Gluten Free Chicken Rice Casserole
This recipe is very versatile. You can use any kind of rice you like, such as brown rice, white rice, or cauliflower rice. You can also substitute different vegetables for the spinach and zucchini, such as broccoli, mushrooms, or onions. And if you are vegetarian or vegan, you can simply omit the chicken sausage or substitute it with another type of plant-based protein, such as tofu or tempeh.
Ingredients
- 2 cups frozen brown rice or 1 cup brown rice and 1 cup cauliflower rice
- 4 garlic pre-cooked chicken sausages sliced into 1/2" rounds
- 1 bag of fresh spinach chopped
- 2 zuchinnis cut into 1" cubes
- 2 cups roasted red pepper sauce or tomato sauce
- Salt and pepper to taste
Instructions
- Preheat oven to 400 degrees F (175 degrees C).
- In the casserole dish, combine the frozen brown rice, chicken sausage, spinach, zucchini, and roasted red pepper sauce.
- Season with salt and pepper to taste.
- Cover with tin foil.
- Bake for 30-40 minutes, or until the casserole is hot and the rice is soft.
Notes
How to meal prep this
This casserole is very easy to meal prep and freeze in individual portions. To do this, simply assemble the casserole as directed, but instead of pouring it into a large baking dish, pour it into individual ramekins or baking dishes. Then, cover them tightly and refrigerate them for up to 24 hours. When you are ready to bake the casseroles, simply preheat the oven to 350 degrees F (175 degrees C) and bake them for 20-25 minutes, or until they are heated through. You can also freeze the individual casseroles for up to 3 months. To reheat them, simply thaw them overnight in the fridge and then bake them in a preheated 350 degree F (175 degrees C) oven for 20-25 minutes, or until they are heated through. Tried this recipe?Let me know how it was!