CHICKEN DIVAN CASSEROLE
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.
Provided by Chef DJ
Categories World Cuisine Recipes European French
Time 1h47m
Yield 8
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 417.2 calories, Carbohydrate 7.8 g, Cholesterol 104.6 mg, Fat 36.6 g, Fiber 2.2 g, Protein 16.2 g, SaturatedFat 17.4 g, Sodium 614.5 mg, Sugar 2.5 g
CHICKEN DIVAN CASSEROLE
Steps:
- Preheat the oven to 350 degrees F and place a rack in the top third of the oven. Grease a 9-by-13-inch baking dish with some olive oil and set aside.
- In a medium bowl add the breadcrumbs and the olive oil. Season with salt and pepper and set aside.
- Place the chicken in a large pot and cover with water. Add 4 teaspoons salt and bring to a boil, then immediately reduce to a low simmer. Cook the chicken until the internal temperature on an instant read thermometer reads 160 degrees F, 15 to 20 minutes.
- Remove and cool slightly, then slice the chicken into thin strips or shred, and place in the bottom of the prepared dish. Add the broccoli and sprinkle the Parmesan over the top.
- Melt the butter in a medium saucepan set over medium heat. Add the flour and use a wooden spoon or whisk to stir until smooth and cooked, 4 to 5 minutes. Add the nutmeg, and cayenne. Slowly whisk in the milk, Cheddar, stock and wine. Bring to a boil, whisking often. Reduce to a simmer and cook until thickened and smooth, 5 to 8 minutes.
- Pour the sauce over the broccoli and chicken and then top with the breadcrumb mixture and sprinkle the paprika over the top. Cover the dish with foil and bake 15 minutes. Remove the foil and bake until the top is golden and the casserole is bubbling, 15 minutes.
- Cool for about 5 minutes and then serve.
CHICKEN DIVAN CASSEROLE
This is a recipe I found in one of those small cookbooks you can get at the checkout stand at the grocery store. I've served it for company, taken it to potlucks, and just make it for ourselves when we are looking for something special. It's always a hit. I think the Dijon mustard is the key ingredient to make it different and special.
Provided by Love2Experiment
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Melt 2 tablespoons butter or margarine in medium saucepan. Stir in flour and bouillon. Gradually stir in milk; cook until mixutre boils and thickens, stirring constantly with wire whisk. Stir in mayonnaise or salad dressing and mustard until well blended.
- Arrange broccoli in ungreased baking dish. Top with cooked chicken. Spoon sauce over chicken. Sprinkle with cheese.
- In small bowl, combine bread crumbs and 1 Tablespoon melted butter; mix well. Sprinkle over top of casserole.
- Bake at 350 for 30 minutes or until thoroughly heated.
- Serve with green salad and garlic bread. Enjoy!
Nutrition Facts : Calories 408, Fat 22.7, SaturatedFat 6.5, Cholesterol 79, Sodium 1892.1, Carbohydrate 23, Fiber 6.5, Sugar 3.6, Protein 31
ELLEN'S CHICKEN DIVAN CASSEROLE
Steps:
- Cook broccoli as directed.
- Place a layer of broccoli and chicken in casserole dish. Top with mixture of sour cream, milk, 1 cup cheese, and chicken soup. Sprinkle with garlic salt and chunks of butter. Cover with 1/2 cup grated cheese, almonds and paprika.
- Bake at 375°F for 30 minutes.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CHICKEN DIVAN CASSEROLE
This is easy to throw together on weeknights and comforting in the winter. You can really use any veggies you want, I have used a combination of yellow squash, cauliflower, spinach, zucchini, and broccoli and it was tasty. Frozen veggies work perfect for this- just thaw them out. You can also use the cheese of your choice; I have used swiss cheese slices in a pinch and it was delicious. I also use low fat milk and cheese to cut down on calories and fat.
Provided by Busy Lindsay
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place veggies and chicken in a 2 quart shallow baking dish.
- Mix soup and milk and pour over chicken and veggies. Sprinkle with cheese.
- Mix bread crumbs with butter; sprinkle on top of cheese.
- Bake at 450°F for 20 minutes or until hot throughout.
- Serve over rice. Also good over mashed potatoes, pasta or biscuits.
Nutrition Facts : Calories 927.8, Fat 14.6, SaturatedFat 7, Cholesterol 31.4, Sodium 751.5, Carbohydrate 173.1, Fiber 4.5, Sugar 1.7, Protein 22.5
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