Chicken Divan Gluten Free Recipes

GLUTEN-FREE SKILLET CHICKEN DIVAN

Steps:

• Melt butter in 10-inch nonstick skillet over medium-high heat. Add chicken; cook 1 to 2 minutes on each side or until browned.
• Remove chicken from skillet. Add water, mustard, salt and pepper to skillet; stirring with wire whisk until blended. Heat to boiling. Stir in rice; return to boiling. Place chicken pieces and broccoli over rice. Reduce heat to low; cover and simmer about 10 minutes or until most of liquid is absorbed and juice of chicken is clear when center of thickest part is cut (170°F).
• Sprinkle with cheese; cover and let stand 5 minutes.

CHICKEN DIVAN GLUTEN FREE

Steps:

• Preheat oven to 400°.
• Melt the butter and coconut oil in a large saucepan and add onion and garlic; saute until the onions are tender and fragrant.
• Stir in arrowroot powder (or flour) until it is absorbed by the fat and clinging to the vegetables.
• Gradually add the chicken broth and milk. Cook and stir until the mixture boils, boiling for another minute.
• Stir in the white wine, chicken and seasonings; cook and stir for a few more minutes to thoroughly heat the chicken and to blend the flavors.
• Arrange the broccoli in a well oiled 9x13-inch baking pan. Pour the chicken mixture over the broccoli.
• Sprinkle the cheese over the mixture and bake for about 20 minutes.
• Serve with gluten free bread or noodles.

CHICKEN DIVAN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 3-quart casserole dish.
• Arrange cooked broccoli in prepared baking dish. Arrange chicken over broccoli. Add mushrooms and water chestnuts (see Cook's Note).
• In a medium bowl, combine the soup, mayonnaise, lemon juice, curry powder, and melted butter. Mix together and pour sauce mixture over chicken and vegetables. Sprinkle cheese on top and bake in the preheated oven until the casserole is bubbly and the cheese is golden brown, 30 to 45 minutes.

CHICKEN DIVAN CASSEROLE

Steps:

• Place chicken breasts into a large pot and cover with water; bring to a boil. Cook until chicken is no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center of a breast should read at least 165 degrees F (74 degrees C). Remove chicken from the water.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 3 to 6 minutes. Chop broccoli.
• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a deep saucepan over low heat. Add onion and garlic; cook and stir until onion is clear and tender, 8 to 12 minutes. Add garlic salt, parsley, salt, and pepper.
• Pulse cauliflower in a blender or food processor until it resembles rice. Add cauliflower and chicken broth to the onion mixture; cook and stir until broth is nicely absorbed, about 10 minutes. Add heavy cream and lemon juice. Let simmer, uncovered, stirring occasionally, until well combined, about 10 minutes. Stir in mayonnaise and remove from heat. Let sauce cool until thickened.
• Pull chicken apart with 2 forks into bite-size pieces. Add 1/2 the pulled chicken to the sauce.
• Line the bottom of a casserole dish with the rest of the pulled chicken. Lay steamed broccoli on top; pour the cauliflower sauce over the broccoli. Top with Cheddar cheese. Cover with aluminum foil.
• Bake in the preheated oven for 30 minutes. Remove foil and bake until cheese at the edges is slightly browned, about 10 minutes more. Let casserole cool for 5 to 10 minutes; slice into 6 even portions.

EASY CHICKEN DIVAN

Steps:

• In a greased shallow 2-1/2-qt. baking dish, combine the chicken, salt and pepper. Top with broccoli. In a large bowl, combine the soup, mayonnaise, milk and 1-1/2 cups cheese; pour over broccoli. Sprinkle with remaining cheese. , Bake, uncovered, at 375° for 20-25 minutes or until heated through.