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Receta Gluten Free Chicken, Broccoli and Brown Rice Casserole
by Nancilee Iozzia

Gluten Free Chicken, Broccoli and Brown Rice Casserole

This is a quick, easy way to use leftover chicken and leftover rice... you may add seasonings according to you preference. If you like, you can add cream cheese and/or Parmesan cheese to the roux for an Alfredo-like casserole.

Instead of using canned cream of chicken (or any "cream of" soup),
a very easy roux is made from cornstarch, butter and milk. I use a soy free butter substitute and lactose free, fat milk due to lactose intolerance... no one has ever noticed these substitutions.

Calificación: 4.3/5
Avg. 4.3/5 2 votos
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 4

Va Bien Con: a light salad

Ingredientes

  • 1 lb cooked chicken, cut up
  • 1 cup brown rice (you may use white rice)
  • 1-1 1/2 cup broccoli florets (fresh or frozen, if
  • using frozen, microwave for about 3 min. to thaw)
  • For sauce:
  • 2 Tbs. butter
  • 2 Tbs Cornstarch
  • 1- 1 1/2 cups fat free milk
  • Salt and pepper to taste
  • (other seasonings I like are: curry powder, Italian seasoning, poultry seasoning... feel free to experiment!)
  • For topping:
  • 2 Tbs. gluten free bread crumbs (I add Italian seasoning to the crumbs)

Direcciones

  1. Pre-heat oven to 350F
  2. Combine chicken, broccoli and rice in an ovenproof casserole dish. Toss to mix.
  3. To make the roux: melt the butter in a medium size saucepan.
  4. Add the cornstarch and blend thoroughly. While blending, add the milk and seasonings. Continue stirring until a cream soup consistency is reached.
  5. At this point, you may add the cheese(s). Since the cheese will thicken the sauce, you may have to add more milk.
  6. Pour the sauce over the chicken/broccoli/rice mixture. Top with gluten free bread crumbs.
  7. Bake, uncovered, for 20-30 minutes (depending upon your oven).
  8. Remove from oven and serve.