Best Gluten Free Skillet Chicken Divan Recipes

CHICKEN DIVAN GLUTEN FREE

Chicken Divan Gluten Free image

Courtesy of the Hillbilly Housewife. We used arrowroot starch instead of flour to make it gluten friendly. I also added some sage and rosemary and it was quite good. Adapted slightly.

Provided by WI Cheesehead

Categories Chicken

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

1/8 cup butter
1/8 cup coconut oil (or all butter)
1 onion, chopped
1 garlic clove, minced
1/3 cup arrowroot or 1/3 cup flour
1 1/2 cups chicken broth
1 1/2 cups milk
2 -3 cups leftover cooked chicken, chopped
1 teaspoon salt
1/4 teaspoon pepper
sage, to taste
rosemary, to taste
1/8 cup white wine
1 lb cooked broccoli
1/2-1 cup cheddar cheese, shredded

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 SKILLET CHICKEN DIVAN

Gluten-Free Skillet Chicken Divan image

In just over half an hour, busy cooks can put dinner on the table. Chicken, broccoli and rice make it a colorful meal-in-one.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 4

Number Of Ingredients 9

Ingredients

1 tablespoon butter
4 boneless skinless chicken breasts (about 1 lb)
Water called for on brown rice package for 1 cup uncooked rice
2 tablespoons Dijon mustard
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup uncooked quick-cooking brown rice
3 cups frozen broccoli florets, thawed
1/2 cup shredded Cheddar or gluten-free American cheese (2 oz)

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.

Nutrition Facts : Calories 440, Carbohydrate 45 g, Cholesterol 90 mg, Fiber 5 g, Protein 35 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1110 mg, Sugar 2 g, TransFat 0 g