Description
A healthy gluten-free chicken and rice casserole that’s easy to make and packed with flavor.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup uncooked white rice
- 2 cups gluten-free chicken broth
- 1 cup diced carrots
- 1 cup diced celery
- 1/2 cup diced onion
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
Instructions
- Preheat oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat.
- Add carrots, celery, and onion. Cook until softened.
- Stir in garlic powder, salt, and black pepper.
- Add uncooked rice and mix well.
- Pour in chicken broth and bring to a simmer.
- Transfer mixture to a baking dish and top with shredded chicken.
- Cover with foil and bake for 30 minutes.
- Remove foil and bake for another 10 minutes.
- Let cool slightly before serving.
Notes
- Use brown rice for extra fiber.
- Add spinach for additional greens.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: American