I do love a casserole.  What I love even more is when the entire dinner is baked as one dish.  This casserole didn’t have a title so I’m calling it the Chicken Vegetable Casserole.  I think it’s important to call things what they are :-).  There isn’t a link, just a recipe description in the comment section.  I have included it below.

Casseroles are the one area where I’m a little bit sad about switching to a wheat-free lifestyle.  In college, a really good friend shared her Chicken & Broccoli Casserole with me one evening after a long study session.  It was sooooo good that I had to have the recipe.  For the next 22 years this casserole was part of our regular menu.  But now that we’ve switched to no wheat we can’t eat it.  The chicken and broccoli are fine, but the cream of chicken and cream of mushroom soups and the bread crumbs are unfortunately chock full of wheat.  I’m going to see if I can make some substitutions, but don’t think it will be the same.

This casserole was sooooo easy to make.  It literally took 10 minutes to prepare, 1 hour to cook and smelled so good.  It looked even better after it was cooked and tasted tremendous.

Fill a 9X13 dish with 1/3 vegetable (there’s green beans in the original picture, but I chose to use broccoli), 1/3 red potatoes diced and 1/3 raw chicken.  Sprinkle a packet of Good Seasons Italian Dressing mix over the entire casserole and follow with a stick of melted butter.

Cover with foil and bake at 350 degrees for 1 hour.  So easy and so good. 

Today Ellie is going to show you how she eats her dinner.  She would prefer to eat our dinner, but broccoli doesn’t agree with her (if you know what I mean)