Many people make this casserole at holidays or when someone has a baby. This recipe freezes beautifully. You will seldom find this recipe without condensed soups, but it is very simple to make gluten-free. All you need is a little rice flour to make a roux and you are set!
CHICKEN BROCCOLI CHEESE CASSEROLE
1 lb cooked chicken, shredded Note: if you don’t have any cooked chicken on hand it is very simple to poach chicken breasts. Place the chicken in a large skillet with about 2 cups of water. Bring to boiling; reduce heat. Simmer, covered, for 12-14 minutes or until chicken is no longer pink (170 degrees). Drain well. Shred chicken.
1 cup cooked brown rice (cooking the rice in gluten free chicken broth works nicely)
1 lb fresh broccoli, chopped
2 Tablespoons of butter
2 Tablespoons of rice flour
1/2 teaspoon salt
1/4 teaspoon of pepper
1/2 teaspoon of dried mustard
1 1/2 cups of milk
squeeze of lemon juice (optional)
1 Tablespoon of mayonnaise (optional)
1 1/2 cups of cheddar cheese, shredded
1/2 cup gluten-free bread crumbs for topping
1/4 slivered almonds for topping
Directions:
Melt the butter in a medium saucepan. Add the flour, salt, pepper, and mustard, and cook 2-3 minutes until bubbly and foamy. Slowly whisk in the milk and cook until thickened. Stir in the shredded cheese. Place the brown rice, chicken, and broccoli in a casserole dish and pour the white sauce over the top. Add the mayonnaise and lemon juice if using and mix until combined. Spread the breadcrumbs and slivered almonds over the top. Bake uncovered for about 30 minutes at 350 degrees.
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Posted on May 4th, 2007 by Natalie
Filed under: Casserole, Celiac, Gluten Free, Holidays, Poultry
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Love this! I think I will like it better than the other kind; I always hated those condensed soup recipes.
I will be making this one. Thanks.
Looks good! Ddi you create this one on your own, or adapt it?
Karen- My mom has made this classic for years. Her recipe called for cream of mushroom soup, so I replaced it with a simple white sauce. I reduced the mayonnaise also. I am not sure where she got the recipe-probably her mother!
Well, then it HAS to be good! Recipes handed down through generations are always yummy. I look forward to trying this one out. Thanks for posting it!
Great recipe. I think it is also easily adapted to other condensed soup recipes. I haven’t used rice flour for a roux yet, been using potato starch. I will have to give the rice starch a shot.
This looks really good. I am in a cooking rut right now. I will have to try this one. Thanks.
Natalie-my family, bigguns and littleuns ALL raved about this! I made it exactly as you recommended, with rice flour, and it was smashing! My only adaptation was that I had no fresh broccoli, so I steamed frozen broccoli until just tender, and then added it. You are revolutionizing my cooking…and my hubby and kiddos are mighty grateful! Excellent job, sweetie!
Thank you Miss Meg! =)
Since you don’t have to be gluten-free, you can always add up whatever flours I have used and sub wheat flour. But only if you want! I love using rice flour in a roux! Glad you do too!
I made this recipe last week, it was good but not enough sause, to dry for our taste, next time I will double the sause recipe
thank you
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Just tried this and it was great! Just now getting into the gluten free products. I used brown rice bread crumbs-is there anything better to use for breadcrumbs?
Thank you!
I made this for the first time this week, too, but used crushed corn flakes instead of gluten-free bread crumbs. A great recipe, and very easy to fix.
what temperature is this cooked at (it does not list it)?
Melanie- Glad you liked it!
Jill- 350 degrees! Sorry! I try to double-check things, but sometimes I miss stuff! Thanks for letting me know!
Made this last night- doubles the recipe and LOVED it. Thanks for such great ideas- my family thanks you too!
Natalie,
I made this last week and it got a huge thumbs-up from John. He ate 3 helpings that night and then called me at work the next today because he was sad that all of the leftovers were gone =)
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Recipe was great! Natalie, what kind of bread crumbs do you like? I used GilliansFood’s bread crumbs and they just sat there… Thanks for a great casserole!!!