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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 CasseroleIngredients:
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!
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