I've been gone for a while. Lessee if I can catch you up super fast --
1) had my gallbladder out due to ginormous stones. 2) slowly recovered, then got H1N1 flu (that's pig flu, y'all) 3) started back to school at UAB taking prerequisites for the 5th year teaching certification program. 4) due to the gallbladder and pig flu, hadn't been doing much cooking. 5) i'm a baaad, baaaad lazy blogger.
Okay, so this is an old recipe I made a while back, but in liu of baking currently, I figure it's okay. Plus having surgery and being sick = need for comfort foods!
Being a Southern girl, I was raised on casseroles. Squash casserole, with its hidden crunchy water chestnuts; sweet potato casserole, topped with either fluffy marshmallows or decadent brown sugar and pecans; broccoli casserole, one of my favorites with its cheesy-broccoli goodness and the light buttery crunch of cracker crumbs.
Casseroles are sort of a Southern comfort food. We have them at holidays, funerals, family gatherings. I miss casseroles. There is something so easy about a casserole too -- combine ingredients, dump into pan, bake. Whoohoo! A whole meal in one dish. But the unfortunate thing about most casseroles is their overwhelming dairy and wheat content. Butter, milk, cream of _________ soup, bread crumbs, cracker crumbs, _________ dough. Argh.
Mom and I experimented over Christmas with a spinach-artichoke casserole that was delightfully GF/CF and tasty. Still, without her guiding hand and gentle reminders not to tweak the recipe *too* much, I haven't braved a casserole since.
A while back, I decided...why not? Be a brave Binty and go for broke. What's the worst that can happen? I make a 2 serving casserole and it sucks? Into the garbage. Can't be worse than the time many years ago I tried a Caribbean jerk pork tenderloin recipe that was absolutely, disgustingly inedible. Into the trash the whooooole thing went. What a waste....
So, as this is a 2 serving creation, make sure you double or triple it for a whole family!
Easy Chicken & Green Chili Casserole (GF/CF)
1/2 cup shredded chicken breast
1 can diced tomatoes, no salt added
1 can diced green chilis
1/3 cup pepper, sweet, red
1/3 cup pepper, sweet, green
1/4 cup lime juice
1/4 cup cilantro, fresh
1/4 tsp cayenne pepper
1/3 tsp cumin
1/3 tsp garlic powder
1 tsp chili powder
2 egg whites
1/3 cup almond breeze, unsweetened (or other nondairy milk)
2 Tbsp nondairy sour cream (I used Tofutti)
1. Preheat oven to 400. 2. Mix chicken and next ten ingredients together. Taste for desired spiciness and adjust with cayenne or pepper sauce as needed. 3. Mix eggs, nondairy milk, and nondairy sour cream together. Blend into chicken mixture. 4. Pour into 8 x 8 pan and bake for 45-50 minutes or until casserole is no longer "jiggly".
Yields: 2 servings. 204 calories per serving.
My apologies the pictures aren't super aesthetically pleasing =) It tastes good I promise!