By the time you read this I will be lounging in Arizona, however rain and cooler temperatures are forecast for the first three days of our visit! I am hoping when we return it will be warmer here with maybe even a hint of spring in the air! It will take awhile for all of this snow to melt, but it will happen.
I have been keeping an eye out for casserole recipes that don’t call for cream soups because they contain fat, salt and also gluten which my grand daughter can’t have, it’s a challenge but I have found a couple. I have tried them both and they are worth making again. I had never tried a Jambalaya rice mix, so after I had cooked it, I tasted and found it very spicy, in fact I didn’t care for it at all but after mixing in all of the other ingredients there was only a hint of spice. I found this recipe in the Paula Deen magazine.
Chicken and Jambalaya Rice Casserole:
2 1/2 cups water
1 ( 8 oz. ) box Jambalaya rice dinner mix
( Zatarain’s brand)
4 cups shredded rotisserie chicken
1 ( 10-ounce) can diced tomatoes
with green chiles
2 cups shredded Colby-Jack cheese blend, divided
1 cup chopped celery
1 cup heavy whipping cream
1 (10 oz.) bag frozen vegetable seasoning blend
Garnish: green onion, optional
In large saucepan, bring the 2 1/2 cups water and rice mix to boil over medium-high heat. Reduce heat; cover and simmer for 25 minutes or until water absorbed.
Spoon cooked rice into a large bowl, add chicken, tomatoes, 1 cup cheese, celery, and cream, mix to combine.
Preheat oven to 350 degrees.
Add vegetable blend to saucepan; cook over medium heat until water has evaporated, about 5 minutes, stir into rice mixture. Spread mixture into a 9x13 inch baking dish. Top with remaining 1 cup shredded cheese. Bake until hot and bubbly about 25-30 minutes. Garnish with green onion if desired.
Have a great week!
I'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls.