Chicken Divan -- Wheat, Grain & Gluten Free

Happy Easter! Today was a beautiful day here after rain all day long and night yesterday. We were busy all day long cleaning the house and getting ready for Easter dinner. We started off this morning with my Skillet Sour Cream Coffee Cake. I baked it in my cast iron skillet yesterday and it turned out good. Since this is the fourth time I've made that coffee cake (made it several times while creating it), I will say that it is much easier to remove from a nonstick ovenproof skillet than a cast iron skillet. This is actually only the 2nd time I've used my cast iron skillet so maybe as I keep using it, it will get better seasoned (or that is what I've read at least). We had my wheat and grain free Chicken Divan for Easter dinner. The rest of the family ate theirs along with rice and I ate mine "as is". It was delicious! I briefly considered making cauli-rice to go with mine, but instead decided to eat it without any. I snapped a few photos of my dinner below. I have attached the recipe and my tweaks below as well as the photos -- hope everyone had a nice day with family. Enjoy!

Easter Breakfast!

Chicken Divan (Wheat, Grain & Gluten Free)

Ingredients:

1-1/2 pounds cooked boneless chicken breasts, cut or torn into large chunks
1  10-oz pkg frozen broccoli spears, florets or fresh broccoli, cooked & drained

For the Sauce:
1-1/2 cups Wheat/Grain Free Cream of Chicken or Mushroom Soup
1/4 cup mayonnaise
3/4 - 1 teaspoon curry powder (more or less, to taste)
1 tablespoon freshly squeezed lemon juice, or to taste

For the Topping:
1-1/2 cups shredded sharp cheddar cheese, divided
1/3 cup almond flour
1 tablespoon butter

Directions:

• Lightly grease a glass 11" x 7" or 2 quart casserole dish. Layer cooked broccoli in the bottom of baking dish (florets facing outward). Add chunks of cooked chicken breast over the top of the broccoli.
• In a medium to large bowl, mix cream of chicken soup, mayonnaise, curry powder and lemon juice; mix until combined. Pour and spread the sauce mixture on top.
• Scatter 1 cup of shredded cheese on top of sauce. 
• In a small bowl, using a pastry/dough cutter, cut remaining 1/2 cup shredded cheese, almond flour and butter together until crumbly.
• Scatter the crumbly topping mixture on top of casserole. 
• Bake at 350 degrees F for approximately 25-30 minutes until bubbly and topping is golden brown.  
• Optional: Serve over cauli-rice (grated steamed cauliflower) or regular white rice, if desired. Makes approximately 3 servings.

*Note: If a more saucy casserole is desired, increase the sauce mixture proportionately. I prefer a more lemony flavor so I frequently add more lemon juice. As an alternate or additional topping, add lightly toasted slivered almonds to the top before baking.