This dish was a revelation to me when I first had it at my mother-in-law's house, and it's still one of my favorite. Easy to make and great for company, it's rich and creamy and can be prepped ahead and cooked while you visit with friends. Servings 9 Prep Time 20 Cook Time 45


4-6 cups cooked long grain rice (I like to cook it in gf chicken broth for added flavor), regular or instant 1 stick (8 tbsp) butter or df margarine, divided 2-3 lb boneless, skinless chicken breasts or thighs (thighs have more flavor), cubed 3 c (24oz) gf chicken broth 1/4 to 1/2 c Better Batter Gluten Free Flour 2 lb brocolli crowns, chopped into small florets (you can use 2 containers frozen) 1 c Mayonnaise 1 c (8oz) sour cream (regular or dairy free) 1/2 tsp curry powder 1 tsp fresh lemon juice 1 c grated pecorino romano cheese or shredded cheddar cheese (you can use Daiya instead or Violife vegan versions, if you wish) 2 c gf breadcrumbs (homemade or commercial)


Preheat oven to 350F. Grease a 9x13 inch pan, and spoon the rice evenly into the bottom of it. In a heavy saucepan, melt 2 tbsp of the butter (about a quarter stick). Saute the broccoli until bright green and slightly undercooked - about 5 minutes. Remove and set aside. Add another 2 tbsp of butter to the pan, then add the chicken. Brown the chicken over medium high heat, until completely cooked through, about 8 -10 minutes. Sprinkle the chicken with Better Batter Flour and stir until the chicken is coated. Add the chicken broth and turn the heat to high. Cook, stirring, until the chicken broth thickens, about 3-4 minutes. Immediately lower the head to medium low. Remove as much chicken as you can, and set aside, while leaving as much sauce as you can in the pan. Into the remaining sauce, stir the mayonnaise, sour cream, curry powder, lemon juice, and grated or shredded cheese. Stir gently until the cheese melts, about 2 minutes. Set aside. Layer the cooked brocolli over the rice in the pan, then place the chicken on top. Pour the sauce over the chicken. Return the sauce pan to the heat and melt the last 4 tbsp of butter. Stir in the breadcrumbs and cook, stirring constantly, until the breadcrumbs brown. Sprinkly this over the chicken/sauce mixture in the pan. Cook for 30-35 minutes or until golden, hot through, and bubbly. Serve immediately.