Another day, another gluten/lactose free recipe

This Ain't Yo Momma's Chicken Divan ('cause its Gluten & Lactose Free)
Serves 2-3

 

• 2 C. Cream of Chicken soup (see recipe below)
• Head of broccoli
• 2 chicken breasts (cooked and shredded)
• 1/2 C. shredded dairy free cheddar cheese
• 1 TB. Mayo
• 1/2 C. rice or corn Chex cereal, crushed
• Cooked rice (optional)

 Cream of Chicken soup:

• 1/2 C. coconut milk
• 3 TB. canola oil
• 3 TB. potato starch
• 1/2 tsp. garlic powder
• 1/2 tsp. poultry seasoning
• 1/4 C. chicken broth (make sure it's Gluten Free)
• 1 tsp. dried onion

1. In small bowl mix cold milk and potato starch, the starch has disolved.
2. In medium pot put oil, garlic, poultry seasoning, chicken broth, and dried onion.  Add milk/starch mix.
3. Whisk mixture over medium heat until smooth, let cool completely before using.

Chicken Divan

1. Preheat oven to 350° F
2. Steam broccoli until almost tender about 5 mins. Drain.
3. Mix cream of chicken soup, mayo, brocolli, and chicken together and scoop into a 5 x 8 pan.
4. Sprinkle over the cheese and the crushed Chex cereal.
5. Bake for 30-40 minutes or until it is hot and bubbling.

I personally think this is best served over steamed rice, but it is just as good without it!

Enjoy!

Greek Spiced Chicken in Tomato Sauce

My doctor put me on a gluten free and lactose free diet for a month so I'm always on the lookout for a tasty meal that will also appeal to the non-GF/LF people in my life.  Today I made a tomato-y chicken pasta that fit the bill.... this will definitely go into my dinner rotation.  Below is the recipe (I modified a few things from the original recipe)

Greek Spiced Chicken in Tomato Sauce

Ingredients

• 1 Ib. chicken breast, cubed to 1 in. pieces
• 1/4 tsp Greek seasoning
• 1/4 tsp red pepper flakes
• 1/2 tsp salt and pepper
• 2 tsp EVOO
• 4 oz quinoa pasta, shell shaped
• 1 Tbs garlic, minced
• 1 Tbs tomato paste
• 1 cup low-sodium chicken broth
• 1 (14.5 oz) can diced tomatoes
• 1 tsp brown sugar
• 1/4 cup shredded soy mozzarella (I used Daiya Foods Mozzarella it was very good and melted nicely)

Directions

1. Pat the chicken breasts dry with paper towels.  Sprinkle on greek seasoning and red chili flakes.
2. Heat 1 tsp EVOO in med skillet over med-high heat.  Cook chicken until browned on both sides.  Transfer to a plate and set aside.
3. In the same skillet, add 1 tsp EVOO and garlic and cook for 1-2 mins.  Add tomato paste, broth, tomatoes, sugar, and pasta.  Once it boils, add the chicken back in.  Lower heat to med-low, cover the skillet, and cook until pasta is al dente, approx 10-15 min.
4. Turn off the heat and stir in mozzarella.  Serve.