Southwest Chicken and Rice Casserole
Prep time
Cook time
Total time
Homemade Taco Seasoning, adapted from Family Feasts for $75 a Week by Mary Ostyn
Author: Katherine and Sarah Hatfield
Serves: 4 servings
Ingredients
Southwest Seasoning
- ½ cup dried minced onion
- ¼ cup sweet paprika
- ¼ cup non-GMO cornstarch (can sub tapioca or arrowroot starch)
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 1 tablespoon dried marjoram (or oregano)
- 1 teaspoon cayenne pepper
Chicken and Rice Casserole
- ¼ cup dairy-free buttery spread or non-hydrogenated margarine
- ¼ cup all-purpose or white-wheat flour
- 4 tablespoons water
- ½ cup mayonnaise or vegan mayo (for egg-free)
- ¼ cup Southwest Seasoning (above)
- 2 cups cooked chicken, cubed or shredded
- 4 cups cooked jasmine or basmati rice
Instructions
To make the Southwest Seasoning
- Place all of the ingredients in a large jar with a tight-fitting lid and shake to combine. Use as directed in the Chicken and Rice Casserole instructions that follow.
- Store leftovers in the jar and use ¼ cup per pound of meat or meat substitute in recipes.
To make the Chicken and Rice Casserole
- Preheat your oven to 350ºF and grease a medium-sized casserole dish (such as an 8x8-inch).
- Place the buttery spread in a large microwave-safe bowl, and microwave on HIGH for 20 seconds to melt.
- Whisk in the flour and the 4 tablespoons of water. Microwave on HIGH for 1 minute.
- Stir in the mayonnaise followed by the Southwest Seasoning. Add the chicken and rice and stir until evenly coated.
- Pour the mixture into your prepared casserole dish, cover, and bake for 30 minutes.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/southwest-chicken-and-rice-casserole