|Gluten Free Santa Fe Chicke Casserole|
I love the Tex Mex flavours in this recipe. It's a great use for left over rotisserie chicken, but works well with raw chicken too. You can customise the add ins to suit your family's tastes (red/green peppers, corn, jalapenos, cilantro, green onion, etc).
I also love that it's a one dish meal that can be prepared ahead of time and thrown in the oven just in time for dinner (you could probably even freeze it - before or after baking - for a rainy day) Just pair it with a salad or other easy veggie side dish!
The leftovers make a great take along lunch.
1 cup shredded cooked chicken (or 1-2 raw chicken breasts thinly sliced)
1 cup frozen or canned corn
1/2 cup chopped bell peppers (more or less as desired)
1 can black beans rinsed
1 can GF mushroom soup or cream of chicken soup (I use "no name" low fat)
1 can milk (use empty mushroom soup can to measure)
1/2 cup salsa
3/4 cup dry white rice
1 tsp onion powder
1 tsp garlic powder
1/2 cup grated cheese (preferably low fat)
2 Tbsp sour cream
1/3 cup chopped cilantro (optional)
1 Tbsp Chili Powder (optional)
Preheat oven to 350.
In 9x13 baking dish, stir together shredded chicken (not raw), corn, peppers, beans, soup, milk, salsa, rice, spices, sour cream and cilantro.
If using raw chicken breast, lay slices on top of the mixture so that they cover most of the surface.
Sprinkle grated cheese on top.
Bake for 45 mins to 1 hr (until most of the liquid is absorbed and cheese is bubbly - if cheese gets too dark, cover with aluminium foil)
|combine ingredients in 9x13 pan and sprinkle with cheese|
|bake at 350 for 45 mins - 1 hr|