Low Carb CHICKEN DIVAN - EASY Keto Chicken Casserole Recipe - Best Low Carb Casserole!

welcome to high falutin low carb the almost weekly web series the almost monthly web series where we find and test the best low carb recipes this crazy Internet has to offer today we're going to be tackling a remake of a very popular casserole recipe that's found probably in every family cookbook across America get ready for low carb chicken divan stay tuned alright folks chicken divan there are a lot of recipes for this I was at my family's home digging through old recipe books and recipe cards from the family for a little project that I'm working on you'll stay tuned for that but I kept coming across a recipe for a chicken divan now I know okay I'm a southerner that's probably not pronounce correctly where I'm from it is chicken divan it's probably davon divine divan who knows in my part of the world it's chicken divan it was something that we were served at home we were served at family reunions we were served even at school I would distinguish in the official version I prefer whole broccoli and it it's basically broccoli chicken casserole with some cheese and a little mornay sauce but of course in America and the American South what does almost every casserole recipe require yep cream of mushroom soup and the can of cream of mushroom soup is a time-saver but it is also full of tons of specious ingredients and a lot more carbs than we need so that's the trick here is creating something that can substitute for cream of mushroom soup creating our own without actually making a soup to make a casserole so today we're going to be doing about this recipe for the cream of mushroom soup substitute can be used across any kind of little casserole you want to swap out that's one of our secret weapons here for this remake so stay tuned we're get started right now okay so to begin this we're actually going to work backwards almost we've pulled out the food processor because I need to process a couple of things we're gonna start with the topping just so you know it just as a tip I need some dry things processed in here and I need some wet things so start with a dry first and you won't have to wash out the bowl our topping as you know many times starts with pork rinds and I know I know I know I know pork rinds are not a favorite among a lot of you but when you used like this and mix with Parmesan cheese they make a really viable substitute for breadcrumbs I know that a lot of people hate them give them a shot here when you use them in recipes if you've tried my when we did the cornbread battle and made that fluffy chicks cooks recipe of their cornbread the main ingredient is freaking pork rinds and it tastes amazing so give it a shot I'm not gonna lead you wrong here okay so we need about 1/2 a cup of crushed pork rinds it's easier to do this in the food processor so just do that real quick buzz this up jumping back in the bowl and then we going to move on ok now I will be the first to admit this doesn't smell great ok I mean it's not the most pleasant smell in the world give it a break give it a minute don't put your face down in it right when it's come out of the food processor it's gone stink ok but it gets better I promise ok so there's nothing's back in the bowl they came from and then we can get moving on the next part of this project from here we're going to start with what will become our cream of mushroom soup this cream of mushroom soup the cream of mushroom soup substitute that we're going to use and that's obviously going to start with mushrooms and also a little bit of onion you've always heard me say that you know if I can use a little bit of onion in a recipe instead of granulated onion I will there are still carbs and granulated onions they're there look them up just because of labelling walls don't require it to be labeled doesn't mean they're not existent and they are so I would rather use a little bit of white onion now we've talked about this too oh gosh I forgot to put the blade in there homo okay here's my blade finally all right so I'd rather start with a little bit of fresh onions let's do this again in they go and I've already this is 1/3 of a cup of white onions I've said it before use white onions instead of yellow onions or sweet onions or about daily onions the white onions have less carbs in them just if you check the USDA food database you'll find out that white onions have a little bit less carbs so we try to save where we can but we want that flavor so I'm gonna pulse this just a little bit we want to get this stuff as fine as we can we don't want big chunks of onions and mushrooms in this cream of mushroom soup because we want to sort of mimic the old-school Campbell's cream of mushroom soup so hope this until you get see they're sort of fine now to this we are going to add 8 ounces of white button mushrooms I measured these out after I took the stems out and got 8 ounces of those knock these onions down and we are just going to let this pop process until we get a very fine like pasty meal out of this and then we're going to brown that in a pan with a little bit of butter so you'll see what happens so just let this go what we have wound up here with is a very fragrant very flavorful sort of paste of mushrooms and onions that we are going to brown in a pan so let's get this out of here it's not prettiest stuff in the world but there's a tremendous amount of flavor in this it sort of melts away into nothing and to just flavor which is what gives us our flavor all right so that's amazing that that's eight ounces of white button mushrooms and a third a cup of white onions and it really just becomes not much of anything so put this aside I'm going to quickly clean up here swap appliances get a pan heating and I'll meet you back here just a second see in a bit okay so we are going to now try to create some sort of feasible substitute that we can use for the popular ever-popular Campbell's cream of mushroom soup one thing that we need to do is go ahead and brown our chicken and that's also going to allow some of the Fond to create and brown in the bottom of the pan and give us some flavor while we're making our cream of mushroom soup right so to start with this we're just going to add a little salt and pepper to this is a pound and a half of boneless skinless chicken thighs you can of course use breasts I personally think that thighs are more flavorful