2-3 boneless skinless chicken breast, diced
1 tablespoon olive oil
14 oz. frozen broccoli, thawed and chopped into small pieces
1 small onion, minced
1 cup shredded cheddar cheese
1 cup cooked brown rice
1 cup low-fat milk
1 cup low-sodium chicken broth
3 tablespoons gluten-free flour
2 tablespoons butter or olive oil
2 teaspoons garlic, minced
3 chicken bouillen cubes
salt and pepper to taste
1. Fry the chicken and onion in olive oil on the stovetop until the juices run clear and the onions are soft. Add in the broccoli and set aside.
2. In a medium saucepan, melt the butter over medium heat. Add in the flour and whisk until thick (this will happen almost immediately). Turn the heat to low and slowly add in the milk, broth, garlic, spice, bouillen and parsely. Stir well and turn the heat back up to medium. Stir constantly until it thickens, about 5 minutes. Turn down the heat if it starts to boil too hard.
3. Mix the sauce into the chicken mixture. Add in the cheese and cooked rice and stir well. Heat in a preheated 375°F oven for about 40 minutes, or until the dish is thick and bubbly and the broccoli is soft.