Chicken Divan Easy Casserole
This healthy chicken divan easy casserole is creamy, rich, and juicy with cashew sauce. Easy to make and perfect for weeknight dinner.
Chicken Divan Made from Scratch
This is my favorite and best Chicken Divan ever—no canned soups or mayo in sight! In my kitchen, you’ll find nothing but layers of juicy chicken and fresh broccoli smothered in a deliciously rich, creamy cashew sauce. Topped with golden crispy gluten-free breadcrumbs, this Chicken Divan Casserole is not only easy to make but also perfect for busy families who don’t have much time for cooking. You can even prepare it ahead of time, so it’s ready to bake when you get home! While I didn’t grow up with Chicken Divan, I discovered it through a friend’s family, where it was a go-to dinner. I loved it so much that I decided to create my own gluten and dairy-free version.
In this classic chicken casserole, you’ll find layers of steamed broccoli florets and chopped cooked chicken topped with a silky, creamy sauce. Originally made with a Mornay Sauce—a béchamel with Gruyère cheese—Chicken Divan has evolved over the years to include cream of chicken or mushroom soup, mayonnaise, and rich dairy products. My recipe gives this American classic a fresh twist, using flavorful substitutes for gluten and dairy while ensuring it remains comforting and satisfying. Trust me, you won’t feel deprived!
Why Make This Dish?
Chicken Divan is the epitome of comfort food, satisfying your cravings for something creamy, cheesy, and delicious. It’s a family favorite that everyone can enjoy, and its layers of textures—from delicious chicken and tender broccoli to a creamy sauce and crunchy topping—make it irresistible. Plus, this easy recipe is perfect for dinner time and can be made ahead, saving you valuable time in the kitchen.
WHAT GOES IN CHICKEN DIVAN?
Chicken: I use chicken breasts, but you are welcome to use chicken thighs instead. Some people also use shredded rotisserie chicken, which will add lots of flavor to it. Just make sure that it is not to dry.
Broccoli: The best way is to always use fresh broccoli. Frozen broccoli has a tendency to be watery and mushy instead of tender. To save a little time, you can also buy bags of precut broccoli florets. Make sure you chop up any big pieces so the florets are all roughly the same size.
Homemade Cream of Chicken Soup: My cream of chicken soup is epic, and it is gluten-free and Paleo. It starts with a roux (a mixture of fat and flour), then you whisk in chicken broth and blended cashews whisked with arrowroot to create a beautiful thick sauce. You want the sauce to be on the thick side because it will thin out some in the oven. To this delicious sauce, we stir in the chicken bouillon, onion powder, granulated garlic, nutritional yeast, Dijon, onion powder, dried thyme, lemon juice, and salt and pepper. It is velvety, seasoned bliss.
Cheese. I made my sauce dairy-free using cashews, but I’m giving you a diary version also. You can add some freshly grated Parmesan for its salty bite and cheddar for it is sharp richness. Just make sure that you only use freshly grated cheeses for its freshness, and some of the pre-shredded varieties don’t melt well.
The same goes for Sour Cream. You are welcome to use if you are a dairy lover and have no sensitivities to it. For better flavor, use a full-fat one because it is richer.
Gluten-free breadcrumbs (you can find gluten-free Panko at the store, too). Don’t skip the crunch! It is well worth the effort and adds an additional layer of texture to the dish. It makes the dish fluffier and crispier. You can find it with the other breadcrumbs at the grocery store. For those who don’t eat grains, I like to use crumbled walnuts. They are easy to make; just put them in the food processor and process until they crumble.
Cashews- I used cashews instead of dairy, so people who can’t eat dairy can enjoy it as well! I love to use cashews for any non-dairy creamy sauce. They are perfect for creating a creamy texture.
HOW TO MAKE CHICKEN AND BROCCOLI DIVAN
How to make Chicken Divan (Gluten and Dairy-Free)
Making Chicken Divan (gluten and dairy-free) is easier than you might think, and the result is a comforting, flavorful casserole that the whole family will love. Here’s a step-by-step guide to preparing this delicious dish:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Spray a 9×13 inch baking pan with nonstick coconut or avocado oil cooking spray.
- Prepare the Chicken and Broccoli:
- Season the chicken pieces with ¼ teaspoon salt and ¼ teaspoon pepper. Set aside.
