Chicken Divian Casserole


Chicken Divian Casserole

Makes 6 Equal Servings

1 Serving: 425 Calories, 32g Fat, 4g Carbs, 24g Protein


1 Lb Chicken breasts

3 Tbsp butter

1/2 Tbsp garlic powder

1 tsp garlic salt

½ tsp salt(add more to taste)

1 cup chicken broth

½ tsp of parsley

½ tsp ground mustard

1 tsp of black pepper

3 cups riced cauliflower steamed and strained (use a cloth to dry and squeeze as much water out)

1/2 cup heavy cream

1 tsp lemon juice

1/2 cup mayonnaise

3 cups steamed and strained, chopped broccoli (use a cloth to dry and squeeze as much water out)

1.5 cups shredded cheddar cheese


1.     Preheat the oven to 350F.

2.     Fill a pot about halfway with water. Add both breasts of chicken.

3.     Cook on high and bring to a boil until the chicken is cooked through usually 15-20 mins.

4.     Blend up your cauliflower using a food processor or use riced cauliflower

5.     Add butter and the cauliflower and spices to a large pan or dutch oven and add the chicken broth. Cook, covered for about 5 minutes.

6.     Check on your boiling chicken. Take it out and set it aside.

7.     Add the cream and lemon juice and let simmer uncovered on low for about 10 minutes while it reduces. Mix it a few times throughout so it doesn't burn to the bottom.

8.     Add mayo, mix, and turn off burner.

9.     Begin pulling apart your chicken with a fork.

10.  Add half your pulled chicken into the cauliflower cream mixture.

11.  Use the other half to line the bottom of an 8x8 casserole dish.

12.  On top of the chicken, layer in the steamed, chopped broccoli.

13.  Top with the cauliflower cream mixture.

14.  Top with cheddar cheese.

15.  Put in the oven for 30 minutes, covered with tinfoil.

16.  Remove tinfoil and cook 10 more minutes.