Creamy Leftover Chicken & Rice Casserole Recipe

Ingredients

• 1/4 cup + 1 tablespoon grassfed butter
• 1/4 cup gluten free flour
• 1 teaspoon dried thyme
• 1 cup homemade chicken broth
• 1 cup almond or raw milk
• 2 cups leftover organic chicken, cubed
• 1/2 teaspoon Real Salt
• 1/8 teaspoon black pepper
• 1 teaspoon organic garlic powder
• 2 cups leftover jasmine rice
• 3/4 cup leftover organic green peas
• 2 tablespoons grated Parmesan cheese

Directions

1. Preheat your oven to 400° F.
2. Melt 1/4 cup of grassfed butter in a medium saucepan over medium heat.
3. As soon as the butter is melted, whisk in the gluten free flour and thyme, and cook for about 1 minute, whisking constantly.
4. Gradually stir in broth and milk, stirring until thick and smooth.
5. Stir in chicken and add salt, pepper and garlic, then set to the side.
6. Grease a 1 1/2 quart shallow baking dish (I used an old school Corningware dish from the 70s). Read this post for my preference on greasing baking pans.
7. Pour a small amount (about 2-3 tablespoons) of the sauce in the bottom of the pan.
8. Next, spread the rice into the baking dish, then sprinkle the peas on top of the rice.
9. Finally, pour the creamy chicken mixture over the top of the rice and peas.
10. Dot the pan with the remaining tablespoon of butter, then sprinkle the grated cheese over the top.
11. Bake the cheese is browned and bubbly, which should take about 25-30 minutes.
12. After removing from the oven, let cool for 5-10 minutes before serving.