Creamy Chicken Divan Casserole

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Step 1

Start by placing the chicken breasts in a large pot and covering them with water. Bring it to a boil and cook until the chicken is cooked through and no longer pink inside, about 10 minutes. You can check by cutting into the thickest part or using a thermometer—it should read 165°F. Once done, take the chicken out and set it aside.

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Step 2

Next, steam the broccoli. Fill a saucepan with a bit of water, just below the steamer basket, and bring it to a boil. Add the broccoli, cover, and let it steam until tender, around 3 to 6 minutes. Once it’s soft, chop it up roughly.

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Step 3

While the broccoli is cooking, preheat your oven to 350°F. Then, melt the butter in a deep pan over low heat. Toss in the chopped onion and garlic, cooking gently until the onion is soft and clear, about 8 to 12 minutes. Season with garlic salt, parsley, salt, and pepper.

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Step 4

In a food processor or blender, pulse the cauliflower until it looks like rice. Add the cauliflower and chicken broth to the pan with the onions, cooking and stirring until the broth has mostly absorbed, about 10 minutes. Stir in the heavy cream and lemon juice, letting the mixture simmer uncovered for another 10 minutes, stirring now and then. Finally, mix in the mayonnaise, then remove from heat and let the sauce thicken as it cools.

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Step 5

Shred the cooked chicken into bite-sized pieces using two forks. Add half of the chicken to the sauce, mixing it in well.

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Step 6

To assemble, spread the remaining chicken evenly in the bottom of a casserole dish. Layer the chopped broccoli on top, then pour the creamy cauliflower sauce over everything. Sprinkle a generous amount of shredded Cheddar cheese on top and cover the dish with foil.

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Step 7

Bake for 30 minutes, then take off the foil and bake for another 10 minutes or so until the cheese is bubbly and starting to brown at the edges. Let the casserole rest for 5 to 10 minutes before slicing into six portions and serving.