than breasts I like the fat in them I like the flavor in them so that's what I use usually you use what you prefer so a little bit of salt and pepper and we were going to start with a tablespoon of bacon fat in this pan and this is going to make a mess I don't like to cook with too high a temperature on this pan right here but so be it now let's get this chicken in the pan so this is going to brown they're gonna brown these on both sides cook it all the way through put your plate in the sink do not put your chicken back on here surely I don't have to say that and I'm gonna wash my tongues and myself I'll be back okay so our chicken is browning now while this Browns let's discuss the broccoli yes you can use fresh broccoli about a pound of fresh broccoli florets and you need to pre steam this a pre cook the broccoli before you put it in the casserole pan and you can do that on the stove in a steamer basket this is also a very easy weeknight meal and I want this to be easy so what I usually do is go with a bag steamed in bag of broccoli florets you're gonna have to use about two of them while that's browning we'll go ahead with my first bag of this in the microwave behind me I'm going to do both of these and put them in a greased 9 by 13 casserole dish finish browning this and take those up and I'll meet you right back here okay a few moments later all right so we are going to pull up the chicken it is browned and as about as well as it's going to we you just want to make sure it's cooked through you're not trying to fry chicken here or anything but we're gonna put this up on a clean plate and let this cool off and then we're going to cube this into bite-sized pieces in just a little bit depending on how well your chicken was trimmed you're gonna probably have to pull off some of this leave a little bit of fat in the pan leave all that beautiful fond and then here's what we're gonna do turn this back on my gosh we have made a mess it is so greasy it has ooh splattered everywhere I got to wipe it down hold on okay glad I wore my apron today our chickens cooling we're gonna start this and we're gonna begin with this we're gonna throw some butter in two tablespoons of butter and to this pan over about medium low maybe medium heat we are going to now Brown and saute our pureed onions third of a cup of onions and those mushrooms we just want this to melt away cook away this won't take long because it's so fine has been pulverized in that food processor but this is gonna allow us to get all of this delicious flavor out of here so let's just let this work medium low heat tend to it stir it will come back in probably five to six minutes okay now you want to keep this moving keep this cooking until basically this sort of dries up we're trying to pull this moisture out of here and then brown and soften those pulverized onions while you're doing this grate from the bottom get all that browned chicken up that's where amend this amount of flavor comes from so I'll be browned the chicken first few more minutes so we are almost ready it's been about six or eight minutes this is dried out pretty well it's not the most appetizing looking stuff in the world but if you could smell it in here it smells amazing so from here we're going to start adding a little bit of liquid to this in creating our cream of mushroom soup concentrate and the first of those is a half a cup of white wine just a dry white wine if you don't want to use white wine or you're not a drink or you don't have any don't buy any just for this recipe it's only 1/2 a cup you can use chicken broth but if you have to have some happen to have some be sure to use it because it adds a lot of flavor that little bit of acidity really does help so put that in let this cook down just a minute or two with the wine first kind of scrape from the bottom and then we're gonna add our other ingredients now realize that I calculated these macros that I'm gonna show at the end here and I did include the 1/2 a cup of white wine yes it has carbs not a tremendous amount it's four ounces half cup is about 4 ounces of line so in 6 servings you're getting less than an ounce of wine so I mean the carbs are negligible we're gonna add 3/4 of a cup of chicken broth and 3/4 of a cup of heavy whipping cream and I just added those into one measuring cup just for ease of this demonstration so put that in and we're gonna just turn this up and we're gonna just let this reduce for about 6 or 8 minutes we want to get it thick but we have a secret ingredient in my add shortly hold on carefully add back the reserved pan juices from all that chicken there's so much flavor in there don't let that go to waste put that back in our sauce okay this has been reducing at for about six minutes now at a fairly rapid pace I've got this on about medium-high just be careful and don't burn it to this this is the secret ingredient I was talking that sort of thickens things up this is two ounces of cream cheese you can use xanthan gum but I find truthfully that and it works okay but I just find the cream cheese just adds a whole lot of flavor and texture that's not gummy you know what I mean so add that in and slowly let that melt in to this and then we're gonna take this up and let it cool for just a bit just let this cream cheese incorporate okay we have let this reduce down now this is our cream cheese and all the heavy cream and wine and chicken stock and our mushrooms our onions and we've made a close approximation of cream of mushroom soup and I'm going to put this now we need to just get it out of this pan and let it cool a little bit before we continue with the recipe so I'm going to pull this up just carefully pour this into a bowl that you can mix some other things with now I have so much batter around here and I bet my blends overhead lens looks like a heat lamp at the KFC let me just clean up I'll be right back I'll meet you back here in five four three two all right so we're back we are ready to assemble this casserole and the first thing we're gonna do is start with our broccoli that we have pre steamed in a bag what you want though is to get these approximately bite-sized so we may need to cut these just a little bit and this is gonna be slightly more than a pound because depending on what store you shop at and what brand you buy you might have trouble finding a 1 pound bag so I had to use some 10 ounce bags so we want these to be bite-sized pieces