Chicken Divan Casserole
Chicken Divan Casserole is creamy and decadent, but loaded with vegetables! You'll love this low-carb and dairy-free version of the classic dish.
Servings: 8
Ingredients
- 1 large head of broccoli cut into florets
- 2 tbsp avocado oil or olive oil divided
- 4 cloves garlic, minced divided
- 12 oz riced cauliflower*
- 1/3 cup diced white onion
- 1.5 lbs chicken breast cut into bite sized pieces
- 1 cup raw cashews**
- 1 cup chicken broth
- 1/4 cup nutritional yeast
- 1 tbsp dijon mustard
- 1/2 tsp kosher salt
- 1/2 cup chopped almonds
Instructions
- Preheat the oven to 375 degrees. Lightly grease a 9x13 casserole dish. Line the bottom with broccoli florets and brush 2 tsp of oil on top.
- Once the oven is hot, transfer the casserole dish with broccoli to the oven. Cook for 17-18 minutes, leave the oven hot once broccoli is removed.
- Heat a large skillet to medium high heat. Once hot, coat the pan with 1 tbsp oil then toss in the onion and 2 cloves garlic. Saute for 3-4 minutes, then add the cauliflower rice. Continue to cook the cauliflower rice until fragrant (about 5-6 minutes). Remove the cauliflower rice from heat, keep the skillet hot.
- Add the remaining oil to the skillet, and cook the chicken until browned on all sides (about another 5-6 minutes). Remove from heat.
- Meanwhile, make the cashew sauce. Place the drained cashews, chicken broth, nutritional yeast, dijon mustard, remaining garlic cloves, and salt to a blender or food processor. Blend until smooth 2-3 minutes. You may need to pause and use a rubber spatula to scrape down the sides. Add an additional tbsp of water if the sauce is too thick.
- In the casserole dish with the broccoli, mix together the chicken and cauliflower rice mixture. Pour the cashew sauce on top. Sprinkle with chopped almonds.
- Bake for 22-25 minutes or until the nuts are golden brown and the sauce is bubbly. Serve hot.
Notes
*You can use 12 oz store bought riced cauliflower. Or, cut 1 large head of cauliflower into florets, and pulse in a food processor to create rice.
**Pre-soak the cashews in boiling water for at least 15 minutes before making the sauce. Drain the water.
Nutrition
Calories: 318kcal | Carbohydrates: 16g | Protein: 27g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 54mg | Sodium: 413mg | Potassium: 918mg | Fiber: 5g | Sugar: 4g | Vitamin A: 499IU | Vitamin C: 92mg | Calcium: 85mg | Iron: 3mg