Chicken Divan

Chicken Divan

2-3 boneless skinless chicken breasts cut into small chunks

1 quart water

¼ cup salt

1 teaspoon onion powder

½ teaspoon curry powder

Stir together the salt and the seasonings with the water.  Add the chicken breasts to the brine solution and refrigerate for 3-4 hours.

Heat 2 Tablespoons oil over medium high heat.  Add the drained chicken and sauté until just cooked through.  Remove the chicken from the pan and make the Mornay Sauce

Mornay sauce

1/3 Cup cooking sherry

1 1/3 cup chicken stock

½ teaspoon curry powder

 ½ teaspoon onion powder

Salt and Pepper to taste

Combine in Sauce pan and reduce over medium heat until half the volume.  Pour out of pan and set aside.

¼ cup butter

¼ cup gluten free flour blend (I like to use 2 parts sweet rice and 1 part tapioca, it gives the best flavor/texture)

Melt the butter in the pan and then whisk in the flour, cook for a couple minutes so you won’t have the raw flour taste, but don’t brown it.

Remove pan from heat, whisk back in the reduced stock.  Add 2 cups half and half, whisk until smooth.  Return to heat and cook until just bubbly, then remove from heat.  Stir in 1 cup shredded Italian cheese blend, and 1 cup shredded cheddar cheese.

1 bag frozen broccoli florets (family size) and ½ bag cubed hash browns.

Stir together the broccoli, potatoes and chicken, and put in a large casserole dish.  Pour the sauce over the top and top with ½ cup shredded cheese.

Bake in 350 oven for 45 minutes.