Thursday, July 23, 2009

Recipes: Chicken Divan-in-a-Pan (incl. Gluten-Free)

This dish is a popular one both with my own family and with extended family. It originally came from my mother-in-law, but of course has been adapted to my own uses. Some occasions have necessitated creating gluten-free substitutions, so I am including this information at the end of the recipe.

Chicken Divan-in-a-Pan

6 chicken breasts
1-2 heads of broccoli, chopped into small florets
2 tbsp vegetable oil
2 cans condensed cream of chicken soup (10 oz each)*
1 cup mayonnaise (or Miracle Whip if preferred)
2 tbsp lemon juice
1 tsp curry powder (or more to taste)
1 cup grated cheddar
6 cups cooked rice (regular parboiled or Uncle Ben's brown rice)

Preheat oven to 350°. Brown and pan fry chicken and set aside to cool. In same pan, add oil and saute broccoli just until tender. Cube chicken and combine with broccoli. In a large mixing bowl, combine condensed soup, mayo, lemon juice and curry powder, and whisk together until smooth. Adjust curry to taste. Add chicken and broccoli and mix until well combined. Turn mixture into ungreased 9"x13" pan and sprinkle with cheese. Bake uncovered for 45 minutes or until cheese is very bubbly. Serve over rice.

Serves 6 as a main course.

*Gluten-Free Substitution

Since commercial cream of chicken soup contains wheat flour, you can make your own gluten-free version by combining 2 cans condensed chicken broth with 1/4 cup light cream and a tablespoon of cornstarch mixed with cold water. Bring to the boil and cook until well thickened. Use just as you would regular condensed cream of chicken soup.

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