Allergy Free Fun Fridays! Clara's Chicken Casserole

Last night I was at a loss for what to make for dinner.  I hunted through the cabinet and created the recipe below.  My teens, who typically are not fond of my making-it-up-as-I-go cooking style when it results in a casserole, really liked it and ate it quite willingly.  In fact, my son, ranked it a 4 out of 5 marks.  Apparently, he only grants 5's to pizza or ice cream, so I'm feeling pretty good about my concoction being teen friendly.  I know I really enjoyed it and was surprised how tasty it was as leftovers for lunch, considering I had used the gluten free pasta.  Winner, winner, chicken dinner! 

Here is Cupcake enjoying her chicken casserole with her new fork.

  She liked it so much that I decided to name it after her!

Clara's Chicken Casserole (WF, GF, {SF})

1 large can (12.5 oz) chicken, drained (or 1 1/2 -2 c. cooked chicken)
2 cups GF macaroni from bionaturae
1 box (12 oz) Pacific Natural Foods organic cream of mushroom soup
1/3 c. milk
1/4 c. white cooking wine (optional)
4 slices cheese (American, cheese or provolone)
1 pkg. frozen broccoli or 1 bunch fresh
1 tsp. fresh chopped chives

Cook broccoli slightly, drain and place in bottom of casserole dish.  Spread chicken on top of broccoli.  Lay cheese slices on top of chicken. 

Cook pasta for 6-8 minutes in pot of boiling water, til not quite cooked.  This is key for the gluten free pasta, if you over cook it then it will fall apart in the casserole.  Drain and place on top of the cheese.  Mix together milk, wine, soup and most of the chives.  Spread over pasta in casserole dish.  Sprinkle with remaining chives. 

Bake, uncovered, at 350 for 30 minutes.  Enjoy!