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Chicken Broccoli Divan



1 pound chicken breast, cut into cubes

1 pound broccoli, cut into florets

1 recipe cream of chicken soup (or store-bought)

1/4 cup mayonnaise

1 tablespoon curry powder

Cream of chicken soup

1 cup chicken or vegetable broth

1 cup unsweetened almond or cashew milk

1/3 cup gluten free flour blend

1/2 teaspoon dried oregano

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon dried parsley

1/4 teaspoon dried basil

~1/2 teaspoon salt (depending on if your broth has salt)

1/4 teaspoon pepper


Cream of chicken soup

Combine the chicken broth with 1/2 cup of the almond milk in a medium saucepan and bring to a boil.

Add the flour and seasonings into the remaining almond milk and whisk until smooth.

Pour the milk/flour/seasoning mixture into the broth mixture in the saucepan and reduce heat to low. Whisk continuously for 5-10 minutes until the mixture is smooth and thick.


Pre-heat oven to 350 and grease an 8 x 8 or 9 x 9 or equivalent baking pan.

Sauté or boil chicken until just cooked through. Do not overcook.

Combine cream of chicken soup, mayonnaise, and curry power in a bowl and whisk until incorporated.

Arrange broccoli florets evenly in the bottom of the baking pan. Add the cooked chicken on top of the broccoli in another even layer.

Pour the cream of chicken soup mixture over the chicken and spread to coat evenly.

Bake for around 30 minutes until casserole is bubbling and broccoli is cooked to desired texture.

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