Chicken Casserole with Broccoli and Cauliflower

This recipe works great if you have some leftover cooked chicken breasts and rice. I often cook extra. Just add in some veggies and you've got yourself a casserole!

Chicken Casserole with Broccoli and Cauliflower

1 lb cooked chicken, chopped
1 1/2 -2 cups cooked brown rice 
1 c fresh broccoli, chopped
1 c fresh cauliflower, chopped
2 Tablespoons of butter
2 Tablespoons of rice flour or whatever kind you have laying around
1/2 teaspoon salt
1/2 teaspoon of pepper
1/2 teaspoon of dried mustard
1 1/2 cups of milk (any kind will work. I used almond milk)
squeeze of lemon juice 
1 Tablespoon of mayonnaise
1 1/2 cups of cheddar cheese, shredded ( monterey or colby will work too)
1/2 cup gluten-free bread crumbs for topping ( I used corn crumbs)
1/4 slivered almonds for topping

Directions:

Melt the butter in a medium saucepan

Add the flour, salt, pepper, mustard, mayo, and lemon juice

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

Pour the sauce over the top in the casserole dish

Spread the breadcrumbs and slivered almonds over the top

Bake uncovered for about 30-35 minutes at 350 degrees.

Let cool and enjoy !