Recently chicken divan popped into my head. It's a delicious comforting dish that I always used to make before I went gluten free. It was an easy dish to throw together with tender chicken, broccoli, cream of chicken soup and cheese. So, with that as my flavor inspiration I created this chicken broccoli and potato casserole - and I have to say, it might be more delicious than I remembered.
I had to make this recipe a few times to get the seasoning and the creaminess just right without cream of chicken soup, but no one was complaining. I am pretty sure this easy recipe has become an overnight family favorite that will be a regular at our house. With protein, vegetables and carbohydrates all in one easy casserole, it's a complete meal that is perfect for busy weeknights.
If you're looking for more weeknight meal ideas, check out my Mexican tater tot casserole or this easy sheet pan sausage dinner.
Ingredient Notes
Most of the ingredients needed here make up the creamy sauce that is poured over the casserole. The flavor of the sauce is like a cross between a homemade cream of chicken soup and cheese. It's easy to make and it really ties everything together. You should be able to find these simple ingredients in any grocery store.
- Potatoes - I like to use mini Yukon gold potatoes that have been cut into bite sized pieces. If you only have larger potatoes, just cube them.
- Vegan Butter - I use Country Crock plant butter for most of my cooking and baking. Any vegan butter will work here. If you're not dairy free, use unsalted dairy butter in the same measure.
- Gluten Free Flour Blend - I have used Bob's Red Mill gluten free flour for this recipe. However, due to the small amount of flour used, any brand of gluten free flour will work, just don't try to sub something like almond flour. If you don't have gf flour, use 2 Tablespoons of cornstarch instead.
- Non-Dairy Milk - I've used unsweetened coconut milk, which I use for almost all of my cooking. Use your favorite type of unsweetened non-dairy milk and if you're not dairy free just used whole milk or 2%.
- Nutritional Yeast - This ingredient gives the tangy cheese flavor we are looking for in the sauce.
- Lemon Juice - Another ingredient that is used to mimic the complex flavor of cheese. If you don't have lemon juice, use apple cider vinegar.
- Garlic Powder & Onion Powder - I've used dried spices to make the preparation easier without having to chop and saute extra vegetables.
- Paprika - This helps with the color of the sauce, so it looks more cheesy.
- Broccoli - You'll want about one head of broccoli. You can add more or less to suit your taste. Use fresh broccoli florets as frozen will release too much water during baking.
- Cooked Chicken - This recipe is a great way to use leftover chicken. I like to use a rotisserie chicken to make this recipe quicker to prepare. However, if you have leftover roasted chicken or want to cook chicken fresh for this recipe you can go that route. You will need to cook the chicken before adding it to the casserole.
- Vegan Parmesan - I've added a little sprinkle of vegan Parmesan just to reinforce that cheese flavor. It's optional though and you can leave it off or use another vegan cheese you like.
- Gluten Free Bread Crumbs - My favorite brand is Schar. I think gluten free panko or even crushed up gluten free crackers would make a great substitute if you don't have bread crumbs on hand.
See recipe card for full ingredient list and quantities.
Substitutions & Variations
- Not Dairy Free - use dairy butter, milk and cheese in the same measure.
- Make it Vegan - Replace cooked chicken with vegan chicken pieces.
- Add more vegetables - You could use a mix of fresh vegetables like cauliflower, carrots or whatever you like.
- Gluten Free Breadcrumbs - Replace breadcrumbs with crushed gluten free crackers. Schar entertainment crackers would be a delicious topping - like in my ham broccoli and rice casserole.
- No gluten free flour - Use 2 Tablespoons of cornstarch instead.
- Leftover turkey? - Use leftover turkey in place of cooked chicken for a delicious after Thanksgiving meal.
- Make it a loaded chicken casserole - Add crispy bacon crumbles and green onions or your favorite toppings to take it up a notch.
How to make Chicken Potato Broccoli Casserole
This chicken casserole is really easy to make. Most of the hands on work involves preparing the creamy vegan cheese sauce.
STEP 1: Place the potatoes into a pot of cool, salted water. Bring to a boil and cook for 10 minutes.
STEP 2: Melt 4 Tablespoons of butter in a small saucepan over medium heat.
