and cheese off the top.
While still warm I threw a couple of cans of chicken on top and covered with the rest of the cheese. The warm dish melted the cheese before putting in the fridge.
Reheat was fabulous! I will look forward to another few meals out of this casserole. You get two thumbs up from me! I signed up and look forward to exploring your other recipes.
Thank you!
Carla WalkerApril 3, 2017 - 9:23 am
I’d use thighs instead and olive oil mayo!
Going to give it a shot tonight!
CarolApril 3, 2017 - 7:48 pm
I had the same problem. I doubled the recipe and it was very soupy. But still delicious!
WickedStuffedApril 3, 2017 - 8:20 pm
Hi Carol, the recipe was altered back in 2015 (there was an accidental typo in the recipe) so it shouldn’t have been soupy but might have occurred with doubling. You may want to halve the sauce next time if you’re doubling. 🙂
SandraApril 16, 2017 - 5:08 pm
Nutritional Values Please
HJApril 22, 2017 - 3:02 pm
Can I use frozen cauliflower rice? Does it need to cooked longer or reduce liquid?
Thank you!
Emily W.April 22, 2017 - 5:52 pm
Made this for dinner since I’m trying the lchf lifestyle, which I love btw. I bought cauliflower ‘rice’ at Trader Joe’s and shredded rotisserie chicken from costco. Those two alone made this recipe super easy. I steamed my cauliflower ‘rice’ before the cooking process (just my preference), and used frozen broccoli florets. I used whatever cheese I had in the fridge, which happened to be sharp cheddar and some monterey. Thanks for sharing this recipe!!!
Emily W.April 22, 2017 - 6:03 pm
Oh. My. Goodness. Soooooooo good!!!
Dee DeeApril 27, 2017 - 9:07 pm
CHIPOTLE MAYO!!!!! Oh my goodness, what a great flavor that adds. Also, used the steamed broccoli and cauliflower bags that helped speed the cooking time of this dish during a work night! So delicious.
SuzanneMay 1, 2017 - 1:14 am
I made this tonight, and it was delicious! I used the frozen riced cauliflower from Trader Joe’s. I also forgot to add the mayonnaise, so maybe that’s why it turned out a little watery? Not a problem, though, because I’ve got tons of leftovers for the week and stuff always dries out in the fridge.
ShrimaMay 1, 2017 - 7:44 pm
So, I followed the recipe and all but ended up with a drier version of it. When i cut into it the creamy texture was no where to be seen. What do u think i did wrong? Can i still save it?
CathyMay 1, 2017 - 11:36 pm
Tasted great, but uses every pan in the cupboard. Also, I recommend giving an approximate time to boil the chicken. I was guessing, since I don’t have a meat thermometer, and overcooked mine a little.
ChadMay 31, 2017 - 7:22 pm
Just made this for dinner. My wife, our 2 boys and I gave it an “A”.
I haven’t told them there’s cauliflower in this yet since they won’t eat it. Ha!
It was a little soupy, but scooped on to a plate, the excess water stayed in the casserole dish.
It’s kind of a long process for a week night, so I’ll double the recipe next time so it will be 2 dinners!
Lana CrowderNovember 1, 2017 - 8:37 pm
I had exact same experience . . long process and a bit soupy
but oh so delicious 😉
SarahJune 29, 2017 - 9:39 pm
Hi,what type of cheese could I substitute for cheddar? I live in another country where cheddar is hard to find…thanks
Amanda HughesJune 29, 2017 - 9:49 pm
I have read that Edam Cheese and Mimolette Cheese are both good substitutes!
SarahJune 30, 2017 - 6:31 pm
This was really great. Even my toddler ate it all, and husband who is not keto:) The only thing is that the chicken and broccoli, the first layer needed some salt. Since my chicken stock had no salt, this may have been why I felt it was missing a little salt. But this recipe is a keeper
Thanks
ColleenJuly 9, 2017 - 5:52 pm
Do you have the macros for this recipe? Thanks!!
CindyJuly 13, 2017 - 3:25 am
I’m seeing the photos but not the detailed recipe. ?
MarnieJuly 20, 2017 - 10:12 pm
This was delicious!! I put chicken breast in my instapot instead of boiling, the whole thing turned out perfect. Thank you for sharing this recipe! 🙂
SummerJuly 27, 2017 - 4:47 pm
I am JUST starting this low carb thing, since I was recently diagnosed with Diabetes 2. I rtied this last night.. and this was DELICIOUS! Thank you!
