A cozy, cheesy, and satisfying classic - made completely gluten free! This version of Chicken Divan combines tender chicken, broccoli, a creamy curry-spiced sauce, and a crispy breadcrumb topping. Perfect for weeknight dinners or a comforting make-ahead meal.

🛒 Ingredients

• 6 large chicken breasts, grilled or boiled

• 1 bag frozen or fresh broccoli, steamed until just tender

• 2/3 cup mayonnaise

• 1/3 cup evaporated milk

• 1 1/2 cups gluten-free cream of chicken soup

• Dash or two of lemon juice (for brightness)

• 1 cup shredded cheese (cheddar works great)

• 1 teaspoon curry powder (adjust to taste)

• Gluten-free breadcrumbs, for topping

• Cooked white rice, for serving

👩‍🍳 Directions

1. Cook the Chicken
   Grill or boil the chicken breasts until cooked through. Let cool slightly, then chop or shred. Layer evenly in a 9x11 inch baking dish.

2. Prepare the Broccoli
   Steam fresh or frozen broccoli until just tender. Drain and layer on top of the chicken.

3. Make the Sauce
   In a bowl, whisk together the mayonnaise, evaporated milk, gluten-free cream of chicken soup, lemon juice, curry powder, and 1/4 cup of the shredded cheese.

4. Assemble the Casserole
   Pour the sauce mixture over the chicken and broccoli. Spread it out evenly. Top with the remaining shredded cheese.

5. Add the Crunch
   Sprinkle gluten-free breadcrumbs over the top - enough to lightly cover the cheese layer.

6. Bake
   Bake at 350°F (175°C) for 30–35 minutes, or until bubbly and golden on top.

7. Serve
   Spoon over warm rice and enjoy! This dish is even better the next day.

💡 Tips & Substitutions

• Cream of Chicken Soup: Use a trusted gluten-free brand, or make your own from scratch.

• Breadcrumbs: Ian’s or Aleia’s GF breadcrumbs work well, or use crushed GF crackers for extra crunch.

• Curry Powder: Adds warmth and depth but isn’t spicy. Adjust to taste!

• Make Ahead: Assemble the dish up to a day in advance and refrigerate before baking.