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Chicken Divan Casserole

Rated as 4.6 out of 5 Stars

"Creamy chicken casserole based on the French classic, but without the carbs. This will be one of your favorite recipes. Low-carb and ketogenic diet-friendly."
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1 h 47 m servings 417
Original recipe yields 8 servings


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  1. Place chicken breasts into a large pot and cover with water; bring to a boil. Cook until chicken is no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center of a breast should read at least 165 degrees F (74 degrees C). Remove chicken from the water.
  2. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 3 to 6 minutes. Chop broccoli.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. Melt butter in a deep saucepan over low heat. Add onion and garlic; cook and stir until onion is clear and tender, 8 to 12 minutes. Add garlic salt, parsley, salt, and pepper.
  5. Pulse cauliflower in a blender or food processor until it resembles rice. Add cauliflower and chicken broth to the onion mixture; cook and stir until broth is nicely absorbed, about 10 minutes. Add heavy cream and lemon juice. Let simmer, uncovered, stirring occasionally, until well combined, about 10 minutes. Stir in mayonnaise and remove from heat. Let sauce cool until thickened.
  6. Pull chicken apart with 2 forks into bite-size pieces. Add 1/2 the pulled chicken to the sauce.
  7. Line the bottom of a casserole dish with the rest of the pulled chicken. Lay steamed broccoli on top; pour the cauliflower sauce over the broccoli. Top with Cheddar cheese. Cover with aluminum foil.
  8. Bake in the preheated oven for 30 minutes. Remove foil and bake until cheese at the edges is slightly browned, about 10 minutes more. Let casserole cool for 5 to 10 minutes; slice into 6 even portions.


  • Cook's Notes:
  • You can use frozen cauliflower if desired.
  • Edam and Colby cheese would also work in this recipe.

Nutrition Facts

Per Serving: 417 calories; 36.6 7.8 16.2 105 614 Full nutrition

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Read all reviews 19
  1. 25 Ratings

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Most helpful positive review

Very good. If you like this try the one with Cream of Chicken soup, Mayo, and Curry. It's a soup can recipe and is good.

Most helpful critical review

This was ok.. I thought it was a bit rich though. Probably won't make again. ... at least not this recipe.

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Most positive
Least positive

Very good. If you like this try the one with Cream of Chicken soup, Mayo, and Curry. It's a soup can recipe and is good.

This was very good. I added twice the minced garlic and 2 cups of sliced mushrooms.

This was much better than I expected. I have never used cauliflower to replace pasta before and it was a huge success. I didn't have mayonnaise at home so substituted with Miracle Whip which gav...

Will surely make this again. I think I may experiment with spicing it up some to taste. If you are cooking for two like I am, be aware that you will have a lot of left overs. Also found a short ...

The most delicious casserole, you cant even taste the veggies! Great for kids!

Perfect! My picky husband asked for seconds. This recipe was such a standout I know we will be having it regularly. Easy to make,

I make this on a moderately regular basis but changed a few things this time. I didn't make cauliflower rice, just broke it up and didn't steam either of them, the baking process cooked them fin...

My family loved it. Just be sure to not add too much chicken as I did since I didn't measure it out and I could tell It would have been wonderful with the right ratio on my part. (my mistake) we...

I used chicken thighs instead of breasts and rice instead of riced cauliflower. The sauce has a unique and delicious taste that made this casserole a new meal in the rotation.