DeeJuly 28, 2017 - 8:39 pm
Absolutely delicious! I did cut down by half the heavy cream and increased the mayo (figured that it would help thicken the sauce). I also put half the cheese into the sauce for the same reason and the other half on top. A couple shakes of smoked paprika in the sauce and on top enhanced the flavor even more. This did require a lot of pots and pans. I will probably microwave the broccoli and the rice next time and layer it in pan. I also added mushrooms. Definitely a keeper.
DeeJuly 31, 2017 - 6:14 pm
Can leftovers be frozen for another day? I would like to make ahead and portion it out for lunches. Just wondering how the mayo and heavy cream would react.
CeciliaAugust 5, 2017 - 9:00 am
Has anyone tried freezing this?
Mary J.August 5, 2017 - 9:35 pm
I was searching for a low carb turkey casserole recipe and that’s how I found this site and this recipe. I had left over rotisserie turkey I wanted to use up. I really love this recipe, and it really keeps my BG numbers in good range too.
So, my substitutions were: turkey instead of chicken; lime juice instead of lemon; I didn’t have chicken stock on hand, so I dissolved a cube of chicken bullion into a cup of the water used to steam the broccoli (get all those nutrients!). My family also really liked this dish. It was very reminiscent of turkey/rice casserole. There were hardly any left overs!
I see someone made this using canned tuna – I think I’ll try that next.
Looking forward to trying many more of your recipes! Thank you for sharing.
Stephanie PateAugust 8, 2017 - 5:31 pm
Can you tell my the # of fat grams in this please?
Shannon WilliamsAugust 18, 2017 - 1:27 pm
Can you please give me the macros for the low carb chicken divan?
camilleSeptember 5, 2017 - 10:59 am
no curry?
CristaSeptember 10, 2017 - 1:28 am
Ok, I’m reallllyyy lazy. I sliced up thawed chicken breasts and browned them in a cast iron skillet, removed and added onion an garlic. Then added the cauliflower rice, tons of garlic salt and pepper, stock, chicken base and cream. Simmered until bubbled, threw the chicken back in, added fresh, uncooked broccoli, mayo, mixed it up, topped with cheese and baked directly in cast iron pan until melty and bubbly. Only one dirty dish. Tasted great. Will make again. Thanks for the great recipe!
EricaOctober 14, 2017 - 10:03 am
Where is the recipe? All I can see is the intro and pictures – but no list of ingredients, steps, etc. So frustrating!
WickedStuffedOctober 14, 2017 - 4:36 pm
The page may not have finished loading when you looked, it’s there 🙂
WendyOctober 15, 2017 - 1:23 pm
Where is the recipe. All I see are pics and responses
Dana GrilikhesOctober 15, 2017 - 2:56 pm
Hello – it looks wonderful! Could you please tell me how much chicken by weight as I will substitute turkey breast?
DianeNovember 14, 2017 - 8:48 am
This stuff is good!!! I used Costco’s rotisserie chicken packaged chicken breast, because I had some. My husband, who complains pretty much every time I give him chicken, actually loved it, and went back for more. It is so filling, and a real stick-to-your-ribs meal, perfect for the cool weather.
This recipe is a keeper for sure!
DeborahNovember 25, 2017 - 11:47 am
I happened upon this recipe whilst looking for low-carb ideas for a leftover turkey casserole. Divan was a favorite dish that my Grandmother made, and though I usually make a recipe exactly as per instructions the first time, I know I can alter a couple things to evoke those tasty memories! She used poached asparagus, and dry sherry and curry for seasoning. Can’t wait to try this tonight with turkey. Thanks for sharing this!
ShannonDecember 4, 2017 - 5:12 pm
Absolutely amazing! Husband loved it and went on and on about how nice it tasted! Thankyou so much for sharing! I love all these wonderful yummy posts of goodness!!👌
stellaDecember 16, 2017 - 7:05 pm
Luv the recipe- can I prepare it 3 days ahead, keep it in the fridge & then cook it
HorsefeathersSeptember 22, 2018 - 1:23 pm
This is a fabulous recipe! I make a double batch and freeze it in serving sizes for meal prep. It reheats beautifully!
CindyOctober 9, 2018 - 3:47 pm
Quick question – has anyone made this in a crockpot and did you throw all the ingredients in raw? I would love some tips with this.
