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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I've been making this recipe for a long time and our family really enjoys it. The recipe calls for turkey, but you can substitue cooked chicken (which I do quite often). This is a nice casserole on a cold winter night. Ingredients:
2 cups chicken broth |
2/3 cup long grain rice |
2 tablespoons butter |
3 tablespoons gluten-free flour |
1/2 teaspoon salt |
1/4 teaspoon dry mustard |
2 cups milk |
1 cup sharp cheddar cheese, shredded |
1 (10 ounce) package frozen chopped broccoli, cooked and well drained |
2 1/2 cups cooked turkey, chopped |
1/3 cup fine dry gluten-free breadcrumbs |
1/3 cup almonds, slivered & toasted |
2 tablespoons butter, melted |
Directions:
1. In a saucepan, bring the chicken broth and the rice to boiling.
2. Reduce heat; cook, covered, for 15 minutes.
3. Remove from heat; let the rice stand covered for 10 minutes.
4. Meanwhile, melt the 2 tablespoons of butter in a saucepan.
5. Stir in the flour, salt, and mustard.
6. Add milk all at once; cook and stir till thickened and bubbly.
7. Stir in cheese; continue cooking and stirring until cheese is melted and set aside.
8. Spread broccoli in the bottom of a 10x6-inch baking dish.
9. Over the broccoli spread the cooked rice and the cooked turkey.
10. Pour cheese sauce over all.
11. Combine bread crumbs, almonds, and butter; toss to mix.
12. Sprinkle over cheese sauce.
13. Bake in a 350 degree oven for 20 minutes or till bubbly at edges.
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