Saturday, November 13, 2010

Cheesy Chicken and Bacon Casserole | Cow Dairy and Gluten Free

I love casseroles and this Cheesy Chicken and Bacon Casserole is no exception!  It combines some of my favorite things bacon, pasta, chicken, and peas into a hearty one dish comfort meal.  I use goat's milk to make the creamy sauce along with a vegan cheese alternative; however, it is simple to make it truly dairy free by using the dairy free milk alternative of your choice. 



Cheesy Chicken and Bacon Casserole

1 lb Tinkyada Pasta (I used spirals)
1 lb bacon
1 large onion, finely chopped
4 cloves garlic, minced
1 lb boneless skinless chicken breast
1 stick vegan buttery alternative (I used Blue Bonnet Light)
1/3 cup rice flour
1 12 oz can evaporated goat's milk
1 10 oz package Follow Your Heart Vegan Cheese Alternative, Mozzarella
1/2 tsp black pepper
1/2 tsp garlic salt
1 tsp fresh sage, finely chopped
1 tsp fresh marjoram, finely chopped
2 cups frozen peas

Preheat oven to 375 F.
Cook the pasta just shy of done.
Chop the bacon and fry until crisp.
Reserve the bacon grease in the frying pan.
Remove the bacon from the pan and allow to drain.
Add the chopped onions to the bacon grease and cook until translucent.
Add the minced garlic and continue to cook for a few more minutes.
Remove the sauteed onions and garlic.
Cut the chicken into bite sized pieces.
Place the chicken into the same pan and brown on all sides.
Remove the chicken.
Melt the buttery alternative and whisk in the rice flour.
Cook for 2 minutes then add the evaporated goat's milk.
Remove any lumps by whisking the goat's milk into the rue.
Shred the vegan cheese and stir into the sauce.
Add the black pepper, garlic salt, sage, and marjoram.
Continue to cook the sauce until the cheese is melted and the sauce is thick.
Add the pasta, onions, garlic, chicken, peas, and 1/2 of the bacon to the sauce.
Mix well to coat all the ingredients in the sauce.
Place into a 9 x 13 pan and top with the remaining bacon.
Bake at 375 F for 45 minutes to 1 hour or until hot and bubbly.

7 comments:

  1. My boys would LOVE this! We do pasta bakes here all the time so I am definitely putting this one in the rotation!

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  2. Sarena, let me know if you try this and how your boys like it!

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  3. I also tagged you over @ my latest post with 10 culinary questions!! Come over & check it out, my friend!

    What a delightful casserole!! i love all of the reeal flavours you have used in here!!! MMMMMMM,..fab food!

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  4. Can corn starch be used in stead of rice flour?

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    1. Yes, I would imagine it could be. But I wouldn't use the corn starch in quite the same manner as the rice flour. Instead stir the corn starch into a slurry with the goat's milk. Hope that helps!

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    2. Also, I would think you need less corn starch than rice flour. However, since I haven't made it this way, I cannot say for certain what the exact substitution should be. You don't want to turn the sauce into glue.

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I love getting comments so please let me know what you think!