I find this time of the year always to be so hectic. Take the school activities, sporting events, all the last minute end of the year things that come up and add them to the regular day-to-day hustle and it sometimes leaves me no room to make dinner. This is where the make ahead casserole comes in. Our favorite is my Chicken and Rice Casserole. And bonus, it's gluten free too!
I made it even easier by using several premade ingredients such as Perdue cooked and seasoned chicken, boil in bag brown rice and jarred alfredo sauce. You can most certainly grill your own chicken and made your own white sauce but when time is an issue, premade is the way to go.
1 package of Perdue Short Cuts Carved Chicken (Grilled Italian Style) 9 oz
1 bag of Success Boil-in-bag brown rice (cooked)
1 jar of your favorite alfredo sauce
1/2 bag of frozen peas thawed
Grated Parmesan Cheese
Gluten Free Bread Crumbs
Mix first 5 ingredients and place in round casserole dish
Top with breadcrumbs and almonds
Bake in 350 degree oven uncovered for 30 minutes
I usually assemble this way ahead of time and then its ready to pop in the oven whenever you want it.
Note: I have tried many gluten free bread crumbs and I find that Gillian's is by far the best!
I hope this helps with your end of the year mealtime rush!