Chicken Divan Gluten Free

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.

• Ready In: 30 mins
• Serves: 6-8

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

Directions

1. Preheat oven to 400°.
2. Melt the butter and coconut oil in a large saucepan and add onion and garlic; saute until the onions are tender and fragrant.
3. Stir in arrowroot powder (or flour) until it is absorbed by the fat and clinging to the vegetables.
4. Gradually add the chicken broth and milk. Cook and stir until the mixture boils, boiling for another minute.
5. 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.
6. Arrange the broccoli in a well oiled 9x13-inch baking pan. Pour the chicken mixture over the broccoli.
7. Sprinkle the cheese over the mixture and bake for about 20 minutes.
8. Serve with gluten free bread or noodles.