Chicken Casserole


Due to my long list of allergies, there is some comfort foods that have been absent for many and many years.  Then, all of a sudden, they come back into repertoire once I cracked the code on a vital part of the comfort food that I could not figure out in younger years.  One of these recipes was a good ol’ chicken casserole.  A white sauce that actually holds, doesn’t break, and tastes good was being elusive for too many years  – and after trail and error, I got it right!

After the many years of chicken casserole being gone for years, I do admit that I enjoy making this recipe.  It is a comfort food classic in the household of the Brecheisen batch.




Serves: 6

Total Time: 1 hr

Free of the Top Eight Allergens


  • 4 cups of cooked brown rice pasta
  • 4 1/2 tbsp of olive oil
  • 1/2 cup of chopped onions
  • 1/2 cup of frozen peas
  • 1/4 cup of rice flour
  • 2 cups of chicken broth
  • 1/4 cup of Just Mayo
  • 1/2 to 1 lb of Cooked & Shredded Chicken
  • Salt & Pepper to taste.


  1. Preheat the oven to 350 F.
  2. Grease a 9″ by 13″  baking dish.
  3. Heat 2 tbsps of olive oil in a deep pan over medium heat and cook the onions until tender.  Remove from the pan.
  4. Add 2 more tbsps of olive oil to the pan to stir in the rice flour with a whisk – and whisk until smooth and frothy.
  5. Gradually add the chicken broth until it forms a sauce consistency.
  6. Next,  whisk in the Just Mayo, salt & pepper.  Stir until mixture is smooth.
  7. Toss in the chicken, onions, and peas into the sauce to stir together until well-coated.
  8. Spread the cooked pasta into the baking dish and pour the sauce to cover up the noodles.
  9. Sprinkle with an additional dash of salt & Pepper.  Drizzle the remaining olive oil over the pasta and sauce.
  10. Bake in the preheated oven between 30 minutes to 45 minutes until slightly browned on top.


All the Best,


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