Sunday, February 08, 2015

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 :)


  • 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
     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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