Before being diagnosed with celiac disease my mom used to make this casserole and I loved it! Sadly it contained gluten… but with a few replacement ingredients I have come up with a yummy gluten-free version. Enjoy!
- 1 1/3 cup uncooked rice (or quinoa)
- 4 boneless skinless chicken breast
- 1 onion
- 2 cloves garlic
- 2 cups Imagine gluten-free creamy broccoli soup
- 1/2 cup sour cream
- 1/2 cup Miracle Whip
- 2 1/2 cups grated cheddar cheese
- 1 medium carrot (grated)
- 1/4 tsp black pepper
- 1/2 tsp paprika
- 3 cups frozen chopped broccoli (thawed)
- 1/2 cup gluten-free breadcrumbs
Cook rice according to directions on package. In a pan, brown whole chicken breast until cooked. Remove chicken from pan and cut into bite-sized cubes. In the same pan sauté onion and garlic, remove from heat and set aside. In a large bowl combine soup, sour cream, Miracle Whip, 2 cups of cheese (reserve 1/2 cup for topping), onion, garlic, carrot, black pepper and paprika. Mix in rice, chicken, and thawed broccoli, making sure everything is well combined. Grease a square 13 x 9 casserole dish. Pour in casserole mixture and spread evenly. Top with remaining cheddar cheese and sprinkle with gluten-free breadcrumbs.
Bake at 350°F for 40 minutes, or until cheese begins to bubble.