February 11, 2009
Easy Gluten-Free Chicken Divan
I have memorized the cream soup recipe and can have it made pretty quickly. I’m a fairly impatient person so I dislike recipes that tell you to use low heat. I hate standing over the stove stirring and stirring something while it takes forever to heat up. My solution is to use medium-high heat and watch it carefully. That’s what I do with the cream soup recipe.
I added some bacon pieces when I made this the other night simply because I had it on hand and thought it would be interesting. Bacon is not traditionally a part of chicken divan. It didn’t add as much flavor as I thought it would, so I’m going to leave it out of the recipe, but I do like the color it added.
As a side dish I made 1 c. rice and 1/2 c. red quinoa cooked together in water that had a little chicken bouillon.
- About 2 c. leftover cooked chicken pieces
- About 4 c. steamed broccoli
- 1 recipe cream of chicken soup
- salt and pepper to taste
- 1/4 – 1/2 c. milk
- About 1 c. shredded cheddar cheese
Place the chicken and broccoli in a 9 x 13 inch baking dish. Add salt and pepper to the cream of chicken soup. Thin the soup with milk. (I don’t actually remember how much I used, but just thin it so it can be poured over the entire dish.) Pour or spoon the soup evenly over the chicken and broccoli. Top with shredded cheese. Bake at 350 degrees about 20 minutes. Everything is cooked so it just needs to get hot.
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