Ingredients:

  • 1 lb. boneless chicken breast cooked, diced
  • 1 cup sliced carrots
  • 1/2 cup celery
  • 1 medium onion
  • 1 Tbsp. parsley
  • 6 Tbsp. oil
  • 6 Tbsp. Bob Mills rice flour
  • 1 cup milk alternative
  • 2 cup chicken broth
  • 1 tsp. salt
  • 1 cup Pamela’s GF bread mix
  • 1 cup cooked, mashed sweet potato
  • 1/3 cup oil
  • 1 ½ tsp. Ener-G egg replacer
  • ¼ cup water

Directions:

  1. Place chicken, carrots, celery, and onions in a 2.5 quart pan.
  2. In a sauce pan heat 6 TBS oil. Whisk in 6 TBS of Bob Mills rice flour to make a rue. Whisk in milk alternative and chicken broth slowly. Season with salt and parsley. Pour over chicken.
  3. In a bowl mix Ener-G egg replacer and ¼ cup of water. Mix in 1 cup Pamela’s GF bread mix, oil, and mashed sweet potato. Spread over chicken and sauce.
  4. Bake at 350 for 35-40 minutes, until golden brown.

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