OH, Forks!™ Chicken Divan

ohforks
Cuisine
Course
Serves 4 Human Servings
Prep time
20m
Cook Time
35m

When I hear “Chicken Divan,” I instantly think of my Grandma, Barbara Jean. (AKA. GG) She loved this recipe, even more so that it worked for both of our diets. She had diabetes, and we avoided gluten (and now dairy) at the time. Another way the great grandkids made memories with her, and got to have a taste of our shared recipe creations!

Ingredients

  • 4
    large bonesless, skinless organic chicken breasts
  • 2 Tablespoons
    Olive or Avocado Oil
  • 1
    broccoli head, florets only
  • 12 Ounces
    OH, Forks!™ Chicken Bone Broth
  • 2 Tablespoons
    Sherry Wine (Or your favorite, similar style)
  • 12 Ounces
    OH, Forks!™ Mushroom Rue Base or your favorite gluten free mushroom soup
  • 1 1/2 Cup
    Gluten Free Rice (your choice on type, certain types, like black rice, can take longer to cook)
  • 6 to 8 Ounces
    Parmesan Cheese, grated or shredded; your choice. Use Faux-Cheese to keep this dairy free.

Instructions

  1. SIMPLE DIRECTIONS!!!

    Brown the chicken in the oil until cooked through; should be entirely white. To the same pan, add the broth, wine, broccoli, and mushroom soup base; bring to a boil. Stir in rice, cover and remove from heat. Let stand for five to ten minutes, or until rice is done. Once done, top with Parmesan cheese and enjoy!

    (*In some cases, your pan may cool too quickly, not allowing the rice to get the heat it needs to absorb correctly. In this case, you may need to re-heat, and add a bit more water.)