My mom made this casserole dish a regular recipe in our house when I was growing up. Over the years I’ve changed a few things to make it my own but it still has all the delicious flavors that I remember. This is an easy recipe if you have little chefs in your house that would love to help add the ingredients to make this easy chicken divan recipe. Kids are sure to love this cheesy chicken and rice casserole for dinner time.

What is Chicken Divan Casserole?

Chicken divan is a classic chicken casserole that consists of chicken, broccoli and a cheesy cream sauce. This creamy casserole is usually paired with white rice or buttery mashed potatoes. It is thought that the name Divan originated from the Divan Parisien Restaurant in New York City where the dish was created in the early 20th-century.

Recipe Substitutions Ideas

• Don’t have any chicken on hand? Turkey and rabbit meat work perfectly as well.
• You could leave out the rice from the main baking dish and leave it on the side or make a bed of it on your plate and put the casserole right on top when your ready to serve. This is the most common way to serve this casserole. I just find I tend to forget the rice if I leave it separate, so I keep it all together to keep it simple and all in one dish.
• You could also completely omit the rice and use cauliflower rice or boil some potatoes and make a bed of buttery mashed potatoes on your plate and put the casserole on top.
• Sour cream can be used in place of mayonnaise. You can also use your favorite mayo of choice if you don’t want to make your own but honestly, it’s very quick and simple to make your own if you have an immersion blender.
• Switch out the cheddar cheese and use a gruyere cheese for a more complex flavor with a creamy and nutty flavor or try sprinkling parmesan cheese as well
• Some recipes have you add crumbled ritz crackers or panko bread crumbs, I prefer the creamy texture without the crunch of the crackers or bread crumbs.

Ingredients for Chicken Divan Casserole

• Chicken – Chicken breasts or a whole rotisserie chicken can be used. Also any lean white meat can work, like turkey or rabbit.
• Broccoli – fresh or frozen works. If you use frozen, make sure that it’s chopped broccoli. I find the broccoli cuts and broccoli florets are too large. If you use fresh broccoli you may want to chop it and steam it for a few minutes. You want it to be slightly tender and then it will cook the rest of the way in the oven. Just make sure you drain all the water out after you steam it so your casserole isn’t too watery.
• Rice – White rice or brown rice work just fine.
• Cream of Mushroom soup – If I have fresh or frozen mushrooms on hand I like to make my own. I will also use an Organic cream of mushroom soup to avoid the some of the unwanted added ingredients. Canned soups are a great time saver but I often find myself out of cream of mushroom soup. That’s why I’ve started making my own because I may have some sliced mushrooms in my freezer. 
• Mayonnaise – I make homemade mayo with just Avocado oil, an egg, lemon juice, mustard and salt. 
• Milk – I use raw cows milk but use your milk of choice. I’m not sure how plant based “milk” would work but you could give it a try.
• Cheese – I use sharp cheddar cheese, I feel it has the best flavor with chicken.

How to Make Chicken Divan Casserole

Preheat your oven to 350 F degrees

Cook one cup of dry rice.

Once your chicken is cooked and cooled unless your using leftover cooked chicken. Shred the meat or cut it into bite size pieces. Evenly spread out the meat in the bottom of a 10 x 10 casserole pan. 

Next add the broccoli cuts evenly on top of the chicken.

Add the rice on top of this evenly (unless leaving out to add to dish later).

Make the cream sauce: In a medium bowl, add cream of mushroom soup, mayonnaise, and milk. Mix together well until there are no large lumps.

Spread evenly over the rice allow it to mix into the rice and soak into the casserole. 

Shred the cheese and spread the shredded cheddar cheese evenly over the casserole.

Bake in the oven for about 45 minutes or until the cheese on top is a nice golden brown.

You may want to allow it to cool for 10 minutes and then serve.

You can pair this recipe with some buttered crusty bread on the side or just leave it as it is. You can also make some quick garlic bread. Spread butter on some sliced bread and sprinkle some garlic powder. Toast it in the oven for a few minutes until crispy.

