When you’re craving a warm, creamy, cheesy “comfort-food” type dish on Keto this Chicken Divan does the trick and keeps you on track…it’s extremely flavorful and satisfying.
Ingredients:
2 Tbsp butter (I use Kerrygold Grass Fed Butter)
1/2 cup finely chopped yellow onion
1 (8-ounce container) cremini or baby bella mushrooms, sliced
2 tsp Paleo all-purpose flour (this is the one I use)
1 1/4 cups unsalted chicken stock (I used Pacific Foods brand)
3/4 cup organic heavy cream
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1 cup freshly shredded sharp cheddar cheese, divided
1/4 cup homemade Mayo (or your keto mayo of choice)
1 Tbsp fresh lemon juice
4 cups broccoli florets (about 2 large crowns), steamed until cooked but not mushy
3 1/2 cups shredded, skinless rotisserie chicken, light and dark meat (this saves time)
Cooking spray (a healthy version like olive or avocado oil)
1/2 cup grated fresh Parmesan cheese
Instructions:
Preheated oven to 350 degrees F.
Melt butter in a large skillet over medium-high heat. I use a large cast iron skillet. Add onion to pan; sauté 2 minutes. Add mushrooms; sauté 5 minutes. Sprinkle flour over mushrooms. Cook, stirring constantly, 1 minute. Stir in stock, heavy cream, salt, and pepper. Bring to a boil; reduce heat and simmer, uncovered, 5 minutes or until mixture thickens, stirring occasionally. Remove from heat and let stand for 3 minutes.
Stir in 1/2 cup of the cheddar cheese, mayo, and lemon juice. Stir in the broccoli and chicken. Spoon the mixture into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Combine remaining 1/2 cup cheddar cheese and parmesan cheese; sprinkle over the top of the casserole.
Bake, uncovered, at 350 degrees F for 25-30 minutes, or until bubbly and browned. Let stand for 10 minutes before serving.
Optional: serve over 3/4 cup Cauliflower Rice (2 net carbs) to soak up some of the mushroom sauce. Otherwise the broccoli florets soak up the sauce nicely so dip to coat with each bite - yum!
Makes 6 servings. 6 net carbs per serving. 25% PROTEIN, 7% CARBS, 68% FAT
To make this ahead of time: Cover the casserole tightly with foil at the end of Step 3 and freeze for up to 2 months. The day before you’re ready to serve it, refrigerate overnight to thaw. Cook the casserole at 350 degrees F until heated through.
This recipe is from a Keto Diet Magazine I found at Sprouts in April, 2019.
Additional reading you may enjoy: “My First 30 Days on Keto”