so larger pieces literally I just use a scissor kitchen shears and trim this up make sure you've got things that are bite-sized you don't want something that's terribly unwieldy in a casserole trying to you know get a get a fork full so from here we're also going to add our chicken which we need to dice so let's do that okay so now it's just time to create the sauce using our a little bit of a soup base that we made there's just a couple of extra items that need to go in here this has cooled down a little bit we've got all of our chicken in here and guys to the commenters on some of my videos that have said that casserole pan is filthy oh that's disgusting no it's purple it's a purple Pyrex pan it's not dirty I mean give me some credit okay so no it's not as dirty scorched casserole dish it just happens to be purple perhaps I need to buy clear one so that we can be clear on that anyway so you've got our broccoli our diced chicken and never going to make the sauce this is our sauce we've already made to this we are going to add a couple of things one is a third a cup of mayonnaise I use Duke's if you happen to live in a part of the country that has dukes it's sugar free that's why I like to use it and this is the little pouch that's exactly one cup and it's made for it's so cute I don't know how to get into it but isn't that cute how do you open it there we go and it's for recipes peopIe that is so cute so you're just gonna squeeze me about 1/3 cup of mayo in here roughly and then look that little cap goes on there and now Dukes you smart all right so third a cup of mayo to this and this is 1/2 a cup of shredded cheddar cheese we're gonna add in here and the squeeze of a limit about a half a lemon about a tablespoon of lemon juice just sort of adds a brightness to it so it's really that simple you might want to taste this make sure you don't need any salt and pepper I did taste it earlier tastes just great you just don't want things too salty pour this over just pour this over the casserole evenly all we're going to do is bake this for about 30 minutes at 350 300 - do you have an uncovered shake it up good get all the air bubbles out and then about a half an hour before I'm sorry about five minutes before it's done you're gonna take those pork rinds you remember we're gonna add a half a cup of shredded Parmesan cheese we're gonna mix those together simply and about five minutes before it's done it needs to come out of the oven about 25 minutes in we're gonna evenly sprinkle this mixture over the top of this and put it back in the oven just to let it brown and get our crunchy crispy bread crumb topping reserve that to the side and now in the oven this guy goes and I'll meet you back here shortly this is gonna be delicious y'all oh my gosh look at that look at that okay y'all know me be honest with you ain't much better than a casserole my heart literally I get a little excited just looking at a 9 by 13 pan you know in this way of eating so much of what we eat is a meat and a side of a vegetable and I crave creamy cheesy crunchy gooey casseroles it's just it's comfort food for me and so often we can't participate because there's something like bread crumbs or cream of mushroom soup that's in casserole recipes but here we go okay got my cafeteria spoon let's try this now I have this at 6 servings gosh that looks good that looks so good I'm gonna come in and get little bit more all right let's see what this is like can you hear that crunchy top trying to hold it up to my microphone it is beautiful y'all it's hot look at it it's I've let it cool for 15 minutes before I've touched this y'all know me I'm a burn my face off but I gotta taste it come in here and get a little snack a little piece of all of it I need a piece of broccoli I need some crunchy I need a piece of chicken whoo see that heart is a firecracker let's see what we think no that's a fork rock moment that's a mic drop moment that is so good it tastes like all the casseroles that our mothers and grandmothers used to make creamy crunchy topping I can't stop eating it oh no no I say that about so many things but huh literally I have to sweat all over my face about it you know we did it we did it again for the for the constraints that we are under with low carbon that we can't use a lot of the convenience foods that was a doggone easy recipe do not let the list of ingredients scare you it's not a tremendous amount of work so there you have it folks low carb a chicken divan possibly one of the most popular casseroles in the United States it's not the world as I always say these videos are a way for me to maintain my low carb way of eating and looking into the end of that camera every week or month or as often as I can keeps me honest so I appreciate that you have come along for the journey you guys helped keep me honest so thank you if you are not a subscriber I ask that you hit the subscribe button down below if you are subscriber hit the bell button down below that'll let you know just as soon as I release a new video head on over to my website - low-carb comm and sign up for my email list that's gonna be the easiest way for me to communicate with you guys and there are some exciting things coming down the pipeline in the next couple of months that you do not want to miss otherwise check out my patreon account if you don't know what that is think of patreon as like the tip jar for the Internet it lets people like you who enjoy what people like me do here on YouTube and it allows you to give a dollar or two a month to sort of just keep this whole thing on the rails otherwise there we have it low carb chicken divan I'll see you guys here in another week or two be good make this if you try this let me know down in the comments below what you think about it love you guys I'll see you soon

Channel: Highfalutin' Low Carb

Views: 64,351

Rating: 4.9764509 out of 5

Keywords: highfalutin low carb, chicken divan, chicken divan recipe, low carb chicken divan, low carb chicken divan recipe, keto chicken divan, keto chicken divan recipe, chicken casserole, chicken casserole recipe, low carb chicken casserole, keto chicken casserole, keto chicken casserole recipe, cream of mushroom soup, low carb cream of mushroom soup, low carb cream of mushroom soup substitute, low carb casserole, keto casserole, low carb chicken casserole recipe

Id: T0_2q5U9aOA

Length: 21min 55sec (1315 seconds)

Published: Sun Aug 19 2018