Chicken Broccoli Casserole

This is great make ahead dish!  Simply bake pre-assembled dish a half hour before serving.

4 C raw cauliflower rice
2 C broccoli florets, cut into small pieces
1 lb cooked chicken, chopped
salt and pepper to taste
3 3/4 + 1/4 C chicken stock
1/4 C organic corn starch or arrowroot (or other thickener)
1 C cream
1/2 C white wiine
1/2 lb sharp cheddar cheese, shredded (reserve 1/2C for top)
butter

1. Preheat oven

2. Saute' cauli rice in butter until tender in a deep skillet or dutch oven. Add broccoli florets and a little more butter if needed. Cook until just tender. Scrape into a large mixing bowl.  Add the chicken and salt and pepper.

3. Bring 3 3/4C  broth and the wine and a dollop of butter  to a light boil the skillet.  While it is heating up, in a separate little bowl make a slurry with 1/4C corn starch and 1/4C cold broth.  Whisk well.  When the broth gets hot, whisk in your slurry to thicken sauce.  When thickened, remove from heat and mix in cream.

4. Pour over veggie mixture in the bowl. Add the cheese, less a hand full to sprinkle on top in the pan.  Mix gently.

5. Put mixture in a buttered 9x13baking dish.  Top with remaining cheese.

6. bake for 20-30 minutes.  Let stand 5 minutes before serving.

Servings: 10
Yield: 9x13 pan

Oven Temperature: 375°F