Keto Chicken Divan Casserole

Ingredients List

• 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

Instructions

1. Bring a large pot of water to a boil and add chicken breasts. Cook until the chicken is fully cooked through, with no pink in the center, about 10 minutes. The internal temperature should reach at least 165°F (74°C). Remove the chicken from the water.

2. Place a steamer basket in a saucepan and add water just below the bottom of the steamer. Bring the water to a boil. Add broccoli, cover, and steam until tender, about 3 to 6 minutes. Chop the broccoli.

3. Preheat your oven to 350°F (175°C).

4. Melt butter in a deep saucepan over low heat. Add the onion and cook until soft and translucent, about 8 to 12 minutes. Add garlic, garlic salt, parsley, salt, and pepper.

5. Pulse cauliflower in a food processor or blender until it has a rice-like texture. Add the cauliflower and chicken broth to the onion mixture and cook, stirring occasionally, until the broth is absorbed, about 10 minutes. Stir in heavy cream and lemon juice. Let it simmer uncovered, stirring occasionally, until everything is well combined, about 10 minutes. Add mayonnaise and remove from heat. Let the sauce thicken as it cools.

6. Shred the cooked chicken into bite-sized pieces with two forks. Mix half of the shredded chicken into the sauce.

7. Spread the remaining shredded chicken in the bottom of a casserole dish. Layer the steamed broccoli on top and pour the cauliflower sauce over the broccoli. Sprinkle with shredded Cheddar cheese. Cover the casserole with aluminum foil.

8. Bake in the preheated oven for 30 minutes. Remove the foil and continue baking for about 10 minutes, or until the cheese is golden and bubbly at the edges. Allow the casserole to cool for 5 to 10 minutes before slicing into 8 servings.

Chef's Tips:

Frozen cauliflower can be used as an alternative if preferred.

Edam and Colby cheeses are great substitutions for this recipe.

Nutritional Information (per serving)