Chicken Broccoli Divan

 

Ingredients

1 pound chicken breast, cut into cubes

1 pound broccoli, cut into florets

1 recipe cream of chicken soup (or store-bought)

1/4 cup mayonnaise

1 tablespoon curry powder

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Cream of chicken soup

1 cup chicken or vegetable broth

1 cup unsweetened almond or cashew milk

1/3 cup gluten free flour blend

1/2 teaspoon dried oregano

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon dried parsley

1/4 teaspoon dried basil

~1/2 teaspoon salt (depending on if your broth has salt)

1/4 teaspoon pepper

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Directions

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Cream of chicken soup

Combine the chicken broth with 1/2 cup of the almond milk in a medium saucepan and bring to a boil.

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Add the flour and seasonings into the remaining almond milk and whisk until smooth.

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Pour the milk/flour/seasoning mixture into the broth mixture in the saucepan and reduce heat to low. Whisk continuously for 5-10 minutes until the mixture is smooth and thick.

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Casserole

Pre-heat oven to 350 and grease an 8 x 8 or 9 x 9 or equivalent baking pan.

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Sauté or boil chicken until just cooked through. Do not overcook.

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Combine cream of chicken soup, mayonnaise, and curry power in a bowl and whisk until incorporated.

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Arrange broccoli florets evenly in the bottom of the baking pan. Add the cooked chicken on top of the broccoli in another even layer.

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Pour the cream of chicken soup mixture over the chicken and spread to coat evenly.

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Bake for around 30 minutes until casserole is bubbling and broccoli is cooked to desired texture.

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