Vegetarian Chicken Divan Casserole

Total time1 hr 5 min

Prep time20 min

Cook time45 min

Tender broccoli florets get folded into a rich, creamy sauce built from a butter-and-flour base, brightened with a swirl of Greek yogurt and melted cheddar for that classic baked-casserole tang. Thyme and parsley add a savory backbone, while a buttery breadcrumb topping bakes up golden and crisp over the bubbling layers underneath. Everything comes together in one dish, so the broccoli stays tender-crisp while the sauce turns thick and glossy in the oven. It’s comfort food through and through, with a crunchy top and a warm, cheesy interior in every scoop. This version fits neatly into a vegetarian spread, making it an easy pick for a weeknight bake or a potluck favorite everyone will reach for seconds of.

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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
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
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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