Santa Fe Chicken Casserole



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.

serves 4-6
Ingredients

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)

Directions

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

 

 

Quinoa Casserole

Gluten Free Quinoa Casserole

I have a humongous Costco bag of quinoa in my pantry. I wanted to start using quinoa more (for the health factor) and was feeling inspired by the recipe I tried for quinoa brownies (which seems to be quite the hit on pintrest). The problem is, I don't really know what to do with it other than make brownies. I am thinking it would be unwise to make brownies out of the whole bag... although I am tempted...

My friend found this recipe on pintrest and recommended it to me. I altered it a bit, but used the same general idea. I was surprised at how good it was! Sooo filling with a flavour resembling pizza (as the original recipe suggests). It uses cooked quinoa, so you don't have to worry about ratios of liquid to quinoa. It also allows for endless substitutions of veggies, meat, sauce and whatever else you can think of. Another fun version of this casserole would be to do it in individual ramekins and let each family member choose their own veggies, etc... kind of like a personalised pizza, only in casserole form.

Hope you enjoy!

Original Recipe from Food Doodles Blog can be found here

(makes 9x9 square baking dish or other shapes of similar size)
Ingredients

3 1/2 cups Cooked Quinoa (cook like you would rice)
2 Italian Sausages (make sure they're gluten free)
1/2 Chopped Green Pepper
1/4 Chopped Onion (I used red onion)
1 1/2 cups tomato sauce (pasta sauce or pizza sauce works best)
3 cloves Chopped Garlic
1 Tbsp Olive Oil
1 tsp Oregano
1 tsp Basil
1/2 tsp Thyme
1/2 tsp Sugar
1 tsp Balsamic Vinegar (other vinegars would work)
Salt and Pepper to taste
1/2 cup Shredded Mozzarella Cheese (or other flavours)

Directions

Cook quinoa and place in baking dish.
Remove casings of sausages and fry, along with veggies, in olive oil until cooked through (5-7 mins)
Add oregano, basil, thyme, sugar, vinegar, salt and pepper to frying veggies and sausage after 2 mins.
Mix cooked veggies and meat with quinoa in baking dish.
Add tomato sauce and stir.
Sprinkle with cheese and bake at 350 for about 1/2 hr (until cheese is bubbly)

cook quinoa and place in baking dish

Mix veggies and meat with quinoa

Mix with tomato sauce and top with cheese

Bake at 350 for 30 mins and serve