I hope you all are working on creating your own casseroles. It will be the theme for the February 3rd carnival so you still have plenty of time.
Recently I roasted a chicken and had some pieces leftover to use for dinner the next night. I was really in the mood for chicken divan, but was out of broccoli. I did have frozen green beans, however. Chicken divan with green beans? I wasn’t sure so I asked people on Twitter what they thought. I got several responses telling me to go for it, and I did. After thinking about it, I realized I just had to think of it as a chicken and green bean casserole, not as chicken divan. There was no reason why green beans wouldn’t go well with chicken.
Instead of using cream of chicken soup in this recipe I used thickened broth, like a gravy. I did put cheese on top, but if you wanted to make it dairy free you could add a different topping. I’m listing approximate amounts because it depends on the size dish you use and your tastes.
Gluten-Free Chicken & Green Bean Casserole
Preheat oven to 350 degrees.
- about 4 c. green beans (enough to cover the bottom of your dish)
- about 2 c. cooked chicken pieces
- 1 1/2 c. chicken broth
- 2 Tb. cornstarch
- salt & pepper to taste
- 2 Tb. butter or olive oil
- about 1 c. shredded cheddar cheese (enough to cover the top)
Cook the green beans to desired doneness, remembering they will cook a little more in the oven. Spread the green beans in the bottom of a 9 x 13 inch baking dish.
While the beans are cooking, make the gravy/sauce. Whisk the cornstarch into the chicken broth while it is cold. Add the salt, pepper, and oil and heat, whisking frequently, until mixture is thickened. It won’t be as thick as a cream soup, more like a gravy. Add the chicken pieces to the gravy and stir to coat, then spread it on top of the green beans.