• Anne-Ashley

GF White Cheddar Chicken and Rice Casserole

Updated: Nov 29, 2018

You know those days where it is absolutely freezing outside and you just want to be all snuggled up in your blanket watching Netflix and eating something comforting? This recipe is that something comforting. I brainstormed and researched recipes that were reflux compliant and delicious. I found a few recipes but they just weren't doing it for me and that was when this cheesy goodness was formed. I wanted to make my own gluten-free cream of chicken soup but knew it was going to be difficult because I would first need to make my own chicken stock. If you can have onions and some preservatives then you can use store bought chicken stock and save yourself some time. However, if you are like me and need your chicken stock kind of bland than I will be sharing an instant pot stock recipe soon! Making cream of chicken soup is SO easy and I actually am mad at myself for never trying it before. I made this recipe once before and then wound up needing to double it because we loved it that much. The first time around it only served 4 people and anyone who knows me knows that is not going to work because I eat for two people. Doubling this recipe generously fed two people and will provide dinner for tomorrow and a few lunches for the week. I LOVE that. I am all about making things as easy as possible. You are just going to LOVE this recipe and I cannot wait to hear how it turns out. Also... fun fact cheddar cheese is not orange. It is naturally white and is dyed to become that orange color that we know and love. I don't like that and have honestly been freaked out since finding out that little piece of information. Next time you are out buying cheese, opt for white cheddar instead of colored cheddar!

Enjoy!

Homemade Cream of Chicken ingredients:

1.5 cups of chicken stock

5 TBS of Kerrygold butter

6 TBS of Cornstarch

1 cup of Milk or Nut Milk

Salt

Italian Seasoning

(if not fighting reflux than add a few dashes of garlic and onion powder)


Directions:

Melt the butter over medium heat.

Stir in milk, chicken stock, salt, and cornstarch.

Stir constantly over medium high heat until it starts bubbling and becoming thicker (this takes anywhere from 3-5 minutes)

Reduce heat to medium low and continue to stir until VERY THICK. This should take about 5 minutes.

Set aside.


Casserole ingredients:

2 rotisserie chickens deboned and chopped (white meat only)

2 cups of plain greek yogurt

4 cups of COOKED brown rice (or rice of your choice)

Homemade cream of chicken soup (recipe above)

Italian Seasoning

Salt

Gluten-Free breadcrums or panko or regular if not GF

White Cheddar (shredded)


Directions:

Preheat the oven to 400 degrees

Debone the chicken and chop then set aside.

In a large bowl combine the chopped chicken, Cream of Chicken Soup recipe from above (or 2 cans), 2 cups of plain Greek yogurt, and rice. Mix well!

Place mixture into a large baking dish and top with breadcrums or panko. DO NOT ADD CHEESE AT THIS POINT.

*Bake for 20 minutes THEN remove from oven and top with cheese!*

Bake until the cheese is bubbly.






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