2 pounds boneless, skinless chicken, cooked and diced
20 ounce bags of chopped broccoli (thawed)
¼ cup gluten and dairy free margarine
¼ cups olive oil
2 cloves garlic, minced
¾ cups sweet rice flour
4 cups gluten and dairy free unsweetened milk substitute of choice (I like almond milk)
2 cups gluten and dairy free chicken broth
½ tablespoon dried parsley
salt and pepper to taste
1 cups gluten and dairy free mayonnaise
Divide rice between the 4 oiled pans. Lightly press so the rice is an even layer. Season chicken with salt and pepper. Cook in lightly oiled skillet until cooked through. Place in top of rice. Top chicken with broccoli.
In a saucepan, melt margarine and oil over medium heat. Add garlic and cook until fragrant. Stir in sweet rice flour and cook for 2 minutes. While continually whisking, add milk substitute a cup at a time. When all milk substitute is added chicken broth the same way. After all milk and broth is added stir in parsley and salt and pepper (to taste) and bring to a boil until thickened. Remove from heat. Stir in 2 cups mayonnaise. Pour sauce over chicken. Cover with foil and freeze.
To serve: Bake covered for 30 minutes at 350 degrees. Uncover and bake an additional 5-10 minutes.
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