- In a large skillet, heat 1 tablespoon of avocado oil over medium-high heat until hot. Add the broccoli florets and sauté for 30 seconds.
- Pour in ½ cup of chicken broth, cover the pan, and reduce the heat to medium. Steam the broccoli until tender, about 2-3 minutes. Once cooked, transfer the broccoli to the prepared baking dish in an even layer.
- 3. Cook the Chicken:
- In the same skillet, melt 1 tablespoon of butter (or use olive oil) over medium heat. Increase the heat to medium-high and add the seasoned chicken in a single layer. Sear the chicken, cooking and stirring until it is cooked through.
- Once cooked, layer the chicken evenly over the broccoli.
4. Make the Sauce (Dairy Version):
- In a separate saucepan, melt 2 tablespoons of butter with 2 tablespoons of olive oil over medium heat (or use olive oil for a dairy-free version). Whisk in the â…“ cup of cassava flour, cooking and stirring for 1 minute.
- Gradually whisk in 1½ cups of chicken broth and 1 cup of milk, then add the Worcestershire sauce and spices.
- Bring the sauce to a boil while whisking constantly. Reduce the heat to a simmer and whisk often until thickened. Remove from heat and whisk in 1½ cups of cheddar cheese until melted. Finally, stir in the Parmesan cheese and sour cream until well blended.
5. Make the Cashew Sauce (Dairy-Free Version):
- Add all the cashew sauce ingredients to a high-speed blender and blend until smooth. Transfer the mixture to a small pot and cook over medium heat for about 5 minutes, whisking occasionally.
6. Prepare the Breadcrumb Topping:
- In a medium skillet, melt 1 tablespoon of butter over medium heat. Add the Panko breadcrumbs and stir to coat. Continue cooking until the crumbs turn golden brown.
7. Assemble the Dish:
- Pour your prepared sauce (either dairy or dairy-free) over the chicken and broccoli in the baking dish, spreading it into an even layer. Then, top with the toasted Panko breadcrumbs.
8. Bake:
Place the dish in the preheated oven and bake for 30 minutes, until hot and bubbling.
9. Serve and Enjoy:
Allow the Chicken Divan to cool slightly before serving. Enjoy this creamy, comforting casserole as a satisfying meal for your family or guests!
HOW TO PREPARE CRISPY BREADCRUMB TOPPING
Melt butter over medium heat in a skillet or medium-sized pot. Add breadcrumbs or Panko and stir to coat. Cook until crumbs become golden brown.
Of course, you can adapt this Chicken Divan to make other chicken casserole recipes. You can swap the veggies, cheeses, and seasoning. Use your imagination and have fun in the kitchen!
Chicken Divan is a perfect dish to prepare ahead of time because it stays perfectly creamy and becomes more flavorful. Just reheat Chicken Divan in the oven and bake at 350 degrees for 30 minutes or until hot. You can also reheat individual servings of Chicken Divan in the oven.
Chicken Divan is also perfectly convenient for freezing, so if you feel like double the recipe while you are on it, and enjoy it later!
What to Serve With
Chicken Divan pairs beautifully with a variety of sides that complement its comforting flavors. For a refreshing contrast, consider serving it with a Kale Salad tossed with sliced apples and walnuts, drizzled with a light vinaigrette. This crunchy salad adds a nutritious element to your meal. Another great option is a Quinoa Salad, which offers a gluten-free alternative packed with protein and fiber. Combining cooked quinoa with cherry tomatoes, cucumber, and bell peppers in a zesty lemon dressing creates a dish that complements the creamy casserole perfectly.
For a seasonal touch, a light summer salad with mixed greens and berries tossed in a citrus vinaigrette adds sweetness and color. To add heartiness, roasted vegetables like carrots, zucchini, and bell peppers are a classic pairing. Tossed with olive oil and your favorite herbs, they become tender and caramelized. Alternatively, sautéed dark leafy greens such as spinach or Swiss chard offer a nutritious side, lightened with garlic and olive oil, which balances the richness of the casserole.
For those looking for a low-carb option, cauliflower rice is a great choice. Lightly sautéed with herbs and spices, it offers a fluffy, flavorful side that complements Chicken Divan while keeping the meal lighter. Lastly, garlic bread can add a comforting touch, with its crispy, buttery texture perfect for scooping up any leftover creamy sauce.
