Vegan Chicken Divan Casserole

Total time1 hr 5 min

Prep time20 min

Cook time45 min

This comforting casserole layers tender broccoli florets with a rich, savory sauce built on softened celery and a light roux, seasoned with thyme and parsley for warmth in every bite. The sauce bakes up thick and velvety, clinging to every floret, while a golden, buttery-crisp breadcrumb topping adds the perfect crunch against the creamy base underneath. Fresh parsley scattered over the top right before serving brightens the whole dish and makes it look as good as it tastes. It bakes low and slow until bubbling at the edges, giving you that classic, nostalgic casserole texture in every scoop. This one's a genuinely solid pick for a plant-based table, delivering all the cozy, crowd-pleasing comfort of the original format without missing a beat. Serve it straight from the baking dish for an easy weeknight dinner that still feels a little special.

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Ingredients

6 servings

For the casserole

1 ½ lb boneless, skinless chicken breasts
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Chef's tip
Choose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes.
1 ½ lb broccoli florets (about 6 cups)

For the sauce

3 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
2 stalks celery, finely diced
3 tbsp all-purpose flour
2 cups low-sodium chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
½ cup low-fat milk
Chef's tip
Use plain, unsweetened oat milk, measured 1:1. It works well in drinks, batters, sauces, and soups; avoid it where milk sets the texture, like custards, puddings, and frozen desserts.
½ cup plain low-fat greek yogurt
Chef's tip
Choose a plain, unsweetened dairy-free yogurt labeled Greek-style or thick for the closest texture.
½ cup shredded cheddar cheese
Chef's tip
If the dish is baked or melted, cover it or keep the heat gentle - dairy-free shreds melt more slowly than dairy cheese.
1 tsp dried thyme
½ tsp dried parsley
½ tsp salt

For the topping

¾ cup plain breadcrumbs
2 tbsp unsalted butter, melted
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.

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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