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Madison Area Gluten Intolerance Chapter

Broccoli Rice Hot Dish

CRUST

2 cups hot cooked rice
3/4 cup shredded cheddar cheese
1 egg
3/4 teaspoon garlic salt

FILLING

Leftover cooked chicken, deboned (however much)
Salt, pepper and parsley
1 package (10 ounces) frozen chopped broccoli, thawed
4 ounces canned mushrooms
1/2 medium onion, chopped, or dehydrated onion
1 egg
1/2 cup milk
1/2 teaspoon onion salt
1/2 teaspoon pepper
1 cup (4 ounces) shredded cheddar cheese

In a large bowl, combine the rice, cheese, egg and garlic salt. Press firmly into a 2-quart baking dish coated with nonstick cooking spray. Bake at 375 degrees F for 10 minutes.

Meanwhile, place the broccoli, mushrooms, red pepper and onion in a steamer basket over 1 inch boiling water in a saucepan. Bring to a boil; cover and steam for 5 minutes or until crisp-tender. Brown the chicken in olive oil with salt, pepper and parsley.

In a large bowl, combine the egg, milk, onion, salt and pepper; stir in vegetables and chicken.

Pour over crust. Sprinkle with cheese. Bake, uncovered, at 375 degrees F for 25-30 minutes or until a knife inserted near the center comes out clean. Yield: 6 servings.