Mushroom Free Chicken Divan Casserole

Total time1 hr 5 min

Prep time20 min

Cook time45 min

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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
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

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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