1 1/4poundsboneless and skinless chicken breasts (3 large)— cut into 1-inch cubes
1/2teaspoonfreshly ground pepper
3cupsgrated extra sharp cheddar cheese
Lightly grease a 9×13 casserole dish with butter and set aside.
Cook the rice according to package directions. (1 cup of uncooked rice should yield 3 cups cooks rice.) Once rice is done, fluff and set aside to cool. Blanch prepared broccoli in boiling water for 1 minute, drain, and rinse with cold water-or-plunge in water bath and drain again; set aside.
For the Fried Onion Topping:
Separate the onion slices into individual rings. Mix Tabasco, Worcestershire sauce, and soy sauce together. Using your hands, toss the onion rings with the sauce in a mixing bowl and until the onions are coated with the sauce. Mix GF flour, cornstarch, and baking powder in a shallow bowl until blended. Dredge the onion rings in the flour to coat (gently tap off any excess flour).
Heat 1/2 inch of oil in a deep skillet until hot enough that onions sizzle, place onion rings one at a time in skillet, but not touching. Fry until onion rings are lightly golden on each side, about 30 seconds. (Since the onions will bake in the oven, you do not want them to brown too much, only set the coating). Transfer to a paper towel lined platter to drain and season onion rings with salt. Set aside. (The onions that are darker brown are great for snacking.)
For the Mushroom Sauce:
Melt 4 tablespoons butter in a large saucepan over med heat and cook the chopped onions and celery until soft, about 6 minutes. Add the garlic and cook, stirring, for 1 minute. Add the mushrooms and cook until the mushrooms are soft and have released their liquid, 4 to 6 minutes. Sprinkle with the sweet rice flour, salt, and pepper, and cook for 2 minutes, stirring constantly. Add the chicken stock and cream while stirring until everything is mixed in; simmer until the sauce begins to thicken, 8-10 minutes. Remove from the heat and set aside.
Heat the oven to 350ºF.
For the Filling:
Mix remaining seasonings together in a small bowl. Melt 2 tablespoons of butter in a skillet, place cubed chicken in the skillet and sprinkle with seasoning mix. Cook over medium heat until chicken is just cooked through, about 5 minutes. Remove from heat and set aside.
Mix the rice, broccoli, chicken, and 2 cups of cheese together in a large mixing bowl until evenly mixed. Mix in the cream sauce until incorporated. Pour into a prepared baking dish and sprinkle with remaining cheese. Top
Top with the fried *onion rings. Note: *If using prepared fried onions from the store, wait to sprinkle on the casserole the last 10 minutes of cooking time.
Bake at 350°F for 25-30 minutes or until hot and bubbly and the onion rings are golden brown.
To save a step, the spice mix for the filling can be substituted with 2 tablespoons Paul Prudhomme Poultry Magic
If using whole milk in place of heavy cream in the sauce, increase butter to 6 tablespoons and decrease chicken stock/broth to 2 cups.
Lower Carb Option: Substitute 4 cups cooked cauliflower rice for the regular rice.
Mushroom sauce (8 serving) makes about 12 cups of soup
1 - 9 x13 pan = about 13 cups = 2 - 8x8 casseroles at 6-7 cups per 8x8 casserole pan