Storage

If you happen to have any leftover chicken divan, let it cool to room temperature and you can tightly cover the pan in plastic wrap or keep the leftovers in an airtight container. Store in the fridge for 3 – 5 days.

To reheat – you can reheat it in the microwave or in the oven at 350 F for 15 – 30 minutes or until bubbly. When you reheat it you may want to add a little bit of milk and/or butter to keep it from drying out and keeping it nice and creamy. 

Other Recipes You May Like

Easy Gluten-Free Chicken Salad Recipe – Dairy-Free

Chinese Pie Recipe – How to Make Pâté Chinois

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Chicken Divan

Yield: 6 - 8

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

This Chicken Divan Casserole is one of the top picks for comfort food. It is a classic recipe that is rich and creamy and will certainly be a family favorite. With fresh chicken breasts, broccoli covered in a creamy sauce and cheese, it's sure to please the whole family. 

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Ingredients

• 5 cups - Chicken
• 3 cups - Chopped broccoli
• 4 cups - Cooked Rice
• 1 cup - Cream of Mushroom soup
• 1 cup - Mayonnaise
• 1/2 cup - Milk
• 8 oz - Shredded cheddar cheese

Instructions

1. Preheat your oven to 350 F degrees
2. Cook 1 cup of dry rice.
3. Once your chicken is cooked and cooled unless your using leftover cooked chicken. Shred the meat or cut it into bite size pieces. Evenly spread out the meat in the bottom of a 10 x 10 casserole pan. 
4. Next add the broccoli cuts evenly on top of the chicken.
5. Add the rice on top of this evenly (unless leaving out to add to dish later).
6. Make the cream sauce: In a medium bowl, add cream of mushroom soup, mayonnaise, and milk. Mix together well until there are no large lumps.
7. Spread evenly over the rice allow it to mix into the rice and soak into the casserole. 
8. Shred the cheese and spread the shredded cheddar cheese evenly over the casserole.
9. Bake in the oven for about 45 minutes or until the cheese on top is a nice golden brown.
10. You may want to allow it to cool for 10 minutes and then serve.

You can pair this recipe with some buttered crusty bread on the side or just leave it as it is. You can also make some quick garlic bread. Spread butter on some sliced bread and sprinkle some garlic powder. Toast it in the oven for a few minutes until crispy.

Notes

Storage

• If you happen to have any leftover chicken divan, let it cool to room temperature and you can tightly cover the pan in plastic wrap or keep the leftovers in an airtight container. Store in the fridge for 3 - 5 days.

• To reheat - you can reheat it in the microwave or in the oven at 350 F for 15 - 30 minutes or until bubbly. When you reheat it you may want to add a little bit of milk and/or butter to keep it from drying out and keeping it nice and creamy.

Nutrition Information:

Amount Per Serving: Calories: 76.59Total Fat: 33.56gSaturated Fat: 10.35gTrans Fat: 0.412gUnsaturated Fat: 9.057gCholesterol: 107mgSodium: 724mgCarbohydrates: 33.55gFiber: 2.6gSugar: 2.02gProtein: 37.25g

Nutrition information isn't always accurate, especially calories.

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The post The Best Chicken Divan Casserole Recipe appeared first on Natural Living Homestead.

Is Chicken Salad Gluten and Fairy Free?

There are a lot of chicken salad recipes out there but not all of them tend to be gluten-free. Even if you go to the store and read the ingredient list, it may contain some form of gluten. This recipe does not have any gluten in it and just uses simple homemade ingredients. Some recipes do add vinegar but be sure it doesn’t say “malt vinegar”, this does contain gluten. Other recipes even add bread crumbs for added texture. So if your heading to a restaurant, grocery store or friends house, just ask what they add to it. I’d be cautious about store-bought rotisserie chicken as well, it’s hard to know the full ingredient list on those.

