The BEST Cheesy Breadsticks that are easy to make and even better than take-out! 

Serve them with a simple marinara sauce or homemade ranch dressing.

For this recipe I took my favorite homemade pizza crust recipe and halved it, to make one batch of breadsticks. You could make the full recipe for two batches of breadsticks, or use half the dough to make one pizza, and the other half to make cheesy breadsticks.

How to make Cheesy Breadsticks:

1. Make dough: Combine warm water, sugar and yeast. Let rest for 5 minutes. Add the remaining water, olive oil, salt and vinegar. Gradually add the flour and knead to a soft dough. Cover the bowl with a dry towel and allow to rest in a warm place for 1 hour.

2. Shape breadsticks:  Gently punch the dough down, place it on top of a sheet of parchment paper, and use your hands (or a rolling pin, but it’s easier with your hands) to spread the dough into a rectangle about 1/3 inch thick. .

3. Add toppings: Mix melted butter and garlic in a small bowl and spread the butter and garlic mixture evenly over dough, all the way to the edges. Top with parmesan and mozzarella cheeses.

4. Bake: Transfer the dough (still on the parchment paper), gently onto the hot pizza stone or cookie sheet and bake at 500 degrees for about 8 minutes or until golden and bubbly. 

Serve with dipping sauces like marina sauce or ranch.

Variations:

• Cinnamon sugar breadsticks: make the dough, form the breadsticks, then top with 1/2 stick of melted butter.  Mix 1/2 cup sugar with 2 Tablespoons ground cinnamon and sprinkle over the buttered breadsticks.
• Swap the cheese:  feel free to substitute any kind of shredded cheese you like.
• Make pizza: This breadstick recipe is the same as my pizza dough recipe.  You can use this recipe to make 1 pizza crust or double it to make pizza and breadsticks!

Make Ahead And Freezing Instructions:

To make ahead: Make the dough 3-4 hours before you want to bake breadsticks, storing it in the refrigerator to rise (instead of at room temperature).

To freeze: Make the dough. Spray it with non-stick cooking spray and place it inside a freezer safe bag.  Try to get as much air as possible out of the bag. Freeze homemade dough for 2-3 months.  Allow to thaw overnight in the refrigerator.  Remove to the counter for 30 minutes before forming into breadsticks.

Breadsticks go with pizza! CONSIDER TRYING THESE POPULAR PIZZA RECIPES:

• White Garlic Chicken and Veggie Pizza
• Loaded Jalepeno Popper Pizza
• Chicken Alfredo Pizza
• Pesto Veggie Pizza
• Garlic Ranch Chicken Pizza
• Barbeque Chicken Pizza

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Cheesy Garlic Breadsticks

The BEST Cheesy Breadsticks that are easy to make and even better than take-out! 

Course Appetizer, Side Dish

Cuisine American

Prep Time 15 minutes

Cook Time 10 minutes

Rise time 1 hour

Total Time 1 hour 25 minutes

Servings 14

Calories 182kcal

Author Lauren Allen

Ingredients

Dough:

• 1 1/8 teaspoons active dry yeast
• 1 teaspoon granulated sugar
• 3/4 cup warm water
• 1 1/2 Tablespoons olive oil
• 3/4 teaspoon salt
• 1/2 teaspoon white vinegar
• 1 1/2 - 2 cups bread flour , or all-purpose flour

Topping:

• 1 1/2 Tablespoons salted butter
• 2 cloves garlic , minced
• 1/3 cup freshly grated parmesan cheese
• 1 1/4 cups shredded mozzarella cheese

Instructions

• In a large bowl or stand mixer combine 1/2 cup of the warm water with the sugar and yeast. Stir to combine and let rest for 5 minutes. Add the remaining 1/4 cup warm water, olive oil, salt and vinegar.
• Begin mixing on medium-low speed and gradually add the flour --knead for a few minutes, or until the dough is smooth and elastic (it should be slightly sticky, but not so sticky that it sticks to your clean fingertip). Mine is usually ready with 1 1/2 cups flour) Cover the bowl with a dry towel and allow to rest in a warm place for 1 hour.
• Preheat oven to 475 degrees F with a pizza stone inside or upside down cookie sheet inside.
• Gently punch the dough down. Place a large piece of parchment paper on your counter and use your hands (or a rolling pin, but it’s easier with your hands) to spread the dough into a rectangle about 1/3 inch thick.
• Mix melted butter and garlic in a small bowl then spread mixture evenly over dough, all the way to the edges. Top with parmesan and mozzarella cheeses.
• Transfer the dough (still on the parchment paper) onto the hot pizza stone in the oven. Bake for 8-12 minutes or until golden and bubbly.
• Serve with dipping sauces like marinara sauce or ranch.

