Recipe by WI Cheesehead
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.
Top Review by Ltys
Delicious! I added sliced portabello mushrooms to the sauce, and used Parmesan cheese instead of cheddar. I substituted heavy cream for 1/2 cup of the milk, and used only 1/2 cup milk (1 cup total milk and cream,) for a thicker, richer sauce. I made this for my daughter's family. She's coming home from the hospital today with her new identical twin girls. The extra fat and calories from the cream will be good for her since she's nursing her babies. A friend made chicken divan for my family after my second daughter was born, and I've loved it ever since. :)
- 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
Directions See How It's Made
- 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.