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Gluten Free Chicken Casserole
Prep time
Cook time
Total time
Gluten Free Chicken Casserole
Author: Jan Withington
Recipe type: Main
Serves: 6
Ingredients
- 2 pounds chicken tenderloin, cut into chunks
- 1 bag (16 oz) Lundberg Wild Blend Rice - gluten free
- 8 oz Pacific Organic Chicken Broth - gluten free
- ½ cup Ocean Spray Craisins Dried Cranberries - gluten free
- ½ teaspoon McCormick Ground Paprika - gluten free
- ⅓ cup pine nuts, toasted
- olive oil
- 1 small onion, chopped
- 2 medium sweet potatoes, cubed
- 1 pound brussels sprouts, trimmed and quartered
- 1 tablespoon fresh thyme, minced
- kosher salt
- black pepper
Instructions
- Preheat oven to 350 degrees F.
- Cook the rice according to package directions.
- Heat olive oil on a cast iron pan. Season chicken with salt and pepper. Cook chicken for few minutes until no longer pink and set aside. Add more olive oil to the pan and saute onion, sweet potatoes and brussels sprouts. Season with salt, pepper, paprika and thyme. Cook until vegetables are slightly softened. Add the broth cover and let simmer for about 5 minutes. Add the rice and chicken. Transfer to a 9x13 baking dish. Top with the cranberries and pine nuts. Bake for 20 minutes. Serve
