More Great Recipes: Low Carb

Low Carb Chicken Divan

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Member since 2007

Serves | Prep Time | Cook Time


4 cups cooked chicken, diced
16 ounces frozen broccoli flowerets
4 ounces can mushrooms, drained
8 ounces cheddar cheese, shredded
3 ounces fresh mushrooms, minced
1 stalk celery, minced
2 tablespoons onion, finely chopped
2 tablespoons butter
1 cup chicken broth
1 cup heavy cream
salt to taste
1/4 teaspoon pepper
1/4 cup mayonnaise
1/8 teaspoon curry powder

Cook the broccoli according to package direction for 7-8 minutes; drain. In large non-stick skillet, saute the fresh mushrooms, celery and onion in the butter until soft and lightly browned. Season with salt and pepper. Add broth; bring to boil and reduce by half. Add the cream (you can add xanthan gum about 1 teaspoon) and boil on medium heat until thickened. Gradually whisk in mayo until well blended. Stir in the curry powder.

In a greased 9x13" baking dish, mix the chicken, broccoli and canned mushrooms. Season to taste. Mix in the cheese. Pour in the mushroom sauce and mix well. Cover with foil and bake at 350 degrees for 30 minutes. Uncover and bake another 10 minutes until bubby and a little browned on top.

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