STEP 3: Add the gluten free flour to the saucepan with the melted butter and whisk together until a thick paste forms. Cook for 2 minutes.
STEP 4: While whisking, slowly pour the milk into the saucepan with the roux. Continue whisking until a smooth gravy forms.
STEP 5: Add the nutritional yeast, lemon juice, garlic powder, onion powder, salt, black pepper and paprika to the saucepan. Whisk it together to create a cheese sauce.
STEP 6: Add the cooked potatoes to a 9x13 baking dish or casserole dish.
STEP 7: Add the broccoli florets to the casserole dish on top of the potatoes.
STEP 8: Sprinkle the cooked chicken pieces over the broccoli and potatoes.
STEP 9: Pour the cheese sauce over the chicken and vegetables.
STEP 10: Sprinkle the vegan parmesan and bread crumbs over the casserole and bake!
Storage
Store leftover casserole in an airtight container in the refrigerator for up to 3 days. The bread crumb topping will soften during storage. Reheat leftovers to 165 degrees before serving.
Recipe FAQs
I really recommend making this casserole with fresh broccoli. Frozen broccoli will release water during baking and may make the casserole too wet.
You can assemble this recipe ahead of time and store it in the refrigerator before baking. You can also completely cook this casserole and refrigerate it afterwards. Reheat the casserole in a 350 degree oven for about 30 minutes or until warmed through.
More casserole recipes to try:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Chicken Broccoli and Potato Casserole
Ingredients
- 1 pound Potatoes cut into bite sized pieces
- 4 Tablespoons Vegan Butter
- 6 Tablespoons Gluten Free 1-to-1 Flour Blend
- 2 Cups Non Dairy Milk
- ¼ Cup Nutritional Yeast
- 1 ½ teaspoon Lemon Juice
- 1 ½ teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- ¼ teaspoon Paprika
- 3 Cups Broccoli Florets
- 4 Cups Cooked Chicken
- ¼ Cup Vegan Parmesan Cheese
- 6 Tablespoons Gluten Free Bread Crumbs
- 2 Tablespoons Vegan Butter melted
Instructions
- Preheat the oven to 400 degrees. Spray a 9x13 baking dish with non-stick cooking spray.
- Place cut potatoes into a pot of cool, salted water. Bring to a boil and cook for 10 minutes until the potatoes are just fork tender.1 pound Potatoes
- Melt 4 tablespoon of butter in a small saucepan over medium heat.4 Tablespoons Vegan Butter
- Add the gluten free flour, whisking well until a thick paste forms. Cook for 2 more minutes, while whisking.6 Tablespoons Gluten Free 1-to-1 Flour Blend
- Continue whisking while slowly adding the milk. A gravy will form.2 Cups Non Dairy Milk
- Add the nutritional yeast, lemon juice, garlic powder, onion powder, salt, black pepper and paprika. Whisk to combine. Remove from heat.¼ Cup Nutritional Yeast, 1 ½ teaspoon Lemon Juice, 1 ½ teaspoon Garlic Powder, 1 teaspoon Onion Powder, 1 teaspoon Salt, ½ teaspoon Black Pepper, ¼ teaspoon Paprika
- Drain the cooked potatoes and place the potatoes in the bottom of the prepared casserole dish. Top with the broccoli florets and the chicken.3 Cups Broccoli Florets, 4 Cups Cooked Chicken
- Pour the cheese sauce over the meat and vegetables.
- Sprinkle the parmesan cheese over the casserole.¼ Cup Vegan Parmesan Cheese
- Combine the bread crumbs and melted butter in a small dish. Sprinkle it over the top of the casserole.6 Tablespoons Gluten Free Bread Crumbs, 2 Tablespoons Vegan Butter
- Bake in the preheated oven for 30 minutes.
Notes
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
Sandra says
Thank you for this recipe. I was wondering if this recipe would work with rice instead of potatoes
You might try this recipe instead https://wellfedbaker.com/ham-broccoli-rice-casserole/ and just swap the ham for chicken.
Kate says
Great recipe. Thank you. Would have loved a metric conversion for those of us in the uk who don't usually use "cups"
Thanks, Kate. I am slowly but surely working on adding metric measurements to all of the recipes. 🙂