Baked Chicken Divan casserole in a ceramic dish, featuring tender chicken, broccoli, and a dairy-free creamy sauce topped with golden toasted breadcrumbs and fresh thyme.

Chicken Divan

We all crave that old-school comfort food sometimes, but we definitely don’t miss the heavy feeling that comes after eating it. That’s why I am slightly obsessed with this Dairy-Free Chicken Divan. We’ve taken the classic retro casserole and given it a clean, modern makeover by swapping the heavy canned soups for rich coconut milk and fresh herbs. It is the ultimate healthy comfort food that proves you don’t need traditional dairy to get that satisfying, cheesy flavor. Whether you are looking for a cozy weeknight family dinner or just a lighter take on a childhood favorite, this creamy chicken and broccoli bake is about to become your new go-to.

SERVES 8

Ingredients

  • 16 oz (454 g) broccoli florets, frozen, cut into 1-inch pieces

  • 1 tbsp coconut oil

  • 1 onion, chopped fine

  • 2 garlic cloves, minced

  • 1 tsp minced fresh thyme

  • Sea salt and pepper to taste

  • 3 cups Chicken Broth or Stock

  • 2 cans (12 oz / 340 g each) coconut milk

  • 0.5 cup water

  • 1 tbsp arrowroot or tapioca starch

  • 24 oz (680 g) boneless, skinless chicken breasts, trimmed of all visible fat, halved lengthwise, and cut into 0.5-inch thick slices on bias

  • 2 tbsp Dijon Mustard

  • 8 oz (227 g) Coconut Milk Cheddar Cheese, shredded

  • 1 cup White Sandwich Breadcrumbs, toasted (approx. 2 oz / 57 g)

Preparation

  1. Adjust oven rack to middle position and preheat oven to 400°F. Grease a 13×9-inch baking dish.
  2. Combine broccoli and 0.25 cup water in a bowl, cover, and microwave until broccoli is tender, about 2 to 3 minutes. Drain broccoli and transfer to prepared baking dish.
  3. Meanwhile, heat 2 tsp oil in a Dutch oven over medium heat until shimmering. Add onion, garlic, thyme, and 1 tsp sea salt and cook until onions are softened and lightly browned, 5 to 7 minutes. Whisk in broth and coconut milk and bring to a simmer. Stir in chicken and cook until no longer pink (chicken will not be fully cooked), about 4 minutes.
  4. Remove from heat and stir in Dijon Mustard, 0.25 tsp pepper, and cheddar, a handful at a time, until melted. Combine water and tapioca or arrowroot starch in a bowl and whisk to combine. Add tapioca mixture to chicken, place Dutch oven back on stove over medium-high heat, and stir until thickened.
  5. Pour chicken mixture over broccoli in baking dish. Toss toasted breadcrumbs with remaining 1 tsp oil in bowl, season with sea salt and pepper to taste, and sprinkle over top. Bake until sauce is bubbling around edges, 15 to 20 minutes. Allow to cool slightly before serving.

Nutritional Analysis Per Serving (Based on 8 servings)

  • Calories: 455 kcal

  • Total Fat: 28.5 g

  • Saturated Fat: 22.1 g

  • Cholesterol: 64 mg

  • Sodium: 580 mg

  • Total Carbohydrates: 25.4 g

  • Dietary Fiber: 2.8 g

  • Sugars: 2.1 g

  • Protein: 24.2 g

Notes on Ingredients Used for Calculation:

  • Coconut Milk: Calculated using full-fat canned coconut milk, which provides the sauce’s creamy texture. Using “light” coconut milk would significantly reduce the fat and calorie count (approx. -110 kcal per serving) but would result in a thinner sauce.

  • Cheese: Calculated based on a standard dairy-free/vegan coconut oil-based cheddar alternative.

  • Breadcrumbs: Calculated using standard white breadcrumbs. If using low-carb or almond flour-based breadcrumbs (to fit a Keto/Paleo diet), the Total Carbohydrates would drop significantly (likely to the 10–12 g range).

