We are always looking for tasty and kid friendly gluten free recipes. Although the mama of the house is the one diagnosed with Celiac, we all mainly eat gluten free because we aren't making 2 different dinners daily.
We came across a bbq chicken casserole dish that we just had to try to adapt to be gluten free and it worked out so well.
Ingredients:1 cup barbecue sauce (we use Sweet Baby Rays because it is gluten free)
1 cup sour cream
1 teaspoon garlic powder
½ teaspoon black pepper
3 cups cooked and diced chicken breast
12 ounces small pasta cooked to al dente (we used a box of Great Value gluten free penne from Walmart)
½ pound bacon cooked crisp and crumbled, divided
15 ounce can petite or fire roasted diced tomatoes drained (we used a can of Ro-Tel)
1 red onion diced (We omitted)
2 ½ cups grated Cheddar-Jack cheese divided
2 green onions thinly sliced (We added, but probably better added as garnished)
Fresh minced cilantro or parsley for garnish
Preheat oven to 375 degrees F. Spray a 13x9-inch casserole dish with nonstick cooking spray.
In a large bowl, combine barbecue sauce, sour cream, garlic powder and black pepper. Stir in chicken, pasta, bacon (reserve 2 tablespoons for topping), tomatoes, red onion and half of the cheddar-jack cheese until well combined. Pour into the prepared casserole dish and spread evenly. Top evenly with remaining cheddar-jack cheese, sliced green onions and reserved bacon
Bake casserole in the preheated oven for 20-25 minutes. Top should be melty and golden and the sauce should be bubbly.
Let rest for about 5 minutes, then garnish with fresh minced parsley or cilantro and serve warm.