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Chicken Casserole with Root Vegetables (dairy & gluten free!)

Makes 6-8 servings

It’s not easy to find a dairy and gluten free hot dish! This recipe is very versatile so add your favorite vegetables. Its creamy consistency makes for a comforting dish. I used Bob’s Red Mill gluten free baking and biscuit flour, but you can use any gluten free flour. If you can tolerate ghee (clarified butter), add 2 TBS for flavor when simmering the sauce. You can also try this with leftover turkey (season with rosemary instead of thyme) from Thanksgiving.

 Ingredients

3 cups cooked brown rice

2 baked chicken breasts, shredded

4 tablespoons olive oil, divided use

3 tablespoons water (more if needed)

6 tablespoons gluten-free flour

3 1/2 cups water, divided use

2 teaspoons thyme

2 vegetable or chicken bouillon cubes (low sodium)

4-5 cloves garlic, minced

1 medium onion, diced

1 cup frozen peas

2 cups vegetables, thinly sliced (carrots & parsnips work well)

1/2 cup plain, gluten & dairy free breadcrumbs (optional)

Salt and Pepper to taste

 Directions

  1. Chicken: Preheat oven to 325 degrees. Salt and pepper the chicken breasts, place in a casserole dish and bake covered for 30-35 minutes or until done.
  2. Sauce: In sauce pan bring 2 tbsp oil and 3 tbsp water (or more if needed) to a light simmer. Add flour slowly and blend until smooth. Add thyme. Slowly add 3 cups of water and the bouillon cubes. Blend until smooth. Add chicken and mix thoroughly.
  3. Vegetables: Sauté the onions, garlic and veggies (not the peas!) in olive oil, until the onions are transparent.
  4. Lightly grease a casserole dish. Layer rice on the bottom, then add all vegetables. Pour ½ cup water over vegetables. Then spread the chicken mixture evenly on top. Sprinkle the breadcrumbs on top. Bake covered at 400 degrees for 30-40 minutes. Then, remove the foil or lid and continue baking until bubbly and the vegetables are soft, approximately 10-15 minutes.

Award-Winning Chili Recipe

One of my clients made this recipe for a Chili Cook-off and she won! So I thought I would share it with everyone. The source of protein in this recipe is versatile: beans, organic ground turkey or grass-fed beef. It is a simple one-pot meal and the leftovers are delicious!

Turkey Chipotle Chili
Serves 8

Ingredients:
1 large yellow onion, diced
2 carrots, sliced thin
4-6 cloves of garlic, crushed
3 TBS unrefined olive oil
½ to 1 tsp chipotle chili powder (based on the spice level you prefer)
2 to 3 tsp regular chili powder
2 heaping teaspoons oregano
2 tsp ground cumin
1 lb ground organic turkey or grass-fed beef
1 cup of frozen corn
1 28oz can fire roasted crushed tomatoes
1 15oz can fire roasted crushed tomatoes
2 15oz cans of mixed chili beans (use bean liquid if needed for consistency)
1 15oz can refried beans (Amy’s organic with green chilies works well)
1 gluten-free beer (Optional ingredient. Daura is a good brand.)
2 TBS honey
2 TBS red wine vinegar
¼ to ½ cup chopped cilantro
Sea Salt to taste (start with ½ tsp)

Directions:
1. Sauté diced onion and garlic in olive oil in large heavy pot over medium heat.
2. Stir in chili powder, oregano and cumin.
3. Cook until the onions are soft and coated in seasonings.
4. Brown the ground turkey in another pan and then add to onion mixture.
5. Add corn, crushed tomatoes, chili beans, refried beans, beer, carrot, honey, vinegar and sea salt to
taste.
6. Turn down heat and cook at a low simmer, partially covered, for about 1 hour, stirring frequently.
7. Adjust seasonings as needed and add chopped cilantro.