GERD Friendly Chicken Divan Casserole

Total time1 hr 5 min

Prep time20 min

Cook time45 min

Comfort food and reflux management don't usually belong in the same sentence, but this creamy chicken and broccoli casserole makes a genuinely convincing case. The sauce skips the heavy cream and high-fat shortcuts that tend to trigger symptoms, leaning instead on low-sodium broth, low-fat milk, and a half cup of Greek yogurt to build that rich, velvety texture you want from a classic bake. Celery adds a mild savory base without the onion or garlic that so often sneak into casserole recipes and cause trouble later. A modest amount of shredded cheddar melts right into the sauce, giving you that cheesy satisfaction without going overboard on fat. The breadcrumb topping crisps up beautifully in the oven, so every bite has that golden crunch alongside the tender chicken and broccoli underneath. It serves six, making it a smart option for a weeknight dinner where everyone at the table — not just the person watching their diet — is going to want seconds.

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Ingredients

6 servings

For the casserole

1 ½ lb boneless, skinless chicken breasts
1 ½ lb broccoli florets (about 6 cups)

For the sauce

3 tbsp unsalted butter
Ingredient note
Though high-fat foods can worsen reflux, this recipe has only a small amount of butter (~2 1/2 teaspoons per serving), making it likely fine for many with GERD. If you prefer to always avoid butter, please tap it and change its rating to Red.
2 stalks celery, finely diced
3 tbsp all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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2 cups low-sodium chicken broth
½ cup low-fat milk
½ cup plain low-fat greek yogurt
½ cup shredded cheddar cheese
1 tsp dried thyme
½ tsp dried parsley
½ tsp salt

For the topping

¾ cup plain breadcrumbs
2 tbsp unsalted butter, melted
Ingredient note
Though high-fat foods can worsen reflux, this recipe has only a small amount of butter (~2 1/2 teaspoons per serving), making it likely fine for many with GERD. If you prefer to always avoid butter, please tap it and change its rating to Red.

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and set aside.
2
Place the chicken breasts in a large saucepan and cover with cold water by about 1 inch. Bring to a gentle simmer over medium heat and cook until the chicken reaches 165°F (74°C) at the thickest part on an instant-read thermometer, about 15–18 minutes. Transfer to a cutting board, let rest for 5 minutes, then shred or cut into bite-sized pieces.

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