Chicken Broccoli with Ultra Gel

Lately things in this neck of the woods have been crraaaazy busy.  Kids with lacross games, work to do, World Series games to watch…there’s always something going on, and that sometimes means a lot less time to spend on dinner, even when I want to.  This got me pondering some of my favorite recipes which can be made on the spot or prepped ahead of time and frozen or left in the fridge.

One of my children’s favorites in this category is “Chicken Broccoli”.  This is also known in many cookbooks as chicken divan and can star either chicken or turkey, whichever is on hand.  After Thanksgiving it’s always turkey divan for a while.  This is an easy recipe and a gluten free one (addendum: I was reminded by the fabulous Cinderella’s Pear that some cream of soups do contain gluten, so make sure you check the labels.  A homemade cream soup made with Ultra Gel for the thickening works great in this and is gluten free.  I’ll see if I can’t get a picture of my favorite one and post the recipe next week!).  It’s not hard to make it vegetarian by switching to a cream of celery soup and just adding more broccoli instead of the chicken bits.

Chicken Broccoli

2-3 cups cooked brown rice

2 cups steamed chopped broccoli

2 cups cooked chopped chicken or turkey

1 can cream of mushroom soup

1 small white onion, chopped

1/2 cup light sour cream

1/2 cup lite mayo

1 cup milk

1 cup shredded cheese

salt and pepper to taste

Ultra Gel to desired thickness – this is an imperfect science, as it depends on how thick you want your sauce and the starting thickness of your soup and cream.  I go for a good medium thickness so it will ease around the veg and into the rice.

Layer rice, broccoli and chicken in 9×13 dripper pan.  Combine all other ingredients and top layered mixture.  At this point you can cover with foil and freeze for upto three months – The Ultra Gel is a big helper in this as an Ultra Gel thickened sauce tends to hold moisture in place instead of allowing it to escape into the freezer.  When ready to serve, bake, covered, at 375 for 30-35 minutes, fresh, or 45-60 minutes for the frozen casserole until warm and bubbly all the way through.  Serve and devour.  🙂

So what’s your favorite make and freeze?  Inquiring minds want to know.



2 thoughts on “Chicken Broccoli with Ultra Gel

  1. What is Ultra Gel sounds like a thickener. Is this made with gelatine if so do you use pork in the gelatine. I do not eat pork of any kind and will not eat the Jell-o brand of jello because they use pork in their gelatine.

  2. Ultra Gel is nifty stuff. It is a thickener, but it is not a gelatine. It’s just a particular kind of corn, called Waxy Maize, which has very good thickening properties and even better storage and reheating properties. It’s an instant corn starch which makes it handy for casseroles, soups and sauces, but also for freezer jams, ranch dressing and instant pudding. 🙂 Thanks for the question and for coming by!

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