Chicken Divan Dish

Step 1

Place the chicken breasts in a large pot and covering them with water. Bring it to a boil and cook until the chicken is no longer pink inside and the juices run clear, about 10 minutes. You can check with a thermometer to make sure it’s reached 165°F. Once done, take the chicken out and set it aside.

Step 2

Get a steamer ready by filling a saucepan with water just below the steamer basket. Bring the water to a boil, add the broccoli, cover, and steam until it’s tender—this usually takes around 3 to 6 minutes. Once soft, chop the broccoli into bite-sized pieces.

Step 3

While that’s happening, preheat your oven to 350°F. In a deep pan, melt the butter over low heat. Add the chopped onion and garlic, cooking gently until the onion becomes soft and translucent, about 8 to 12 minutes. Season with garlic salt, parsley, a little salt, and pepper.

Step 4

Now, pulse the cauliflower in a food processor until it looks like rice. Stir it into the onion mixture along with the chicken broth. Cook everything together, stirring now and then, until the broth is mostly absorbed, about 10 minutes. Pour in the heavy cream and lemon juice, letting it simmer uncovered for another 10 minutes while stirring occasionally. When it’s thickened and creamy, mix in the mayonnaise and take the sauce off the heat to cool slightly.

Step 5

Shred half of the cooked chicken into bite-sized pieces and stir it into the sauce. Then, spread the remaining shredded chicken evenly in the bottom of a casserole dish. Layer the chopped broccoli over the chicken, pour the creamy cauliflower sauce on top, and sprinkle with Cheddar cheese. Cover the dish with foil.

Step 6

Bake everything for 30 minutes, then remove the foil and bake a little longer—about 10 minutes—until the cheese around the edges is golden and bubbly. Let it cool for 5 to 10 minutes before slicing into six servings. Enjoy!