Ingredients

• 2 boneless/skinless organic chicken breasts, cooked & cubed
• 2 medium-large heads organic broccoli, cut up & steamed
• ⅓ cup of organic milk
• ½ cup organic Veganaise
• 1 cup shredded organic cheddar cheese
• 1 tablespoon organic butter, melted
• 2 tablespoons gluten-free bread crumbs (optional)
• Salt and pepper
• 1 cup Organic milk (preferably whole milk) [for cream of chicken soup]
• 3 Tbsp gluten-free flour
• 1 Tbsp organic butter
• 2 cans Cream of Chicken soup (NOT GF, Regular Campbell)
• ½ tsp salt

Instructions

• In a small sauce pan, whisk 1 cup milk with the gluten-free flour and heat over medium. Add the butter, GF bullion and salt.
• When it starts to bubble, reduce heat and heat for a couple minutes, stirring often. Set aside.
• Steam the broccoli and chop up. Put the broccoli into an 8 inch square dish.
• Top with chicken in a bowl mix together the milk, Veganaise, and cream of chicken soup mixture. Pour over the chicken.
• Top with cheese and mix together the melted butter and bread crumbs and sprinkle on top of cheese. Season with salt and pepper.
• Cook at 450 degrees for 15-20 minutes. Serve immediately.