Notes

Make Ahead Instructions: Make the dough 3-4 hours before you want to bake breadsticks, storing it in the refrigerator to rise (instead of at room temperature).

Freezing Instructions: Make the dough. Spray it with non-stick cooking spray and place it inside a freezer safe bag.  Try to get as much air as possible out of the bag. Freeze homemade dough for 2-3 months.  Allow to thaw overnight in the refrigerator.  Remove to the counter for 30 minutes before forming into breadsticks.

Nutrition

Calories: 182kcal | Carbohydrates: 24g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 236mg | Potassium: 51mg | Fiber: 1g | Sugar: 1g | Vitamin A: 126IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 1mg

Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.

I originally shared this recipe February 2017. Updated September 2020.

The post Cheesy Breadsticks appeared first on Tastes Better From Scratch.

Chicken divan is a creamy chicken casserole recipe topped with crispy buttered breadcrumbs. It’s easy to make, can be prepped ahead of time, and is a classic family favorite.

Complete the meal with some roasted lemon parmesan garlic asparagus and a pot of perfect basmati rice.    

Easy Chicken Divan

Chicken divan is comfort food at its finest. Shredded chicken is wrapped up in a creamy cheese sauce, topped with buttered breadcrumbs, then baked until bubbly and delicious. 

It’s always a winner at our dinner table and there are rarely leftovers. 

But when we can’t finish it all, it’s just as delicious warmed up for lunch the next day. 

How to Make Baked Chicken Divan:

This is a very simple recipe that can be divided into 3 parts:

1. Cooking the chicken: Poach chicken breasts and then shred them, but you can easily use leftover or rotisserie chicken.
2. Making the sauce: After you whisk some butter and flour in a pan, simply add the other sauce ingredients and let the cheese melt. Easy!
3. Buttering the breadcrumbs: Simply mix some panko or breadcrumbs with melted butter. 

Once you have these three parts ready to go, all you have to do is assemble the casserole and pop it into the oven!

What is in the sauce?

Chicken divan sauce is a creamy cheese sauce. There are many different variations, but we love ours best because it’s both easy to make and flavorful. 

1. Butter 
2. Flour
3. Cream of chicken soup
4. Cheese
5. Milk
6. Sour cream
7. Dijon mustard

Can Delicious Chicken Divan be Made Ahead of Time?

Yes! Chicken divan can be prepped and assembled up to 2 days in advance. 

Tip: It is best to prevent the breadcrumbs from becoming soggy. Take the breadcrumbs and store in a separate container. When ready to serve the casserole, add them to the casserole just before you put it into the oven.

Chicken Variations:

This is a flexible recipe. We often add different veggies, rice, or noodles to the dish.

If adding variations, reduce the chicken to 3 chicken breasts and use 2 cups of the variations. Here are a few ideas:

• Peas (thawed)
• Onions (sauteed)
• Broccoli (lightly steamed)
• Rice (cooked)
• Egg noodles (cooked)
• Bacon (cooked crispy)

Make a Complete Meal!

The creamy sauce is delicious spooned over rice or noodles. Try this chicken divan with a side of vegetables.

Here are a few that go well:

• Best Roast Broccoli
• Garlic Butter Parmesan Carrots (The best carrots ever!)
• Sautéed Garlic Asparagus with Bacon
• Focaccia Bread

More Amazing Casserole Recipes:

• Taco Casserole
• Turkey Mediterranean Casserole
• Chicken Parmesan Casserole
• No Peek Chicken and Rice Casserole

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Chicken Divan

Chicken divan is a creamy chicken casserole recipe topped with crispy buttered bread crumbs. It's easy to make, can be prepped ahead of time, and is a classic family favorite.

Course Dinner

Cuisine American

Keyword chicken divan

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings 6 servings

Calories 336kcal

Author Kristen Stevens

Ingredients

The Casserole

• 4 pieces chicken breast (or 5 cups cooked shredded chicken)
• 1 teaspoon butter
• 1/2 cup grated cheddar cheese

The Sauce

• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 1 can cream of mushroom soup (10 ½ ounces)
• 1 ½ cups grated cheddar cheese
• 1 cup milk
• ½ cup sour cream
• 1 tablespoon Dijon mustard

