Gluten Free Chicken Divan Casserole

Total time1 hr 5 min

Prep time20 min

Cook time45 min

Tender shredded chicken and bright, tender-crisp broccoli get folded together under a creamy, savory sauce built from sautéed celery, chicken broth, and a tangy hit of Greek yogurt and melted cheddar. Thyme and parsley bring an herby depth to the sauce, while a golden, buttery crumb topping bakes up crisp and crackly over the bubbling casserole. Everything comes together in one dish for an easy weeknight bake that still feels like comfort food at its best. The broccoli holds its texture nicely against the rich, velvety sauce, and the shredded chicken stays juicy from its gentle poach. It's a satisfying, cheesy casserole that fits neatly into a gluten free dinner rotation, no fuss required.

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Ingredients

6 servings

For the casserole

1 ½ lb boneless, skinless chicken breasts
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
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1 ½ lb broccoli florets (about 6 cups)

For the sauce

3 tbsp unsalted butter
2 stalks celery, finely diced
3 tbsp all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
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
Chef's tip
Panko flakes are larger and crispier than regular bread crumbs. Use the same amount for breading or crunchy toppings; crush it slightly first if the recipe needs fine crumbs for binding.
2 tbsp unsalted butter, melted

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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