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 Salt1/4 teaspoon Pepper
2 cups Cheddar Cheese
1/2 teaspoon Dijon Mustard1/4 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