I had a post awhile ago for Cream of Mushroom Soup from Lindsay at Passionate Homemaking, which turned out great and was so tasty… however… it has flour, milk and butter which are off limits around here… So I played around with it and came up with a new version which is super tasty. Still it’s based of her recipe, just altered to fit our diets.
Along with her post for the mushroom soup, she also has a recipe for a great freezer meal of Chicken Divan. I remember growing up eating this and it’s such a great way to have a 1 dish meal, help the kids eat their veggies (although ALL of my kids LOVE broccoli), be able to prep it ahead of time and a good way to use up leftover chicken! Is that enough reasons for you???
The following recipe is also from Lindsay, but again, altered to fit our diets. I did use quinoa, which I know isn’t quite paleo approved, but we do eat it every now and then. Another option that I haven’t tried, but that I would like to, would be to sub it out for spaghetti squash or julienned zucchini. I think either would work well I just haven’t given it a try yet.
Chicken Divan
Ingredients:
2 or more cups cooked quinoa
2 bunches fresh broccoli, chopped
2-3 cups cooked chicken, cubed
2 cans cream of mushroom soup (see recipe below)
½ cup mayonnaise
1-2 tsp lemon juice
1 Tbsp curry
Instructions:
Combine soup (whether canned or homemade) with mayo, lemon and curry. Keep the mixture relatively thin by adding further coconut milk or water.
Gently steam broccoli until tender.
Layer quinoa, followed by broccoli and then the chicken in 13×9 dish.
Pour creamed soup mixture over the broccoli.
Bake at 350 for 25-30 minutes.
For freezer cooking, leave unbaked and cover to freeze.
Condensed Creamed Soup Substitute
Ingredients:
3 Tbsp. coconut oil
1/4 c coconut flour
1 tsp. Celtic sea salt
2 large portabella mushroom tops
1 can full fat coconut milk
Instructions:
Heat oil then add flour and salt, stirring to make a roux (not a true roux, because it doesn’t thicken much, but it still works).
Add mushrooms and cook about a minute, just to soften.
Add coconut milk and stir until thickened.
This is a substitute for two 10 oz. cans cream of mushroom soup.
This is a huge hit around this home! Give it a try and let me know what you think!
Green & Grateful 