Gluten-free Southwestern Chicken Bake (Recipe)
This dish is one of my boyfriend’s favorites, so I made it for him last night! This time I added a layer of crushed tortilla chips and cheese on top, which added an tasty layer of crunchiness.
*Adapted from SouthernFood.About.com
Ingredients
- 2 cups cooked white rice
- 1 1/2 cups chopped/ diced cooked chicken
- 1 can (15 ounces) black beans, drained, rinsed
- 1 can (11 to 15 ounces) Mexican-style corn, drained
- 1 can (14.5 ounces) diced tomatoes, slightly drained
- 1 teaspoon dried cilantro leaves or 1 tablespoon fresh chopped cilantro
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried leaf oregano
- 1 tablespoon chili powder
- 1/4 to 1/2 teaspoon ground red or chipotle pepper, to taste
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose gluten-free flour (I use Bob’s Red Mill) OR all-purpose unbleached flour
- 1 cup milk (I use organic 2%)
- 1/2 cup chicken broth
- 1/4 teaspoon coarsely ground black pepper
- 1/2 teaspoon salt
- 1/2 to 1 cup crushed tortilla chips (I use the organic ones from Costco)
- 1/2 to 1 cup Cheddar or Monterey Jack cheese
Directions
1. Preheat oven to 350 degrees, and ensure rack is in middle of oven.
2. Spray a 2-quart glass casserole dish with nonstick cooking spray and set aside.
3. In a large bowl, thoroughly mix rice, chicken, beans, corn, tomatoes, cilantro, cumin, garlic powder, oregano, chili powder, and hot pepper.
4. In a small pan, melt butter over medium-low heat. Stir in flour until mixed and bubbly. Gradually stir in milk, chicken broth, salt and pepper. Cook, stirring constantly, until thickened and bubbly.
5. Stir the flour butter mixture into the chicken rice mixture. Taste and adjust seasoning, adding more salt, pepper, and other seasoning as desired (I add more of everything except salt!).
6. Pour mixture into casserole dish, sprinkle top with layer of crushed tortilla chips, then top chips with cheese.
7. Put in oven, and bake for 25 to 30 minutes, or until bubbly.
7. Serve with tortilla chips, sour cream, fresh tomatoes, and/or chopped green onions if you’d like.
Enjoy!
Think Thin Gluten-Free White Chocolate Nut Bar
One of my favorite snacks (especially pre-exercise) are Think Thin gluten-free nut bars. They come in a variety of flavors including White Chocolate Dipped Mixed Nuts. They are low sugar, have a good amount of protein (usually 10g per bar), and some fiber. The White Chocolate flavor is part of their Crunch line, so it’s crunchy (of course), sweet and moist. The white chocolate is the perfect complement to the nuts, and is very satisfying as a snack. I usually eat mine with a piece of fruit as a mid-afternoon snack.
They also make a line of High Protein gluten-free bars which I love, especially the Creamy Peanut Butter flavor (20 g of protein, 0 g sugar). So, if you’re looking for a tasty gluten-free bar, try a Think Thin gluten-free bar asap!
Apple Cinnamon Chex gluten-free of course is coming soon! YESSSSS!
Gluten-free Egg & Cheese Quesadilla made with Rudi’s Gluten-free Tortillas
Udi’s Gluten-Free Muffins
Udi’s Gluten-free muffins are THE best gluten-free muffins out there! I tried the blueberry and the lemon streusel, and both are super amazing. And yes, I had both for breakfast this morning.
The flavor and texture of the blueberry gluten-free muffin is perfection. There aren’t too many blueberries (which I prefer), and the sprinkling of sugar on top is a tasty addition to the flavorful muffin. The texture is spot-on with just the right amount of crumble and moisture.
If you’re craving something different, then try the lemon streusel gluten-free muffin. I can’t recall if I’ve ever had a lemon muffin, but I’m hooked. The muffin has a simple, almost delicate flavor and the texture is perfection just like its blueberry counterpart.
Both varieties of Udi’s gluten-free muffins are also soy-free, dairy-free, and nut-free. They also have double chocolate and cinnamon roll flavors which I’ll be trying very soon.
What’s your favorite kind of muffin?
