GLUTEN FREE CHICKEN, BROCCOLI AND BROWN RICE CASSEROLE RECIPE
This is a quick, easy way leftover chicken and leftover rice... you my add seasonings according to you preference. If you like, you can add cream cheese and/or Parmesan cheese to the roux for an Alfredo-like casserole. Instead of using canned cream of chicken (or any "cream of" soup), a very easy roux is made from cornstarch,...
Provided by Nancilee Iozzia
Categories Casseroles
Time 50m
Number Of Ingredients 10
Steps:
- 1. Combine chicken, broccoli and rice in an ovenproof casserole dish. Toss to mix.
- 2. 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.
- 3. Pour the sauce over the chicken/broccoli/rice mixture. Top with gluten free bread crumbs.
- 4. Bake in pre-heated 350 F oven, uncovered, for 20-30 minutes (depending upon your oven). Remove from oven and serve.
CHICKEN AND BROCCOLI CASSEROLE - GLUTEN FREE
A creamy chicken casserole with broccoli that goes great over rice. This was made up to meet fussy kid tastes and to be gluten free with very few ingredients on hand. Very simple, but it does take a little prep time to reduce the mushroom soup. Progresso makes a chunky, creamy mushroom soup that is gluten free. Great comfort food for gluten free diets without being bland.
Provided by Cathy41
Categories Chicken
Time 55m
Yield 1 portion, 4-5 serving(s)
Number Of Ingredients 8
Steps:
- Wash the broccoli and chop into desired size. Steam in a microwave steamer for two minutes on high.
- Cook cream of mushroom soup on low until it begins to thicken. Stir frequently. When soup has thickened, remove from heat.
- Fill 7x11" baking dish with cooked, chopped chicken and steamed broccoli.
- Stir sour cream and sherry into thickened soup. Spoon mushroom pieces over the chicken and broccoli and pour remaining soup evenly over casserole.
- Cover casserole with shredded swiss cheese.
- Top with gluten free bread crumbs and dot with butter if desired.
- Place in 350 F oven and heat for 30 minutes or until bubbly.
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