Gluten Free Skillet Chicken Divan Food

CHICKEN DIVAN

Steps:

• Heat oven to 350°F. In 2-quart saucepan, melt 2 tablespoons butter over medium heat. Stir in flour and bouillon granules. Gradually stir in milk, cooking and stirring constantly with wire whisk, until mixture boils and thickens. Stir in mayonnaise and mustard until well blended.
• In ungreased 12x8-inch (2-quart) glass baking dish, arrange broccoli spears. Top with chicken. Spoon sauce over chicken. Sprinkle with cheese.
• In small bowl, mix topping ingredients; sprinkle over top. Bake about 30 minutes or until thoroughly heated.

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:

• Combine flour, salt and black pepper.
• Dredge chicken in flour and brown in 1/3 cup of butter in large skillet.
• Remove chicken and add broth and wine to skillet and cook over low heat for 5 minutes to loosen browned particles.
• Return chicken to large skillet, sprinkle with basil and cover and simmer 30 minutes.
• In small skillet saute green onions and mushrooms in 4 Tbsp butter.
• Remove chicken from large skillet after 30 minutes and add mushrooms and green onions to large skillet with chicken broth and wine mixture.
• Add 2 Tbsp flour to large skillet and stir until well blended.
• Add half and half to large skillet and cook until thickened and bubbly.
• Add salt and red pepper to taste.
• Arrange cooked broccoli in 9x13 baking dish.
• Place chicken on top and cover with sauce from large skillet.
• Sprinkle 2 Tbsp parmesean cheese on top.
• Bake at 350 for 15 minutes or until slightly browned.

GLUTEN-FREE CHICKEN POTPIE

Steps:

• In a large bowl, combine flour, almonds, sugar, salt and xanthan gum. Cut in butter until crumbly. Stir in egg. Gradually add water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate for 30 minutes or until easy to handle., Preheat oven to 425°. Place potato in a small saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until crisp-tender; drain. , In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender, 3-5 minutes. Stir in cornstarch and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas and carrots, and potato; remove from heat. Spoon into 9-in. pie plate., On a lightly floured surface, roll out dough to fit plate; place over filling. Cut several 1-in. slits in the top. Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before serving.