• Preheat oven to 350 degrees. Add rice and chicken broth to a small saucepan over high heat. Bring to a simmer then cover and turn heat down to low. Simmer for 10-12 minutes or until rice is tender, then fluff with a fork and set aside.
• Meanwhile, heat 1 Tablespoon extra virgin olive oil in a very large skillet over medium-high heat. Add mushrooms and shallots then saute until the mushrooms are golden brown and tender, seasoning with homemade seasoned salt and pepper after the mushrooms have released their liquid. Scoop mushrooms into a bowl then set aside.
• Heat remaining Tablespoon extra virgin olive oil in skillet then add chicken, season with homemade seasoned salt and pepper, and saute until cooked through. Scoop into bowl with mushrooms.

For the sauce:

• Turn heat down to medium then melt butter in skillet. Sprinkle in flour then whisk while cooking for 1 minute. Slowly pour in chicken broth while whisking constantly to create a smooth sauce. Add milk then whisk to combine. Add salt, garlic powder, and pepper then switch to a spatula and cook, stirring often, until sauce is thickened and bubbly, 3-4 minutes.
• Remove skillet from heat then add shredded cheese and stir until smooth. Add cooked rice, mushrooms, chicken, and green beans then fold to combine - again, make sure you are using a LARGE skillet! Scoop mixture into a 9x13” casserole dish, or two smaller casserole dishes, then bake for 15 minutes or until bubbly in the corners. Top with gluten free french friend onions then bake for an additional 7-9 minutes or until onions are golden brown. Let casserole sit and cool for 10 minutes then scoop and serve.