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Savory chicken and rice casserole

Is there anything more memorable from childhood than a casserole? They are quick, easy and oh so comforting. I have been on a casserole hiatus ever since going gluten free. This is mostly due to how I think of casseroles. A casserole should be made with pasta and since I know getting my husband to eat gluten free pasta is next to impossible I chose another way. Rice! A rice casserole why not?

1 cup wild rice blend
2 chicken breasts
2 cups chicken stock
1 Tsp fresh thyme
1 tbsp olive oil
I onion diced
2 stalks celery diced
1 carrot diced

In a Dutch oven heat oil. Next sauté chicken breast, add celery carrots and onion sautéing for 5 minutes. Add rice and cook an additional 3 minutes. Lastly add chicken stock and thyme. Cook until rice is tender letting mixture come to a simmer, cover and than place on low until rice is tender. Place in a baking dish and bake in a preheated 350 degree oven for 15 minutes. This is a great make ahead dish. Just don’t bake until the day you want to eat it.

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