Post date: May 20, 2015 7:57:24 PM
Ingredients
½ cup onion, chopped
½ cup celery, sliced
¼ cup butter
¼ cup white rice flour
1 cup gluten free, Low Sodium Chicken Broth
1 ½ cups half & half
4 ½ oz. jar sliced mushrooms, reserving liquid
3 cups cubed and cooked turkey or chicken
½ cup cooked Long Grain & Wild Rice
½ cup cooked white Rice
1 Tbs. parsley flakes
Coarse salt and fresh ground pepper, to taste
½ cup gluten free crackers, crushed
Directions
In large saucepan, cook onions and celery in butter until tender. Stir in flour until well blended. Add half & half, chicken broth, and reserved liquid from mushrooms to flour mixture, blend until smooth. Cook until thickened, stirring constantly, about 1 minute. Add remaining ingredients, except Nut-Thins. Mix well. Pour into 2 quart casserole dish prepared with cooking spray. Bake at 350° for 45 minutes. Remove from oven. Place Nut-Thins in a zip-lock bag and crush with a rolling pin. Sprinkle crushed Nut-Thins over casserole. Return to oven and continue to bake for 15 minutes.