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Submitted by Meta team

Chicken Divan Casserole

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Chicken Divan Casserole picture
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Preparation

20min

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Cooking

87min

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Total

107min

Allergens:

dairy

egg

Ingredients

servings iconAmount:
g / servings
Chicken breast image
Chicken breast

Poultry Products

87g/0.5breast, bone removed (yield from 1 lb ready-to-cook chicken)
Broccoli image
Broccoli

Vegetables and Vegetable Products

91g/1cup chopped
Butter image
Butter

Dairy and Egg Products

5g/1pat (1" sq, 1/3" high)
Onions image
Onions

Vegetables and Vegetable Products

160g/1cup, chopped
Garlic image
Garlic

Vegetables and Vegetable Products

136g/1cup
Parsley image
Parsley

Spices and Herbs

0.5g/1tsp
Pepper image
Pepper

Spices and Herbs

2.3g/1tsp, ground
Cauliflower image
Cauliflower

Vegetables and Vegetable Products

107g/1cup chopped (1/2" pieces)
Chicken broth image
Chicken broth

Soups, Sauces, and Gravies

249g/1cup
Heavy whipping cream image
Heavy whipping cream

Dairy Products

5g/1tsp
Lemon juice image
Lemon juice

Fruits and Fruit Juices

244g/1cup
Mayonnaise image
Mayonnaise

Fats and Oils

13.8g/1tbsp
Cheddar cheese image
Cheddar cheese

Dairy and Egg Products

17g/1slice

Direction

1

Place chicken breasts into a large pot and cover with water; bring to a boil. Cook until chicken is no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center of a breast should read at least 165 degrees F (74 degrees C). Remove chicken from the water.

2

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 3 to 6 minutes. Chop broccoli.

3

Preheat oven to 350 degrees F (175 degrees C).

4

Melt butter in a deep saucepan over low heat. Add onion and garlic; cook and stir until onion is clear and tender, 8 to 12 minutes. Add garlic salt, parsley, salt, and pepper.

5

Pulse cauliflower in a blender or food processor until it resembles rice. Add cauliflower and chicken broth to the onion mixture; cook and stir until broth is nicely absorbed, about 10 minutes. Add heavy cream and lemon juice. Let simmer, uncovered, stirring occasionally, until well combined, about 10 minutes. Stir in mayonnaise and remove from heat. Let sauce cool until thickened.

6

Pull chicken apart with 2 forks into bite-size pieces. Add 1/2 the pulled chicken to the sauce.

7

Line the bottom of a casserole dish with the rest of the pulled chicken. Lay steamed broccoli on top; pour the cauliflower sauce over the broccoli. Top with Cheddar cheese. Cover with aluminum foil.

8

Bake in the preheated oven for 30 minutes. Remove foil and bake until cheese at the edges is slightly browned, about 10 minutes more. Let casserole cool for 5 to 10 minutes; slice into 6 even portions.

Nutritional Facts
Amount:
247.255g

/

12%28%60%

456

Kcal
Carbs7.7g
Protein18.8g
Fat39.6g

For a serving size of 1 servings

Calories
456kcal
% Daily Value*
Carbs
7.7g
Protein
18.8g
Fat
39.6g
sugar
3g
fiber
2.1g
iron
1mg
sodium
488mg
vitaminA
584.9µg
cholesterol
114.7mg
calcium
260.5mg
potassium
428.3mg
vitaminB6
0.4mg
transFat
0.6g
vitaminD
0.4µg
vitaminC
61.1mg
saturatedFat
17.9g

*Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. *

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