Creamy Chicken Rice Casserole With Crunchy Buttery Herbed Cracker Topping –Gluten Free

IMG_0400_2

There is nothing like a creamy, comforting chicken rice casserole with a butter crunchy cracker topping.  Back when Todd and I were first married, I made a recipe very similar to this one, but it has not made it into our recipe box in years because the ingredients were not what I would have considered healthy.

When I had the opportunity to come up with a healthy, gluten-free recipe for Breton crackers, a crunchy cracker topped casserole is what immediately came to mind.  I decided to do a little makeover on the recipe that I used to make when we were newlyweds and the results were amazing!

We are no longer newlyweds (we are now going on almost 20 years!) but the flavors of this casserole took me back to those sweet days, and it really made me smile that all 3 of my girls heartily approved of this recipe, too, especially since I don’t make creamy comforting casseroles very often around here!

IMG_0372_2

I started by baking some organic chicken breasts.  I just sprinkled them with grill seasoning and throw them in the oven until done.  These were sliced pretty thin so they only took about 20 minutes at 350 degrees.

IMG_0373

I wanted to keep this recipe gluten-free, as we try to limit gluten around here and I also have several extended family members who eat gluten- free.  I love having a few key recipes on hand that are easy to make and fully gluten- free.

The creamy base of this recipe is sour cream and cream of chicken soup.  I used organic sour cream and used Pacific brand cream of chicken soup as it is gluten- free and also free of ingredients that I would not want to feed my family.  I am pretty picky about pre-made cream soups and this brand make me very happy, and also tasted great!

IMG_0385_2

I used brown rice for the base of the casserole for extra fiber and flavor. I used to make the rice separate from casserole, but not this time.  I loved throwing it all in one dish.

IMG_0386_2

After mixing the shredded chicken, sour cream and cream of chicken soup together, simply spread out on top of the rice layer.

IMG_0383_2

Here is where it gets good.  BRETON GLUTEN-FREE HERB & GARLIC CRACKERS.  I’ve done a lot of tasting of gluten-free crackers, and I have not found one with such tender-crisp texture as Breton crackers.  These crackers are so good,–bursting with herb and garlic flavor. They are made with arrowroot and green lentil flours, which make them quite good for you. They can be eaten alone or topped with delicious toppings for a nutritious snack your family will love.  We like to top them with some organic turkey and cheese for an easy protein-filled snack.

There are several flavors:

BRETON GLUTEN-FREE HERB & GARLIC

BRETON GLUTEN-FREE ORIGINAL WITH FLAX

BRETON GLUTEN-FREE BLACK BEAN WITH ONION AND GARLIC

BRETON GLUTEN-FREE WHITE BEAN WITH SALT AND PEPPER

For this recipe, I crunched up the herb and garlic crackers and drizzled them with a bit of melted organic butter for the crunchy casserole topping.

IMG_0390_2

I use a ziplock bag to keep mess to  minimum.  I crunched one sleeve of Breton Herb and Garlic crackers all up and then drizzled the butter right into the bag, then sealed and did a bit of a shimmy- shake to distribute it evenly.

IMG_0391

The crunchy crackers are the last layer to the casserole.  It really is a breeze to throw together, especially if you have pre-cooked chicken and rice ready to go.

IMG_0397_2

Here is the casserole all baked and ready to eat.  You have the chewiness of the brown rice, the creaminess of the chicken mixture, and the crunch of the cracker topping.  It is GOOD…and for me there is the bonus of being taken back to those newlywed days!

IMG_0399_2

 

Creamy Chicken Rice Casserole With Crunchy Buttery Herbed Cracker Topping

2 cups chopped cooked seasoned chicken

1 10 oz-12oz  cream of chicken soup (Pacific in a box is gluten-free)

1 8 oz carton sour cream

1 1/2 cups Breton Gluten- Free Garlic & Herb crushed crackers ( I used one sleeve)

1/4 cup butter melted

2 1/2 cups brown rice, cooked

 

Combine chicken, soup, & sour cream. Put rice in 9×13 pan, add chicken mixture & spread out.  Combine crushed crackers and butter in a large ziplock bag.  Sprinkle over chicken mixture.

Bake, uncovered, at 350 for 20-30 minutes or until hot and bubbly

——-

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

Gramma’s Crumb Cake

GRAMMAS-CRUMB-CAKE

I wanted to rename this recipe Renee’s Awesome Coffee Cake, because the recipe is from my sweet friend Renee.  She served it to me one day with a cup of coffee, and I was in coffee cake heaven.  I decided to keep the original name, despite what the cake means to me, which is memories of sitting with my dear friend in her dining room and getting loved on several times now with this same cake recipe. Renee was sweet enough to share her recipe with me, so of course I had to share it with all of you.

This cake is so very good.  It is dense but moist at the same time.  The crumbly top is a sweet cinnamon-sugar streusel type topping.  My favorite thing about this cake is that it uses ingredients already on hand and can be thrown together in a super fast and easy way.  It is a great recipe to bring out when you have unexpected guests and just need to whip something up that will make the whole house feel warm and inviting because it smells amazing! I love to make it on a Saturday morning, as it is a great way to get the family to roll out of bed and sit around the table eating slow, for some quality morning time together.

 

Gramma’s Crumb Cake

2 cups flour

1 cup sugar

1/2 teaspoon salt

1 teaspoon cinnamon

2 teaspoons baking powder

4 Tablespoons coconut oil (original recipe calls for shortening, could also use butter)

1 egg, lightly beaten

milk

1 teaspoon vanilla

butter

cinnamon

sugar

 

Combine flour, sugar, salt, cinnamon, and baking powder.  Cut in coconut oil (or shortening or butter).  Reserve 1/2 cup of dry, crumbly mixture and set aside.  Place beaten egg in a measuring cup and add enough milk to equal one cup. Add vanilla & combine with flour mixture, mixing well.  Pour into a greased 8×8 pan and sprinkle with reserved dry mixture.  Dot with butter, sprinkle with cinnamon & sugar (use your judgement, I used about 4-5 tablespoons of butter) Bake for 25 minutes at 375 degrees.  Serves 8.