We grew up on chicken or turkey divan. This gluten-free version doesn’t include the calorie-laden stuffing, but you won’t miss any flavor!
Gluten-free Chicken Divan
- 2 lb shredded chicken
- 12 oz cream of mushroom soup organic
- 1/2 c milk fat-free
- 3 cups broccoli florets
- 3 T gluten-free bread crumbs
- 1/2 c cheese shredded, colby-jack
Preheat oven to 350F degrees.
Cut cooked chicken into bite-sized chunks. (Here is my recipe for shredded chicken.)
In a small bowl, whisk together soup and milk.
Cook broccoli in microwave for three minutes, or until fully steamed.
In a 9x13 baking dish, spray with olive oil cooking spray. Spread chicken and broccoli together across dish.
Pour soup mixture over the dish.
Sprinkle bread crumbs on evenly on top.
Bake for 30 minutes covered. Remove cover, top with cheese, and cook for a remaining 5 minutes. Serve hot.