Pro Tips for the Perfect Chicken Divan

  • Don’t Skip the Drain: Since this recipe uses frozen broccoli, moisture control is key. After microwaving the broccoli, drain it thoroughly. I even like to pat it dry with a paper towel or give it a gentle squeeze. This ensures your creamy coconut sauce doesn’t get watered down in the oven.

  • The Slurry Secret: When adding the arrowroot or tapioca starch (Step 4), never throw the powder directly into the hot pot—it will clump instantly. Always whisk it with the cold water first to create a smooth “slurry” before pouring it into the hot mixture.

  • Full-Fat is Your Friend: For that rich, velvety texture that mimics traditional heavy cream, use full-fat canned coconut milk. “Light” coconut milk often lacks the stability to thicken properly and can result in a thin sauce.

  • Watch the Arrowroot: If you use arrowroot starch, be careful not to overheat the sauce once it has thickened. Unlike cornstarch, arrowroot can actually break down and thin out if boiled vigorously for too long. Remove it from the heat as soon as it reaches the right consistency.

  • Crispy Top Hack: If you love a darker, crunchier crust, switch your oven to Broil for the last 1–2 minutes of cooking. Just keep a very close eye on it, as the breadcrumbs can go from golden to burnt in seconds!

  • Fresh vs. Frozen: Prefer fresh broccoli? No problem. Blanch fresh florets in boiling water for 2 minutes, then plunge them into an ice bath to stop the cooking. Drain well and proceed with the recipe as written.

Frequently Asked Questions

Can I use fresh broccoli instead of frozen for Chicken Divan? Yes, absolutely. If you prefer using fresh broccoli, cut the florets into 1-inch pieces and blanch them in boiling water for about 2 to 3 minutes until they are bright green and slightly tender. Be sure to drain them thoroughly before adding them to the baking dish to prevent the sauce from becoming watery.

Is this Chicken Divan recipe dairy-free? Yes! This version of Chicken Divan is completely dairy-free. We swap the traditional condensed cream of chicken soup and heavy cream for full-fat canned coconut milk and use a dairy-free Cheddar alternative. This creates a rich, creamy texture without the lactose.

Can I make Chicken Divan ahead of time? Yes, this is a great meal-prep dish. You can assemble the entire casserole up to the point of baking (Step 5), cover it tightly, and store it in the refrigerator for up to 24 hours. When you are ready to eat, add the breadcrumbs and bake as directed. You may need to add 5–10 minutes to the baking time since the dish will be cold from the fridge.

What is the best substitute for arrowroot starch? If you don’t have arrowroot or tapioca starch, you can use cornstarch in the same amount (1 tablespoon). If you are strictly Paleo or avoiding corn, you can also use potato starch, though the texture may vary slightly.

Can I freeze Chicken Divan? Yes, you can freeze this casserole. It is best to freeze it before baking. Assemble the dish (without the breadcrumbs), wrap it tightly in plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw it in the refrigerator overnight before baking. Note that coconut milk sauces can sometimes separate slightly upon reheating, but stirring will usually bring the texture back together.

What should I serve with Chicken Divan? Chicken Divan is a rich dish, so it pairs well with light sides. Classic options include fluffy white rice, brown rice, or egg noodles. For a lower-carb or Paleo option, serve it over cauliflower rice, zucchini noodles, or alongside a crisp green salad with vinaigrette to cut through the creaminess.

I really hope this Dairy-Free Chicken Divan finds its way into your regular dinner rotation! It is proof that you don’t have to sacrifice that cheesy, cozy comfort food experience just to eat a little cleaner. Whether you are serving this up for a busy weeknight family dinner or prepping it for healthy lunches throughout the week, it delivers every time. If you give this recipe a try, please leave a star rating and a comment below to let me know how it turned out—I love seeing your recreations! Happy cooking!