Keto Chicken Divan Casserole

Begin by submerging chicken breasts in a large container and covering them with water; heat the mixture until it reaches boiling point. Continue cooking until the chicken is no longer pink in its center and the juices flow freely, taking around 10 minutes. To verify doneness, insert an instant-read thermometer into the center of a breast and check that it reaches at least 165 degrees F (74 degrees C). Remove the chicken from the water.

Next, prepare a steamer by inserting it into a saucepan and filling it with water to just below the bottom of the steamer. Bring the water to a boil and then add broccoli, covering it with a lid. Steam until the broccoli is tender, taking around 3 to 6 minutes. Chop the cooked broccoli.

Preheat your oven to a temperature of 350 degrees F (175 degrees C).

Melt butter in a deep saucepan over low heat, then add onion and garlic. Cook the mixture, stirring occasionally, until the onion is translucent and tender, taking around 8 to 12 minutes. Add garlic salt, parsley, salt, and pepper to the mixture.

Pulse cauliflower in a blender or food processor until it resembles rice. Combine the cauliflower with the onion mixture and chicken broth, then cook and stir until the broth is nicely absorbed, taking around 10 minutes. Add heavy cream and lemon juice to the mixture; let it simmer, uncovered, stirring occasionally, until well combined. Stir in mayonnaise and remove from heat.

Pull the cooked chicken apart with 2 forks into bite-size pieces. Add half of the pulled chicken to the sauce.

Line the bottom of a casserole dish with the rest of the pulled chicken. Place steamed broccoli on top; pour the cauliflower sauce over the broccoli. Top with Cheddar cheese. Cover the dish with aluminum foil.

Bake the casserole in the preheated oven for 30 minutes. Remove the foil and continue baking until the cheese at the edges is slightly browned, taking around 10 minutes more. Let the casserole cool for 5 to 10 minutes; slice it into 6 even portions.