Instructions

• Preheat your oven to 350 degrees. Butter the bottom and sides of a 9'x13" baking dish with the butter.
• Place the chicken breasts in a medium-sized pot and cover with water. Bring to a boil over high heat then reduce the heat and simmer for 12 minutes, or until the chicken is fully cooked and no longer pink in the middle. Remove the chicken from the pot and shred it using 2 forks. (Or chop the chicken, if you prefer)While the chicken is cooking, make the sauce. Melt the butter in a medium-sized pan over medium heat. 
• While the chicken is cooking, make the sauce. Melt the butter in a medium-sized pan over medium heat. Add the flour and whisk for 1 minute. Add the remaining sauce ingredients and whisk until combined and the cheese has melted. 
• To make the topping, melt the butter in a small pan or microwave. Mix the panko, salt, and pepper into the melted butter. 
• Place the shredded chicken in the buttered casserole dish. Pour the sauce over the top and mix it into the chicken. Top with the grated cheddar cheese and the buttered breadcrumbs. 
• Cover the casserole with foil and bake for 30 minutes, or until hot and bubbly, removing the foil halfway through. 

Nutrition

Calories: 336kcal | Carbohydrates: 11g | Protein: 13g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 78mg | Sodium: 537mg | Potassium: 437mg | Fiber: 1g | Sugar: 4g | Vitamin A: 817IU | Vitamin C: 1mg | Calcium: 382mg | Iron: 1mg

Learn how to make the best vegan Gluten Free Naan to dunk into your favorite vegan curries and sauces. You can make this with or without yeast. Soy-free, nut-free recipe.

A reader asked me for a gluten-free version of my easy vegan grilled naan when I posted it last month. So I've been trying to come up with a recipe that is as close as possible to the real thing. Today, I have for you the best vegan gluten free naan, and it's a keeper.

This naan is super simple to make, and if you follow instructions you could be eating naan this afternoon for lunch. All you will need is some pantry ingredients you likely already have around if you're used to gluten-free baking. Let's get started.

What we love about this naan

• It's soft and light.
• It easy to make once you've got the hang of it.
• It tastes like an actual naan, not like some gf flatbread that's shaped like a naan.
• It's soy-free and it can be made with nut-free yogurt, so almost anyone with any dietary restriction can eat it.

What gluten-free flour works best for naan?

I wanted the flavors to be very much like those in a regular naan, so I chose to use just plain gluten-free all purpose flour. The one I have in my pantry is King Arthur Measure for Measure. To help bind the dough and make it easier to work with I also used a couple of tablespoons of tapioca starch.

Can I make this gluten free naan without yeast?

You can make this naan with and without yeast. I think the yeasted version tastes and feels more like an authentic naan, so I strongly recommend it. You do need to give the yeasted dough about an hour and a half to rise. So if you're in a rush you can make this without yeast and instead use baking powder and baking soda for the leavening.

To make the gluten free naan without yeast, mix 1 tsp baking powder and 1/2 tsp baking soda with the flours while making the dough. Let the dough rest for 15 minutes, then proceed with rolling and baking the naan.

Tips for rolling out the gf naan and placing it on the griddle

Picture this: you've followed instructions perfectly. You've waited patiently for your dough to rise, made those little balls of dough, placed one within cling wrap, and rolled it into the greatest looking little naan. You've even got the griddle to the perfect temperature, screaming hot and just begging to go to work making those delectable black and brown spots on your naan.

Confident, you bravely pick the gluten free naan with your fingers to transfer it to the griddle. Next thing, to your utter horror, it drops limply out of your fingers in pieces.

Ugh. What did you do wrong, you fret, ready to throw the towel in and the rest of that annoying dough out.

But wait. You've just learned the most valuable lesson in gluten-free flatbread making, one that will serve you well as long as you continue to bake with gf flours: your flatbread fell apart because, unlike a wheat one, it does not have the benefit of a structural net, ie the gluten, holding it all nicely together. So what do you do?

Gluten-free bakers usually get over this conundrum by using eggs. Eggs add structure and help the dough bind, but as you know, that's not an option here.

Instead, for our vegan version, we use starch. While starch is by no means as great a structure-builder as gluten, it will help your dough hold together a bit better. The rest of it is down to perfecting your technique.

Your gluten free naan, for one, needs to be smaller than you would make a regular naan. I shape mine to be about six by four inches and about a quarter of an inch thick. You can even make them smaller. The dough rolls easily so don't be tempted to make a big naan. Remember that bit where the naan fell to pieces? Yep.

When you're done rolling the naan, carefully peel back the cling wrap. Use a thin, wide spatula to pick the naan gently and flip it into the griddle and you're home free. Or, if you're an experienced cook and not likely to burn yourself, flip the naan gently onto your paam and then, very carefully, flip it into the hot griddle.

Once your naan is on the griddle it will set up and no more worries about tearing!

