Description
A comforting low carb chicken divan made with tender chicken, broccoli, and cauliflower rice in a creamy, cheesy sauce that delivers classic comfort food flavors with a lighter twist.
Ingredients
2 boneless skinless chicken breasts, cooked and chopped
1 tablespoon unsalted butter
1 yellow onion, chopped
1/2 tablespoon garlic, minced
1/2 teaspoon garlic salt
1 cup chicken broth
3 cups cauliflower rice
1 cup heavy cream
1 teaspoon lemon juice
1/2 cup mayonnaise
3 cups broccoli, steamed
2 cups cheddar cheese, shredded
1 teaspoon fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large skillet over medium heat, melt the butter. Add the chopped onion and garlic and cook until the onion is soft.
- Stir in the garlic salt and cauliflower rice. Cook until the cauliflower begins to soften.
- Add the chicken broth, cover, and simmer for about 10 minutes.
- Stir in the heavy cream and lemon juice, reduce heat, and simmer gently for another 10 minutes.
- Mix in the mayonnaise and remove the skillet from heat.
- Stir half of the chopped chicken into the cauliflower mixture.
- Spread the remaining chicken evenly in an 8×8-inch casserole dish.
- Layer the steamed broccoli over the chicken.
- Top with the cauliflower sauce and spread evenly.
- Sprinkle shredded cheddar cheese over the top.
- Cover and bake for 30 minutes, then uncover and bake for an additional 10 minutes until bubbly and lightly golden.
- Garnish with fresh parsley if desired before serving.
Notes
Rotisserie chicken can be used to save prep time.
Frozen broccoli works well if fully steamed and drained.
Sour cream can replace mayonnaise for a tangier flavor.
Keep the casserole covered during baking to prevent drying out.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 620mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 120mg