Frequently Asked Questions – (FAQ)
1. Can I use leftover chicken?
Yes! Rotisserie chicken or leftover chicken works great for this recipe.
2. How do I store leftovers?
Keep any leftover Chicken Divan in an airtight container in the refrigerator for up to 3-4 days.
3. Can I freeze Chicken Divan?
Absolutely! This dish freezes well. Just thaw in the fridge overnight before reheating.
4. How do I reheat Chicken Divan?
Reheat in the oven at 350°F (175°C) for about 30 minutes or until hot.
5. Is it okay to substitute other vegetables?
Definitely! Feel free to swap out broccoli for other veggies like cauliflower or mixed vegetables.
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Chicken Divan Recipe
Ingredients
- 1 1/2 lb chicken breast chopped into bite-size pieces
- 1/4 tsp each salt, pepper
- 3 large 16-20 oz. bag broccoli florets
- 3 tbsp olive oil or unsalted butter divided
- Dairy Sauce
- 3 tbsp avocado oil or butter
- 1 1/2 cups chicken broth divided
- 1 cup milk if you are using dairy
- 1/3 cup cassava flour
- 1 1/2 tsp Dijon mustard
- 1 1/2 tsp gluten-free Worcestershire sauce optional
- 1 tsp EACH granulated onion, granulated garlic, dried parsley
- 1/2 tsp ground cumin
- 1/4 tsp black pepper
- 1 1/2 cups freshly grated sharp cheddar cheese divided – if you are using dairy
- 1/2 cup freshly grated Parmesan cheese – if you are using dairy
- 1/2 cup sour cream – if you are using dairy
- salt to taste
Gluten-free Panko Topping (optional)
- 3/4 cup panko breadcrumbs
- 1 tbsp melted butter
- 1 tbsp olive oil extra virgin
Dairy-free cashews sauce:
- 1 1/2 cup cashews soaked
- 2 cups vegetable broth
- juice from 1 lemon
- 4 cloves garlic
- 1/2 tsp black pepper
- 1/4 cup nutritional yeast
- 2 tbsp thyme fresh chopped
- 2 tbsp olive oil
- 1 tbsp onion powder granulated
- salt to taste
- 1 1/2 tbsp Dijon Mustard
Instructions
- Preheat oven to 350 degrees F. Spray a 9×13 pan with nonstick coconut or avocado oil cooking spray.
- Season chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Set aside
- Add 1 tablespoon avocado oil to a large skillet. Heat over medium-high heat until very hot. Toss the broccoli in a skillet and saut̩ for 30 seconds. Add 1/2 cup chicken broth, cover pan, and lower heat to medium. Steam broccoli until tender about 2 Р3minutes. Transfer broccoli to prepared bake dish in an even layer.
- Melt one tablespoon butter (you can substitute with olive oil or avocado) over medium heat. Turn the heat up to medium-high and add chicken in a single layer and sear it. Continue to cook and stir chicken until cooked through. Then evenly layer chicken on top of broccoli.
- For the version with dairy: Melt 2 tablespoons butter with 2 tablespoons olive oil over medium heat (or just use olive oil for dair-free version). Whisk in cassava flour and cook, stirring for 1 minute. Turn heat to low, then gradually whisk in 1 1/2 cups chicken broth and 1 cup of milk. Add Worcestershire sauce, and spices.
- Bring sauce to a boil, whisking constantly. Reduce heat to a simmer and whisk often until thick. Remove from heat, set it asaide, and whisk in 1 1/2 cup cheddar until melted. Add Parmesan cheese, whisk it until melted. Then whisk the sour cream in until blended. Pour sauce over broccoli and chicken and spread into an even layer.
- Cashew sauce: Add all the ingredients to the high- speed blender and blend until smooth. Transfer it to a small pot and cook it for 5 minutes, whisking in occasionally.
- Breadcrumbs topping:Melt butter over medium heat in a medium skillet. Add Panko and stir to coat. Continue cooking until crumbs become golden brown.
- Pour the sauce over the chicken, broccoli and cheese.
- Top it off with breadcrumbs topping.
- Put it in the oven at 350 F for 30 minutes.
