Gluten Free Chicken, Broccoli and Brown Rice Casserol

21 Feb

2 chicken breasts, cooked and shredded
2 cups uncooked brown rice
4 cups gluten free chicken broth (Herbox works great for this)
12 oz. frozen broccoli, chopped
2 Tbsp. rice flour
2 Tbsp. butter
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. dried mustard
1 1/2 C. Milk
Squeeze lemon juice
1 Tbsp. mayonnaise (can use light version)
1 1/2 C. Cheddar cheese
1/4 C. Parmesan cheese
2 C. Gluten free bread crumbs (I save bread ends in freezer for this but you could also crunch up some GF corn Chex for this — I can’t recommend the Chex topping, we tried it the boys hated it. I ended up scrapping it off and doing breadcrumbs anyways.)
Mix the butter in medium sauce pan. Add flour, salt, pepper, mustard, cook until well incorporated. Slowly whisk in milk and cook on medium until thickened. Stir in cheese and remove from heat. Cook brown rice in medium sauce pan with 4 cups chicken broth, bring to boil then place lid on top and reduce heat to simmer for about 45 minutes and liquid is absorbed and rice tender. Mix rice, chicken, broccoli and cheese sauce in large bowl until well mixed, add lemon juice and Mayo, put in 9×13 casserole dish and top with GF bread crumbs. Bake at 350 for 30 minutes. You can make this into an even healthier version by using fat free or reduced fat cheese and milk. I made the full fat version for my four boys and it got 4 stars and second helpings all around.



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