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 RECIPE

Steps:

• Preheat oven to 350 degrees F. Spray a 9x13 pan with nonstick coconut or avocado oil cooking spray.
• Season chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Set aside
• Add 1 tablespoon avocado oil to a large skillet. Heat over medium-high heat until very hot. Toss the broccoli in a skillet and sauté for 30 seconds. Add 1/2 cup chicken broth, cover pan, and lower heat to medium. Steam broccoli until tender about 2 - 3minutes. Transfer broccoli to prepared bake dish in an even layer.
• Melt one tablespoon butter (you can substitute with olive oil or avocado) over medium heat. Turn the heat up to medium-high and add chicken in a single layer and sear it. Continue to cook and stir chicken until cooked through. Then evenly layer chicken on top of broccoli.
• Melt 2 tablespoons butter with 2 tablespoons olive oil over medium heat (or just use olive oil for dair-free version). Whisk in cassava flour and cook stirring for 1 minute. Turn heat to low then gradually whisk in remaining 1 1/2 cups chicken broth and 1 cup of milk. Add remaining 1 cup milk, then add Dijon, Worcestershire sauce, spices, and chicken bouillon.
• Bring sauce to a boil, whisking constantly. Reduce heat to a simmer and whisk often until thick. Remove from heat, set it asaide, and whisk in 1/2 cup cheddar until melted. Add Parmesan cheese, whisk it until melted. Then whisk the sour cream in until blended. Pour sauce over broccoli and chicken and spread into an even layer.
• Cashew sauce: Add all the ingredients to the high- speed blender. Tharnser it to a small pot and cook it for 5 minutes, whisking in occasionally.
• Breadcrumbs topping: Melt butter over medium heat in a medium skillet. Add Panko and stir to coat. Continue cooking until crumbs become golden brown. Evenly sprinkle over cheese. Cover Chicken Divan with a lid and bake at 350 degrees for 30 minutes.

CHICKEN DIVAN

Steps:

• Using a large deep pot, place the broccoli in a large pot with enough water to cover. Bring to a low boil and simmer for 5 minutes or until lightly fork tender. Strain and set aside in a large 9×13″ casserole dish.
• Season the chicken with salt and pepper and coat with arrowroot starch. Using a large pan, heat the avocado oil over medium heat. Cook the chicken in the pan for 4-5 minutes or until the internal temperature reads 165 F. Set the chicken aside.
• Clean out the same pot used for the broccoli and heat the avocado oil over medium heat. Saute the garlic until fragrant.
• Pour in the chicken broth (reserve 1/4 cup on the side), apple cider vinegar, coconut cream, and salt. Stir and bring to a low simmer.
• Using a small bowl, whisk together the 1/4 cup of broth and the arrowroot starch. Pour into the broth mixture and stir well. Allow to simmer and thicken for 2-3 minutes. Set aside and allow to cool slightly.
• Preheat the oven to 400 F. Add the chicken to the casserole dish with the broccoli and stir to evenly disperse.
• Pour the sauce over the chicken and broccoli and top with the finely crushed plantain chips and nutritional yeast.
• Bake in the preheated oven for 15-18 minutes or until the top is crispy.
• Top with fresh parsley and serve with cauliflower rice if desired

CREAMY CHICKEN DIVAN :: GLUTEN-FREE, GRAIN-FREE, DAIRY-FREE OPTION

Steps:

• Preheat oven to 400.
• Fill a large pot with water to cover the chicken. Bring to a boil and set timer for 10 minutes. When time is up, drain out chicken and place in a 9x13 inch dish.
• While chicken is boiling, melt the butter in a small saucepan over medium-low heat. When melted, whisk in tapioca starch. Turn heat to medium-high and pour in a cup of the stock. Stir until smooth and thickened, then add another cup. Repeat until all the stock is added and sauce is thickened. Stir in cheese, garlic, and salt and pepper.
• Slice broccoli lengthwise and place in baking dish with the parboiled chicken. Pour sauce over the top. Sprinkle with parmesan, oregano, and parsley.
• Bake for 25-30 minutes, or until sauce is bubbly and broccoli and chicken are cooked through.

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.

GLUTEN-FREE, DAIRY-FREE SLOW-COOKER CHICKEN DIVAN WITH MUSTARD CRUMB CRUNCH

Steps:

• In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the onion, celery, garlic, thyme, paprika, ¾ teaspoon salt and ¼ teaspoon pepper; cook until onions are softened, about 8 minutes. Sprinkle the flour on top; stir for 1 minute. Remove from the heat and gradually stir in the broth, creamer and 1 tablespoon of the mustard. Add to the slow cooker.
• Season the chicken all over with salt and pepper; stir into the cream sauce to coat. Cover and cook on high for 2 hours. Stir in the rice and 1 teaspoon salt; cook for 10 minutes. Stir in the broccoli; cook until the chicken is cooked through and the rice is tender, about 10 minutes.
• Meanwhile, in a small bowl, combine the cereal crumbs, remaining 1½ teaspoons mustard and ¼ teaspoon salt. In a small skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the crumb mixture and toast, about 2 minutes.