Chicken Casserole

HELLO!

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.

 

CHICKEN CASSEROLE

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Serves: 6

Total Time: 1 hr

Free of the Top Eight Allergens

INGREDIENTS:

  • 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.

INSTRUCTIONS:

  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.

Enjoy!

All the Best,

THE BRECHEISEN BATCH

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