Gluten Free Creamy Spanish Rice and Chicken Casserole

So the other night I wanted to try my hand at making Gluten Free pizza for the littlest one, but then discovered that I am almost out of the gluten free flour mix I would need to use. So I needed a plan B ASAP! A friend was posting pics on Facebook of a casserole that included chicken, corn tortillas, cream of mushroom soup, and chopped green chili's and of course smothered in cheese! It looked so yummy and made me wish we could eat it, but sadly we can't. I thought about trying to tweak it to work with our current restrictions, but didn't really want to bother. But the Mexican food theme was now stuck in my head so I needed to come up with something. So I started making stuff up! I have a recipe for Spanish rice that we all love, which just so happens to be Gluten Free, as well as all the other intolerant foods we are avoiding free, so I used that as my base. I made it creamy and it turned out GOOD! One of the twins cleaned his plate and so did the littlest one!!!! Of course I had to have one kid who wasn't a fan but even the hubby ate two helpings! So here you go.

First off you will need to make the Spanish Rice.

Spanish Rice

Ingredients:

2 Tbls Olive Oil
1/4 Medium Brown or Yellow Onion chopped
1 1/2 C Rice
3 Cloves Chopped or Minced Garlic
2 1/2 C Chicken Broth
1C (8oz) Tomato Sauce (I like the Roasted Garlic from Hunts)

In a medium sauce pan heat oil. Saute Onion for a few minutes, til its translucent. Add dry rice and cook for another 5-7 minutes, until the rice looks golden brown. Add garlic and saute for another minute. Add broth, slowly, directly into the rice, not onto the hot pan. Stir in tomato sauce. Bring to a boil. Once boiling, turn heat to low and cover. Let simmer for 20 minutes. Remove from heat.

You'll also need to make up a batch of Cream of Mushroom Soup. Check out my recipe here: http://www.blogger.com/blogger.g?blogID=1400178794632799190#editor/target=post;postID=453508138891568566

To make the sauce:

Ingredients:
1/2 C Soy Free Veganaise
Dash of Lemon Juice
Pinch of Garlic Salt
1 can Cream of Mushroom Soup (or use one batch of homemade version)
1 small can of chopped Green Chilies

Mix all ingredients together well, or blend them together in your blender.

Now onto assemblying your casserole!!!!

Spray a 13x9in pan with non stick cooking spray (I use Olive Oil spray). In a large bowl, or right in the pan, mix together rice, sauce, and shredded chicken (use about 1-2 chicken breasts or one can of chunk chicken) Place in the pan, bake in the oven at 350* for 20-25 minutes. Top with Daiya cheddar and jack cheese's and bake for additional 10-15 minutes.

I don't have a picture of this because I wasn't sure how it was going to turn out when I was throwing it together, but I will take one the next time I make it because I know I will be making it again!