Gluten free Chicken and Rice Casserole

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 323.3
  • Total Fat: 5.8 g
  • Cholesterol: 27.7 mg
  • Sodium: 288.6 mg
  • Total Carbs: 48.3 g
  • Dietary Fiber: 3.3 g
  • Protein: 19.3 g

View full nutritional breakdown of Gluten free Chicken and Rice Casserole calories by ingredient
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Introduction

I make this recipe when I have left over chicken and rice. I make this recipe when I have left over chicken and rice.
Number of Servings: 4

Ingredients

    1 Tablespoon butter
    1Tablespoon brown rice flour
    2 cups of skim milk
    3/4 cup reduced fat 2% cheddar cheese
    1 10 oz. bag of frozen mixed vegetables
    3 oz. cooked chicken breast
    2 cups of cooked white rice
    salt and pepper to taste
    1/2 cup Chex rice cereal

Tips

If sauces is too thick or dry add non fat chicken broth. You can also use Chex corn cereal instead of the Chex rice cereal. Both are gluten free.


Directions

Put butter in sauce pan on low and melt. Stir in brown rice flour and cook for about a minute or two. Whisk in 2 cups of skim milk and cook on low until slightly thick for about 10. Whisk in 3/4 cup of 2% cheddar cheese. Add salt and pepper to taste. Add frozen veggies, chicken and 2 cups of rice. Turn off stove top and heat the oven to 350 F. Top with Chex rice cereal. Bake until veggies are no longer frozen.

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user CHUNKYMOMMAOF2.

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