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One Pan Paleo Chicken Divan Casserole :: Gluten, Grain, Dairy, & Egg Free!


  • 2 tbsp butter ghee, or olive oil
  • 1 medium onion diced
  • 2 medium carrots peeled and diced
  • 1 celery stalk diced
  • 3-4 cloves of garlic minced
  • 2 tbsp potato starch tapioca starch or arrowroot starch would work here too
  • 2 tbsp nutritional yeast divided
  • 3 tsp Italian seasoning
  • ½ tsp smoked paprika
  • ½ tsp pepper
  • 2 cups full fat coconut milk
  • 1 cup bone broth or water
  • 3 medium yellow potatoes sliced thin into rounds (I don’t peel them, but you can)
  • 3 chicken breasts cut into 2-inch cubes
  • 1 ½ heads broccoli cut into florets about 5-6 cups
  • ¼ - 1/3 cup almonds blended into a fine meal


  • Pre-heat the oven to 375 degrees. You’ll need a large oven safe casserole dish or large cast iron skillet to cook with on the stove-top and then transfer to the oven. If you don’t have one, you can make the sauce in a skillet and transfer everything into your casserole dish when you are ready to bake.

Make the Cream Sauce ::

  • Melt the butter in your large casserole dish over medium-high heat, and add the onion, carrot, and celery with a big pinch of sea salt. Cook over medium-high heat for 5-7 minutes until the veggies soften.
  • Add the garlic, and cook for a minute.
  • Add the potato starch, 1 ½ tablespoons of nutritional yeast, Italian seasoning, paprika, and pepper, and stir to coat the cooked veggies. Add the coconut milk and broth and stir until the sauce thickens. This takes a few minutes. Low simmer the sauce to allow the flavors to develop.
  • Taste the cream sauce and season to your liking. This cream sauce SHOULD taste like a very salty, condensed cream soup – it needs to be on the salty side because it will be seasoning and flavoring the unseasoned chicken and potatoes.

Assemble the Casserole ::

  • Turn the heat off the stove-top, and stir in the potato rounds, being sure that each of the potatoes are coated in the cream sauce.
  • Stir in the chicken breast cubes and broccoli next, coating everything in the cream sauce, and distributing everything evenly in the pan.

Bake the Casserole & Make the Topping ::

  • Place a lid on your casserole dish, and bake at 375 degrees for 30 minutes.
  • While the casserole is baking, blend up your almonds into a meal, put the almond meal into a small bowl, and stir in ½ tablespoon of nutritional yeast. This is your topping – set this aside for later.
  • After the casserole has baked for 30 minutes, take the lid off, sprinkle the almond/nutritional yeast topping, and put the casserole back in the oven for 15 more minutes without the lid.
  • After the casserole bakes the last 15 minutes, turn the broiler on high for up to 5 minutes to get the top nice and crispy and golden brown if you want too!


  • The Nutritional Yeast adds the "cheesy" flavor you are used to in a traditional chicken divan/casserole. You can leave it out, but you will want to season your cream sauce with a bit more sea salt.
  • If you have mushrooms around, I love adding them in with the carrots, onions, and celery part of making the sauce - I did not have them on hand the day I made this, but it does add an element of of the flavor you get from a can of mushroom cream sauce.
  • You can swap some of the broccoli for cauliflower or green beans for a change up!