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Chicken Rice Casserole gluten free/casein free

Posted Oct 20 2009 10:03pm 1 Comment

Whew!  I've made it almost 3 weeks dairy free!  This is something I never thought I could do.  And you know what?  It's not so bad really.  I'm surviving!

I've been starting to not only convert my favorite recipes but I'm trying some new ones as well.  Today I have a recipe that I've posted before, but I'm converting it.  This recipe freezes really well and is the ultimate in comfort food!  

Last week I did some cooking for a sick friend and a pregnant friend.  This was what came to mind to make mainly because of the comfort factor.  What's better on a cold day but chicken and rice!  The original recipe called for using cream of chicken soup which of course has wheat in it. That's how I made it for my friends.  I made one for my family gluten and dairy free.  Last year, I converted the recipe to gluten free.  You can find that recipe here.   

When I converted it to gluten free, I used a homemade white sauce, plus some greek yogurt.  If you can eat dairy you will love that recipe.  But, if you can't, my new dairy free conversion is equally as good and comforting. 

DSC08692
 

Chicken Broccoli Casserole (print recipe)

3 cups cooked rice 

6 cups cooked diced chicken  

1 cup mayonnaise 

3 cups white sauce (recipe below)

1/8 cup lemon juice 

1 -14 oz. bags of broccoli (thawed) 

1 cup bread crumbs or casein free non-dairy cheese

Grease a 9 x 13 pan.  In a bowl, mix together mayonnaise, white sauce and lemon juice.   Add rice to the bottom of the pan and spread out evenly.  Next add a layer of broccoli over the top of the rice.  Spread half of the sauce over the broccoli, then the chicken and the other half of the sauce.  Sprinkle with bread crumbs or dairy free cheese.  Bake at 350 degrees for about 30 minutes or until browned and bubbly.  

This casserole freezes really well.  Take it out the day before so it will be thawed for cooking, otherwise you will need to bake it considerably longer.  

White sauce

1 half onion, chopped

3 tablespoon earth balance or olive oil

3 tablespoons sweet rice flour

2 cups gf chicken broth

1 cup plain flavored almond, rice, hemp or soy milk

Saute the chopped onion it the oil until tender.  Add the sweet rice flour and cook for about a minute letting it bubble.  Slowly add the chicken broth while stirring constantly.  Add almond milk.  Season with salt and pepper to taste.  Adding a clove of garlic with the onions gives the sauce a nice flavor too. 


Comments (1)
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This was excellent.  I modified it some based on ingredients I had...but not significant changes.  I used 2 cups cooked brown jasmine rice in an 8x8 square pan.  I used enough broccoli and chicken to cover as instructed...the quantities were probably the same.  For the white sauce I used arrowroot instead of the rice flower.  Those were the only minor changes.  Again, delicious.  The family really enjoyed it!  Thank you!
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