Chicken and Rice Casserole (Gluten Free Nut Free)

This casserole is so easy to make and it's a family favorite at our house! It's one of my hubby's favorites. His mom shared the recipe with me when he and I were dating. He said the chicken and rice and my ranch dressing are what convinced him to marry me :)

Ingredients:

3 boneless chicken breasts cooked and diced

1 carton Pacific Foods Organic Cream of Chicken condensed soup

GF instant white or brown rice uncooked (make sure it's labeled GF)

GF chicken broth (I use Swanson)

onion powder

Salt and pepper

Paprika (optional)

In medium bowl combine cooked chicken, condensed soup, about a cup and a half of rice, and about 10-12 oz of chicken broth. Stir.

You want the mixture to be soupy, as the rice will soak up the liquid while cooking, so I usually add a little more broth. And if I add too much I just add a little more rice.

Add in a few dashes of salt and pepper and onion powder . Sometimes I also add a little cheddar cheese too at this point.

Once the mixture is combined, transfer to a baking dish. Sometimes I sprinkle just a little paprika on top before baking. It gives a nice flavor and looks pretty too :) Bake uncovered for 30-40 minutes till heated through and bubbly.

Comments

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Breakfast Casserole (Gluten Free Nut Free)

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Cheddar Garlic Biscuits (Gluten Free Nut Free)

My mom has made Cheddar Garlic Biscuits for years, and I've always LOVED them! With just a few changes, they can easily be made gluten free! Here's the simple recipe... Ingredients: 2 cups Gluten Free Bisquick 1 cup milk 1 c shredded cheddar cheese about 2 spoonfuls of mayo 2 tablespoons melted butter 1/8 teaspoon garlic powder Combine the first 4 ingredients and mix with spoon till a soft dough forms. Drop by spoonfuls onto a baking sheet. Bake at 450 degrees for 18-20 minutes. (Watch carefully so they don't burn) Mix together melted butter and garlic powder. Spoon over warm biscuits. Enjoy!

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