Serves 8
Ingredients
| 1 lb | broccoli florets (roughly 6 cups) |
| 4 cups | cooked chicken breast, shredded |
| 2 cups | cheddar cheese grated |
| 8 oz | cream cheese |
| 1 cup | mayonnaise |
| 3/4 cup | heavy cream |
| 1 tbsp | curry powder |
| 1 tsp | salt |
| 2 tsp | Better than Bouillon or 2 bouillon cubes |
| option rice for serving |
Method
- Bring a large pot of water to a rapid boil. Add in broccoli and cook for 3 minutes. Remove from heat and drain. Set broccoli aside. (This step can be made ahead of time.)
- In a medium sized bowl, microwave cream cheese, mayo and heavy cream along with curry powder, salt and bouillon for 3 minutes. Whisk until smooth.
- In a 9X13 pan or 3 qt oven proof skillet mix together chicken with sauce and broccoli.
- Top with cheddar cheese.
- Bake at 375°F on center rack for 25 minutes.
- Serve warm over rice!
Freezing instructions. Combine all ingredients in a foil oven pan. Cover with plastic wrap and then with foil. Freeze for up to 4 months. When ready to bake defrost in fridge or on counter and bake at 375°F for 35-40 minutes, or until cheese is bubbling.
https://themodernproper.com/posts/low-carb-chicken-divan