If you, your whole family, or just some members of your family follow a gluten and dairy free lifestyle, I guarantee this will become one of your weekly staple recipes. In our house, I eat completely gluten free, dairy free, egg free (for the most part), almond free, and about 10 other things-free, due to allergies and intolerances. My husband, on the other hand, has the luxury (yes, in my world, it’s a luxury) of eating whatever he wants. This is honestly a driving force behind this blog, and my reasons for starting it. I want to create meals that are allergy-friendly, but taste good enough to serve those not affected by food issues. This casserole, hits that nail right on the head.
This dish is the perfect display of easy weeknight meals, delicious leftovers, and fit to feed non-allergy affected crowds, all in one. Chicken and rice casserole dishes are one of my husband’s favorite meals, so I wanted to find a quick weeknight recipe that we can enjoy any day. The best part, of course, is the leftovers. I work from home so I have a little more freedom to make lunches on the fly but my husband does not so I prefer to find meals that he can easily grab in the morning and take for lunch. This is perfect for that AND it’s a great source of protein to keep him moving along all day AND calorie friendly, which is just the cherry on top.
Now, when I say calorie friendly, I mean it. We’re talking approximately 400 calories for 1/6 of the ENTIRE 9×13 pan. That’s a huge portion for 400 calories. Keeping in mind, I always round up for calories. You can also make some customization, if needed. I used an oat mix for the crumble on top of mine simply because it’s what we had in the house.
Some other toppings that work wonderfully are:
– Cornflakes that have been crushed in a zip lock bag
– Any chips/pretzels you may have in the cupboard, crushed
– Breadcrumbs
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