Gluten And Dairy Free Chicken Rice Casserole

Modified from here.
This is even more delicious that the condensed soup version! Celiac and EOE friendly. Number two in what will hopefully be a larger series of recipes for my daughter.

Medium yellow onion
1.5 cups rice
2.5 cups beef broth
4.5 tbsp gluten free flour
Olive oil
1 cup unsweetened coconut milk
1 package (8 oz) sliced fresh white mushrooms
Boneless chicken breasts trimmed and quartered (about 4)

Prep about 15 minutes; cook time about 1 hour
1. Preheat oven to 350
2. Chop onion into small pieces
3. Cook onion over medium heat in a skillet in a couple tablespoons of olive oil until tan
4. Add 1.5 cups of beef broth and reduce for 5 minutes
5. While broth is reducing, rub some olive oil liberally in a 9×14 (or similar) glass casserole dish.
6. Add 1.5 cups rice and 1.5 cups water to casserole dish, mix
7. Add broth/onion mixture to casserole dish and mix
8. To skillet (no need to clean), add more olive oil and slight brown mushrooms for a minute or two
9. To 1 cup (cold) beef broth, add 4.5 tbsp GF fluor and mix vigorously; add mixture to mushrooms
10. Immediately add 1 cup unsweetened coconut milk and mix thoroughly
11. Reduce until thick (probably only a minute or two); incorporate into rice mixture in casserole dish until homogenous.
12. Quarter chicken breast and lay on top of rice mixture; season with pepper and salt
13. Cover tightly with foil and cook 1 hour at 350
14. Check to make sure chicken is done by cutting through the thickest piece.


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