Gluten Free Chicken & Broccoli Mornay

I'm working on some frugal kid friendly casseroles for my volunteer work and one of my readers asked me to share this one. It's an old classic that I remade to be healthier and gluten free. I'd forgotten how good it is! Instead of the original condensed soup you just make a simple roux, add milk to make a Bechamel and cheese to create a gorgeous Mornay sauce.  It's very easy to do.  Moms will love that it has no additives and preservatives and only costs about $1.25 a serving.  Kids will just love that it tastes great!
Linked to Full Plate Thursday

Every week I boil a large free range chicken with organic carrots, celery and onion until done.  I used both thighs, a breast and a leg for this casserole.  I'll use the rest of the chicken and broth for another dinner.  I get two to three dinners from a $6.00 chicken!   I also highly recommend buying your organic meat and produce from a local source.
We use Space Girl Organics and they are incredible.  They are also doing amazing charity work in our area.  Supporting your local farmers and organic organizations is important to the health of our children and our world.  I know it's changing my life for the better.

Gluten Free Chicken Broccoli & Rice Mornay Casserole

Makes 5 servings

  • 4 tablespoons unsalted butter or Earth Balance 
  • 4 tablespoons gluten free Glutinous Sweet Rice Flour  (regular flour is fine if you don't need GF)
  • 2 1/2-3 cups 2% milk, as needed
  • 1 cup of sharp Cheddar cheeseshredded
  • 1/4 cup Parmesan & Romano, finely grated
  • Salt and pepper to taste 
  • 5-6 drops of gluten free hot sauce (just enough to enhance the cheese flavor)
  • 2 cups organic broccoli, steamed
  • 3 cups chopped cooked chicken
  • 2 cups of cooked rice-opt 
  • 2 cups gluten free breadcrumbs mixed with 2 tablespoons melted butter
  1. Cook rice and set aside. 
  2. Preheat oven to 350 degrees. 
  3. In a large skillet, make the Roux, melt 4 tablespoons butter and sprinkle in the flour a little at a time whisking over medium heat. Cook for 2 minutes whisking often. Now to make the Bechamel sauce, slowly add milk and cook whisking constantly. Let bubble and thicken, adding more milk as needed until sauce is a smooth pour-able, lump free consistency (the cheese will thicken it further). Add shredded cheese to make the Mornay sauce and stir until melted. Add salt and pepper and hot sauce to taste. 
  4. Add chopped chicken, broccoli and rice to a greased oven proof casserole apx  8 x 11 pan with high sides. 
  5. Pour the sauce over and lightly stir.  
  6. In a medium bowl, melt 2 tablespoons of butter in the microwave for about 40 seconds. Process baked/toasted leftover gluten free bread in your food processor until it turns to crumbs. Stir the bread crumbs and butter together until well coasted. Evenly sprinkle bread crumbs over the casserole and put in the oven. Cook for 30-40 minutes or until bubbly and top is a deep golden brown.

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