Gluten Free Chicken Casserole With Tomato Sauce
My husband's love for chili runs deep. Any recipe that has peppers, onions, ground meat and a tomato sauce base is right up his alley. I like to add a little italian flair to it: mozzarella, garlic marinara sauce, italian seasoning. But at that point, is it still chili? Either way, this Gluten Free Chicken Casserole With Tomato Sauce is perfect for a 30-minute weeknight dinner.This recipe is one of our favorites because you basically throw all the ingredients in one pan together, cook it up and its easy to clean up! I also love a gluten free casserole where extra veggies can be hidden!
Ingredients
- 1 lb ground chicken
- 12 oz garlic marinara sauce
- 2 bell peppers chopped
- 1 onion chopped
- 2 cups white rice cooked
- 1/2 cup low fat shredded mozzarella cheese or dairy free sub
- Salt and pepper to taste
- 3 cups spinach chopped
Instructions
- Preheat your oven to 350°F (175°C).
- Heat a large oven-safe skillet over medium heat. Add the bell peppers and onion and cook until softened, about 15 minutes.
- Add the ground chicken to the skillet and cook until browned, breaking it up with a spoon.
- Stir in the cooked rice, marinara sauce, salt, and pepper.
- Stir in the fresh spinach.
- Sprinkle the shredded mozzarella cheese evenly over the mixture.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the cheese is melted and bubbly.
- Let cool slightly before serving.