This is an old favorite from my Grandmas church cookbook that I have turned into a gluten free, preservative free work of low carb deliciousness!
Chicken is so versatile, and casseroles are perfect for falls crisp weather🍂🍁
Low Carb Chicken Divan
3/4 cup + 1 Tbsp heavy cream
1/2 cup chicken broth, homemade is great here
4 Tbsp butter
1/4 tsp poultry seasoning
1 tsp salt
1/4 tsp black pepper
2oz of cream cheese (1/4 block)
3/4 tsp xanthan gum
1 lb chicken breasts, cubed and cooked in bacon grease, or preferred oil, seasoned
2 cups broccoli, steamed till slightly fork tender
2 Tbsp crushed pork rinds, or almond flour
Preheat oven to 400F.
Grease a 9 inch pie plate and set aside.
In a saucepan make the sauce. Add cream, chicken broth, 3 Tbsp butter, and seasonings to pan.
Bring to a boil then whisk in cream cheese and xanthan gum. Simmer for 2 to 3 minutes. Taste and adjust seasonings as needed since this is the main flavor of the dish. Set aside.
Melt remaining 1 Tbsp butter and add to a small bowl with crushed pork rinds or almond flour.
Add chicken and broccoli to pie plate. Pour sauce over all. Sprinkle with shredded cheese, then sprinkle with crumb mixture.
Bake at 400F for 20 to 25 min until golden brown.
Serve with a side salad.
Recipe can be doubled for a 9×13 pan.