Everyone loves a warm and classic casserole like Chicken Divan, or as it’s more commonly known, Chicken Broccoli Casserole. Many recipes call for condensed soups to get that smooth and creamy cheese sauce, but this one uses just cream, broth, real cheese, and a tiny bit of natural cornstarch – so it’s low carb, gluten-free, and healthier all around!
You’ll love how the tender chunks of chicken breast pair with mushrooms, broccoli florets, and the cheesy, herb-y sauce. It’s comfort food you can truly feel happy about!
Cooked Chicken Breast: You’ll need 1-1 ½ pounds cooked chicken breast, shredded or chopped. Rotisserie chicken can be substituted.
Olive Oil
Baby Portobello Mushrooms: Also known as Crimini.
Broccoli Florets: About 4 cups total. Baby broccoli florets are great, but you can also use regular florets – if you do, cut larger florets into small, bite-sized pieces.
Fresh Garlic: Mince or put through a garlic press.
Salt and Pepper
Dried Basil, Oregano, and Thyme
Mozzarella Cheese: About 8 oz. shredded mozzarella, divided.
Chicken Broth: I use low-sodium broth.
Cornstarch
Heavy Whipping Cream: You’ll need ½ cup of cream; half-and-half may be substituted but the sauce may not be as thick
If you’re preparing the chicken breast for this dish, rather than using rotisserie, my Stove Top Chicken Breast method is super fast and easy. Simply season the chicken breasts, sear them for about 6-7 minutes per side, and finish with a tablespoon of butter. That’s it! (Tip: Use a meat thermometer to check for doneness, and make extra! These freeze beautifully and come in handy for a quick meal!)
Chop/Shred the Chicken and Layer in Baking Dish: Preheat the oven to 350˚F. Lightly grease a 9×13 baking dish with cooking spray. Then shred or chop the cooked chicken and arrange in the baking dish.
Saute the Veggies: Heat olive oil in a large skillet over medium-high heat. Add mushrooms to the hot oil and cook for 2 minutes. Stir in broccoli and garlic; season with salt, pepper, basil, and oregano, and continue to cook for 3 more minutes. Layer this mixture over the chicken.
Make the Sauce: In a small mixing bowl, combine a tablespoon of chicken broth with cornstarch and whisk until pasty. Add the remaining chicken broth to the hot skillet; whisk in cornstarch paste, heavy cream, thyme, salt, and pepper. Cook until it just starts to thicken.
Add the Sauce to the Casserole: Pour this sauce over the chicken mixture, and stir well; sprinkle with remaining cheese.
Bake and Serve: Cover the baking dish with foil and bake for 15 minutes. Remove foil bake for 9 to 10 more minutes, or until light golden on top. Let stand 10 minutes before serving.
enjoy the test dis.
Casseroles make weekday dinners easy because they are whole meals in one baked dish. Combining chicken, vegetables, cheese, and egg noodles or pasta, they have something for everyone.
Some recipes below are casseroles made with condensed soups and others are made with homemade sauces. Many of these dishes are a snap to prepare, making them excellent options for busy weeknights. To save time, most of these chicken casserole recipes use cooked chicken, whether leftovers or store-bought rotisserie chicken or chicken strips.
Most casseroles can be wrapped and refrigerated overnight, and many can be frozen for 2 or 3 months. When you make a family favorite, consider fixing two of them to keep one in the freezer and bake when needed.