Gluten-Free Chicken Divan
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This gluten-free chicken divan recipe delivers amazing flavor and is every bit as creamy and cheesy as the flour-based versions. When eating gluten-free, it is rare to be able to enjoy a creamy casserole since most are based on cream of “fill in the blank” soup (and they're ALL flour based!) The key with this recipe is to make your own cream of chicken soup, which is way easier than you would think. As long as you have some gluten-free flour in your pantry, you probably already have everything you need to make this.
- 2 boneless skinless chicken breasts, cooked and cubed
- 16 oz bag of frozen broccoli
- 1/3 cup of milk
- ½ cup sour cream
- 1 cup shredded cheddar cheese
- 1 tablespoon butter melted (optional)
- 2 tablespoons gluten-free bread crumbs (optional)
- Salt and pepper
- [for cream of chicken soup] 1 cup milk (preferably whole milk)
- [for cream of chicken soup] 3 Tbsp gluten-free flour
- [for cream of chicken soup] 1 Tbsp butter
- [for cream of chicken soup] 1 cube chicken bullion
- [for cream of chicken soup] 1/2 tsp salt
- In a small sauce pan, whisk 1 cup milk with the gluten-free flour and heat over medium.
- Add the butter, bullion and salt.
- When it starts to bubble, reduce heat and heat for a couple minutes, stirring often. Set aside.
- Cook broccoli according to package and chop up.
- Put the broccoli into an 8 inch square dish
- Top with chicken
- In a bowl mix together the milk, sour cream, and cream of chicken soup mixture.
- Pour over the chicken
- Top with cheese
- 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.
Have you grabbed my freezer meal plans, yet? I might be biased but I think they are pretty amazing! They have saved our dinner hour for years now. Check them out!
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