Easy Gluten Free Chicken Bacon Ranch Casserole Recipe


1 cup (8 fluid ounces) buttermilk
1 cup (225 g) sour cream
1 tablespoon white wine (or white balsamic) vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon dried dill
2 tablespoons minced dried onion (or 1 tablespoon dried ground onion)
1/2 teaspoon garlic powder
1 pound raw skinless, boneless chicken breasts
12 ounces dried gluten free rotini pasta
3 ounces (about 3 strips) sliced bacon, diced
3 tablespoons (42 g) unsalted butter, chopped
5 tablespoons (45 g) basic gum-free gluten free flour blend (30 g superfine white rice flour + 10 g potato starch + 5 g tapioca starch/flour) (or replace with an equal amount of superfine sweet white rice flour)
1 1/2 cups (12 fluid ounces) chicken stock
8 ounces sharp yellow cheddar cheese, shredded
Chopped fresh flat-leaf parsley (optional)


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