Chicken Divan Casserole Recipe

Original Recipe (1X) yields 8 servings

Ingredients:

• 2 skinless, boneless chicken breast halves
• 4 cups broccoli florets (or to taste)
• 3 tablespoons butter
• 1 small onion, chopped
• 1 teaspoons minced garlic
• teaspoon garlic salt
• 1 teaspoon dried parsley
• Salt and ground black pepper, to taste
• 3 cups cauliflower florets
• 1 cup chicken broth
• 1 cup heavy whipping cream
• 1 teaspoon lemon juice
• cup mayonnaise
• 2 cups shredded Cheddar cheese

Directions:

1. Cook the chicken: Place the chicken breasts into a large pot and cover with water. Bring to a boil. Cook the chicken until no longer pink in the center, about 10 minutes. The internal temperature should read at least 165F (74C). Remove chicken from the pot and set aside.
2. Steam the broccoli: Set a steamer insert into a saucepan and add water just below the bottom of the steamer. Bring to a boil. Add the broccoli, cover, and steam for 3 to 6 minutes until tender. Chop the broccoli into smaller pieces.
3. Preheat the oven: Set the oven temperature to 350F (175C). Prepare a casserole dish.
4. Prepare the sauce: In a deep saucepan, melt butter over low heat. Add the chopped onion and minced garlic. Cook and stir until the onion becomes translucent and tender, about 8 to 12 minutes. Stir in the garlic salt, parsley, salt, and pepper.
5. Process the cauliflower: Pulse the cauliflower in a blender or food processor until it resembles rice. Add the cauliflower and chicken broth to the onion mixture. Cook and stir for about 10 minutes, or until the broth is absorbed.
6. Simmer the sauce: Add the heavy cream and lemon juice to the saucepan. Let it simmer uncovered for about 10 minutes, stirring occasionally, until the mixture is well combined and thickened.
7. Finish the sauce: Stir in the mayonnaise and remove the pan from heat. Let the sauce cool slightly until it thickens.
8. Shred the chicken: Using two forks, pull the cooked chicken apart into bite-sized pieces. Add half of the shredded chicken to the sauce.
9. Assemble the casserole: In the prepared casserole dish, spread the remaining shredded chicken evenly at the bottom. Layer the steamed broccoli over the chicken. Pour the cauliflower sauce mixture over the broccoli. Top with shredded Cheddar cheese.
10. Bake: Cover the casserole with aluminum foil and bake in the preheated oven for 30 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is slightly browned around the edges.
11. Cool and serve: Let the casserole cool for 5 to 10 minutes before slicing into 6 even portions. Serve warm and enjoy!

Cook's Notes:

• You can use frozen cauliflower if preferred.
• Edam and Colby cheese are also great substitutes for Cheddar.

Nutrition Facts (per serving):

• Calories: 417
• Total Fat: 37g (47% Daily Value)
• Saturated Fat: 17g (87% Daily Value)
• Cholesterol: 105mg (35% Daily Value)
• Sodium: 615mg (27% Daily Value)
• Total Carbohydrate: 8g (3% Daily Value)
• Dietary Fiber: 2g (8% Daily Value)
• Total Sugars: 3g
• Protein: 16g (32% Daily Value)
• Vitamin C: 58mg (64% Daily Value)
• Calcium: 261mg (20% Daily Value)
• Iron: 1mg (6% Daily Value)
• Potassium: 373mg (8% Daily Value)

Note: Percent Daily Values are based on a 2,000-calorie diet. Your daily values may vary depending on your calorie needs.