I’m pretty sure everyone’s mother made some version of Chicken Divan while they were growing up. The recipe originated in a New York City hotel and was the restaurant’s signature dish. Over the years it transformed into a family favorite casserole that was easy to make, fed a crowd and fit into most budgets.
Many chicken divan recipes use canned condensed soups making them easy to whip up with pantry staples. This version ditches the condensed soup but uses only a few extra ingredients that are still staples in most keto pantries. Butter, xanthan gum, and chicken stock replace the soup when combined with a little mayo and sour cream. The result is very close to the same creamy, flavorful texture achieved with the original ingredients.
I used pre-cooked chicken breast cut into cubes for this recipe, but rotisserie chicken or cooked chicken thighs would work great as well. Pork rinds combined with two types of cheese add a crunchy top layer with great texture and lots of flavors. This casserole can be made in advance and baked just before serving. Another make-ahead tip is to cook two pans and freeze one for another night. Just defrost and reheat in the oven at 350 degrees, covered, for 30 – 40 minutes until heated through and bubbly. Turn on the broiler for a minute or two at the end to crisp up the top if needed.
Read the full recipe with full nutrition breakdown and step-by-step pictures over at: https://www.ruled.me/keto-chicken-divan/
4 cups chicken breast, cooked and cubed
16 ounces frozen broccoli florets, steamed and drained
½ cup mayonnaise
¼ cup sour cream
2 tablespoons butter
½ tablespoon xanthan gum
2 cups chicken stock
1 teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon pepper
¼ cup grated parmesan cheese
1-ounce pork rinds, ground
½ cup shredded cheddar cheese
This makes a total of 6 servings of Keto Chicken Divan. Each serving comes out to be 443.67 Calories, 29.12g Fats, 4.25g Net Carbs, and 38.59g Protein.
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