More tips and tricks for making a foolproof gluten free naan

Make sure you roll your gf naan within the folds of cling wrap or parchment paper (I find cling wrap easier to work with). You don't have to flour the cling wrap, but if you find it easier to roll on a floured surface, flour it lightly. This will also make transfering the naan to the griddle easier.

Adding some xanthan gum will make your dough a little easier to work with. The flour I used already had some added to it, and I didn't add more, but if you're new to this you could add up to two teaspoons. Knead it in with the other flours.

Gluten-free flours tend to be thirsty and dry out easily. To make sure your naan doesn't dry out, brush some water on the surface of the naan after placing it on the griddle.

Brush on vegan butter or EVOO on the naan as soon as it comes off the griddle for best flavor. My favorite is this herb-garlic mixture I shared in my garlic naan recipe.

What do I serve with naan?

Any saucy north Indian dish is great to scoop up with naan, but here are some of my favorites:

• Vegan Dal Makhani
• Vegan Palak Paneer
• Tofu Paneer Kalimirch
• Chana Masala
• Vegan Paneer Butter Masala
• Quick, Spicy Vegan Chicken Masala

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Vegan Gluten-Free Naan Recipe

Vegan Gluten Free Naan: Learn how to make the best gf Naan to dunk into your favorite vegan Indian curries and sauces. You can make this with or without yeast. Soy-free, nut-free recipe.

Course Bread, Main Course

Cuisine Can be nut-free, Fusion Indian, gluten-free, Indian veg recipes, Soy-free

Prep Time 20 minutes

Cook Time 20 minutes

Rise time 1 hour 30 minutes

Servings 12 naans

Calories 115kcal

Author Vaishali · Holy Cow! Vegan Recipes

Ingredients

• 2 tsp active dry yeast
• 1 cup water (lukewarm)
• 1 tsp sugar
• 2 ½ cups all purpose gluten-free flour
• 2 tbsp tapioca flour
• 1 tsp salt
• ½ cup vegan yogurt (you can use any kind, I used my homemade cultured cashew yogurt)
• ½ cup nondairy milk (lukewarm)
• 1 tsp vegetable oil (olive oil is fine)

Instructions

• Place the yeast in a bowl with 1/2 cup warm water and sugar. Wait five minutes for it to become frothy and bloom.
• Add the glutenfree flour and tapioca flour along with salt, vegan yogurt and nondairy milk.
• Gently drizzle in the water and knead the dough by hand or in a stand mixer with the dough hook. You might not need all of the water or you might need a little more depending on where you are and the weather. You want the dough to be smooth-ish and pliable but not wet nor stiff.
• Place the ball of dough in a large bowl and drizzle on the oil. Coat lightly, cover the bowl and place in a warm spot for 1 1/2 hours or until it's visibly risen.
• Remove the dough to a clean surface and knead lightly and briefly. Divide it into 12 portions. Roll each into a smooth ball. Keep the dough balls covered while you work.
• Cover the rolling surface with a long stretch of cling wrap. Flour it lightly, then place the dough ball on it, fold over the cling wrap to cover the top, and then gently roll it into a small naan, about six inches by four inches and a quarter of an inch thick. If you find it difficult to transfer tha naans to the griddle you can make them even smaller.
• Heat the griddle over high heat until it's screaming hot.
• Carefully, using a thin, wide spatula, prise the naan off the surface and quickly transfer it to the griddle. Alternatively, you can gently flip the naan on your palm and then flip it on the griddle, but you need to be careful and not burn yourself. I wouldn't recommend you do this unless you are an experienced cook and used to hot griddles.
• Let the gluten free naan bake until the top becomes opaque and bubbly, about 2 minutes. While it's baking, brush on some water on the top. Gluten-free doughs tend to be thirsty and this step, although optional, helps keep the naan from drying out.

  Check to see if the bottom has brown spots, then flip and let the other side cook another minute.
• As soon as the naan comes off the grill, brush on some vegan butter or a mixture of melted butter or olive oil, garlic and herbs. To do this, place 4 tbsp of olive oil or butter in a small skillet with a tablespoon of minced garlic and two tablespoons of cilantro. Heat on a low flame for 4-5 minutes until the garlic has infused the fat and is turning lightly golden.
• Naan is best eaten hot. If you have leftovers, reheat them on a hot griddle.

Nutrition

Serving: 1naan | Calories: 115kcal | Carbohydrates: 20g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 200mg | Potassium: 37mg | Fiber: 3g | Sugar: 1g | Vitamin A: 39IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg

More vegan gluten free breads

The post Vegan Gluten Free Naan appeared first on Holy Cow! Vegan Recipes.