Preheat your oven to 400F and grease a 9 inch pie plate or 8x8 baking dish with cooking spray.

Arrange your blanched broccoli and chicken in a single layer in your casserole dish and set aside for now.

In a small saucepan over medium heat add your heavy cream, chicken broth, butter, salt, pepper and sage seasoning.

Whisk until the butter is melted then turn up the heat to bring it to a boil. Once it is boiling, turn the heat down to a simmer and add in the cream cheese. Whisk well until the cream cheese is smooth in the sauce.

Bring it back up to a simmer and sprinkle the xanthan gum over the top as you whisk it in. Let the sauce simmer for 2-3 minutes until it coats the back of a spoon.

Now pour the hot cream sauce over the chicken and broccoli in the casserole dish or pie plate. Top with the shredded cheddar cheese and set aside while you make the topping.

In a small skillet, melt the remaining tablespoon of butter then stir in the crushed pork rinds or toasted bread crumbs.

Stir well until all of the melted butter is absorbed by the crumbs. Put the pie plate or casserole dish onto a larger baking sheet in case it bubbles over the edge. Now sprinkle the buttered crumbs over the top of the casserole and bake for 20-25 minutes.

Once it is baked, remove from the oven and let it sit for 10 minutes before serving up.

Serve it hot with your choice of cauliflower rice or keto egg noodles to keep it a complete meal.

Store leftover Chicken Divan in an air-tight container up to 5 days or you can freeze for up to 2-3 months. Flash freeze leftovers in the original dish for 1 hour only if completely cooled. Then transfer it all to an airtight container or freezer-safe bag.

When you want to thaw the frozen leftovers to serve, put back in the original dish and let it thaw in the fridge overnight. Cook at 400F covered with foil for 10 minutes.