Gee I don’t know, is the title long enough for you? I wasn’t sure what to call this after I realized it was scrumptious enough to post on my cooking blog. LOL! I just threw it together last night and everyone loved it. So for now that’s what we’re going to call it. I’ll take any other suggestions though. HA!
3 cups cooked rice (I used Jasmine)
4 cups cooked chicken, chopped into pieces
2 cups of broccoli, chopped (I used frozen and let it thaw out enough to chop into bite size pieces.)
1 1/2 cups shredded mozzarella cheese
2 TBS. Butter
1 TBS Olive Oil
1/3 cup of flour, (I used Brown Rice Flour because we are Gluten Free right now)
2 1/2 cups of milk (I used Rice Milk)
2 Chipotle Peppers, chopped fine
Salt to taste
If your chicken and rice isn’t cooked yet, get that going. Meanwhile, let’s make that cream sauce.
In a medium sauce pan add your butter and olive oil and melt over medium heat. When melted, add your flour and whisk it together. (It should be pretty thick at this point) Slowly whisk in your milk and increase heat just a tad. At this point I don’t walk away, I whisk continuously until the sauce starts to thicken (approx. 5-10 minutes) When sauce is thickened to a creamy consistency, add your chopped chipotle peppers and stir to combine. Add salt to taste. Now set this aside.
In a bowl combine your cooked chicken, rice and broccoli. Spread this out into a 9 x 13 casserole dish. Sprinkle your mozzarella cheese on top. Now take your cream sauce and pour it all over and then take a spoon and spread it out evenly. Cover with foil and bake at 375 for 25 minutes. Take foil off during last 5 minutes of baking.
You’ll notice that I didn’t add any other seasonings to this. It wasn’t that I didn’t want to but I was in the middle of talking to a friend who had stopped by and completely forgot. BUT with that said, it tasted delicious just the way it was and made it that much easier.
Let me know what you think!