Author adapted by Angela Litzinger at test.angelaskitchen.com from theglutigirls
4cupscooked brown rice
2poundsbonelessskinless chicken, cooked and diced
20ouncebag of chopped broccolithawed
1/4cupgluten and dairy free margarine
3/4cupssweet rice flour
4cupsgluten and dairy free unsweetened milk substitute of choiceI like almond milk
2cupsgluten and dairy free chicken broth
salt and pepper to taste
1cupgluten and dairy free mayonnaise
Divide rice between 2 8"x8"oiled pans or in one 9"x13" pan. 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 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.
Gluten Free Dairy Free Chicken and Broccoli Casserole GFCF —https://angelaskitchen.com/2009/09/18/gluten-free-dairy-free-chicken-and-broccoli-casserole-gfcf/