The same thing goes for dairy, occasionally you’ll find things like buttermilk, greek yogurt or sour cream as an added ingredient. Don’t forget, some people cook their chicken with butter, so be cautious about that as well. 

Quick and Easy Meal Idea

In the spring when your busy with all the projects to be done outside, coming back inside to cook a meal isn’t always convenient. That’s one reason why we love chicken salad. With some leftover chicken and some veggies I can quickly make up a batch of this delicious chicken salad recipe and have lunch on the table or take it to go. You can make your classic sandwich or a lettuce wrap if you don’t have any gluten free bread on hand. It’s a great recipe to have one hand year round even for my husband when a microwave is not an option at work.

Tips for Making Gluten-Free Chicken Salad Recipe

• ​If you want to add avocado to this recipe, add it at the end so it doesn’t get all mushed.
• Chicken salad is very flexible, try different variations of fresh vegetables to mix in. There are so many different ways to make chicken salad, from juicy grapes and red onions to add some bright flavors for an ultimate chicken salad recipe you and your family will love with all their favorite things. 
• Salt is such a personal thing I feel, so start off with the suggested amount in the recipe but I would then salt to taste. I find some people prefer a bit more salt and some less.

Ingredients and Substitutions for Gluten-Free Chicken Salad

• Chicken, or any type of white meat works. I prefer it shredded instead of chunks but you can cut it up as you like. I am actually using some left over rabbit meat this time since it tastes like chicken. Turkey can also be used instead. Chicken breasts, chicken thighs, light meat or dark meat can be used.
• Crisp Celery – I used 5 ribs, you can you less if you choose or use can use some pecans if you want a crunch still.
• Onion – I used a red onion but you can use yellow or other variety of onion like green onions. Walla Walla onions can add a bit of sweetness if you want that.
• Mayonnaise – Use your favorite brand you like. I like to make my own homemade mayonnaise, just a few ingredients of oil, lemon juice, salt, Dijon mustard and an egg and takes just a few minutes to whip up.
• Sea Salt – I prefer to use Redmond Real Salt. I prefer the taste of this than other salts like Celtic Sea salt

Optional Mix-Ins for Gluten-Free Chicken Salad

• Black Pepper – I don’t find a need for that in this recipe but if you love the flavor with it, go for it.
• Dried Cranberries – These make for a nice tart flavor and a bit sweet since most are coated in sugar but still very tasty in chicken salad.
• Diced up Avocados mixed in at the end.
• Walnuts or pecans – if you want more crunch or a nutty flavor these are great choices. Some like to toast them to get even more flavor from them.
• Fresh fruit like Green grapes or Red Grapes – Another great way to add a nice sweet flavor.
• Fresh Herbs – Sprinkle some fresh herbs into this like fresh dill or some fresh parsley.

How to Make this Gluten-Free Chicken Salad Recipe

​Step 1: Chop up or shred your chicken and add it to a large bowl.

Step 2: Cut your celery right down the center lengthwise and then slice them thinly and add that to your bowl.

Step 3: Finely dice up your onion and add this to the bowl.

Step 4: Add your mix-ins now if you choose to add any. If you want avocado, add it last, after you’ve mixed in your mayonnaise.

Step 5: Add your favorite mayonnaise to the bowl.

Step 6: Toss in your salt and give it all a good stir. 

Step 7: Taste and add more salt if needed and pepper if you choose. 

Meal Ideas for Chicken Salad 

• I love to eat chicken salad as is from a bowl as a light dinner option.
• Chicken salad sandwiches are always a favorite. My husband loves chicken salad on my sourdough bread. If you have your favorite gluten-free bread on hand, you can make this a gluten free chicken salad sandwich.
• Lettuce Wraps or Lettuce Cups – Grab some romaine lettuce, butter lettuce or Boston bib lettuce, these are popular types. Cabbage or any leafy greens you like can also be used as a healthy lunch option.
• Kids love crackers so you could pair it with some chicken salad and have a quick lunch option.

