Chicken Divan is a classic, family-friendly dish. This modified, low carb, keto-friendly version contains only 6 net carbs per serving and is naturally gluten free. It’s cheesy, rich, and delicious!
This post contains affiliate links. See our Disclosure Statement for more information.
Chicken Divan is a classic casserole style dish. It’s typically made with chicken, broccoli and a Mornay sauce.
Because Mornay sauce is made with all purpose flour, several modifications had to be made to the traditional chicken divan recipe to make it more suitable for a low carb or gluten free diet.
This recipe uses cream cheese as the base of the sauce due to its thicker, creamy texture. Cheddar cheese is also used to lend a familiar flavor to this dish that adults and kids both love.
The “bread crumbs” are made with a combination of blanched almond flour and melted butter to add a bit of crispiness to the top of this dish. You can also use gluten free bread crumbs depending on you’re own personal dietary needs and preferences.
Why This Recipe Works
This is a very family-friendly dish. You won’t have much trouble getting kids to eat this meal loaded with chicken, cheese, and broccoli.
It’s fairly quick to make, taking around 45 minutes in total. You can also prep the entire casserole ahead of time, store it in the refrigerator until evening, and then bake it when needed to save more time in the evening.
This recipe is low in carbs and gluten free. With only 6 net carbs per serving, it’s also suitable for those following a keto diet, as well.
How to Make Keto Chicken Divan
Ingredients
- 4 cups broccoli florets
- 1 1/2 pounds boneless, skinless chicken (cut into bite size pieces)
- 2 tablespoons butter (divided)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cloves garlic (minced)
- 1 shallot (finely diced)
- 1/2 cup heavy cream
- 1/2 cup chicken bone broth (or stock)
- 8 ounces cream cheese (cut into pieces)
- 4 ounces cheddar cheese (shredded, about 1 cup): it is recommended to shred the cheese from a block rather than use pre-shredded bags of cheese which contain added starches that can be grainy when melted.
- 1/2 cup blanched almond flour: rather than using almond flour bread crumbs, you can also use gluten free bread crumbs, or omit them, if preferred.
- 1 tablespoon butter (melted)
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Cut the broccoli into florets and the chicken into bite size pieces. Mince the garlic and shallot and shred the cheese.
Preheat your oven to 375°F.
Grease or butter the inside of a medium size casserole dish.
Create!
Add the broccoli florets to a microwave-safe bowl with 1/4 cup of water and cover with plastic wrap leaving one edge open a little bit to vent. Microwave on high for 3 minutes.
Drain the water and add the broccoli to the prepared casserole dish.
Melt one tablespoon of the butter in a large skillet over medium-high heat.
Season the chicken with salt and pepper and add to the hot skillet.
Cook, stirring often, until the chicken is no longer pink in the center, about 5-7 minutes.
Add the chicken to the casserole dish with the broccoli and toss to combine.
Return the skillet to medium heat and add another tablespoon of butter. Once melted, add the garlic and shallots and cook until slightly softened and fragrant, about 1-2 minutes.
Add the heavy whipping cream, chicken bone broth, and cream cheese. Cook, breaking up the cream cheese, until melted and smooth, about 3-5 minutes.
Pour the cheese mixture evenly over the broccoli and chicken in the casserole dish and stir to combine.
Top with the cheddar cheese.
Mix the almond flour and 1 tablespoon of melted butter in a small bowl until it resembles crumbs. Evenly spread the almond flour crumbs over the top of the casserole.
Bake, uncovered, for 20-25 minutes or until the casserole is hot and bubbly and the almond flour crumbs are lightly browned.
Present!
Garnish with fresh, minced parsley, if desired.
Tips and Techniques
- Shred the cheddar cheese from a block for the best melting and texture.
- Gluten free bread crumbs can be used in place of almond flour crumbs depending on your personal dietary needs and preferences.
- Store leftovers in an airtight container in the refrigerator. Consume within 3-4 days for the best results.
FAQ’s
Can You Freeze Chicken Divan?
Yes, you can freeze chicken divan before baking. Allow the cheese sauce to cool, then wrap tightly with plastic wrap and store in the freezer. Defrost overnight in the refrigerator before baking. You may need to add a few minutes to the bake time.
Can You Make Chicken Divan Ahead of Time?
Yes. You can make chicken divan up to the point of needing to bake it. When it’s time to bake, you may need to add a few minutes to the bake time.
More Keto Chicken Dinner Recipes to Try
Love this Keto Chicken Divan recipe? Follow me on Pinterest, Instagram, and Facebook for more!
If you try this recipe, I would really appreciate it if you would please leave a comment and star rating. Thanks!
Keto Chicken Divan
Ingredients
- 4 cups broccoli florets
- 2 tablespoons butter (divided)
- 1 1/2 pounds boneless, skinless chicken (cut into bite size pieces)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cloves garlic (minced)
- 1 shallot (minced)
- 1/2 cup heavy cream
- 1/2 cup chicken bone broth (or chicken stock)
- 8 ounces cream cheese (cut into pieces)
- 4 ounces sharp cheddar (shredded, approximately 1 cup)
- 1/2 cup blanched almond flour
- 1 tablespoon butter (melted)
Instructions
- Preheat oven to 375°F. Grease or butter the inside of a medium size casserole dish.
- Add the broccoli florets to a microwave-safe bowl with 1/4 cup of water and cover with plastic wrap leaving one edge open a little bit to vent. Microwave on high for 3 minutes. Drain and add the broccoli to the casserole dish.4 cups broccoli florets
- Melt one tablespoon of the butter in a large skillet over medium-high heat.2 tablespoons butter
- Season the chicken with salt and pepper and add to the hot skillet.1 1/2 pounds boneless, skinless chicken, 1/2 teaspoon salt, 1/4 teaspoon pepper
- Cook, stirring often, until the chicken is no longer pink in the center, about 5-7 minutes.
- Add the chicken to the casserole dish with the broccoli and toss to combine.
- Return the skillet to medium heat and add another tablespoon of butter. Once melted, add the garlic and shallots and cook until slightly softened and fragrant, about 1-2 minutes.2 tablespoons butter, 2 cloves garlic, 1 shallot
- Add the heavy whipping cream, chicken bone broth, and cream cheese. Cook, breaking up the cream cheese, until melted and smooth, about 3-5 minutes.1/2 cup heavy cream, 1/2 cup chicken bone broth, 8 ounces cream cheese
- Pour the cheese mixture evenly over the broccoli and chicken in the casserole dish. Stir to combine.
- Top evenly with the cheddar cheese.4 ounces sharp cheddar
- Mix the almond flour and 1 tablespoon of melted butter in a small bowl until it resembles crumbs.1/2 cup blanched almond flour, 1 tablespoon butter
- Evenly spread the almond flour crumbs over the top of the casserole.
- Bake, uncovered, for 20-25 minutes or until hot and bubbly and the almond flour crumbs are lightly browned.
Notes
Tips and Techniques
- Shred the cheddar cheese from a block for the best melting and texture.
- Gluten free bread crumbs can be used in place of almond flour crumbs depending on your personal dietary needs and preferences.
- Store leftovers in an airtight container in the refrigerator. Consume within 3-4 days for the best results.
Nutrition
This recipe was originally published on January 28, 2020. It was updated with new images, step-by-step instructions, tips, techniques and FAQ’s in January 2024.
