Chicken Divan (Paleo & AIP-Friendly)

Hey there! Let’s talk comfort food—specifically, Chicken Divan. It’s that creamy, cozy casserole we all know and love. But today? We’re giving it a healthy makeover. No dairy, no gluten, no grains. Instead, we’re using wholesome ingredients like coconut cream and nutritional yeast to keep it rich and flavorful. The best part? It’s perfect for anyone following Paleo or AIP diets—or just looking for a lighter twist on the classic.

Ready to whip this up? Let’s get cooking!

Quick Recipe Breakdown

Time Commitment

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour

Servings

This recipe makes 5 hearty portions—great for family dinners or meal prep. Cooking for more people? Double the recipe and grab a bigger casserole dish. Leftovers? They reheat beautifully (I’ll share tips below).

Skill Level

I’d call this one moderate. It’s not hard, but there are a few steps—like thickening the sauce and layering the casserole—that need a little attention. Don’t worry; I’ll walk you through it.

Tools You’ll Need

• Large pot (for blanching broccoli)
• Skillet or pan (for cooking chicken and sauce)
• 9×13″ casserole dish
• Mixing bowl (for thickening the sauce)
• Food processor or zip-top bag + rolling pin (for crushing plantain chips)

No food processor? No problem! Toss plantain chips in a bag and crush them with a rolling pin—or even the back of a spoon.

Ingredients

What You’ll Need

For the Casserole:

• 5 cups broccoli florets
• 1 lb chicken breast, cubed
• ½ tsp sea salt
• ¼ tsp black pepper (skip this for AIP)
• 1 tbsp arrowroot starch
• 2 tbsp avocado oil

For the Sauce:

• 2 tbsp avocado oil
• 3 garlic cloves, minced
• 1¼ cups chicken broth (save ¼ cup for later)
• 1 tbsp apple cider vinegar
• ⅓ cup coconut cream
• ⅓ tsp sea salt
• 1 tbsp + 2 tsp arrowroot starch

For the Topping:

• 1½ cups crushed plantain chips
• 2 tbsp nutritional yeast (optional but adds cheesy vibes)
• 1 tbsp parsley, chopped

Substitutions & Tips

Here are some swaps if you need them:

1. Broccoli: Not a fan? Use cauliflower instead. Same cooking method applies.
2. Chicken Breast: Prefer thighs? Go for it—just cook them a little longer since they take more time to cook through.
3. Coconut Cream: Don’t have it? Use full-fat canned coconut milk and scoop out the thick part. Works like a charm!
4. Plantain Chips: Can’t find these? Crushed sweet potato chips are another great option for that crispy topping.

How to Make It

Let’s break this down step by step:

Step 1: Prep Your Broccoli

Bring a big pot of water to boil. Toss in your broccoli florets and let them simmer for about 5 minutes—just until they’re tender but still bright green. Drain them right away and spread them out in your casserole dish.

Pro Tip: Don’t overcook! The broccoli will soften more in the oven.

Step 2: Cook the Chicken

Season your chicken cubes with salt and pepper (if using). Toss them with arrowroot starch—it helps them brown nicely. Heat avocado oil in a skillet over medium heat and cook the chicken until golden and cooked through (about 4–5 minutes). Set aside.

How do you know it’s done? The chicken should be white all the way through with no pink inside. If you’ve got a meat thermometer, aim for an internal temp of 165°F.

Step 3: Make That Creamy Sauce

In the same skillet (no need to wash it), heat some avocado oil over medium heat. Add garlic and sauté until fragrant (30 seconds). Stir in chicken broth (save that extra ¼ cup), apple cider vinegar, coconut cream, and salt. Bring it to a gentle simmer.

Meanwhile, mix the reserved broth with arrowroot starch in a small bowl until smooth. Slowly pour this into your simmering sauce while stirring constantly—it’ll thicken up in about 2–3 minutes.

Trouble with lumps? Whisk like crazy or use an immersion blender to smooth things out.

Step 4: Assemble & Bake

Preheat your oven to 400°F. Add your cooked chicken to the casserole dish with broccoli and mix everything together evenly. Pour the creamy sauce over the top.

Now for the fun part: sprinkle on those crushed plantain chips mixed with nutritional yeast (if using). Pop it in the oven for 15–18 minutes, until bubbly with a golden topping.

Pro Tip: If your topping starts browning too fast, cover loosely with foil.

Variations & Ideas

Want to switch things up? Here are some ideas:

1. Whole30-Friendly: Make sure your plantain chips don’t have added sugar or oils.
2. Spicy Kick: Add cayenne or smoked paprika if you’re not strictly AIP.
3. Seasonal Veggies: Swap broccoli for zucchini or asparagus when they’re in season.
4. Extra Crunch: Top with toasted almonds or crispy bacon bits before baking.

Serving & Storing

How to Serve It

Pair this Chicken Divan with cauliflower rice or mashed sweet potatoes for a complete meal.

Leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days.

Reheating Tips

Microwave individual portions or warm up the whole dish in the oven at 350°F until heated through.

Freezing Instructions

Want to freeze it? Assemble everything except the topping in your casserole dish, cover tightly, and freeze for up to 3 months. Thaw overnight in the fridge before adding plantain chips and baking as usual.

And there you have it—a creamy, dreamy Chicken Divan that’s healthy enough for weeknights but fancy enough to share! Let me know how yours turns out—I’d love to hear about it!

Print