How to Store Chicken Salad

Store any leftovers in an airtight container for 3 – 5 days in the fridge.

Other Recipes you May like

How to Cook Easy Peel Steamed Hard Boiled Eggs

Chinese Pie Recipe – How to make Pâté Chinois

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Show your support and appreciation. If you made this recipe and loved it, give it a 5 star review and leave a comment. Follow me on Instagram @naturalliving.homestead then tag me in a photo of your amazing creation! Thank you!

Easy Gluten-Free Chicken Salad Recipe - Dairy-Free

Yield: 4

Prep Time: 15 minutes

Total Time: 15 minutes

This is a classic chicken salad with simple ingredients, and it's a refreshing recipe with a little bit of a crunch to give it some more flavor and texture. From crunchy celery, colorful red onion, fresh cooked tender chicken, homemade mayonnaise and your favorite mix-in's gives it so much flavor. It's perfect to start off the spring season with some fresh sandwiches or wraps.

Print

Ingredients

• Chicken - 2 cups Chopped or shredded
• Mayonnaise - 1 cup
• Red Onion - 1 cup finely diced
• Celery - 1 cup thinly sliced
• Salt - 1/4 - 1/2 tsp

Instructions

1. Chop up or shred your chicken and add it to a large bowl.
2. Cut your celery right down the center lengthwise and then slice them thinly and add that to your bowl.
3. Finely dice up your onion and add this to the bowl.
4. Add your mix-ins now if you choose to add any. If you want avocado, add it last, after you've mixed in your mayonnaise.
5. Add your favorite mayonnaise to the bowl.
6. Toss in your salt and give it all a good stir. 
7. Taste and add more salt if needed and pepper if you choose. 

Notes

Storage

Store any leftovers in an airtight container for 3 - 5 days in the fridge.

Substitutions

• Chicken, or any type of white meat works. I prefer it shredded instead of chunks but you can cut it up as you like. I am actually using some left over rabbit meat this time since it tastes like chicken. Turkey can also be used instead. Chicken breasts, chicken thighs, light meat or dark meat can be used.
• Crisp Celery - I used 5 ribs, you can you less if you choose or use can use some pecans if you want a crunch still.
• Onion - I used a red onion but you can use yellow or other variety of onion like green onions. Walla Walla onions can add a bit of sweetness if you want that.
• Mayonnaise - Use your favorite brand you like. I like to make my own homemade mayonnaise, just a few ingredients of oil, lemon juice, salt, Dijon mustard and an egg and takes just a few minutes to whip up.
• Sea Salt - I prefer to use Redmond Real Salt. I prefer the taste of this than other salts like Celtic Sea salt

Optional Mix-Ins for Gluten-Free Chicken Salad

• Black Pepper - I don't find a need for that in this recipe but if you love the flavor with it, go for it.
• Dried Cranberries - These make for a nice tart flavor and a bit sweet since most are coated in sugar but still very tasty in chicken salad.
• Diced up Avocados mixed in at the end.
• Walnuts or pecans - if you want more crunch or a nutty flavor these are great choices. Some like to toast them to get even more flavor from them.
• Fresh fruit like Green grapes or Red Grapes - Another great way to add a nice sweet flavor.
• Fresh Herbs - Sprinkle some fresh herbs into this like fresh dill or some fresh parsley.

Nutrition Information:

Amount Per Serving: Calories: 66.09Total Fat: 43.75gSaturated Fat: 7.171gTrans Fat: 0.103gUnsaturated Fat: 25.145gCholesterol: 83mgSodium: 568mgCarbohydrates: 4.8gFiber: 1.1gSugar: 2.35gProtein: 22.86g

Nutrition information isn't always accurate, especially calories.

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The post Easy Gluten-Free Chicken Salad Recipe – Dairy Free appeared first on Natural Living Homestead.