Chicken Divan is one of those family favorites that I have been planning on "revamping to wheat/grain free" for a while now and I figured this would be the perfect opportunity to try it out on a smaller scale...so I am making a separate small casserole for myself on the side. Making it wheat/grain free involves two parts -- one, substituting the buttered bread crumbs with toasted, buttered almond flour to top it with; and two, coming up with a wheat/grain free cream of chicken soup to make the sauce with.
Since I had also been planning to try making wheat/grain free homemade cream of mushroom soup (to use in other casseroles like the green bean casserole I make at Thanksgiving) I figured I could
|Diced mushrooms are sauteed until most juices evaporate|
|Added the minced chicken|
|Liquids have been added and ready to start reducing|
|A close-up of the finished product|
|The recipe yielded about 1-1/2 cups|
Grain Free Cream of Mushroom/Chicken Soup
(Makes approximately 1-1/2 cups of cream of chicken/mushroom soup)
2 tablespoons unsalted butter
8 oz mushrooms, diced (or 1/2 to 2/3 cup finely minced cooked chicken for cream of chicken)
1/4 teaspoon Celtic sea salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon xanthum gum (slightly more if you want thicker soup)
3/4 cup chicken stock
3/4 cup half-n-half or heavy cream
Dash tamari sauce, optional
Melt butter in a medium saucepan over medium heat. Stir in mushrooms, salt and pepper. Cook until mushrooms have released their moisture, about 8-10 minutes. Stir in chicken stock and half-n-half or cream and when the mixture is hot, sprinkle xanthum gum across the surface, whisking until well blended into the soup. Simmer uncovered until soup is thick and reduced, about 10-15 minutes, stirring frequently. When the soup is the thickness you desire, remove from heat. Stir in optional dash of tamari. The soup can be eaten as is or used as a substitution for canned creamed soups. If you want it thicker, more like the condensed canned soups, add a tiny more xanthum gum while simmering.
***Note: I added about 1/4 cup finely diced chicken breast to my cream of mushroom soup as it was simmering (so I actually made cream of mushroom/chicken soup). You could easily substitute any other item such as small cooked broccoli florets to make cream of broccoli, etc. or make any type of "cream of whatever" soup. The possibilities are endless. Hope this helps you recreate some of your old favorites too!