TASTY CHICKEN AND RICE CASSEROLE #dinner #casserole #rice #chicken #party

Delicious Chicken and Rice Casserole is stuffed with healthy fixings – chicken, rice, vegetables, and a delightful sauce – and completed with a crunchy beating.

This dish is an extraordinary weeknight dinner for the family since it's filling and easy to make. Also, it's sans gluten and sans dairy so if your family has nourishment sensitivities, this is the ideal supper all-around.

Chicken and rice is frequently a staple supper for some since it's filling and simple to make, yet the combo can rapidly get exhausting.

That is one of the numerous reasons why this Tasty Chicken and Rice Casserole is so acceptable. It's not your normal chicken and rice. The scrumptious sauce contains mayonnaise, not something you'd typically find in a chicken supper other than a chicken serving of mixed greens, yet it works SO well for this situation.

Also try our recipe : SPAGHETTI STUFFED GARLIC BREAD #garlic #dinner #spaghetti #easy #recipes

INGREDIENTS

• 1 cup chopped celery
• 1/3 cup onion, diced
• 1/4 cup coconut oil, divided
• 4 minced garlic cloves, minced
• 3 Tbsp gluten-free flour 1-to-1 mix (I use Bob’s Red Mill)
• 1 1/2 cups almond milk (regular, not vanilla)
• 3/4 cup mayonnaise (I use this.)
• 4 cups shredded chicken, cooked
• 3 cups cooked rice (I use Jasmine rice.)
• 1 cup frozen peas, thawed
• 1 teaspoon lemon juice
• 1 1/2 tsp salt
• 1 teaspoon pepper
• 3/4 cup coarsely crushed cornflakes

INSTRUCTIONS

1. If your chicken isn’t already cooked (leftover chicken works great for this recipe), cook it however you prefer. I like to cook 2-3 chicken breasts in water over the stove. I bring a med-large pot of water to a boil with the chicken already in it, then turn down to medium heat and cover while it simmers for 20-30 minutes. Check for doneness and remove when cooked through. Don’t overcook or your chicken will be too tough.
2. At the same time, cook your rice according to package directions. (I use jasmine rice and cook it in my instant pot.)
3. Preheat your oven to 350 degrees
4. In a large saucepan, over medium heat, saute the onion and celery in the coconut oil until tender. Add the garlic and cook for another minute. Stir in the gluten-free flour and gradually stir in the almond milk. Cook and stir until somewhat thick and bubbling (about 2 minutes).
5. Turn off the heat and stir in the mayonnaise, lemon juice, salt, and pepper. Add the chicken (be sure to measure it), rice, and peas and stir.

Source : bit.ly/2FsUBwq

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