This casserole is so delicious; it's cheesy, full of flavor, and warming on a cold winter night. The last few days we have had cold weather, so a healthy and easy-to-make casserole is the perfect weeknight dinner!
I use brown rice pasta in this casserole. Brown rice pasta is a nutritious & gluten-free pasta alternative! The texture is perfect, not mushy or dry at all! This pasta is easy to prepare, and is sure to please everyone! Nobody will be able to tell that it's free of gluten!!
Onto the recipe!
Chicken, Spinach, & Mushroom Gluten-Free Casserole (serves 4-6)
- 1 lb chicken breasts, cubed
- 2 cups sliced baby bella mushrooms
- 5 cups baby spinach
- 14 ounces organic mushroom soup
- 1 cup light coconut milk
- 2 cups mozzarella cheese, shredded
- 16 ounces brown rice spiral pasta
- 2 garlic cloves, minced
- 1 tablespoon Italian seasoning
- 1/4 teaspoon cayenne pepper
- salt & pepper, to taste
- 1 tablespoon coconut oil
- fresh parsley, to garnish
Bring a pot of salted water to a boil. Once boiling, add brown rice pasta and boil for about 15 minutes, constantly stirring. Once it has finished boiling, drain in a colander and rinse until cold water (so the pasta doesn't stick.) Set aside.
Heat 1 tablespoon of olive oil in a large pan over medium high heat. Once hot, add chicken breasts to pan and season with salt, Italian seasoning, cayenne pepper, and pepper. Cook for about 8 minutes, or until chicken is almost fully cooked. Add in minced garlic, mushrooms, and spinach. Cook for another 5 minutes, or until vegetables are softened and chicken is fully cooked. Pour in mushroom soup, coconut milk, and brown rice pasta. Let simmer on medium heat for about 4 minutes.
Once the pasta mixture is finished simmering, remove from stove and pour into casserole dish. Sprinkle mozzarella cheese all over the chicken. Bake in oven for about 20 minutes, or until cheese is bubbly and slightly golden. Top with fresh parsley. Enjoy!!
-Juliet
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