Chicken Broccoli Cheese Casserole

CHICKEN BROCCOLI CHEESE CASSEROLE
courtesy:  Barbara Garland Rhodes
Thank you, Barbara for sharing this gluten-free dish!!

1 lb cooked chicken, shredded
1 cup cooked organic jasmine rice (I always cook the rice in gluten free chicken broth works nicely)
1 lb fresh broccoli, chopped
2 Tablespoons of butter
2 Tablespoons of rice flour (found at Trader Joe's and most good Health Food stores)
1/2 teaspoon salt
1/4 teaspoon of pepper
1/2 teaspoon of dried mustard
1 1/2 cups of milk
1 Tablespoon of gluten free mayonnaise (optional)
1 1/2 cups of cheddar cheese, shredded (do not substitute with processed cheese)
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 rice, chicken, and broccoli in a casserole dish and pour the white sauce over the top. Add the mayonnaise if using and mix until combined. Spread the breadcrumbs and slivered almonds over the top. Bake uncovered for about 30 minutes at 350 degrees.

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. You can also substitute a large can of a really good brand white meat chicken.

Mmmmm....sounds like comfort food to me!!!