Ingredients:

  • 1.5 lbs boneless skinless chicken thighs, cubed
  • 2 cups fresh broccoli florets, bite-sized
  • 1 cup carrots, diced
  • 1 tbsp olive oil
  • 3 tbsp unsalted butter
  • 3 tbsp gluten-free all-purpose flour blend
  • 2 cups low-sodium chicken broth
  • 1/2 cup heavy cream
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • salt and black pepper to taste
  • 3 cups cooked long-grain white rice
  • 2 cups sharp cheddar cheese, shredded
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat.
  2. Add cubed chicken, seasoning with salt and pepper. Sauté until the edges are golden-brown and fragrant (about 5-7 minutes).
  3. Remove chicken from the pan and set aside on a plate.
  4. In the same skillet, melt the butter over medium heat.
  5. Whisk in the gluten-free flour and cook for 2 minutes until the mixture smells nutty and turns a pale gold.
  6. Slowly pour in chicken broth while whisking constantly to avoid lumps.
  7. Stir in heavy cream, garlic powder, and smoked paprika. Simmer for 3-5 minutes until the sauce thickens enough to coat the back of a spoon.
  8. Preheat your oven to 375°F (190°C).
  9. In a 9x13 inch baking dish, combine the cooked rice, seared chicken, raw broccoli, and carrots.
  10. Pour the thickened sauce over the mixture and fold in 1 cup of shredded cheddar cheese.
  11. Level the top of the casserole and top with the remaining 1 cup of shredded cheddar cheese.
  12. Bake until the cheese is melted and the top is golden-brown.
  13. Garnish with chopped fresh parsley before serving.