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Large pan of chicken divan casserole
Sarah Erickson

Chicken Divan Recipe - Low Carb and Gluten Free

A family favorite comfort meal that is low carb and gluten free
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Prep Time 15 minutes
Servings: 8
Course: Dinner, Main Course, Supper
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1-16 ounce frozen cauliflower rice thawed
  • 3 cups cooked chicken cubed
  • 4 cups broccoli steamed
  • 1-4 ounce bag plantain chips crushed
Sauce:
  • 2 tablespoons avocado oil
  • 3 shallots sliced
  • 3 garlic gloves minced
  • ¼ cup arrowroot
  • 1½ cup chicken broth
  • 1 cup coconut cream
  • 2 TBS nutritional yeast
  • 1 TBS lemon juice
  • 1 TBS ACV
  • 1 teaspoon salt plus more to taste
  • ½ teaspoon pepper omit for AIP

Method
 

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Grease 9x 13 baking dish and evenly pour cauliflower rice into dish.
  3. Evenly distribute chicken and then broccoli over the cauliflower rice and set aside.
  4. Over medium heat, add avocado oil and shallots to a large saute pan. Add salt and pepper Cook for about 3-5 minutes, stirring occasionally until the shallots are tender.
  5. Add the minced garlic and cook for another 30-60 seconds.
  6. Sprinkle the arrowroot on top of the garlic and shallots and stir to combine.
  7. Add the chicken broth and whisk until fully combined.
  8. Add the coconut cream, lemon juice, and apple cider vinegar.
  9. Pour sauce over the cauliflower rice, chicken and rice and broccoli already in the baking dish.
  10. Finally, evenly sprinkle crushed plantain chips on top.
  11. Bake for 20-25 minutes until the chicken divan in bubbling and the plantains are golden brown.

Notes

Storage - allow to cool to room temperature. Cover dish with plastic wrap or aluminum foil. Or transfer the chicken divan to an airtight container. 
This could also make a great freezer meal. Store for 2-3 months in the freezer. Thaw completely before baking