My southern-style, gluten free chicken Divan is of course full of scrumptious Louisiana flavors, y'all. Chopped Cajun trinity veggies, browned, tossed with broccoli, and cooked down just a bit with garlic. Then, the GF cream of chicken soup, half and half, and sour cream is stirred into the pot, along with leftover shredded grilled chicken and two types of ooey gooey cheeses. Finally, the buttered Cajun crackers go on top before a quick oven bake transforms the whole skillet into nostalgic, can't-get-enough comfort food deliciousness. Yep and yay...
It Came All the Way Down From New York City, Y'all...
Chicken Divan is a broccoli and cheese casserole that was created in Manhattan in the late 1950s or early 1960s. Back then, chef Lagasi never divulged the recipe that became the famous signature dish of the Chatham Hotel's Divan Parisien Restaurant.
However, since then, no one has been able to get enough of the super rich and cheesy casserole. It's continued to pique the interests of many home cooks and chefs over the years. So, there are numerous versions of this recipe that usually include both prepared and fresh ingredients.
Some people use the version that includes a Bechamel or Mornay sauce. Others, like me, opt for the can of cream of chicken soup, sour cream, and milk or half and half, which makes the dish easier to prepare. And, gives it that ooooolllldddd school taste that makes eating a bowl of this incredibly special, y'all.
Super creamy and filling with a buttered cracker crumb topping, this gluten free chicken Divan is absolutely amazing! Indeed.
How to Make Gluten Free Chicken Divan
To start, shred the cooked chicken. Then, dice the veggies, and gather the rest of the ingredients:
Next, combine the softened butter and crumbled gluten free crackers together in a bowl. Set aside:
Now, brown the Cajun trinity veggies in your cast iron skillet:
Then, add the broccoli florets. And, cook down for another couple of minutes:
Stir in the minced garlic. Then, cook for one additional minute:
Then, add the sour cream, gluten free cream of chicken soup, and half and half:
Now, give it a big stir:
Then, pile both cheeses into the skillet:
Next, stir in the shredded cooked chicken:
Finally, sprinkle the buttered cracker crumb topping over the casserole. And, bake til browned and bubbly:
And that's it, y'all!
This gluten free chicken Divan is the perfect pick-me-up comfort food meal for four. It's sooo creamy and cheesy, with pops of melt-in-your-mouth chicken and broccoli. And, the GF cracker crumb topping, y'all! It's simply incredible.
Share this gluten free chicken Divan with those whose presence brings back some of the sweetest memories of your life. Much food love, and see y'all on the yum side.
Gluten Free Chicken Divan
For the Gluten Free Chicken Divan
- 3 tablespoons butter or oil
- ½ cup chopped onion
- ½ cup chopped bell pepper
- ½ cup chopped celery
- 12 ounces frozen broccoli, thawed
- salt, black pepper and cayenne pepper to taste
- 1 tablespoon minced garlic
- 1 ½ cups half and half or milk
- 1 10.5-ounce can gluten free chicken soup
- ½ cup sour cream
- 4 cups shredded leftover chicken
- 1 ½ cups shredded cheddar cheese
- 1 cup shredded pepper Jack cheese
For the Buttery GF Cracker Crumb Topping
- ½ cup Cajun crackers or gluten free cracker crumbs
- 2 tablespoons softened butter
- Preheat oven to 350 degrees F.
- Combine the gluten free cracker crumbs and softened butter together in a bowl. Set aside.
- Brown the Cajun trinity of chopped onion, bell pepper and celery in the butter or oil in a 12-inch cast iron skillet over medium-high heat.
- When browned, add the thawed frozen broccoli and cook for an additional two minutes, stirring often.
- Add the minced garlic and cook for one additional minute, stirring constantly.
- Reduce heat to medium-low.
- Stir the sour cream, half and half and gluten free cream of chicken soup into the pan mixture.
- Add the chicken and stir until well combined.
- Stir the cheddar and pepper Jack cheese into the casserole.
- Sprinkle the GF cracker crumb mixture over the top of the casserole.
- Bake for 15 to 20 minutes, or until browned and bubbly.
- Let the casserole rest for 5 minutes before serving.
The information shown is an estimate provided by a third-party, online computer-generated nutrition calculator, not a registered dietitian or certified nutritionist. Actual nutritional content will vary based upon brands used, measuring methods and individual portion sizes, along with other factors.See our full nutrition disclaimer here.
Leave a Reply