See full recipe on: angelaskitchen.com
Ingredients |
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4 cups cooked brown rice |
2 pounds boneless, skinless chicken, cooked and diced |
20 ounce bags of chopped broccoli (thawed) |
1/4 cup gluten and dairy free margarine |
1/4 cups olive oil |
2 cloves garlic, minced |
3/4 cups sweet rice flour |
4 cups gluten and dairy free unsweetened milk substitute of choice (i like almond milk) |
2 cups gluten and dairy free chicken broth |
1/2 tablespoon dried parsley |
Salt and pepper to taste |
1 cups gluten and dairy free mayonnaise |
Nutrition 8 servings |
Per Serving | % Daily Value |
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Calories | 837 | — |
Fat | 57g | 88% |
Carbs | 47g | 15% |
Protein | 31g | 63% |
Fiber | 3g | 15% |
Cholesterol | 110mg | 36% |
Sodium | 455mg | 18% |
Preparation |
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