Low Carb Chicken Divan - cooking recipe

Ingredients

1/2 cup butter, divided
1/4 cup flour (or a low carb thickener)
1 1/2 cups heavy cream
1/2 cup sherry wine (or chicken broth)
1 tablespoon Dijon mustard
2 (10 3/4 ounce) cans cream of chicken soup, undiluted
2 (10 ounce) packages frozen broccoli, thawed and lightly chopped
1 (10 ounce) package frozen cauliflower, thawed and chopped
4 cups cooked chicken, cubed (season with a little dried mustard, salt & pepper)
2 cups cheddar cheese, shredded (8 ounces)
1/2 cup parmesan cheese, grated

Preparation

1.\tIn a small saucepan, melt 1/4 cup butter. Add flour, stirring until blended. Stir in the cream and cooking sherry and Dijon mustard; cook and stir until thickened and bubbly. Cook and stir 2 more minutes. Blend in soup until smooth; remove from the heat and set aside.
2.\tPlace broccoli in an ungreased 13-in. x 9-in. baking dish. Cover with chopped cauliflower and then half of the sauce. Top with chicken. Stir shredded cheese into remaining sauce; pour over the chicken.
3.\tMelt the remaining butter and drizzle over the casserole. Sprinkle the parmesan evenly over the top. Bake, uncovered, at 350\u00b0 for 35-45 minutes or until heated through. Yield: 8-10 servings.