Chicken Divan for the week
- Yield 6 servings
- Prep 15 minutes
- Cook 30 minutes
- Total 45 minutes
Chicken Divan for the week sits in the Chicken section of Regbie. The card serves 6 servings. Plan on 45 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 6 servings
- 1½ cups raw cashews
- 1½ pounds broccoli, cut into bite-sized 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
- ⅓ cup crushed plantain chips, skippable, leave off if doing a Whole30
Method
Set the cashews in a large bowl and soak them in boiling water for at least 15 minutes. Tip off and keep nearby.
Warm the oven to 400°F with the oven rack in the middle position.
Leave the broccoli florets by adding them to a large pot of boiling water and simmering for 2 to 3 minutes or until bright green and tender crisp. Use a strainer to move the broccoli to a bowl or pour off with a colander. (You can also steam the broccoli in the microwave for about 2 minutes in an Anyday bowl.)
Turn the cooked broccoli and chicken into a lightly greased 9 x 13-inch baking dish or a 3-quart casserole dish and season with ½ teaspoon Magic Mushroom Powder or Diamond Crystal kosher salt. Turn well to combine and make sure to arrange the filling in an even layer.
In a high speed blender, combine the drained cashews, broth, nutritional yeast, arrowroot powder, 1 teaspoon Magic Mushroom Powder (use less if your broth is salty), garlic powder, onion powder, dry mustard, and pepper. Puree until smooth. Check the seasoning and adjust seasoning as needed.
Tip the sauce on top of chicken and broccoli, making sure all of the ingredients are mostly submerged. Scatter the crushed plantain chips on top of the casserole, if desired.
Pop the casserole in the oven and bake for about 20 to 25 minutes, or until the sauce is bubbly and hot. Scoop up and serve!
Kitchen notes
- Make ahead instructions: Assemble the casserole in advance (without the plantain chips) and keep it covered with foil or plastic wrap in the refrigerator for up to 24 hours before baking.
- When you’re ready to bake it, top it with plantain chips (if using) and bake as directed.
- Alternatively, you can bake the casserole ahead of time, let it cool, and then store it in the refrigerator, covered, for up to 4 days or in the freezer or up to 3 months.
