Chicken Divan is a classic low-carb chicken casserole. It's creamy, flavorful, and keto-friendly, and it hits the spot whether it's a home cooked meal, pot luck, or for a party. Who doesn't love a good casserole?!
If you're looking for low carb dish with chicken, this easy family dinner will please everyone at the table.
Why You'll Love This
What I particularly like about this recipe is how extremely easy it is. I'm a huge fan of store-bought rotisserie chicken. It's a super time saver and tastes great, too!
The only prep work needed for this low-carb chicken casserole is to simply pull the meat off the bones and rough chop. Some grocery stores go a step further and sell the rotisserie chicken already pulled from the bones.
Dinner is ready in about 40 minutes and makes 6 servings.
Why This Recipe Works
Low carb chicken divan is made with chicken and broccoli mixed with sour cream, cream of mushroom soup, and a hint of curry and dry white wine. It's then topped with plenty of cheddar cheese.
If you need a keto chicken and broccoli recipe and you want a crunchy topping, add crushed pork rinds! You can even purchase pre-crushed pork rinds. Who knew!
What Goes Into This
- Rotisserie chicken - use the regular flavor for best results
- Broccoli florets - use the steam in bag version for easy prep
- Sour cream and cream of mushroom soup - creates a velvety smooth sauce
- Seasonings - curry powder, salt, pepper
- Dry white wine - optional - just a touch, but adds extra flavor
- Lemon juice - adds a fantastic little zing
- Shredded cheddar cheese - no casserole is complete without a cheese topping (wink)
- Pork rinds - adds an extra crispy casserole topping (substitute panko bread crumbs if you don't need this to be keto chicken divan)
- Butter - to make the pork rinds/breadcrumbs more crunchy
Step 1: Preheat oven to 350F. Spray a casserole dish with non-stick spray. With a whisk, mix the soup, sour cream, lemon juice, and wine in a bowl.
Step 2: Lay the broccoli and chicken on bottom of dish.
Step 3: Pour the soup and sour cream mixture on top.
Step 4: Sprinkle the seasonings on top. Blend well.
Step 5: Sprinkle cheese and pork rinds on top. Pour melted butter over the top and bake uncovered at 350F for about 30 minutes or until the topping is slightly browned.
Frequently Asked Questions
You can use cream of chicken soup instead of cream of mushroom soup. If you don't have any condensed soups, or don't want to use them, I suggest using the same easy, base homemade sauce that I use for my chicken alfredo: Melt 2 tablespoon of butter in a pan, add 2 tablespoon of cornstarch and stir to combine. Slowly add 2 ½ cups of milk. Simmer for 2-3 minutes, stirring constantly with a whisk. Pour on top of chicken & broccoli, proceed with steps 4 - 5 of the recipe card.
You can make this low-carb chicken casserole up to two days in advance. Assemble the casserole, without the cheese or pork rinds/panko crumbs. Cover the casserole dish and place in the refrigerator. Then, when ready to bake, take it out of the refrigerator and let it come to room temperature (20 to 30 minutes). Proceed to Step 5 of the recipe card.
Store any leftovers in airtight containers in the refrigerator for up to 3 days. I prefer to use BPA-free glass containers with locking lids. Check out this 18-piece set of glass food storage containers with locking lids. You can also freeze leftovers - be sure to use an airtight container to prevent ice crystals from forming. When you’re ready to eat, thaw in the refrigerator for 24 hours, then heat in a 350F oven (or heat in the microwave) until piping hot.
- You can use 3-4 cooked chicken breasts instead of the rotisserie chicken.
- Use leftover turkey instead of chicken. Use cauliflower or asparagus instead of broccoli. Throw in some sliced mushrooms for a wonderful addition!
- Do you like crunch? Add some slivered almonds for a delightful nutty crunch.
- It's perfectly fine to leave out the dry white cooking wine.
More Recipes to Try
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Creamy Low Carb Chicken Divan
- Sharp kitchen knife
- large mixing bowl
- Casserole dish
- measuring spoons
- measuring cup(s)
- 1 rotisserie chicken (all meat removed and chopped or shredded) OR use about 1 pound of cooked chicken breasts, shredded or chopped
- 10 ounces frozen broccoli florets, steamed-in-bag
- 2 cans cream of mushroom soup
- 8 ounces sour cream
- 1 tablespoon dry white wine (optional)
- 1 teaspoon lemon juice
- ½ teaspoon curry powder
- ¼ teaspoon black pepper
- ¼ teaspoon salt omit if using salted pork rinds
- 1 cup shredded cheddar cheese
- ½ cup crushed pork rinds
- 2 tablespoons melted butter
- Preheat oven to 350F. Gather all your ingredients. Pull meat from chicken and rough-chop or shred. Steam the broccoli in the microwave per the package directions, till tender-crisp. With a whisk, mix the soup, sour cream, lemon juice, and wine in a bowl.
- Spray a casserole dish with non-stick spray. Lay the broccoli and chicken at bottom of dish.
- Pour the soup and sour cream mixture on top.
- Sprinkle the seasonings on top. Blend well.
- Sprinkle cheese and pork rinds on top. Pour melted butter over cheese and pork rinds and bake uncovered at 350F for about 30 minutes or until the topping is slightly browned.
This recipe was originally published in 2020 and was updated in 2022.
Nutritional information is provided as a courtesy to my readers. I'm not a nutritionist and I don't guarantee the accuracy of this data. The data may differ according to the brands I used versus the brands you use. To calculate the data yourself using your brands, try using an online nutrition calculator or app.