Due to my issue with Gluten, pre-packaged, ready to go foods are rarely an option here. Most contain wheat in one form or another and the gluten free options are expensive and, well, usually not very good! Since I help out here and there, I needed a cheap, easy solution for those days I end up leaving the house, not returning till after 7 so I could make sure I had dinner done and something packed up for the little brother for his lunch all before 8:30, without me running around like a maniac in the kitchen and ignoring the two dogs who desperately want to go outside and run for a bit after being home alone all day.
Dishes like this are perfect. Made weeks in advance and frozen, I can pull them out, toss it in the oven and head outside with the dogs for a bit while it bakes. The dogs get their run time, the husband gets his dinner before work and little brother has a healthy lunch to get him through the day. Best of all, it turns what used to be a stressful night into a much easier night!
You will need:
Preheat the oven to 400. In a sauce pan, add the chicken broth, onion, red bell pepper, garlic, rice flour and guar gum, stirring so it's well combined. Heat over medium heat until it reaches a boil. Keep stirring till it thickens and coats the back of a spoon. Remove from heat and add in your salt, pepper and cheese, stirring until the cheese melts. Add in your broccoli florets and stir to coat well.
Butter your casserole dish well. In a large bowl combine the shredded chicken with the rice and mix together. Pour your broth cheese mix over top and mix again. Pour everything into your casserole dish, top with parmesan cheese and green onions. Cover with foil and bake for 20 - 25 minutes until bubbling hot, uncover and bake for another 5 - 10 minutes till the top has browned.
Serve or allow to cool, cover well and freeze until ready to reheat. Bake at 350 for 30 - 45 minutes until hot.