Chicken Divan - Gluten and Dairy Free

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Chicken Divan - Gluten and Dairy Free

Yield: 6-8

Author: Brooke McKasson

Prep time: 20 MinCook time: 45 MinTotal time: 1 H & 5 M

Your family and friends won't even know this casserole is gluten and dairy free. This is a family favorite in my house. Serve it over rice or noodles (we like Tsuru Mai Brown Rice). Think of it in 4 simple stages for cooking and assembly: chicken, broccoli, sauce, topping.

Ingredients

For the Chicken

• 3 large boneless, skinless chicken breasts (rotisserie, or chicken thighs would also work)
• Sea salt and fresh ground pepper
• 3 tbsp vegan butter

For the Broccoli

• 3-4 crowns broccoli, chopped into bite sized pieces

For the Sauce

• 1 recipe of my gluten and dairy free condensed cream of mushroom soup see * below
• 1 cup mayonnaise
• 1 cup dairy free sour cream (I use Tofutti)
• 1/2 cup dry white wine
• 1 tbsp lemon juice
• 1 heaping tsp curry powder
• 1/2 cup shredded cheddar cheese (I use a block of Daiya and shred it directly into the sauce)
• Salt and pepper to taste

For the Topping

• 2 tbsp vegan butter
• 3 slices gluten free white bread
• 2 tbsp grated parmesan cheese (I use Violife)

For the Gluten and Dairy Free Condensed Cream of Mushroom Soup

• 2 tbsp vegan butter
• 1 8 oz container of mushrooms, chopped (I use baby bellas)
• 3/4 cup chicken broth
• 1/8 tsp garlic powder
• 1/4 tsp onion powder
• 1/2 cup non dairy milk (I use Elmhurst farms cashew milk)
• 1/4 cup gluten free all purpose flour
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375 degrees and grease an 11 inch casserole dish
2. Place chicken breasts in the dish, salt and pepper both sides and dot them with the butter. Bake for about 20 minutes (reaching an internal temperature of 165 degrees F)
3. While the chicken bakes, set a pot of water with your steamer basket and lid on the stove. Heat the water to boil and prepare your broccoli by chopping into bite size pieces and add to the steamer basket. Cover and steam for about 5-7 minutes. You want it bright and crisp-tender. If needed, you can put the broccoli in a bowl of ice water to prevent over cooking while you're doing other stuff. :)
4. Chop the cooked chicken into cubes and add them back into the casserole dish creating an even layer.
5. Add the steamed broccoli on top of the chicken.
6. Make the sauce by whisking together the listed ingredients into a bowl until well incorporated.
7. Pour the sauce on top of your chicken and broccoli and stir all together in the dish.
8. Make the topping by melting 2 tbsp vegan butter in a bowl and adding the bread cubes and parmesan. Mix well and sprinkle this mixture on top of the casserole.
9. Bake at 375 for 30-45 minutes!
10. Serve over rice or noodles. We love the crunch of Tsuru Mai

*For the Condensed Cream of Mushroom Soup* this makes about two 8 oz servings. Use the whole thing for Chicken Divan casserole!

1. In a sauce pan, melt the butter on medium high heat.
2. Add the mushrooms and saute unil they sweat out most of their moisture - about 8 minutes.
3. Pour in the chicken broth, stir well. Then add the garlic and onion powders, stir and turn heat down to a simmer.
4. Whisk the milk and flour together in a small bowl and then pour into the pan with the mushrooms and broth.
5. Very quickly you will see the consistency change and it will thicken within 30 seconds to a minute. Stir well, and heat through for about 2-4 minutes. Add salt and pepper to taste.
6. Transfer to the storage of your choice or set aside to add to your casserole sauce.

Did you make this recipe?

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