Our Fall Family Favorite - Chicken & Zucchini Casserole with Gluten Free Biscuit Topping

 Fall is here again, and like clock work, it's time to make those heart-warming family favorite comfort foods.  My friend Debbie made this particular casserole years ago, and I liked the way it showcased a great way to use a bumper crop of zucchini. 

 At that time I hadn't been diagnosed with celiac disease, and so, of course, I loved the chicken soup and Bisquick topping!  So when I had to modify this recipe, I knew the taste I was looking for. In most casseroles the soup takes front and center because you're eating it in every bite!  This gluten free chicken soup is delicious.

Chicken & Zucchini Casserole

1.   Prepare chicken:
(1)  Rinse 2- 3 chicken breasts and steam until done about 15 minutes.
(2)  Cube chicken, and put aside until assembling casserole.

2.  Prepare vegetables:
(1)  Wash  2 1/2 cups of fresh green beans and snap them into thirds.
(2)  Slice 1 zucchini in half and then cut in half.
(3)  Dice 1 tomato. 

3. Prepare gluten free chicken soup:
(1)  In a skillet melt 2 T of butter and whisk in 1/2 cup of rice flour.
(2)  Slowly add 2 cups of milk and 2 cups of water, 2 T Better than Bouillon, 1 tsp. salt, 1/2 tsp. pepper, and 1/2 tsp. thyme.
(3)  Cook until thickened; make any adjustments.
 
4.  Prepare casserole:
(1)  Lay vegetables along the bottom of a 9 x 13 baking pan.
(2)  Sprinkle with dried sweet basil and garlic salt
(3)  Scatter over the top the cubed chicken.
(4)  Cover with the homemade gluten free chicken soup.
(5)  Drop homemade gluten free biscuit dough over the top, recipe below.

5.  Gluten free biscuits - In a medium sized mixing bowl put:
(1)  2/3 cup white rice flour, 2/3 cup sorghum flour, and 2/3 cup tapioca flour
(2)  2 tsp. baking powder, 1 tsp. baking soda, and 1 tsp. salt.
(3)  Cut in 4 tablespoons butter.
(4)  Stir in 1 cup of buttermilk and 1 egg.
(5)  Combine and then drop by spoonfuls over the top of the casserole.

6.  Bake at 350 for 45-50 minutes.