Tuesday, May 3, 2011

Gluten Free Chicken Casserole


The inspiration for this dish came in desperation.  We just came back from Community Clean-up and I was really very tired after spending all day out in the sun.  We all have those occasions, when even an energizer bunny type girl like me wears out.  It was 4:30, I still had not started dinner and family was starting to complain that they were "starved".

Casseroles are not a favorite of ours and I very rarely make them.  We liked this one because its cheesy.  What is not to love about Broccoli with Cheese?  I am betting that leaving out the cheese and using a chicken bouillon or two would be equally as good.  Mixing in some philly cooking creme would not be a bad idea either.  The point is that its quick and easy and done in under 30 minutes.  I am even layering in the frozen components in there still frozen.

Ok, are you ready?  Lets get started.

4 Tablespoons Butter
2 Tablespoons Brown Rice Flour
2 cups Milk
1/2 teaspoon Salt
1/4 teaspoon Pepper
2 cups Cheddar Cheese
1/2 teaspoon Dijon Mustard
1/4 cup Mayo
2 cups of Chicken Bits (I have a freezer stash but go ahead and used canned if you need to)
1 bag of Steamfresh Brown Rice (about 2 cups cooked)
1 17-ounce Family Sized Bag of Broccoli Florets
2 Slices Bread, placed in processor until crumb

Preheat oven to 350 degrees.

  • Melt butter in small saucepan.
  • Add flour, milk, salt, and pepper. 
  • Cook and stir until mixture thickens.
  • Add cheese and mix until combined.
  • Add mayo and mustard and mix well.
  • Layer cooked chicken inside a 9 x 13 greased casserole dish.
  • Layer brown rice.
  • Layer Broccoli.
  • Top with sauce.
  • Take freshly ground bread crumbs and top casserole.
  • Bake for 20 minutes.


Recipes similar to this one:

Chicken Scrumptious Casserole - Keith Dunlap
Chicken and Rice Casserole - Paula 

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