Step 1

If your chicken isn’t already cooked (leftover chicken works great for this recipe), cook it however you prefer. I like to cook 2-3 chicken breasts in water over the stove. I bring a med-large pot of water to a boil with the chicken already in it, then turn down to medium heat and cover while it simmers for 20-30 minutes. Check for doneness and remove when cooked through. Don’t overcook or your chicken will be too tough.

Step 2

At the same time, cook your rice according to package directions. (I use jasmine rice and cook it in my instant pot.)

Step 3

Preheat your oven to 350 degrees

Step 4

In a large saucepan, over medium heat, saute the onion and celery in the coconut oil until tender. Add the garlic and cook for another minute. Stir in the gluten-free flour and gradually stir in the almond milk. Cook and stir until somewhat thick and bubbling (about 2 minutes).

Step 5

Turn off the heat and stir in the mayonnaise, lemon juice, salt, and pepper. Add the chicken (be sure to measure it), rice, and peas and stir.

Step 6

Spoon into a 9x13x2″ baking dish.

Step 7

Melt the remaining 1 Tbsp coconut oil and mix together with 3/4 cup coarsely crushed cornflakes. Sprinkle over the top of the casserole. Bake at 350 degrees, uncovered, for about 25-30 minutes or until starting to bubble.