Easy Gluten Free Chicken Divan Casserole Recipe
This Easy Gluten Free Chicken Divan Casserole Recipe is a gluten free spin on one of the old-school casseroles I found in my Grandma Bettie’s church cookbook.
I turned the classic chicken divan casserole into a gluten free, low carb dinner without any cans of cream of chicken soup in sight!
This delicious recipe is close to the original recipe as you will use the same idea of using chicken and broccoli covered with a cream sauce then finishing it off with a crispy savory topping.
It is a great recipe that the whole family will love even the next day as leftovers for lunch!
First you will make the easy cream sauce from scratch, then assemble the cheesy chicken broccoli casserole in your baking dish for a quick dinner that fits into any low carb diet.
Keep reading as I also go over tips, substitutions and answer frequently asked questions about this classic recipe turned gluten free and low carb.
The History of What Makes this Dish Special
Chicken Divan is a classic dish that has been a staple on the dinner table for many families since the early 20th century.
It is a comforting casserole, made with juicy chicken, tender broccoli, and a creamy sauce that is believed to have originated at the Divan Parisienne Restaurant in New York City’s Chatham Hotel.
The early twentieth century saw this classic dish gain popularity among the diners at the Divan Parisien Restaurant so home cooks found a great way to replicate it into an easy casserole.
Some recipes use cream of mushroom soup for the white sauce and any type of cooked chicken from cubed and sauteed to even leftover turkey from Thanksgiving dinner for the meat.
The creamy flavor in my chicken divan recipe is still there like your favorite recipe but uses simple wholesome ingredients instead of any canned soups.
Chicken Broccoli Divan has stood the test of time as a requested family favorite and is still one of the most sought after chicken recipes today.
What you will need to make my Easy Chicken Divan Casserole Recipe
- Heavy Cream or Coconut Milk for dairy free
- Chicken Broth
- Butter or Coconut Oil for dairy free
- Sage
- Salt
- Black Pepper
- Garlic Powder
- Onion Powder
- Cream Cheese or Vegan Alternative for dairy free
- Xanthan Gum
- Crushed Pork Rinds or Crushed Toasted Gluten Free Bread
- Shredded Cheddar Cheese
- Chicken Breasts cubed and browned, or dark meat from chicken thighs
- Fresh Broccoli that has been blanched or partially cooked frozen broccoli
Let’s make this delicious Chicken Divan Casserole
Preheat your oven to 400F and grease a 9 inch pie plate or 8×8 baking dish with cooking spray.
If you are starting with chicken you need to cook, sprinkle on some garlic powder and onion powder before browning to add extra flavor.
If you are going with leftover chicken or leftover turkey, add the meat to a small bowl then add the garlic powder and onion powder before adding to the casserole.
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.
Now sprinkle the buttered crumbs over the top of the casserole and bake for 20-25 minutes.
The only thing additional I would suggest is that you need to put the pie plate or casserole dish onto a larger baking sheet in case it bubbles over the edge.
This will save you from having a mess in your oven.
Once it is baked, remove from the oven and let it sit for 10 minutes before serving up.
This recipe makes enough for 6 servings.
Serve it hot with your choice of cauliflower rice or keto egg noodles to keep it a complete meal.
Stick with veggies and low carb additions instead of white rice to keep the carbs low.
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.
Tips, Substitutions and FAQs
- If you want to make this casserole low fat, use half and half instead of heavy cream, and lower fat cream cheese instead of regular cream cheese or substitute in some light sour cream instead.
- Turn this into a Chicken Divan Curry Casserole Recipe when you add in 1 teaspoon of curry spice to the cream sauce. The blend of spices that make up curry will add a much flavor to your cream sauce to transform it into a curry sauce.
- If you are not concerned with it being a low carb dish, you can easily substitute in some brown rice pasta as a side with the broccoli chicken casserole to make it a complete meal.
- Change up the topping of cheese with parmesan cheese or gruyere cheese instead of the cheddar cheese. You can also add in parmesan cheese or gruyere cheese to the cream sauce for a quick and tasty mornay sauce.
- Next time you make this casserole, make two and freeze one. Have it all assembled then freeze whole. Cover with foil or plastic wrap with directions on the outside. Thaw overnight in the fridge then bake at 400F for 20 minutes until bubbly and golden brown.
