Keto Chicken Divan
Published July 24, 2024 • Updated March 11, 2026
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This is the comfort casserole I come back to all the time. I adapted it from Paula Deen’s chicken divan, which is honestly one of the best versions of this dish. But the original is loaded with carbs. Two cans of condensed cream of mushroom soup alone add 40 grams, and the ingredients list isn’t great either. With a few targeted swaps, I got this keto chicken divan down to 5 grams of carbs per serving without losing any of the creamy, cheesy warmth.
How I turned this recipe keto
Three changes, and each one actually made the dish better.
- Cream of mushroom soup: Paula’s version uses two cans of condensed soup. I swap in a carton of mushroom bisque instead. Primal Kitchen’s version has only 8 carbs and no MSG, which makes it my go-to. Reader Billie tried Amy’s Mushroom Bisque when she couldn’t find it and said it actually had more flavor. So you have options.
- Less wine: Paula calls for 1/2 cup of white wine. I cut it to 1/4 cup because the dish doesn’t need more, and I’d rather drink that extra quarter cup. Fewer carbs, same depth of flavor.
- Better topping: Most versions use buttery crackers or breadcrumbs on top. I use parmesan cheese and almond flour, which gives you the same rich crunch without extra carbs. I tested this combination specifically because I wanted the texture without needing additional butter.
The curry powder is the real secret. I almost left it out of the original, and I’m glad I didn’t. Reader Christine said she almost skipped it too, but described it as “this warmth that makes it feel like real comfort food.” That’s exactly right. It doesn’t taste like curry at all. It just rounds everything out.
What I like about this version is how little active work it takes. You’re not making a roux or pre-cooking anything complicated. The whole thing comes together in about 15 minutes of hands-on time, then the oven does the rest for 40 minutes. I flip it to low broil for 2-3 minutes at the very end to get that topping golden and crisp. That last step makes a real difference. I usually serve it with cauliflower rice or just over greens to soak up the sauce.
If you love comfort food like this, my chicken and broccoli bake and pot pie version are in the same family. For a different take, try my creamy Tuscan chicken, chicken cordon bleu casserole, or white chicken enchiladas.
Explore 685+ 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
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20-24 oz frozen broccoli, thawed and drained
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6 cups shredded cooked chicken
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1 (16.9 oz) carton mushroom soup
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1 cup mayonnaise
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1 cup sour cream
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8 oz sharp cheddar cheese, shredded
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1 tablespoon lemon juice, fresh
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1 teaspoon curry powder
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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1/4 cup dry white cooking wine
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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.
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Get My Macros + Recipes →Frequently Asked Questions
What should I serve with this?
I usually go with cauliflower rice to soak up the sauce, and that's my favorite pairing. A simple arugula salad with lemon vinaigrette works if you want something lighter to cut through the richness. I've also served it over steamed zucchini noodles, which hold the sauce surprisingly well. On busy nights, I skip the side entirely and just eat a bigger portion straight from the dish.
Can I make this dairy-free?
I've made a dairy-free version of this keto casserole by swapping the sour cream and mayo for cashew cream and avocado oil mayo. I skipped the cheddar and parmesan entirely and used nutritional yeast on top with the almond flour. The sauce was thinner, and you lose that cheesy richness, but the curry powder and mushroom bisque still carry a lot of flavor. Not identical, but it works if dairy is off the table.
How do I get the parmesan topping extra crispy?
The broil step at the end is everything. I bake the casserole for the full 40 minutes at 350, then switch to LO broil for 2-3 minutes and watch it closely because it goes from golden to burnt fast. Reader Sasha made this three times before she figured out the broil was the difference between a soft top and a crunchy one. I also make sure my parmesan and almond flour topping is spread evenly (not clumped) so it crisps uniformly across the whole dish.
Can I use fresh broccoli instead of frozen?
I've made it both ways. Fresh works, but you need to blanch the florets for 2-3 minutes first so they're not crunchy in the finished dish. Cut them into bite-sized pieces before adding. I still prefer frozen because it's less prep and the texture difference after 40 minutes in the oven is minimal.
What can I substitute for white wine?
I use chicken broth when I skip the wine. It won't have quite the same brightness, but it still works. If you're avoiding alcohol entirely, add a teaspoon of white wine vinegar to the broth to get some of that acidity back. I've done this and my family didn't notice the swap. For a dry cooking wine, I prefer Sauvignon Blanc, Pinot Grigio, or Chardonnay.
What mushroom soup brands work for this?
