Low-Carb Chicken Divan

• servings: 8 servings
• active time: 10 minutes
• total time: 55 minutes

Ingredients

1 pound broccoli florets (about 8 cups)

8 ounces cream cheese

1 cup heavy cream

½ cup mayonnaise

¼ cup sour cream

1 tablespoon curry powder

2 teaspoons Better Than Bouillon chicken base or 2 chicken bouillon cubes

4 cups cooked, shredded chicken

2 cups shredded cheddar cheese

Cooked rice or cauliflower rice, for serving (optional)

Directions

Preheat the oven to 375°F with a rack in the center position.

Bring a large pot of water to a boil over high heat. Add the broccoli and cook until bright green and slightly tender, about 3 minutes. Drain. In a medium heat-proof bowl, combine the cream cheese, heavy cream, mayonnaise, sour cream, curry powder, and bouillon. Microwave in 1 minute intervals, stirring in between, until the cream cheese is softened, up to 3 minutes total. Whisk until smooth and combined.

Place the chicken in a 9 x 13-inch baking dish or 12 inch ovenproof skillet. Pour in the broccoli and cream sauce and mix to incorporate. Sprinkle the cheddar cheese over the top.

Bake until sauce is bubbling and cheese is melted, about 35 minutes. Serve warm over cooked rice or cauliflower rice.

Nutrition

• Calories: 529
• Total Fat: 45 g
• Saturated Fat: 21 g
• Cholesterol: 148 mg
• Sodium: 768 mg
• Total Carbohydrate: 7 g
• Dietary Fiber: 2 g
• Total Sugars: 2 g
• Protein: 27 g