Gluten Free Chicken, Broccoli and Brown Rice Casserole Recipe
Instead of using canned cream of chicken (or any "cream of" soup),
a very easy roux is made from cornstarch, butter and milk. I use a soy free butter substitute and lactose free, fat milk due to lactose intolerance... no one has ever noticed these substitutions.
1 lbcooked chicken, cut up
1 ccooked brown rice (you may use white rice)
1 1/2 cuncooked broccoli florets (fresh or frozen, if using frozen, microwave for about 3 min. to thaw)
1 1/2 ccups fat free milk
·salt and pepper to taste
·(other seasonings i like are: curry powdercurry powder, italian seasoning, poultry seasoning... feel free to experiment!)
2 Tbsp(or more) . gluten freegluten free bread crumbsbread crumbs (i add italian seasoning to the crumbs)
·cream cheese and/or parmesan cheese (amount depends upon your taste - taste - there is no hard and fast amount) to the roux for an alfredo-like casserole.
How to Make Gluten Free Chicken, Broccoli and Brown Rice Casserole Recipe
- Combine chicken, broccoli and rice in an ovenproof casserole dish. Toss to mix.
- To make the roux: melt the butter in a medium size saucepan.
Add the cornstarch and blend thoroughly. While blending, add the milk and seasonings. Continue stirring until a cream soup consistency is reached.
At this point, you may add the cheese(s). Since the cheese will thicken the sauce, you may have to add more milk.
- Pour the sauce over the chicken/broccoli/rice mixture. Top with gluten free bread crumbs.
- Bake in pre-heated 350 F oven, uncovered, for 20-30 minutes (depending upon your oven).
Remove from oven and serve.