Red Meat Allergy Friendly Chicken Divan Casserole
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Learn more →Ingredients
6 servings
For the casserole
- 1 ½ lb boneless, skinless chicken breasts
See allKroger Uncooked Boneless Skinless Chicken Breast
Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast FilletsSimple 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
- 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
- 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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