How to make Gluten Free Chicken & Potato Casserole

The wonderful thing about casseroles is that you can make them ahead of time, refrigerate or freeze, and then heat them up later. I've re-vamped this recipe to make it gluten-free by substituting regular flour with GF flour. Since I was diagnosed with celiac disease two years ago, I've had to convert all my tried and true recipes to be gluten free. Alot of my recipes call for flour, and so I found a recipe for a gluten free flour. I prepare big batches of it and store it in a large airtight container. Here's the recipe, which yields 3 cups:
2 cups GF white rice flour
2/3 cup potato starch flour
1/3 cup tapioca flour
Mix it together and store in an airtight container.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 4 chicken breasts
• 6 small white potatoes
• 1 8oz can mushrooms & stems, drained
• 1 3/4 cup of finely chopped onion
• 4 tablespoons butter, unsalted
• 2 tablespoons GF flour
• 1 3/4 cup of milk
• 1/4 cup whipping cream
• Salt, pepper to taste

1. 
    
   Drain the diced potatoes and allow to cool.

   In a large pan, heat 6 quarts of water to boiling. Carefully add the diced potatoes and cook half-way through. You should be able to pierce the potatoes with a fork, but the potato shouldn't fall apart. Drain, and allow to cool.

2. In another large pan, heat 6 quarts of water to boiling. Carefully add the chicken breasts and cook through. Remove the chicken and allow to cool. After the chicken has cooled, use kitchen scissors to cut up the chicken into small chunks.

3. 
    
   Layer the chicken first, then layer the potatoes.

   Place the chicken in a slightly greased 9x13 baking dish. Add the potatoes on top of the chicken.

4. 
    
   Remove from heat when the sauce is thickened.

   Melt the butter in a frying pan. Add the onions, cook until translucent. Add the mushrooms to the onion mix. Stir in the GF flour and gradually add the milk and whipping cream, stirring constantly. Add salt and pepper to taste. When the sauce thickens, remove from heat.

5. Pour the sauce over the chicken and potatoes. Bake in a 350 degree oven for 30 minutes.

Tips & Warnings

• Serves 6.
• I use Bob's Red Mill white rice flour and tapioca flour.
• I use ENER-G Potato starch flour