Many chicken divan recipes use canned condensed soups making them easy to whip up with pantry staples. This version ditches the condensed soup but uses only a few extra ingredients that are still staples in most keto pantries. Butter, xanthan gum, and chicken stock replace the soup when combined with a little mayo and sour cream. The result is very close to the same creamy, flavorful texture achieved with the original ingredients.
I used pre-cooked chicken breast cut into cubes for this recipe, but rotisserie chicken or cooked chicken thighs would work great as well. Pork rinds combined with two types of cheese add a crunchy top layer with great texture and lots of flavors. This casserole can be made in advance and baked just before serving. Another make-ahead tip is to cook two pans and freeze one for another night. Just defrost and reheat in the oven at 350 degrees, covered, for 30 – 40 minutes until heated through and bubbly. Turn on the broiler for a minute or two at the end to crisp up the top if needed.
Read the full recipe with full nutrition breakdown and step-by-step pictures over at: https://www.ruled.me/keto-chicken-divan/
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Ingredients:
4 cups chicken breast, cooked and cubed
16 ounces frozen broccoli florets, steamed and drained
½ cup mayonnaise
¼ cup sour cream
2 tablespoons butter
½ tablespoon xanthan gum
2 cups chicken stock
1 teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon pepper
¼ cup grated parmesan cheese
1-ounce pork rinds, ground
½ cup shredded cheddar cheese
Nutrition Summary:
This makes a total of 6 servings of Keto Chicken Divan. Each serving comes out to be 443.67 Calories, 29.12g Fats, 4.25g Net Carbs, and 38.59g Protein.
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