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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!