3 cups cooked brown rice**
6 cups cooked diced organic chicken
1 cup grapeseed oil vegannaise
3 cups white sauce (recipe below)
1/8 cup lemon juice
2 -14 oz. bags of organic broccoli (thawed)
1 cup bread crumbs*
Cook rice and chicken, set aside. In the same pan the chicken cooked in, make white sauce:
White sauce
1 half onion, chopped
3 tablespoon grapeseed oil
3 tablespoons tapioca flour
2 cups organic chicken broth*
1 cup plain flavored almond milk
1-2 tsps sea salt, 1tsp garlic powder and 1 tsp pepper
Saute the chopped onion it the oil until tender. Add the flour and cook for about a minute letting it bubble. Slowly add the chicken broth while stirring constantly. Add almond milk. Season with salt, garlic powder and pepper to taste. Adding a clove of garlic with the onions gives the sauce a nice flavor too.
Add vegannaise and lemon juice to white sauce. Grease a 9 x 13 pan using grapeseed oil spray. Add rice to the bottom of the pan and spread out evenly. Next add a layer of broccoli over the top of the rice. Spread half of the sauce over the broccoli, then add the chicken, 2nd half of broccoli and the other half of the sauce. Sprinkle with bread crumbs. Bake at 350 degrees for about 30 minutes or until browned and bubbly.
*Make this recipe gluten free by using gluten free broth and bread crumbs.
**Easy time saver tip: Anytime you cook rice, make double and freeze extras for another recipe.
