Keto Chicken Divan
Published July 24, 2024 • Updated February 2, 2026
This post may contain affiliate links. See my disclosure policy.
This low-carb Chicken Divan recipe is a twist on Paula Deen's famous comfort food casserole featuring chunks of juicy chicken and broccoli smothered in a simple cream sauce, making it a quick and satisfying family dinner.
How I turned this recipe keto
There are three main changes that I made to Paula’s recipe to make it more keto friendly.- Cream of mushroom soup – Paula’s recipe uses two cans of condensed cream of mushroom soup, but they add 40 grams of carbs and contain unhealthy ingredients. I could make my own, but that’s a lot of effort. I prefer using a carton of Primal Kitchen’s mushroom bisque, which has only 8 carbs and no MSG, making it my go-to low-carb substitute.
- Lowered the wine – Wine can enhance the flavor of a dish but we don’t need a 1/2 cup of white wine like Paula Deen suggested. This recipe really only needs a 1/4 cup of wine. I’d rather drink that extra 1/4 cup than use it in my dish. Lowering the amount of wine lowers the total carb for this dish.
- Buttery, crunchy topping – Most chicken divan recipes call for a buttery cracker topping to be sprinkled on top of the casserole. Instead of using crackers or breadcrumbs, I used a combination of grated parmesan cheese and almond flour to give a similar rich flavor without adding extra butter.
Explore 680+ keto recipe videos with step-by-step instructions, tips, and tricks to make keto easy.
Ingredients
1/2 cup grated Parmesan cheese -
1/4 cup almond flour
-
20-24 oz frozen broccoli, thawed and drained
-
6 cups shredded cooked chicken
-
1 (16.9 oz) carton mushroom soup
-
1 cup mayonnaise
-
1 cup sour cream
-
8 oz sharp cheddar cheese, shredded
-
1 tablespoon lemon juice, fresh
-
1 teaspoon curry powder
-
1/2 teaspoon salt
-
1/4 teaspoon black pepper
-
1/4 cup dry white cooking wine
-
fresh chopped parsley for garnish
Step by Step Instructions
Step by Step Instructions
Prepare the topping
Preheat the oven to 350 °F. Prepare a 9×13 casserole dish with nonstick cooking spray and set aside. In a small bowl, mix the parmesan cheese and almond flour. Set aside.
- 1/2 cup grated Parmesan cheese
- 1/4 cup almond flour
Creamy sauce
Combine the mushroom bisque, mayonnaise, and sour cream in a large bowl and whisk until smooth.
- 16.9 oz carton mushroom bisque soup
- 1 cup mayonnaise
- 1 cup sour cream
Flavor components
Add the cheddar cheese, lemon juice, curry powder, salt, pepper, and white wine and combine them well.
- 8 oz sharp cheddar cheese, shredded
- 1 tablespoons lemon juice
- 1 teaspoon curry powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup white wine
Broccoli & Chicken
Add the thawed, drained broccoli and shredded chicken to the sauce.
- 20-24 oz frozen broccoli, thawed & drained
- 6 cups shredded, cooked chicken
Assemble in the casserole dish
Pour the mixture into the casserole dish, then evenly sprinkle the parmesan/almond flour topping over it.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
Frequently Asked Questions
What kind of chicken can I use?
Cooked shredded chicken breasts or rotisserie chicken both work great here.
Can I use low-carb crackers for the breadcrumb topping?
Yes, you can use keto crackers for the topping. Just add a few handfuls to a Ziploc bag and crush up with a rolling pin. Then mix with melted butter and sprinkle on top of the casserole before baking.
What type of white wine is dry that I can cook with?
For a dry cooking wine, use Sauvignon Blanc, Pinot Grigio or Chardonnay.
We made this for dinner last night. The only change we made was to add mushrooms (we love them). The recipe was quick and easy, as promised. Couldn't get Kettle and Fire, so we used Amy's Mushroom Bisque. This was delicious!! Thanks