Chicken Divan


  • 2 boneless/skinless organic chicken breasts, cooked & cubed
  • 2 medium-large heads organic broccoli, cut up & steamed
  • ⅓ cup of organic milk
  • ½ cup organic Veganaise
  • 1 cup shredded organic cheddar cheese
  • 1 tablespoon organic butter, melted
  • 2 tablespoons gluten-free bread crumbs (optional)
  • Salt and pepper
  • 1 cup Organic milk (preferably whole milk) [for cream of chicken soup]
  • 3 Tbsp gluten-free flour
  • 1 Tbsp organic butter
  • 2 cans Cream of Chicken soup (NOT GF, Regular Campbell)
  • ½ tsp salt



  • In a small sauce pan, whisk 1 cup milk with the gluten-free flour and heat over medium. Add the butter, GF bullion and salt.
  • When it starts to bubble, reduce heat and heat for a couple minutes, stirring often. Set aside.
  • Steam the broccoli and chop up. Put the broccoli into an 8 inch square dish.
  • Top with chicken in a bowl mix together the milk, Veganaise, and cream of chicken soup mixture. Pour over the chicken.
  • Top with cheese and mix together the melted butter and bread crumbs and sprinkle on top of cheese. Season with salt and pepper.
  • Cook at 450 degrees for 15-20 minutes. Serve immediately.