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
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 !
