Wheat Free Chicken Divan

Total time1 hr 5 min

Prep time20 min

Cook time40 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

4 tbsp unsalted butter
¼ cup all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
See all
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
1 cup whole milk
½ cup sour cream
2 tbsp dry sherry
1 tsp dijon mustard
½ tsp salt
¼ tsp black pepper
¼ tsp freshly grated nutmeg
1 ½ cups shredded sharp cheddar cheese, divided

For the topping

½ cup grated parmesan cheese
½ cup panko breadcrumbs
2 tbsp unsalted butter, melted

Instructions

1
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
2
Place the chicken breasts in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce to a steady simmer and cook until the chicken reaches 165°F (74°C) on an instant-read thermometer at the thickest part, about 15–18 minutes. Transfer to a cutting board, let rest 5 minutes, then shred or cut into bite-sized pieces.

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