Easy Chicken Divan
Recipe GLPR7f9393f5a5f90d
A creamy, nourishing casserole combining tender broccoli and shredded chicken breast in a silky cashew sauce infused with subtle savory spices. This wholesome dish bakes until golden and bubbling, offering a comforting yet clean-eating meal perfect for weeknight dinners or meal prep.
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Ingredients
1½ cups raw cashews
1½ pounds broccoli florets
4 cups cubed cooked chicken breast
1½ teaspoons Magic Mushroom Powder or Diamond Crystal kosher salt, divided
3 cups chicken broth
⅓ cup nutritional yeast
3 tablespoons arrowroot powder
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon ground mustard
¼ teaspoon freshly ground black pepper
Directions
Place the raw cashews in a large bowl and cover with boiling water. Let them soak for at least 15 minutes to soften, then drain thoroughly and set aside.
Preheat your oven to 400°F with the rack positioned in the middle of the oven.
Bring a large pot of water to a boil and add the broccoli florets. Simmer for 2 to 3 minutes until the broccoli turns bright green and becomes tender-crisp. Drain using a strainer or colander and transfer to a bowl.
Pour the cooked broccoli and chicken cubes into a lightly oiled 9 x 13-inch baking dish or 3-quart casserole. Sprinkle with ½ teaspoon of the salt or Magic Mushroom Powder and toss thoroughly until evenly combined. Spread the mixture into an even layer.
In a high-speed blender, combine the drained cashews, chicken broth, nutritional yeast, arrowroot powder, remaining 1 teaspoon salt or Magic Mushroom Powder, garlic powder, onion powder, ground mustard, and black pepper. Blend until completely smooth. Taste the sauce and adjust seasonings to your preference.
Pour the cashew sauce evenly over the broccoli and chicken, ensuring most of the solid ingredients are submerged in the sauce.
Bake the casserole in the preheated oven for 20 to 25 minutes, until the sauce is bubbling and hot throughout. Remove from the oven and serve.
