Low Carb Chicken Divan

cooked casserole in white dish on blue napkin with forks

Chicken Divan is a classic casserole made with chicken and broccoli, baked with a creamy filling with a hint of curry, then topped with cheddar cheese.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 672kcal

Author Anne Clark

Equipment

Sharp kitchen knife
large mixing bowl
Casserole dish
whisk
measuring spoons
measuring cup(s)

Ingredients

1 rotisserie chicken (all meat removed and chopped or shredded) OR use about 1-½ pounds of cooked chicken breasts, shredded or chopped
10 ounces frozen broccoli florets, steamed-in-bag, excess liquid discarded
2 cans cream of mushroom soup
1 cup mayonnaise
1 teaspoon lemon juice
½ teaspoon curry powder
¼ teaspoon black pepper
¼ teaspoon salt omit if using salted pork rinds
1 cup shredded sharp cheddar cheese
½ cup crushed pork rinds
1-2 tablespoon(s) melted butter

Instructions

Preheat oven to 350F. Steam the broccoli in the microwave per the package directions, till tender-crisp (drain excess liquid).
Spray a casserole dish with non-stick spray. Lay the broccoli and chicken at bottom of dish.
With a whisk, mix the soup, mayo, and lemon juice in a bowl.
Pour the soup and mayo mixture on top.
Sprinkle the seasonings on top. Blend well.
Sprinkle cheese and then the 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.

Notes

Store any leftovers in airtight containers in the refrigerator for up to 3 days. This recipe can easily be doubled for 12 servings - baked in a 9" x 13" pan.

Nutrition