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Chicken Divan Casserole

Chicken Divan Casserole

Author: Catherine Fanning Recipe Type: Dinner | Cuisine: Casserole Serves: 9 Servings


  • 2 boneless chicken breasts
  • 3 tbsp ghee (or butter)
  • 1 small yellow onion
  • ½ tbsp minced garlic
  • ½ tsp garlic salt
  • 1 cup chicken stock (or broth)
  • A pinch of parsley
  • 1 tsp black pepper
  • 3 cups cauliflower (frozen is fine)
  • 1 cup heavy cream
  • 1 tsp lemon juice
  • ½ cup mayonnaise
  • 3 cups steamed, chopped broccoli
  • 2 cups shredded cheddar cheese


  1. Preheat the oven to 350 degrees.
  2. Fill a pot about halfway with water and add the chicken breasts. Bring to a boil and cook until chicken reaches 180 degrees, about 5-10 minutes depending on the size and thickness.
  3. Once the chicken is done and no pink remains, remove from water and set aside
  4. Meanwhile, melt butter in a medium saucepan and add onions and garlic and cook until softened, about two minutes.
  5. Blend the cauliflower in a food processor until it resembles the consistency of rice; when the onions are soft, add the cauliflower, parsley, black pepper, and garlic salt to the pan and mix together.
  6. Add the chicken broth and cook for about 10 minutes on medium heat.
  7. After 10 minutes, add the cream and lemon juice and let simmer uncovered on low for about 10 minutes while it reduces. Add mayo, mix, and turn off burner.
  8. In a separate pot, lightly steam the chopped broccoli.
  9. When the chicken is cool enough to handle, pull it apart with a fork and add half of it to the cauliflower cream mixture, using the other half to line the bottom of an 8x8 casserole dish.
  10. On top of the chicken, layer in the steamed, and chopped broccoli and top with the cauliflower cream mixture.
  11. Cover with the cheddar cheese and put in the oven for 30 minutes, covered with tinfoil.
  12. Remove tinfoil and cook 10 more minutes.

The Monday that follows Daylight Savings is always the hardest. What starts out innocently enough as an extra hour of sleep on Sunday, ends with a sun that bids us adieu well before we’re ready to welcome the night’s sky. The shorter days bring with them a chill, one that begs for warm meals and comfort food, which is exactly what this recipe delivers.

Named after the place of its invention, the Divan Parisienne Restaurant in NYC, this dish hides layers of rice, chicken, and broccoli under a creamy sauce and blankets it all with a mix of cheese and breadcrumbs.

To make it LGIT-friendly, we’ve swapped the rice for “cauliflower rice”, made the sauce from scratch, and omitted the breaded topping. What it lacks in authenticity, it makes up for in flavor!



Chicken Divan