January 12, 2010
Gluten-Free Chicken and Rice Casserole
Gluten-Free Chicken and Rice CasserolePreheat oven to 350 degrees
- Leftover cooked chicken, cut in bite size pieces
- Leftover cooked rice, quinoa or other grain (I had a mix of white rice, red quinoa, and millet)
- Italian dressing (I made my own from a Good Seasons mix)
- Ranch Dressing
- Gluten free cracker crumbs or corn flake crumbs
- Pecans, chopped
Grease a rectangular baking dish. Spread you leftover rice on the bottom of the dish. Sprinkle it with a little Italian dressing. Put the chicken pieces on top and sprinkle on some more Italian dressing. Squirt some ranch dressing over that.
Top with crushed crackers or cereal and pecans. Bake at 350 degrees about 30 minutes or until hot.
Casseroles without a thick soup or cheese in the middle do not hold together as well, but that’s okay. It’s still good food.
For more rice recipe check out Friday Foodie Fix at The W.H.O.L.E. Gang. This recipe is also linked to Slightly Indulgent Tuesday at Simply Sugar & Gluten Free.
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