Low Carb Chicken Divan

Low Carb Chicken Divan


In the middle of all the craziness of the last few months, I was asked to write an article for a Low Carb Magazine and share a recipe with their readers.  I was very honored and more than a bit intimidated, but since cheese is naturally low carb and since I have stacks and stacks of cheese recipes, I decided to do it.  As I was sorting through my recipes I realized that I love carbs. I really love carbs. My recipes have a lot of carbs! Did I mention that I am prediabetic and should watch my carbs?  Writing the article was convicting.

Things have been a bit crazy starting in September with lots of little things going on. We remodeling the room over the garage.  Elizabeth (my blogging cohort) left to focus on her own business.  My daughter got married.  Our new creamery opened.  Little things like that. Okay, those aren’t little, those are big!  Then the holidays hit so my one month break from blogging stretched into four months.

I missed this so much.  Testing and tasting and sharing are so gratifying.  Writing the article reminded me of why I love sharing.  I’m really happy to be back and I have a bunch of new ideas for recipes that I think you will love!

Because of the article and my pangs of guilt, I was inspired to share a low carb recipe today.  It may be the only one and I will go back to eating lots of carbs, but I’m still basking in the enthusiasm of my New Year’s resolution to eat healthier.  Recipes like this make eating healthy a whole lot easier.

Chicken Divan

Prep the ingredients:

First, cook some chicken and cut it into bite size chunks.  I used boneless, skinless chicken breast, but chicken thighs would be good too.

Cut up chicken

Steam some broccoli.  It will cook more later so don’t overcook it!

Steamed broccoli

Put the broccoli and chicken in a large bowl.  Set aside.

Chicken and broccoli

Make the Bechamel:

Bechamel sounds so much richer than cream sauce, doesn’t it?  Start by melting some butter in a skillet.Melted Butter

Once the butter is completely melted and most of the water is cooked out*, add the flour.  Yes, I said this is a low carb recipe, not no carb.  Please forgive me, I’m doing my best.

*Most butter in the US contains 15-17% percent water, generic brands have the most.    European butter has significantly less.

Cook the flour and butter until the raw flour taste is cooked out.  It only takes a couple of minutes, but it makes a world of difference in the flavor.


Stir in some half and half.  You can use lowfat milk if you want, I won’t stop you.

Add half and half to the roux

Cook, stirring continually, until the bechamel starts to thicken.  Add the Maasdammer a little bit at a time.  Maasdammer is in the Swiss family and has a lovely flavor that is creamy and sweet, making it perfect for a sauce.


Grate on a little bit of fresh nutmeg.  This is optional, but highly recommended.


Put it all together:

Add the sauce to the chicken and broccoli.

Cheese sauce

Mix together.  Doesn’t that look luscious!

Chicken Divan

Grate some Parmesan.  The Parmesan adds a sharp nutty flavor to the divan.

Grated Parmesan

Spread the chicken and broccoli mixture into an oven proof casserole dish and sprinkle Parmesan over the top.


Make that LOTS of Parmesan.

Chicken Divan

Bake until bubbly and golden brown.  Enjoy!

Low Carb Chicken Divan

For your convenience, here’s a printable version.


Low Carb Chicken Enchiladas

Chicken Enchiladas

Elizabeth shared about how cheese is an excellent part of a healthy diet for diabetics.  This is a subject that is near and dear to my heart, and my pancreas.  Type 2 diabetes is a big problem in my extended family and I am considered “borderline.”  So far, my A1C has been under control with diet and exercise, but sometimes it’s hard. Have you ever noticed that your desire for a food grows in direct proportion to how strictly you are to avoid said item? Thankfully, carbs are a part of a healthy diet as long as we are smart about it, which pretty much excludes donuts.

Chicken enchiladas with coleslaw

Low Carb Chicken Enchiladas

  • 3 tablespoons olive oil
  • 1 pound skinless boneless chicken breast
  • salt and popper to taste
  • 1 teaspoon cumin seed
  • 2 teaspoons chili powder
  • 1 red onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon all-purpose flour
  • 1 – 4 ounce can green chilies
  • 1 – 14 ounce can crushed tomatoes
  • 12 low carb flour tortillas (I used Mission brand)
  • 1 – 14 ounce can enchilada sauce
  • 2 cups Jalapeno Gouda, shredded (or 1 cup each Jalapeno Gouda and Sharp Cheddar)

Preheat the oven to 350 degrees F

Heat the olive oil in a large saute pan.  Season the chicken breasts with, pepper, cumin seed, and chili powder.  Cool the chicken over medium heat, approximately 7 minutes on each side or until no longer pink.

Saute the onion and garlic in chicken drippings until tender.  Add the flour and cook for one more minute.  Add the green chilies and crushed tomatoes.  Stir well to combine and cook for one minute.

Pull chicken breasts apart by hand into shredded strips.  mix the shredded chicken into the tomato mixture and heat through.

Shredded Chicken Breast

Coat the bottom of a 9×13 pan with 1/4 of the enchilada sauce.  Using a pie plate or shallow bowl, dip each tortilla in enchilada sauce to lightly coat.  Spoon 1/2 cup chicken mixture into each tortilla.  Fold the sides over and place seam side down in the pan.  Top with remaining enchilada sauce and the Jalapeno Gouda.

Shredded Jalapeno Gouda

Bake for 15 minutes until the cheese melts.

Serve garnished with cilantro, sour cream, chopped tomatoes, and/or avocado.

chicken enchiladas-5

I also served the enchiladas with a light coleslaw made with yogurt instead of mayonnaise.

Low Carb Chicken Enchiladas