Family Recipes, adapted for this lifestyle

This is an old family favorite, that used to be made with rice-a-roni. I recently adapted to be gluten free, sugar free, and much more healthy without using the rice-a-roni but still having that great flavor! So yummy. Such a great comfort meal.

GF, SF, Vegetarian (without chicken)

Ingredients:

• 2 C uncooked/ 4 C cooked rice (I use boil in a bag= 2 bags) or sautee
• 2 C cooked chicken breast (boiled)
• 1 can (12 ounces) evaporated milk  (*for dairy free see below)
• 1 C (gluten free) chicken broth
• 1/2 C onion
• 1 bell pepper
• 12-15 baby carrots
• 2 large eggs
• 1-2 Tbslp cilantro
• 1-2 Tblsp parsley
• 3-4 cloves of garlic
• 1 1/2 Tblsp lemon juice (I use real lemon)
• 1 Tblsp salt
• 1 tsp tumeric
• 1 tsp black pepper

Directions:

1. Cook chicken on stovetop.
2. Cook rice.
3. Preheat oven to 350*.
4. Sautee onion, pepper, carrots and garlic.
5. Mix all ingredients together except chicken.
6. Add chicken and pour into 2 quart casserole dish.
7. Bake at 350* for 35 minutes with lid. Then take lid off and bake additional 5 minutes to crisp the top a bit.

* Dairy free? You can sub coconut milk 1:1, or make your own DF evaporated milk. Evaporated milk is easy to make with dairy free milk! It just takes a little longer.

1. You will want to pour double the amount of milk that you need (so in this recipe 3 cups = 1 1/2 Cups evap. milk)
2. Boil over medium heat (gentle boil) until the volume is cut in half.
3. Optional: add vanilla and sea salt
4. You should be left with 1 1/2 Cups
5. This typically takes about 45 minutes