Dairy, Egg & Gluten Free Chicken & Rice Casserole
Total time
Author: Cradle Rocking Mama (Carrie Summers)
Recipe type: dinner, casserole
Serves: 8 servings
- 2 c. rice (or quinoa)
- 2 c. cooked and shredded chicken
- ½ c. fat (oil, butter, schmaltz)
- ¼ c. gluten-free flour
- 1½ c. liquid (water, broth)
- veggies (to taste - probably no more than about 4 c. total)
- onion & garlic (if they're safe)
- Cook rice.
- In another pan, heat your fat and add your veggies, onion and garlic. Cook until softened.
- Add the flour and stir. Mix the liquid in until the flour has no clumps. Cook until thickened a bit.
- Add chicken and stir. Toss in whatever seasonings you'd like.
- Mix in the rice completely.
- Grease a casserole dish and pour the mixture in. Bake at 350 degrees F for half an hour (a little longer won't hurt it!)
- If you'd like, add some cheese to the top about ten minutes before removing the casserole from the oven. (Bread crumbs would probably be good, too!)
- Enjoy!
Recipe by at https://cradlerockingmama.com/dairy-gluten-free-chicken-rice-casserole/
3.5.3228