Cheesy Chicken Broccoli Casserole

 

2 cups of cauliflower rice or Rice

(thawed, if frozen)

2 cups of broccoli florets

1 lb. raw chicken tenderloins, cutinto bite-sized pieces

4 tsp of rice flour or 1 to 1 Gluten Free Flour

1 cup of unsweetened almond milk

1 1/3 cups shredded cheddar cheese

Sea salt (or Himalayan salt)

Preheat your oven to 350 degrees and lightly spray

a casserole dish with cooking oil. Add cauliflower

rice to the bottom of the dish and sprinkle with a

pinch of sea salt.

Next, add the chicken and, again, sprinkle with a

pinch of salt. Add in broccoli next. Set casserole

dish aside.

For the cheese sauce, in a large skillet, melt butter

over medium heat. Sprinkle in the flour and whisk

together. Slowly whisk in the almond milk, and

continue to whisk until the mixture comes to a boil

and begins to thicken. Once thickened, remove

sauce from heat and stir in 1 cup of cheddar

cheese until fully melted, adding salt to taste.

Pour cheese sauce over casserole, using a rubber

spatula or spoon to spread out the cheese. Top

with remaining cheese and place in the oven for

45 minutes or until cheese starts to bubble.

Set to a low broil to brown the cheese for 4-5

minutes before removing from the oven.