*Set oven to 350 (I use a gas oven) and have a meat thermometer handy
2 lbs frozen boneless skinless chicken breast
2-3 Tbsp salted butter
1 tsp freshly ground black pepper
1 tsp kosher salt
1)Spray a cookie sheet with oil
2)Set frozen chicken on it, spread with the butter then sprinkle with seasoning
3)Bake for 30-45 minutes or until thermometer reads 155 F
4)While chicken is baking start mixing ingredients below
5)Take chicken out and let rest with foil over it for 5-8 minutes
32 oz/2lbs Gluten free chicken stock/broth
16 oz sour cream
3 1/2 cups instant rice
1 cup 2% milk
4 cups frozen broccoli florets
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1/3 cup brown rice flour (can use white too)
3 cups finely shredded sharp cheddar cheese (save 1 cup for topping)
1)Dump all into big bowl and stir, let sit while chicken bakes
2)After chicken rests the cut into cubes and dump with drippings into bowl, mix
3)Pour into greased 9x13 (I like to use my trusty pampered chef stoneware)
4)Sprinkle on remaining cheese, bake for 40-45 minutes or until it bubbles and cheese is melty and golden
5)Let rest for 5 minutes then dig in!
Meat: I have done this with cubed ham but reduce the salt and use a mix of baby swiss and mozzerella instead of cheddar. I generally try to keep some cooked diced meat in casserole portions (about 2 cups) in the freezer so it is ready to go when I need to make dinner.
Topping: I have used crushed gf pretzels, cornflakes and even gf breadcrumbs. I generally use whatever is in my pantry, toss it in a few tablespoons of melted butter and then throw on top.