How do I blanch the broccoli florets?
To blanch the broccoli, simply bring a pot of salted water to a boil. Add the broccoli florets and cook for 1-2 minutes until bright green and slightly tender.
Immediately transfer the broccoli to a bowl of ice water to stop the cooking process, then drain and pat dry before using in the casserole.
How can I add more flavor to the casserole?
Feel free to customize the recipe by adding spices or herbs such as curry powder, lemon juice, or white wine to the creamy sauce for an extra kick of flavor. Also consider using flavored pork rinds for the topping like apple cinnamon, jalepeno or bbq instead of plain pork rinds.
Are there other vegetables that can be used instead of the broccoli?
Yes, you can use any sturdy vegetable like cauliflower or green beans as long as they have been partially cooked, blanched or are canned.
Can I use leftover cooked chicken for this recipe?
Absolutely! Leftover rotisserie chicken or cooked turkey works well in this recipe.
Can I make this casserole ahead of time?
Yes, you can assemble the casserole ahead of time and refrigerate it until ready to bake. Simply cover it with plastic wrap and store it in the refrigerator for up to a day in advance. The day of making it, let it sit out on the counter for at least 10 minutes before baking so it does not burn trying to get the casserole cooked.
Is the pork rind crust needed?
The pork rind crust adds a crunchy texture and savory flavor to the casserole, making it a delicious alternative to the traditional topping of crushed Ritz crackers.
If you want to use bread crumbs, toast the bread first then grind in a coffee grinder or food processor.
Chicken Divan is a classic dish that was a perfect casserole to make over to be a healthier one.
With this easy gluten-free recipe featuring homemade cream soup and a crunchy pork rind crust topping, you can recreate this family favorite with a modern low carb twist.
It is perfect as a cozy family dinner that is the ultimate comfort food experience!
Easy Gluten Free Chicken Divan Casserole Recipe
Equipment
- small bowl
- Large Bowl
- 9 inch Pie Plate or 8×8 pan
- Whisk
- Small saucepan
- Wooden Spoon
Ingredients
- 1 lb chicken breast, cubed and cooked
- 2 cups broccoli, blanched or partially cooked frozen, drained
- 3/4 cup +1 Tablespoon Heavy Cream
- 1/2 cup chicken broth
- 4 tablespoons butter
- 1 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground sage
- 2 oz cream cheese; softened
- 3/4 teaspoon xanthan gum
- 1/2 cup shredded cheddar cheese
- 1/4 cup crushed pork rinds
Instructions
- Preheat your oven to 400F and grease a 9 inch pie plate or 8×8 baking dish with cooking spray.
- Arrange your blanched broccoli and chicken in a single layer in your casserole dish and set aside for now.1 lb chicken breast, cubed and cooked, 2 cups broccoli, blanched
- In a small saucepan over medium heat add your heavy cream, chicken broth, butter, salt, pepper and sage seasoning.3/4 cup +1 Tablespoon Heavy Cream, 1/2 cup chicken broth, 4 tablespoons butter, 1 teaspoon sea salt, 1/4 teaspoon ground black pepper, 1/4 teaspoon ground sage
- 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.2 oz cream cheese; softened
- 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.3/4 teaspoon xanthan gum
- 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.1/2 cup shredded cheddar cheese
- In a small skillet, melt the remaining tablespoon of butter then stir in the crushed pork rinds or toasted bread crumbs.1/4 cup crushed pork rinds
- 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.
Notes
| Nutrition Facts | |
|---|---|
| Serving size: servings | |
| Servings: 8 | |
| Amount per serving | |
| Calories | 461 |
| % Daily Value* | |
| Total Fat 34.2g | 44% |
| Saturated Fat 17.9g | 90% |
| Cholesterol 151mg | 50% |
| Sodium 691mg | 30% |
| Total Carbohydrate 2g | 1% |
| Dietary Fiber 0.7g | 2% |
| Total Sugars 0.4g | |
| Protein 35.4g | |
| Vitamin D 16mcg | 82% |
| Calcium 97mg | 7% |
| Iron 1mg | 6% |
| Potassium 200mg | 4% |
Nutrition
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