Post by Loupy on May 17, 2017 0:55:52 GMT -7
Easy Chicken Divan
From: Linda Etherton @ glutenfreehomemaker.com/
Chicken divan has always been a favorite of mine. You can find many different recipes that vary in difficulty, but this is an easy one. It’s not as easy as it was when I could just open a can of cream of chicken soup, but it is still easy.
Cook time: 20 mins
Total time: 20 mins
Ingredients
2 cups leftover cooked chicken pieces
4 cups steamed broccoli
1 recipe cream of chicken soup (see below)
salt and pepper to taste
1/4 – 1/2 cup milk
1 cup shredded cheddar cheese
Instructions
Preheat oven to 350° F.
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. (Add enough milk that 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 or until hot through.
Cream Soups Recipe
author linda etherton
Ingredients
1 cup cold milk (or milk substitute)
3 Tablespoons sweet rice flour or white rice flour or 2 Tablespoons cornstarch or tapioca starch
1 Tablespoon butter, margarine, or olive oil
1 teaspoon chicken bouillon granules or 1 bouillon cube (be sure it's gluten free)
1/2 teaspoon salt (or to taste depending on how the soup will be used and how salty your bouillon is)
pepper to taste
Instructions
In a sauce pan, whisk together the milk and sweet rice flour or cornstarch.
Add the remaining ingredients and heat to a boil while whisking frequently.
Reduce heat and simmer about a minute until thickened.
Use this soup in recipes in place of one can of creamed soup.
Notes
Variations: Add 1/2 cup chopped chicken, cooked or canned mushrooms, or cooked celery.You could also make this less creamy and more gravy like by using chicken or mushroom broth in place of the milk and omitting the bouillon.
From: Linda Etherton @ glutenfreehomemaker.com/
Chicken divan has always been a favorite of mine. You can find many different recipes that vary in difficulty, but this is an easy one. It’s not as easy as it was when I could just open a can of cream of chicken soup, but it is still easy.
Cook time: 20 mins
Total time: 20 mins
Ingredients
2 cups leftover cooked chicken pieces
4 cups steamed broccoli
1 recipe cream of chicken soup (see below)
salt and pepper to taste
1/4 – 1/2 cup milk
1 cup shredded cheddar cheese
Instructions
Preheat oven to 350° F.
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. (Add enough milk that 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 or until hot through.
Cream Soups Recipe
author linda etherton
Ingredients
1 cup cold milk (or milk substitute)
3 Tablespoons sweet rice flour or white rice flour or 2 Tablespoons cornstarch or tapioca starch
1 Tablespoon butter, margarine, or olive oil
1 teaspoon chicken bouillon granules or 1 bouillon cube (be sure it's gluten free)
1/2 teaspoon salt (or to taste depending on how the soup will be used and how salty your bouillon is)
pepper to taste
Instructions
In a sauce pan, whisk together the milk and sweet rice flour or cornstarch.
Add the remaining ingredients and heat to a boil while whisking frequently.
Reduce heat and simmer about a minute until thickened.
Use this soup in recipes in place of one can of creamed soup.
Notes
Variations: Add 1/2 cup chopped chicken, cooked or canned mushrooms, or cooked celery.You could also make this less creamy and more gravy like by using chicken or mushroom broth in place of the milk and omitting the bouillon.
