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.
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
- 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.
- 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.
- Vegetables: Sauté the onions, garlic and veggies (not the peas!) in olive oil, until the onions are transparent.
- 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.