I LOVE this meal! It is my favorite keto recipe ever and I would love an easier way to make it.
Amanda C. HughesOctober 9, 2018 - 3:58 pm
I’ll try to make a slow cooker version!
FredOctober 20, 2018 - 3:49 pm
Really good recipe but it is missing something. I added a little curry powder and bumped up the garlic salt a bit and it really brought all the flavors together.
SophiaJanuary 3, 2019 - 3:54 pm
yes, adding curry and a bit of cayenne really made a good flavour. Thanks for the suggestion.
JoyceOctober 27, 2018 - 3:50 pm
Going to try it today. I see you said that we could ask about other dishes we love. I love Greek spinach pie. Would you be able to fix it so it could be used on a low carb diet?
Amanda C. HughesOctober 9, 2018 - 3:58 pm
Great suggestion! I am up for the challenge!
TarrahNovember 2, 2018 - 3:53 pm
My favorite keto recipe ever! I’ve made this maybe 3-6 times and it’s always a hit with the whole family – even the “ew cauliflower rice??!” teenager…she didn’t even realize at first that it wasn’t white rice until I told her afterward.
Thanks so much for this awesome recipe!!
KimNovember 11, 2018 - 3:51 pm
Of all of the keto dishes I have had in the last 6 weeks, this is my absolute favorite! Thank you!
AngieDecember 6, 2018 - 3:52 pm
Made tonight and everyone loved it! Will double up recipe next time to serve a family of 6. I used the serving of 6 and there were NONE leftovers. Definitely a family fav!
SophiaJanuary 3, 2019 - 3:55 pm
Very tasty recipe, I couldn’t stop tasting the sauce (slurping), even though I was making it for my son! Thanks.
Lynn MarieFebruary 5, 2019 - 3:57 pm
Made on Sunday but added some sour cream as I saw that in other recipes. This was amazing. Very rich, yummy, decadent and everything you could ask for. Thanks for a wonderful recipe.
MikeApril 3, 2019 - 9:42 pm
Just got finished making/eating this and while edible, it was bland and soupy. Followed the ingredients noted to the letter but still felt the need to try to reduce the cauliflower sauce mixture more then the recommend time, because I just knew by eye it was too much liquid. *Then* I had to increase the heat and time on the last part of the cooking process because it was just pooling with liquid, that never really cooked out. The cheese just barely got browned before I said enough is enough.
I may make this again, but I’m going have to give some thought to the seasoning and how the steps are completed. I’ve had better luck in the past steaming the cauliflower before smashing it into rice, and broiling boneless chicken breasts. I’ll probably start there.
Roshni ParateApril 7, 2019 - 2:45 pm
Yum!!!. We eat broccoli and chicken all the time! This is a fantastic way to prepare it. I loved it. Thank so much.
MarieJune 17, 2019 - 9:59 pm
I’ve made this so many times…it’s a favorite in our house!! I’ve never tried freezing it and was wondering how it would hold up? Has anyone tried or think it wouldn’t be a good idea? Thanks!
VeronicaOctober 4, 2019 - 12:08 pm
This chicken divan casserole is rich in flavor and the added broccoli gives it a fresh, healthy touch that makes it even more scrumptious.
Julie BJanuary 11, 2020 - 9:40 pm
I always try to simplify. I keep a bag of frozen chicken breasts and i steam those then shred. I stock up on frozen broccoli and bags of frozen riced cauliflower. I keep instant chicken boullion in the cupboard. If I have bacon grease, I cook with it and save my butter. Using these items were quick, easy and this was delicious.
★★★★★
Julie BJanuary 11, 2020 - 9:41 pm
Forgot to mention I steam the broccoli & cauliflower in their bags in the microwave
AlannaJanuary 27, 2020 - 2:34 pm
Best low carb Chicken Divan recipe, hands down!!
★★★★★
CrystalJuly 6, 2020 - 10:28 pm
I had never made Chicken Divan before, man I was missing out! This had such great flavor and the cheese really made it.
★★★★★
JenOctober 6, 2020 - 9:07 am
Was that white cheddarvthat you used?
Linda StarkJuly 15, 2021 - 5:04 pm
I built this recipe in MyFitnessPal.com and the cheese alone for 1/2 recipe is 152 calories. Add mayo, heavy cream, etc. and you are way over 357 calories at 782 and my carb count is at 21, Fat is at 61. I’ve built it 3 times and keep coming up with way higher numbers than stated here.
Comments are closed.
