Chicken and Vegetable Casserole
This is such a comfort food! Reminds me of when I was a kid... Relatively easy to prepare, fills up hungry tummies, and pleases palates of all ages. Triple win :)
Ingredients:
- 4 T. butter
- 4 T. flour (equal parts sorghum and rice flour)
- 1 c. milk (rice milk works great)
- 1 c. chicken broth
- 1 T. apple cider vinegar
- 1 lb chicken, cubed and cooked -or- 2 cans of chicken, drained
- 2 c. rice, prepared in 4 c. chicken broth
- 1 lb. broccoli or mixed vegetables (Normandy) -or- 1 c. dried veggies, redhydrated in 2 c. broth
- 1 can mushrooms, drained
- 1-2 T. dried onions, rehydrated
- 1 T. sage
- 1 t. paprika
- salt/pepper, to taste
- dash of nutmeg
- shredded cheese
Directions:
Make a roux with butter and flour; combine milk, broth and vinegar and add to roux a cup at a time. Whisk well and bring to a simmer. Add remaining ingredients and place in a casserole dish. Top with desired amount of cheese and bake at 350 until bubbly and cheese is melted. Broil for a few minutes until cheese begins to brown. Serve warm with a side salad.
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