Healthy Chicken and Rice Casserole

Every Monday I set out to get "caught up" up on my errands and my long To-Do List. Why is it that I NEVER get through the whole thing? It's like they say, there are never enough hours in the day.  So when it came time to head to the grocery, I was looking for a quick and easy one dish dinner to start our week. My mind went to my chicken and rice "casserole." I put casserole in quotes because when people see that word, they immediately think comfort food, creamy, and unhealthy. I promise you, this recipe is a healthy one!

I had a sweet face watching my closely, hoping I dropped a crumb or two.

It isn't quite a one dish dinner, but its pretty close. I took several steps to save time and energy in this recipe. I use cooked chicken, insert rotisserie chicken here! If you don't use fresh rotisserie chicken from your grocery, you are so missing out. Check with your grocery, but mine proved their chicken is gluten free! To help cut down on calories and fat, don't use the skin of the chicken and only use the white breast meat. Like my mother-in-law always says, "What did we do before rotisserie chickens?" She is so right, it makes my life SO much more convenient. 

I also used quick cooking brown rice. It is just as healthy and cooks in 10 minutes! If you have regular brown rice on hand and have the time, feel free to wait the 45 minutes for it to cook. :) 

Side note, I thought I would need two jars of the marinara so thats why it is in my ingredient picture. I changed my mind half way through. Sorry for the confusion! 

Printable Recipe Here!!

Easy Chicken and Rice Casserole

naturally GF/DF

Ingredients:

2 1/2 - 3 cups cooked chicken 

15 oz store bought marinara (or homemade if your fancy)

1 head fresh broccoli 

1 medium yellow onion

1 1/2 T olive oil

pinch of salt and pepper

1 8oz can diced water chestnuts 

1 bag quick cooking brown rice (or 2 cups cooked brown rice)

What to do:

Start by dicing your onion. 

Wash your broccoli well and remove the crowns from your head.

Run a knife through the broccoli crowns a few times to roughly chop.

Cook your brown rice according to package directions. 

Heat your olive oil over medium heat in a large skillet.

Add in your diced onion and chopped broccoli.

Sprinkle with salt and pepper and give it a good stir. 

Cook for 5-7 minutes or until the onions are slightly translucent and the broccoli begins to soften but it still bright green.

Drain your water chestnuts. 

Preheat your oven to 350°.

Add veggies, chicken, cooked rice, and water chestnuts into a large bowl.

Stir everything together.

Add in your marinara and stir. 

Transfer the mixture to a small casserole dish.

Bake for about 25 minutes, or until the mixture is heated through. 

That's it! Thanks Y'all!

-Wise Wife 

Easy Peasy Dinner!!

Because I am HOPING it will start to get a little cooler soon, today I bring you another fabulous meal from the crock pot. I just love a meal you can throw in a pot and let cook all day and you have nothing to do when you walk in the door from a super busy day. Even though this is a "casserole," it is healthy, gluten free, and dairy free!!! I used wild turkey because my husband is an avid hunter and our freezer is full. You can absolutely use store bought turkey breast just check for gluten! So here it is..

Turkey and Wild Rice Casserole

gluten free; dairy free

Ingredients: 

1 package Turkey breast or turkey breast tenderloins

1 cup chopped celery 

1 cup chopped carrots

1/2 sweet onion diced
1 cup uncooked gluten free wild rice 

2 1/2 cup gluten free chicken broth

1 t dried marjoram 

1 t salt

1 t pepper
1 cup dairy free sour cream

Go ahead and line your crock pot if you plan on using a crock pot liner.

Cut your carrots and celery (only the green part) in 1/4 inch pieces.

Dice your onion.

Cut your turkey breast into one inch pieces.

Add all your veggies, spices, and rice into the crockpot.

I chose Lundberg Country Wild Rice, Gluten free of course :)

Add in your turkey.

Pour in your chicken broth. Double check to make sure you are using gluten free chicken broth.  My favorite option is Imagine, Organic no-chicken broth low sodium. Stir to combine.

Cook on low for 6-7 hours or on high for 3-4 hours or until the liquid is completely absorbed.

Just before serving, stir in your dairy free sour cream.

And there is your deliciously healthy gluten free, dairy free one pot meal!

Thanks Y'all
- Wise Wife

Cheesesteak can be healthy??

When I think of cheesesteak sandwiches, I don't think of a dairy free, gluten free diet and certainly not a healthy dinner option. I decided to try and change that. I love the flavors of a cheesesteak but obviously can't have the cheese or bread that a cheesesteak sandwich typically comes on. I did a little research on the nutritional value of steak because lets face it, I LOVE red meat. Everything in moderation right? At least that is what I believe. After my research, I decided sirloin was a good choice for red meat. You can click here for more nutritional data on sirloin steak. 

For this recipe, I use a bag of Pamela's Biscuit and Scone Mix. This company has LOTS of gluten free, dairy free products that I love to use. Check out their website for all of the products the make! 

I also used Lisanatti almond mozzarella style cheese. This was my first time using this cheese and I love it!! You can also use the Daiya cheese that I have used before. 

So here we go on our quest to a healthy cheesesteak casserole! 

Dairy Free, Gluten Free Cheesesteak Casserole

Ingredients:

6 1/2 T extra virgin olive oil (divided)

1 package Pamela's biscuit and scone mix
1 cup dairy free milk substitute

1 lb thin sirloin steak

2 small red bell peppers

1 yellow onion

1 t minced garlic

1 1/2 cup Mozzarella Style cheese shreds (I used almond "cheese")

 salt and pepper

Preheat oven to 400°

Lets start with your biscuit topping. In a medium bowl, add the bag of pamela's biscuit mix. Using a pastry cutter or fork, cut 4 1/2 tablespoons olive oil until into the mix until crumbly.

Add in your milk substitute. (I like to use almond milk)

Stir to combine and set aside.

Slice your bell peppers into thin strips. 

Half your onion and remove the stem. Slice into 8 even sized wedges.

Heat 1 tablespoon olive oil over medium heat in cast iron skillet.

Season top side of your meat with salt and pepper.

Place meat seasoned side down in hot skillet.

Sprinkle top side with salt and pepper.

Cook for 2-3 minutes per side depending on thickness of meat. Remove from skillet and set aside.

Using the same skillet, add in 1 tablespoon olive oil. Toss in your peppers and onion and sauté for 5-6 minutes or until onions are slightly translucent 

While your veggies are cooking, slice your meat in thin strips.

Toss in your garlic and your meat strips. Stir to combine.

Place your meat and veggie mixture into a square baking dish.

Add in your cheese. I bought a block of cheese so I freshly grated it directly over the casserole. 

Now back to your biscuit mix. With your hands slightly damp, using a ice cream scoop, flatten out into round pieces and place on top of the shredded "cheese." Completely cover the mixture.

Pop in the oven for 20-25 minutes or until the top has slightly browned. 

Now take a big ole bite and enjoy!! I served ours with a side spinach salad. 

Thanks Y'all!

-Wise Wife