Keto Chicken Divan
This Keto Chicken Divan recipe is a low-carb twist from Paula Deen's famous comfort food casserole featuring chunks of juicy chicken and broccoli smothered in a simple cream sauce, making it a quick and satisfying family dinner.
8
Servings
609
Calories
45.7g
Fat
36.8g
Protein
5.1g
Net Carb
7.4g
Total Carbs
When it comes to quick casseroles, Chicken Divan is a favorite! And the Queen of Butter, Paula Deen’s recipe is one of the best versions of this dish. However, it is pretty heavy on the calories and carbs, not to mention it uses some not-so-good-for-you ingredients, like canned cream of mushroom soup. With just a few tweaks, I managed to cut the carbs down to 5 grams per serving while keeping the comfort, creamy flavor and keeping it simple. It’s the perfect dish to serve with cauliflower rice, mashed turnips or rolls!
How I turned this recipe keto
There are three main changes that I made to Paula’s recipe to make it more keto friendly.
- Cream of mushroom soup – Paula’s recipe uses two cans of condensed cream of mushroom soup, but they add 40 grams of carbs and contain unhealthy ingredients. I could make my own, but that’s a lot of effort. I prefer using a carton of Primal Kitchen’s mushroom bisque, which has only 8 carbs and no MSG, making it my go-to keto-friendly substitute.
- Lowered the wine – Wine can enhance the flavor of a dish but we don’t need a 1/2 cup of white wine like Paula Deen suggested. This recipe really only needs a 1/4 cup of wine. I’d rather drink that extra 1/4 cup than use it in my dish. Lowering the amount of wine lowers the total carb for this dish.
- Buttery, crunchy topping – Most chicken divan recipes call for a buttery cracker topping to be sprinkled on top of the casserole. Instead of using crackers or breadcrumbs, I used a combination of grated parmesan cheese and almond flour to give a similar rich flavor without adding extra butter.
Chicken Casserole Recipe Video
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Keto Chicken Divan Ingredients
1/2 cup grated Parmesan cheese - 1/4 cup almond flour
- 20-24 oz frozen broccoli, thawed and drained
- 6 cups shredded cooked chicken
- 1 (16.9 oz) carton mushroom bisque keto soup
- 1 cup mayonnaise
- 1 cup sour cream
- 8 oz sharp cheddar cheese, shredded
- 1 tablespoon lemon juice, fresh
- 1 teaspoon curry powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup dry white cooking wine
- fresh chopped parsley for garnish
Keto Chicken Divan Directions
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Prepare the topping
Preheat the oven to 350 °F. Prepare a 9x13 casserole dish with nonstick cooking spray and set aside. In a small bowl, mix the parmesan cheese and almond flour. Set aside.
Ingredients
- 1/2 cup grated Parmesan cheese
- 1/4 cup almond flour
-
Creamy sauce
Combine the mushroom bisque, mayonnaise, and sour cream in a large bowl and whisk until smooth.
Ingredients
- 16.9 oz carton mushroom bisque soup
- 1 cup mayonnaise
- 1 cup sour cream
Quick Tip
Can use avocado mayo if desired. -
Flavor components
Add the cheddar cheese, lemon juice, curry powder, salt, pepper, and white wine and combine them well.
Ingredients
- 8 oz sharp cheddar cheese, shredded
- 1 tablespoons lemon juice
- 1 teaspoon curry powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup white wine
Quick Tip
For a dry white wine, try Pinot Grigio, Sauvignon Blanc or Chardonnay. -
Broccoli & Chicken
Add the thawed, drained broccoli and shredded chicken to the sauce.
Ingredients
- 20-24 oz frozen broccoli, thawed & drained
- 6 cups shredded, cooked chicken
Quick Tip
If the broccoli pieces are more significant than bite size, rough chop them down. -
Assemble in the casserole dish
Pour the mixture into the casserole dish, then evenly sprinkle the parmesan/almond flour topping over it.
-
Bake
Bake at 350 °F for 40 minutes. To get the topping a golden brown, change the oven temperature to LO broil and lightly brown the top of the casserole for 2-3 minutes. Garnish with fresh chopped parsley and serve while warm.