I use Primal Kitchen's mushroom bisque as my go-to (8 carbs per carton, no MSG). Reader Billie tried Amy's Mushroom Bisque and said it actually had more flavor than Kettle and Fire. Any mushroom soup or bisque that comes in a carton will work. Just avoid canned condensed versions, which are loaded with starch and additives.
Can I prep this the night before?
I do this regularly. Mix everything together, pour it into the baking dish, cover it, and refrigerate. Don't add the topping until right before you bake it. The almond flour and parmesan will absorb moisture and get soggy if they sit overnight. I add about 5 extra minutes to the bake time when it's going in cold from the fridge.
Can I make this in a slow cooker or Instant Pot?
I haven't tested a full slow cooker version because the topping wouldn't crisp. What I have done is assemble everything in the slow cooker on low for 3-4 hours, then transfer it to a baking dish, add the topping, and broil for 2-3 minutes. It's an extra step, but it works when I want it ready at dinnertime without the oven running all afternoon. If you want a truly hands-off chicken dinner, my white chicken chili is built for the Instant Pot.
I wasn't sure about the curry powder going in (thought it might make the whole thing taste off), but made it anyway. The sauce came together fast and by the time it was out of the oven the house smelled incredible. The curry is subtle but it's what lifts this above a generic chicken and broccoli casserole. Quick question though: has anyone tried Greek yogurt instead of the sour cream? Don't want to mess with something that's clearly working.
Squeeze the thawed broccoli in a kitchen towel before mixing. Skipped that once and the sauce was watery by the time it hit the table. Dry it out and it stays creamy.
Squeeze the thawed broccoli in a kitchen towel before adding it to the sauce. Really wring it out. First time I skipped that step and got a watery center. Second batch I went at it hard and the sauce stayed thick and creamy. Also bumped the curry to 1.5 tsp, which made a noticeable difference. Worth the extra prep.
Wring it out hard. I put 'drain' in the recipe but that word doesn't do it justice. And yeah, 1.5 tsp curry is closer to where I make it now.
The curry powder is what I want to talk about because I almost left it out. My husband does this thing where he walks into the kitchen and just smells. Doesn't say anything, just nods if something's passing inspection. This came out of the oven and he came in from the other room, stood at the counter for a second, and said "what is that, it smells like that chicken place on Route 9." I have been making casseroles for fifteen years and that has never happened. The almond flour and parmesan topping crisps up in a way the breadcrumb version I used to make honestly never did, and the whole thing holds together when you serve it instead of collapsing into soup. We are three weeks into cleaning up our eating after a rough winter and this is going on the permanent list.
Brought this to a dinner party last weekend and watched my friend (who is very much not keto) scrape the dish for the last bits of that crispy parmesan topping. Nobody clocked the curry powder until I mentioned it, and then everyone wanted to know what brand. This one's staying in my entertaining rotation.
Ha, the curry reveal. Any grocery store brand works at 1 teaspoon. It's there but not identifiable until you say it out loud.
First time making a keto casserole and I went with this one because of the curry powder. The sauce turned out richer than I expected, and the parmesan got genuinely crispy around the edges. Going in the regular rotation.
That parmesan crust is my favorite part. Gets even crispier if you run it under the broiler for the last 2 minutes.
Third time making this since November and I think I finally nailed the topping. The first two rounds it came out soft on top (still good, but not what the picture showed), and this time I let it go the full 30 minutes and the Parmesan crust actually crisped up the way I was hoping for. Also finally stopped second-guessing the curry powder because it does something subtle to the whole sauce that I can't explain but would miss if it wasn't there. This one's staying in the winter rotation.
Three tries is pretty normal for this one. The parmesan just needs that full bake, no shortcuts. And yeah on the curry, can't explain it either but you'd know immediately if it was missing.
Chicken divan was the one dish I mourned when I went keto. My grandmother made it every winter and I'd written it off entirely. The almond flour and Parmesan topping actually crisps up, and the curry powder does more work than you'd expect. Made this on a cold Sunday and thought about her kitchen the whole time.
Cold Sunday and her kitchen the whole time. That's what I wanted this recipe to be. Not a swap, just the dish.
Made this Sunday and my husband, who is not a casserole guy at all, had two helpings and immediately asked when I'm making it again. The curry powder caught me off guard, I almost skipped it, but it gives the whole dish this warmth that makes it feel like real comfort food. My daughter cleaned her plate too and she's been on a broccoli boycott for months. This one is staying in the rotation.
The curry almost didn't make it into the original. I kept second-guessing it. Broccoli boycott broken is a serious win.
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
Mushrooms work really well in this. And honestly Amy's Mushroom Bisque has more flavor than the Kettle and Fire anyway.