I made this recipe for dinner last night. I used to make it with a can of cream of chicken soup and mayonnaise. I’ve since altered it to remove those ingredients and make it healthier. One of the reasons I put challenges like “1 week grain free” or “1 week pasta free” in my 12 Months to Toxin Free worksheets is because I did things like that to challenge myself to find new recipes and stop focusing on those staple recipes we keep recycling. Using chicken stock or broth and a thickener like arrowroot, tapioca, or coconut flour works well as a substitute for cream of chicken soup! Add spices, salt and pepper to it as needed. Figure out the combination that works for you and just knowing that you made it without all of the disgusting chemicals will make you feel healthy!
Learn how to make your own chicken stock HERE.
Ingredients
- 2 cups cooked organic chicken, chopped
- 1 bunch fresh organic broccoli, cooked and cut in halves
- 2 cups of organic chicken stock
- 1 1/2 tbsp gluten free organic curry powder
- 1/2 tsp. lemon juice
- 2 tbsp Arrowroot, Tapioca or Coconut flour (thickener)
- 1/4 cup shredded cheddar cheese
- 2 tbsp. unsalted butter
- 1 cup Basmati rice
Directions
- Preheat oven to 350°F.
- Prepare 1 cup of basmati rice according to container instructions.
- Sprinkle chicken with curry powder and cook for 25-30 minutes or until cooked through.
- In saucepan, heat 2 tbsp butter over medium heat.
- Add 2 tbsp flour of choice and whisk for 2 minutes.
- Continue to whisk and add chicken stock.
- Continue to stir and cook over medium heat until thickened.
- Add lemon juice, salt and pepper, and 1 tbsp curry powder.
- In casserole dish, layer rice, broccoli and cut chicken.
- Pour prepared sauce over contents and top with cheese.
- Bake uncovered for 10 minutes or until cheese is melted.
Leave a Reply