Gluten Free Chicken Divan

Yes, my New Year's resolution is to post more frequently on this blog o' mine! Daughter Barista was home from college for a few weeks over the holidays and she and I and son Chip had a great time together. I wanted to make a lot of her favorite foods while she was home -- from salmon patties and pancakes to sesame noodles, meatloaf and chicken divan. But.....how do you make a great chicken divan with no gluten? Unfortunately Campbell's cream of chicken soup contains wheat. So, one day at the store, I bought a can of Amy's organic cream of mushroom soup, thinking that her soups were all gluten free. Ready to put together our dinner, I saw a note on the can, "Contains Wheat." What to do???

I punted. I created a chicken divan using a cream of chicken mixture I whipped up myself. And, gotta say, it was great. Chip even loved it . . . and usually he's not a big "divan" fan. Here's the secret:
Gluten Free Chicken Divan

3-4 cups cut up cooked chicken (or leftover turkey)
1 large bag frozen broccoli florets (trader joe's)
1T butter
2T potato starch
1 cup chicken broth
1 cup 2 percent evaporated milk
½ cup light mayonnaise
½ lemon, juiced
¼ cup white wine
dash garlic salt
pepper
½ teaspoon red curry powder
1 cup cheddar cheese
crushed baked potato chips

Cook and drain broccoli. Place in greased 13x9 dish. Put chicken on top of broccoli. In saucepan, melt butter. Whisk in potato starch and cook for a minute. Add broth and bring to slow boil. Add evaporated milk and simmer, then turn off heat. Add mayo, lemon juice, wine, spices and cheddar. Stir to melt cheddar a little bit. Pour over chicken mixture, top with potato chips. Bake at 350 for ½ hour or until bubbly.