Chicken and Rice Casserole
  • Leftover cooked chicken, cut in bite size pieces
  • Leftover cooked rice, quinoa or other grain (I had a mix of white rice, red quinoa, and millet)
  • Italian dressing
  • Ranch Dressing
  • Gluten free cracker crumbs or corn flake crumbs
  • Pecans, chopped
  1. Preheat oven to 350°.
  2. Grease a rectangular baking dish.
  3. Spread your leftover rice on the bottom of the dish.
  4. Sprinkle it with a little Italian dressing.
  5. Put the chicken pieces on top and sprinkle on some more Italian dressing. Squirt some ranch dressing over that.
  6. Top with crushed gluten-free crackers or cereal and pecans.
  7. Bake at 350 degrees about 30 minutes or until hot through.
Recipe by Gluten-Free Homemaker at