Recipes Cuisine European French Chicken Divan Casserole 4.2 (49) 38 Reviews 11 Photos Creamy chicken casserole based on the French classic, but without the carbs. This will be one of your favorite recipes. Low-carb and ketogenic diet-friendly. Submitted by Chef DJ Published on July 10, 2019 Save Rate Print Share Close Add Photo 11 11 11 11 Prep Time: 20 mins Cook Time: 1 hr 22 mins Additional Time: 5 mins Total Time: 1 hr 47 mins Servings: 8 Yield: 8 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 2 skinless, boneless chicken breast halves 4 cups broccoli florets, or to taste 3 tablespoons butter 1 small onion, chopped 1 ½ teaspoons minced garlic ½ teaspoon garlic salt ⅛ teaspoon dried parsley salt and ground black pepper to taste 3 cups cauliflower florets 1 cup chicken broth 1 cup heavy whipping cream 1 teaspoon lemon juice ½ cup mayonnaise 2 cups shredded Cheddar cheese Directions Place chicken breasts into a large pot and cover with water; bring to a boil. Cook until chicken is no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center of a breast should read at least 165 degrees F (74 degrees C). Remove chicken from the water. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 3 to 6 minutes. Chop broccoli. Preheat oven to 350 degrees F (175 degrees C). Melt butter in a deep saucepan over low heat. Add onion and garlic; cook and stir until onion is clear and tender, 8 to 12 minutes. Add garlic salt, parsley, salt, and pepper. Pulse cauliflower in a blender or food processor until it resembles rice. Add cauliflower and chicken broth to the onion mixture; cook and stir until broth is nicely absorbed, about 10 minutes. Add heavy cream and lemon juice. Let simmer, uncovered, stirring occasionally, until well combined, about 10 minutes. Stir in mayonnaise and remove from heat. Let sauce cool until thickened. Pull chicken apart with 2 forks into bite-size pieces. Add 1/2 the pulled chicken to the sauce. Line the bottom of a casserole dish with the rest of the pulled chicken. Lay steamed broccoli on top; pour the cauliflower sauce over the broccoli. Top with Cheddar cheese. Cover with aluminum foil. Bake in the preheated oven for 30 minutes. Remove foil and bake until cheese at the edges is slightly browned, about 10 minutes more. Let casserole cool for 5 to 10 minutes; slice into 6 even portions. Cook's Notes: You can use frozen cauliflower if desired. Edam and Colby cheese would also work in this recipe. I Made It Print 111 home cooks made it! Nutrition Facts (per serving) 417 Calories 37g Fat 8g Carbs 16g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 417 % Daily Value * Total Fat 37g 47% Saturated Fat 17g 87% Cholesterol 105mg 35% Sodium 615mg 27% Total Carbohydrate 8g 3% Dietary Fiber 2g 8% Total Sugars 3g Protein 16g 32% Vitamin C 58mg 64% Calcium 261mg 20% Iron 1mg 6% Potassium 373mg 8% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.