Simple Recipes for Every Day
Low-Carb Chicken Divan
- Serves: 8
- Prep Time: 10 min
- Cook Time: 45 min
Ingredients
- 1 pound broccoli florets (about 8 cups)
- 8 ounces cream cheese
- 1 cup heavy cream
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon curry powder
- 2 teaspoons Better Than Bouillon chicken base or 2 chicken bouillon cubes
- 4 cups cooked, shredded chicken
- 2 cups shredded cheddar cheese
- Cooked rice or cauliflower rice, for serving (optional)
Ingredients
- 1 pound broccoli florets (about 8 cups)
- 8 ounces cream cheese
- 1 cup heavy cream
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon curry powder
- 2 teaspoons Better Than Bouillon chicken base or 2 chicken bouillon cubes
- 4 cups cooked, shredded chicken
- 2 cups shredded cheddar cheese
- Cooked rice or cauliflower rice, for serving (optional)
Method
Preheat the oven to 375°F with a rack in the center position.
Bring a large pot of water to a boil over high heat. Add the broccoli and cook until bright green and slightly tender, about 3 minutes. Drain. In a medium heat-proof bowl, combine the cream cheese, heavy cream, mayonnaise, sour cream, curry powder, and bouillon. Microwave in 1 minute intervals, stirring in between, until the cream cheese is softened, up to 3 minutes total. Whisk until smooth and combined.
Place the chicken in a 9 x 13-inch baking dish or 12 inch ovenproof skillet. Pour in the broccoli and cream sauce and mix to incorporate. Sprinkle the cheddar cheese over the top.
Bake until sauce is bubbling and cheese is melted, about 35 minutes. Serve warm over cooked rice or cauliflower rice.
To make-ahead and freeze:
Follow steps 1 through 3as written. Then combine the chicken, broccoli, and cream sauce in a freezer-and-oven safe container, such as a disposable foil baking pan. Cover the entire casserole tightly with plastic wrap, then with foil. Freeze for up to 3 months. When you’re ready to bake, defrost the divan in the fridge for 6 hours or overnight, then bake at 375°F until the cheese is bubbling, 40 to 50 minutes.