Baked Chicken Chili Brown Rice Casserole

My husband’s face gets this twist every time he has to throw away some science experiment he has found in the back of the fridge. He channels his depression era grandmother (and bless her soul, she had it very hard) who taught him to never throw away food. I’m hoping this persuades you to freeze your leftover GF chili. This recipe will put it to great use (although you can buy some prepared GF chili) and make into a great casserole for the family or the potluck.

Baked Chicken Chili Brown Rice Casserole

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A weeknight dish that's rustic and filling and perfect for nights when the produce in the fridge is looking a wee bit weary, and the temperature outside makes you want...

Baked Chicken Chili Brown Rice Casserole

Votes: 0 Rating: 0 You: Rate this recipe!

Print Recipe

Servings	Prep Time
4	45minutes

Servings	Prep Time
4	45minutes

A weeknight dish that's rustic and filling and perfect for nights when the produce in the fridge is looking a wee bit weary, and the temperature outside makes you want to curl up in your favorite chair with a mug of cocoa and your favorite book.

• Course Dinner, Kid Friendly, Lunch

Ingredients

• 2 cup Brown Rice cooked
• 2 cups chili prepared gluten free chili (use leftovers of our recipe that you've frozen)
• 1-1 1/2 cup Chicken cooked organic free-range chicken pieces
• 3/4 cup sharp cheddar shredded
• handful Cherry tomatoes halved -- can also use grape tomatoes
• basil Chopped, may use parsley or cilantro

Servings:

Course Dinner, Kid Friendly, Lunch Ingredients 2 cup Brown Rice cooked 2 cups chili prepared gluten free chili (use leftovers of our recipe that you've frozen) 1-1 1/2 cup Chicken cooked organic free-range chicken pieces 3/4 cup sharp cheddar shredded handful Cherry tomatoes halved -- can also use grape tomatoes basil Chopped, may use parsley or cilantro Servings:

Instructions

1. Pre-heat the oven to 350 degrees F. Lightly oil an 8 x 8-inch baking dish or casserole.
2. Layer the cooked brown rice in the bottom of the baking dish. Top with the chili; use all and any of the liquid/juices. Scatter chicken pieces all over the top. Add the halved tomatoes. Sprinkle with cheddar cheese and parsley.
3. Bake casserole for about 30 to 35 minutes until the center is heated through, the cheese has melted, and the chili sauce is bubbling around the edges a bit.
4. Serve in warm shallow bowls or plates, with a green salad or sliced winter fruits on the side.

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