Low Carb Chicken Divan – Keto Chicken Broccoli Casserole
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You can call this dish Low Carb Chicken Divan or Keto Chicken Broccoli Casserole, either way it is crazy delicious and your family will love it! Think of it as comfort food without all the excess calories, or lactose. That’s right, I made this dish completely lactose and gluten-free but I have included substitutions for those of you that are looking for the original…..
No, this Low Carb Chicken Divan is not thick and creamy…but it could be if you desire. I cannot consume sour cream, so I substitute Greek yogurt. Heavy cream is a no-no, and I am allergic to coconut so unsweetened almond milk is my only option. One thing that I will say, the flavor is spot on even if the sauce is not as creamy as I would love for it to be!
How to make Low Carb Chicken Divan:
Preheat oven to 350 degrees. Lightly spray a 10 x 12, 9 x 13 or 2 1/2 quart baking dish with cooking spray or coconut oil.
Season the chopped up chicken with salt and pepper {or garlic pepper blend}. Set aside.
Heat 1 Tablespoon of olive oil in a large skillet over medium heat. Add the broccoli, toss to coat with the oil.
Add 1/2 cup of chicken stock and cover pan. Lower heat to LOW and steam broccoli for about 2 minutes.
Spread the broccoli even across the bottom of the prepared baking dish.
Add one Tablespoon of butter (or olive oil) to the skillet and add the chicken. Cook over Medium heat until cooked through, turning as needed.
Transfer the chicken to the baking dish, spreading evenly over the broccoli.
Add 2 Tablespoons of butter (or olive oil), cayenne pepper, dry mustard powder, garlic powder and onion powder to the skillet.
Whisk in the 1/2 teaspoon Glucannannon (or 1/2 Tablespoon Xantan gum). Reduce heat to Low and gradually whisk in 1 cup of chicken stock and 1 cup of milk (heavy cream/whole milk/Cashewmilk). Simmer until the sauce starts to thicken.
Add the Greek yogurt (or sour cream) and 3/4 cup grated cheese. Whisk until thoroughly combined and smooth.
Pour the thickened sauce over the chicken and broccoli in the baking dish.
Sprinkle with remaining 1 cup of shredded cheese.
Bake in preheated oven for 25 to 30 minutes, until bubbly.
My oven never seems to brown anything, maybe yours will?? 😉 Sprinkle with parsley and serve.
Keto Side dish recipes:
or Zucchini Noodles
Traditional Side Dish Recipes:
How is this Low Carb Chicken Divan lactose free?
Butter, Fage Greek Yogurt (full fat version) and any cheese aged over 90 days do not contain lactose. Check the labels on the cheese to make sure it is aged.
How do I make it extra creamy?
Use heavy cream or whole milk. Sour cream stays creamier than Greek yogurt in sauces. I’m sure 8 ounces of cream cheese would do the trick as well! 😉
Can I use a different cheese?
Of course you can! Swiss or Cheddar would be delicious, and sharp cheddar is “usually” lactose-free.
Enjoy!!
Low Carb Chicken Divan
Ingredients
- 2 pounds boneless, skinless chicken breasts cut into bite sized pieces
- ¾ teaspoon garlic pepper or sea salt and black pepper
- 1 pound broccoli florets
- 1 Tablespoon olive oil
- 3 Tablespoons unsalted butter divided
- 1 teaspoon dry mustard powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ⅛ teaspoon cayenne pepper optional
- ½ cup chicken stock warm
- 1 cup unsweetened almond milk warmed - substitute heavy cream or milk
- ½ teaspoon Glucomannan (Konjac Root) or 1/2 Tablespoon Xanthan Gum
- ½ cup Greek yogurt or sour cream
- 1 ¾ cup Gruyere cheese, grated divided - substitute cheddar or Swiss
Instructions
- Preheat oven to 350 degrees. Lightly spray a 10 x 12, 9 x 13 or 2 1/2 quart baking dish with cooking spray or coconut oil.
- Season the chopped up chicken with salt and pepper {or garlic pepper blend}. Set aside.
- Heat 1 Tablespoon of olive oil in a large skillet over medium heat. Add the broccoli, toss to coat with the oil.
- Add 1/2 cup of chicken stock and cover pan. Lower heat to LOW and steam broccoli for about 2 minutes.
- Spread the broccoli even across the bottom of the prepared baking dish.
- Add one Tablespoon of butter (or olive oil) to the skillet and add the chicken. Cook over Medium heat until cooked through, turning as needed.
- Transfer the chicken to the baking dish, spreading evenly over the broccoli.
- Add 2 Tablespoons of butter (or olive oil), cayenne pepper, dry mustard powder, garlic powder and onion powder to the skillet.
- Whisk in the 1/2 teaspoon Glucannannon (or 1/2 Tablespoon Xantan gum). Reduce heat to Low and gradually whisk in 1 cup of chicken stock and 1 cup of milk (heavy cream/whole milk/Cashewmilk). Simmer until the sauce starts to thicken.
- Add the Greek yogurt (or sour cream) and 3/4 cup grated cheese. Whisk until thoroughly combined and smooth.
- Pour the sauce over the chicken and broccoli in the baking dish.
- Sprinkle with remaining 1 cup of shredded cheese.
- Bake in preheated oven for 25 to 30 minutes, until bubbly.
- Sprinkle with parsley and serve with cauliflower rice, mashed cauliflower or zucchini noodles.
