I had plans on making gluten free macaroni and cheese and then had the idea that adding some broccoli would be a great combo. Then I got carried away and decided to through the some chicken breast fillets in at the bottom of the baking dish. It made the chicken very moist, and delicious. I hope you enjoy this recipe. Last night my hubby and I definitely did! I look forward to making this with various left over meats and veggies. What will you use?
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A gluten free macaroni and cheese recipe with chicken breasts and broccoli pieces, topped with a crunchy bread crumb mixture.
Ingredients:
- 1 head broccoli florets
- 1 package chicken breast fillets
- 2 cups Tinkyada, Jovial or Trader Joe's gluten-free brown rice pasta (or your favorite)
- 4 Tablespoons butter or butter substitute
- 6 Tablespoons cornstarch or potato starch
- 1 1/2 cups milk or milk substitute
- 2 cups shredded cheese (cheddar is the best) (or cheese substitute: vegan or dairy-free)
- 4-6 Tablespoons gluten free bread crumbs (I used the crumbs from slicing my bread.)
Instructions:
- Broil, grill or fry chicken just until no longer pink; set aside.
- Boil pasta for about 10 minutes (under done).
- Boil water, add broccoli and cook for about 6-7 minutes (under done); drain, run cold water over broccoli to stop cooking; and set aside.
- Once the macaroni has cooked, add cold water to the water and macaroni to stop the cooking process. Drain and run cold water over the pasta.
- Oil a 9x13" baking pan.
- Preheat oven to 350°F.
- Lay chicken in the bottom of the pan.
- Lay broccoli on top, then macaroni.
- Prepare sauce by using one of the above pans. Melt butter, whisk in the starch, add milk slowly while whisking, add cheese and heat on medium high until thoroughly melted and combined.
- Pour over baking dish ingredients and top with bread crumbs.
- Bake for about 15-20 minutes or until liquid from chicken and broccoli are absorbed.
- Reheat leftovers in microwave on low or bake at 350°F until heated thoroughly.
Tips
If making in advance, layer with chicken, broccoli and macaroni, but make the cheese sauce and pour on top the day of serving. Drain pasta and broccoli well. If you do not it will cause you to have a runny mess on your hands. You'll notice that the left overs will have most of the sauce at the bottom of the baking dish. Just scoop some onto the top of the dish prior to reheating. Ensure your bread does not contain any of the allergens you avoid.
Check out the other Gluten Free Macaroni and Cheese Recipe or all categories in Gluten Free Recipes.
Hi, this sounds tasty! In the ingredient list you mention potato starch or corn starch, but in the directions you refer to “flour”…I am assuming you meant the starch? I’m going to make this tonight and see how it goes, but wanted to get clarification on that.
Thanks!
Hi Trish,
You assumed correctly in that by flour I meant starch. Thanks for letting me know about this. I have clarified it in the recipe now.
Enjoy!
Carla