Ingredients
Scale
- For the Casserole Base:
- 3 cups cooked, shredded or diced chicken (rotisserie chicken works great, or use poached/baked chicken breasts/thighs)
- 2 cups cooked rice (white or brown) or cooked quinoa (ensure rice/quinoa is cooked according to package directions beforehand)
- 1 cup frozen peas, thawed
- 1 cup frozen corn, thawed (optional, can substitute with other vegetables like steamed broccoli florets)
- 1/2 cup chopped celery (about 1 large stalk)
- 1/2 cup chopped carrots (about 1 medium carrot)
- 1/4 cup chopped fresh parsley, plus more for garnish
- For the Creamy Gluten-Free Sauce:
- 3 tablespoons unsalted butter (or dairy-free butter alternative)
- 1 medium onion, finely chopped (about 1 cup)
- 2 cloves garlic, minced
- 1/3 cup gluten-free all-purpose flour blend (one containing xanthan gum is usually best for sauces, or use 3 tablespoons cornstarch or arrowroot starch whisked into a little cold broth/milk first to make a slurry)
- 3 cups gluten-free chicken broth (carefully check labels to ensure it’s certified GF)
- 1 cup milk (whole, low-fat, or unsweetened almond/soy/oat milk for dairy-free – check oat milk is certified GF)
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
- 1/2 teaspoon dried thyme
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Pinch of nutmeg (optional, enhances creaminess)
- For the Topping:
- 1 cup shredded sharp cheddar cheese (or dairy-free cheddar alternative)
- 1/2 cup gluten-free breadcrumbs or crushed gluten-free crackers/cornflakes (check labels carefully)
- 1 tablespoon melted unsalted butter (or dairy-free butter/olive oil) – optional, for browning breadcrumbs
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish (or a similar 3-quart capacity casserole dish).
- Cook Aromatics: In a large saucepan or Dutch oven, melt the 3 tablespoons of butter over medium heat. Add the chopped onion and cook, stirring occasionally, for about 5-7 minutes, or until softened and translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Make the Roux (Flour Method): If using gluten-free all-purpose flour blend, sprinkle it evenly over the cooked onions and garlic. Cook, whisking constantly, for 1-2 minutes. This helps cook out the raw flour taste and prevents lumps. It should form a thick paste (a gluten-free roux).
- Gradually Add Liquids: Slowly pour in the gluten-free chicken broth, whisking constantly and vigorously to incorporate the flour mixture smoothly. Start with about half a cup, whisk until smooth, then gradually add the remaining broth while continuing to whisk. Once all the broth is incorporated, slowly whisk in the milk.
- Thicken the Sauce: Bring the mixture to a gentle simmer over medium heat, whisking frequently. Continue to simmer for 3-5 minutes, or until the sauce has thickened enough to coat the back of a spoon. (If using the cornstarch/arrowroot slurry method instead of flour, bring the broth/milk mixture to a simmer first, then whisk in the prepared cold slurry. Continue simmering and whisking until thickened, usually 1-2 minutes).
- Season the Sauce: Remove the sauce from the heat. Stir in the salt, black pepper, dried thyme, garlic powder, onion powder, and pinch of nutmeg (if using). Taste and adjust seasonings as needed. Remember that the chicken and cheese will also add saltiness.
- Combine Ingredients: In a large mixing bowl, combine the cooked shredded chicken, cooked rice (or quinoa), thawed peas, thawed corn (if using), chopped celery, chopped carrots, and chopped fresh parsley.
- Add Sauce: Pour the prepared gluten-free cream sauce over the chicken, rice, and vegetable mixture in the bowl. Stir gently but thoroughly until everything is evenly coated.
- Assemble Casserole: Transfer the mixture into the prepared baking dish, spreading it out evenly.
- Prepare Topping: In a small bowl, combine the shredded cheddar cheese and the gluten-free breadcrumbs (or crushed crackers/cornflakes). If desired, drizzle the 1 tablespoon of melted butter or oil over the breadcrumbs and toss to coat – this enhances browning.
- Top and Bake: Sprinkle the cheese and breadcrumb mixture evenly over the top of the casserole.
- Bake: Place the casserole dish in the preheated oven. Bake for 30-35 minutes, or until the casserole is heated through, bubbly around the edges, and the topping is golden brown and melted. If the topping browns too quickly, you can loosely tent the dish with aluminum foil for the last 10-15 minutes of baking.
- Rest: Let the casserole rest for 5-10 minutes before serving. This allows the sauce to set slightly and makes it easier to serve.
- Garnish and Serve: Garnish with additional fresh chopped parsley, if desired, and serve hot.
Nutrition
- Serving Size: One Normal Portion
- Calories: 400-550