Gluten Free Chicken and Spinach Casserole

Options
maremare312
maremare312 Posts: 1,143 Member
I made this tonight and it was yummy! I adapted it from a recipe I saw online to make it gluten free and lower in fat. My mom and my friend both liked it, and they don't have to eat gluten free.

Gluten Free Chicken and Spinach Casserole

1-8 ounce box gluten free pasta (I used De Boles Gluten Free Multi Grain Penne)
16 ounces chicken breast, chopped in bite sized pieces
1 box frozen spinach, defrosted and drained
4 cloves garlic, pressed or minced
8 brussels sprouts, chopped
5 ounces mozzarella cheese, shredded
3/8 cup (6 T) shredded parmesan cheese
2 eggs
1 1/4 cups skim milk
1/2 teaspoon salt
1/2 teapspoon black pepper
1 teaspoon Italian seasoning
1/2 teaspoon red pepper flakes (or to taste)

For topping:
1/4 cup parmesan, grated
2 T margarine, melted
2 servings (74 crackers) of Trader Joe's Savory Thin Rice Crackers, crushed (or equivalent amount of another rice cracker)
1/2 teaspoon paprika

Preheat oven to 350*

Boil pasta according to package directions and drain.

In large frying pan saute chicken, garlic, and brussels sprouts in Pam spray. When chicken is cooked through set aside and turn off heat. Add drained spinach to pan.

While chicken is cooking, in a medium bowl combine eggs, milk, mozzarella cheese, shredded parmesan, and seasonings. Pour mixture into frying pan and mix to combine. Spray a 13x9 inch casserole dish with Pam spray and add mixture. Cover with lid or foil and bake for 20 minutes, or until hot.

While casserole is baking, in a small food processor crush the crackers. Then add melted margarine, paprika, and grated parmesan. After casserole has baked remove cover and evenly spread cracker mixture over the top. Broil (or bake) without lid until cracker mixture is slightly browned.

Makes 10 servings.

Per serving: 269 calories, 9 grams fat, 21 grams protein, 3 grams fiber

I did add this to the database if you make it :)