Creamy 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 sour cream and cream of mushroom mixture with a hint of curry and dry white wine, then topped with cheddar cheese.

Course Main Course

Cuisine American

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings

Calories 762kcal

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 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

Instructions

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.

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