Cody's Chicken Casserole

It is funny cooking for Master Gates as he feels everything should be named after him or me:-) Not that I mind, as it makes it easy to remember what we called something.....everything. Gluten free cooking has become my favorite sport/hobby/pass time/challenge. I will eat everything we love, gluten free, eventually. AND I will try everything that looks wonderful gluten free as well. Good times.

For this meal we were looking for a bit of flavor and the ability to clear out some food in the freezer. SO thinking hat on, all items wanted to eliminate on the counter and here I go.

Crust:
1/2 c softened butter
1 c sour cream with chives
1 egg
1 cup of gluten free flour (Pamela's)
1 1/2 t baking powder
1 t salt
1 t sage

Cream butter and sour cream the add remaining ingredients. Mix well. Spread out evenly over base of greased 9x11 pan.

In a bowl mix the following:
2 cups cooked, cubed chicken
1 c chicken broth
1 c mushroom broth
1/4 c gluten free flour (Pamela's) *Use a wire whisk to mix with some of the broth then add to the mix.
1 c onion
2 t onion salt

Mix it all together then pour over crust. Sprinkle with 1/2 c shredded cheddar cheese and 1/4 c shredded Romano. Bake at 400 degrees for 35-40 minutes.