I found this wonderful recipe for Mexican Chicken Casserole on Facebook. Here's the original recipe http://www.southernplate.com/2011/09/mexican-chicken-casserole.html With just a few changes, it was easy to make this dish gluten free! It turned out yummy!
Here's what I used...
- 4 cups of cooked, chopped chicken
- 2 cups of instant GF brown rice (I use Uncle Ben's)
- 1 can GF cream of chicken soup (I use Pacific Naturals GF condensed)
- 1 cup sour cream
- ½ cup diced onion
- 1 can Ro*Tel tomatoes
- ½ teaspoon garlic powder
- 1½ cups GF chicken broth
- 8 oz cheddar cheese grated and divided in half
- salt and pepper to taste
- Put all ingredients and half of cheddar cheese in a large bowl. Stir to combine.
- Pour into a greased casserole dish and top with remaining cheese.
- Cover and bake at 350 degrees for 20 minutes, then bake an additional 20 minutes, or until hot and bubbly.
Linked to Gluten Free Fridays @ http://vegetarianmamma.com
No comments:
Post a Comment