Saturday, January 25, 2014

Gluten Free Chicken Broccoli and Rice Casserole

Last night was ladies night at our church. Once a month we get together, we eat and there's whole lot of talking going on. Last night was different, I have been the chairperson of our group WINGS (Women In God's Service) for a year now and my commitment is fulfilled so we ate, elected new officers and there was still a whole lot of talking going on.

If you are reading this and live in the Greenwood area please come join us we would love to have you. If you need more information you check out the women's ministry here!

So this is the recipe I chose for this event and I took it from Mary with Deep South Dish and
Trisha Yearwood! Of course I tweaked it to be gluten free!

Gluten Free Chicken Broccoli and Rice Casserole

2 cups of cooked rice
3 cups of chopped broccoli, cooked
1 cup sour cream
1/2 cup mayonnaise
1 (18 ounce) can of cream of mushroom soup
1-1/2 cups of grated Cheddar cheese, divided
1/4 teaspoon garlic salt
1 tsp of ground pepper
1/4 teaspoon of your favorite Cajun seasoning, optional
1/4 cup of your favorite gf bread crumbs
4 cups of shredded cooked chicken

Preheat the oven to 350 degrees. Spray a 9 x 13 inch baking pan with non-stick spray.

Mix together the cooked rice, broccoli and chicken; set aside.

In a separate bowl, whisk together the sour cream, mayonnaise, and cream of mushroom soup. Add the garlic salt, pepper, Cajun seasoning; mix. Add one cup of the cheese. Mix with the broccoli mixture and spread in the 9 x 13 pan.

Bake uncovered, at 350 degrees, in the upper section of the oven for 30 minutes. Remove and add the crumb topping and the remaining 1/2 cup of cheese on top. Return to the oven and bake another 20 minutes or until the crumbs brown and cheese melts. Check the center to make sure it is cooked through. Let sit for a few minutes to settle before serving.

Freezes well, enjoy!

Thanks for stopping by y'all and please come again soon!