TASTY CHICKEN AND RICE CASSEROLE #casserole #easy #dinner #chicken #diet

Delicious Chicken and Rice Casserole is pressed with generous fixings – chicken, rice, vegetables, and a delightful sauce – and completed with a crunchy besting.

This meal is an extraordinary weeknight dinner for the family since it's filling and easy to make. Furthermore, it's sans gluten and without dairy so if your family has nourishment sensitivities, this is the ideal supper all-around.

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 delectable sauce contains mayonnaise, not something you'd regularly find in a chicken supper other than a chicken serving of mixed greens, however it works SO well for this situation.

My closest companion and I thought of this formula together when we adjusted an old formula I've had in my cookbook folio for quite a while. We made it together one night when both of our spouses were working late and we had the children together.

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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.
6. Spoon into a 9x13x2″ baking dish.
7. Melt the remaining 1 Tbsp coconut oil and mix together with 3/4 cup coarsely crushed cornflakes. Sprinkle over the top of the casserole. Bake at 350 degrees, uncovered, for about 25-30 minutes or until starting to bubble.

Source : bit.ly/2FsUBwq

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