Poppy Seed Chicken (Gluten/Dairy Free)

2 cups cooked chicken cut into bite size pieces

2 cups homemade cream soup

2 Tbsp. Earth Balance Butter

3 Tbsp. cornstarch

1 C soy milk or milk alternative

1 C gluten free milk free chicken broth

salt and pepper to taste

     1. Start melting butter in non-stick skillet over med heat.

     2. Slowly add the the chicken broth and milk alternative.

     3. In a separate bowl the add the cornstarch with 2-3 Tbsp. cold milk alternative

          Mix until the cornstarch is dissolved.

     4. Bring broth, butter, milk mix to a boil and add the cornstarch mixture.

     5. Stir constantly until thickened.

         If your mixture needs to be thicker, mix 1 tsp. cornstarch at a time with cold water.

6. Add salt and pepper to taste.

8 oz. Tofutti Sour Supreme or 8 oz thick canned coconut milk and 4 tbsp lemon juice.

1/2 C. chicken broth

Mix all above ingredients. Put into prepared 9 x 13 baking dish.

Topping:

1 stick of Earth Balance butter, melted

2 cups of Corn Flakes 

3 tsp. of poppy seeds

Crush Corn Flakes finely, mix with poppy seeds and sprinkle over the top of chicken mixture and then sprinkle with melted butter. 

Put into 350 degree oven and cook for 30-40 minutes or until bubbly.

Serve over pasta, rice, or mashed potatoes.

For a variety add peas.

Can be made in a crockpot too.