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If you’re craving an easy comfort food dinner that doesn’t require canned soup or complicated ingredients, you’re in the right place. This Chicken Divan Casserole is a healthier, shortcut-friendly version of the classic dish that checks all the boxes: cozy, creamy, and simple to make with minimal prep.
As a nutritionist, I love turning classic comfort foods into healthier versions that don’t sacrifice flavor or satisfaction. My Buffalo Chicken Casserole, and Low-Carb Chicken Enchilada Casserole are a few of my favorites.
This casserole is proof that you can enjoy a creamy, filling dinner without relying on canned soups or processed ingredients. This version of Chicken Divan is all about ease. Roasted broccoli, cauliflower rice, juicy bites of chicken, and a creamy dairy-free sauce come together in one dish. A crunchy topping gives it the perfect finishing touch (I just love adding broccoli … you’ll find it in lots of my favorite quick meals for its versatility and crunch) . You get all the cozy, creamy casserole goodness without the extra fuss.
Why You’ll Love This Casserole
- Minimal ingredients with simple, healthy swaps
- Great for meal prep or a quick weeknight dinner
- Easily customizable with your favorite toppings
- Kid-approved and perfect for the whole family
- Keto, Paleo, and Whole30 friendly
Quick Tips for Shortcut Success
- Roast the broccoli right in your casserole dish for fewer dirty pans
- While it’s roasting, sauté the cauliflower rice and chicken to save time
- The creamy sauce is dairy-free and made with soaked cashews, chicken broth, garlic, nutritional yeast, and dijon mustard. It comes together quickly in a blender
- Top with chopped almonds or your favorite nuts for crunch. I also love plantain chips for extra texture
- Want to add cheese? A sprinkle of parmesan works great if you tolerate dairy
- No cauliflower rice? Cooked white or brown rice is a great substitute if you’re not keeping it low carb
Chicken Divan Casserole
Ingredients
- 1 large head of broccoli, cut into florets
- 2 tbsp avocado oil or olive oil, divided
- 4 cloves garlic, minced, divided
- 12 oz riced cauliflower*
- 1/3 cup diced white onion
- 1.5 lbs chicken breast, cut into bite sized pieces
- 1 cup raw cashews**
- 1 cup chicken broth
- 1/4 cup nutritional yeast
- 1 tbsp dijon mustard
- 1/2 tsp kosher salt
- 1/2 cup chopped almonds
Instructions
- Preheat the oven to 375 degrees. Lightly grease a 9×13 casserole dish. Line the bottom with broccoli florets and brush 2 tsp of oil on top.
- Once the oven is hot, transfer the casserole dish with broccoli to the oven. Cook for 17-18 minutes, leave the oven hot once broccoli is removed.
- Heat a large skillet to medium high heat. Once hot, coat the pan with 1 tbsp oil then toss in the onion and 2 cloves garlic. Saute for 3-4 minutes, then add the cauliflower rice. Continue to cook the cauliflower rice until fragrant (about 5-6 minutes). Remove the cauliflower rice from heat, keep the skillet hot.
- Add the remaining oil to the skillet, and cook the chicken until browned on all sides (about another 5-6 minutes). Remove from heat.
- Meanwhile, make the cashew sauce. Place the drained cashews, chicken broth, nutritional yeast, dijon mustard, remaining garlic cloves, and salt to a blender or food processor. Blend until smooth 2-3 minutes. You may need to pause and use a rubber spatula to scrape down the sides. Add an additional tbsp of water if the sauce is too thick.
- In the casserole dish with the broccoli, mix together the chicken and cauliflower rice mixture. Pour the cashew sauce on top. Sprinkle with chopped almonds.
- Bake for 22-25 minutes or until the nuts are golden brown and the sauce is bubbly. Serve hot.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I never leave recipe comments but this is SOOO good! We make it twice a week!
My husband and I loved this, the sauce is fabulous!
I want to make this ahead of time. Can it be frozen (maybe prepare all but the cashew sauce then pour that on after thawed)?
Yes, you can freeze and make the cashew sauce separately.
Is there something I can sub for cashews due to an allergy??
Hi Jessica, the cashews are really the only nut that creates such a creamy sauce. You could try almonds, but it will be more “paste” like and gritty.
What is the nutrition count for this dish?
Hi Carol, I just updated the recipe to include the nutrition facts. They are in the note section of the recipe card.
This was soooooo good!!!! Thank you for this version, my family loved it.
So happy to hear, Anna!
How well does this reheat? Thinking of subbing it for green beans for Thanksgiving, but would want to make in advance and reheat in oven before serving.