Best Ever Gluten Free Cheesy Chicken Broccoli Casserole
Best Ever Gluten Free Cheesy Chicken Broccoli Casserole is south Louisiana sassified for optimal flavor and texture. A kid-friendly meal that's loaded with chicken and veggies.
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Servings: 4
Ingredients
- 1 1/2 pounds fresh chicken tenders, cubed
For the Chicken Tender Marinade
- 1 teaspoon lime juice
- 1 teaspoon paprika
- 1 teaspoon butter or oil
- 1 teaspoon parsley flakes
- 1 teaspoon honey or sugar
- 1 teaspoon garlic powder
For the Best Ever Gluten Free Cheesy Chicken Broccoli Pasta
- 3 cups dry gluten free penne pasta
- 1 1/2 cups fresh or frozen broccoli florets
- 1 onion, chopped
- 2 celery ribs, chopped
- 1/2 red bell pepper, chopped
- 1/2 green bell pepper, chopped
- 4 garlic cloves, minced
- 1 teaspoon onion powder
- 1 teaspoon parsley flakes
- liberal shake of salt, black pepper and cayenne pepper
For the Grain Free Cheese Sauce
- 2 tablespoons butter or oil
- 1 tablespoon tapioca flour
- 2 to 3 tablespoons pan drippings, see instructions
- 1 1/2 to 2 cups milk
- 1 1/2 cups shredded Cheddar cheese
- 1 1/2 cups shredded Pepper Jack Cheese
- sprinkling of salt, black pepper and cayenne pepper
Instructions
- Stir all of the chicken tender marinade ingredients together in a bowl. Submerge the chicken tenders cubes in the marinade. Set aside.
- Cook the dry gluten free penne pasta to al dente. Drain and set aside.
- Steam the fresh or frozen broccoli florets, and set aside.
- Preheat oven to 375 degrees F.
- Brown the Cajun trinity of onion, bell pepper and celery in a 12-inch cast iron skillet.
- When the trinity is almost browned, add the marinated chicken tender cubes. (Don't worry if there's a little extra liquid, it will all come together later.)
- When the chicken cubes are lightly browned, add the garlic. Cook for 1 additional minute. Pour the steamed broccoli florets into the skillet, and toss to combine.
- Pour the butter into a saucepan. When melted, add the tapioca flour and stir until a blond roux is achieved.
- Use a spoon to transfer about 2 to 3 tablespoons of the pan drippings from the cast iron skillet into the saucepan.
- Stir until the drippings are well-combined into the roux.
- Add the milk and cheeses. Cook until almost all of the cheese melts. Season with SP&C, if desired.
- Pour the cheese sauce into the cast iron skillet. Stir until all of the ingredients are very well-combined.
- Bake for 15 minutes, or until lightly browned and bubbly, and the pasta is very tender.
- Wait 5 minutes before serving.
Notes
You can also use cubed chicken breasts or boneless, skinless chicken thighs in this recipe.
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