Baked Chicken, Spinach and Mushroom Pasta (Gluten and MSG Free with a Diary Free Option)

This is a pretty simple dish that can be arranged ahead of time and then baked when needed.  If using rice pasta, I would not bake too far in advance as the pasta can get hard if left too long in the fridge.  I have used this casserole as a way to use up some left over chicken and other vegetables I have on hand.

Ingredients

• 16 oz uncooked rice pasta (I like to use Tinkyada)
• 1 tablespoon extra virgin olive oil
• 2 minced cloves garlic
• 1 diced onion
• 2-3 cups cubed chicken (breasts or thighs)
• 1 can organic tomato paste
• 1/2-1 cup water
• 1/4 cup minced fresh basil or 1/2 tablespoon dried basil
• 1 teaspoon sea salt
• 2 teaspoon chili powder (or to taste)
• 2 cups diced mushrooms
• 2 cups spinach
• 1-11/2 cups shredded cheese or daiya cheese
• sea salt and pepper to taste

Directions

1. Preheat oven to 350 F.
2. In a large pot cook pasta according to directions and place in a large oven safe deep dish. (I used a large corningware dish.)
3. 
4. In a large wok, or pot heat oil and saute onions until translucent.  Add garlic and cook another minute.  Add chicken and cook until no longer pink.
5. Add tomato paste, basil, chili powder, mushrooms, salt and pepper.  Cook until bubbling and bring down to medium-low heat.  
6. Stir in spinach.
7. 
8. Pour onto pasta.
9. 
10. Cover with shredded cheese (daiya) if desired.
11. 
12. Bake for 30-40 minutes until cheese is melted and sauce is bubbling.

Chicken Casserole (Dairy and Gluten/Grain Free)

As a child my mom used to make a chicken casserole that I loved.  I have actually never made one on my own but have had a several cravings.  For this casserole, I decided to use coconut cream and broth as the sauce base.  The nutritional yeast added a nice "cheesy" flavour.  Depending on your size/amounts of vegetables you may want to place around with the amount of cream or broth.
Hope you enjoy this as much as we did.

 Ingredients

• 2 cloves minced garlic
• 1 chopped onion
• 2 teaspoons olive oil
• 1/2 cup coconut milk (or more)
• 1/4 cup chicken or vegetable broth
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 1/4 cup nutritional yeast
• 3 cups diced chicken breasts 
• 1/2 chopped cauliflower into bite size pieces
• 1 diced zuchinni in bite size pieces
• 2 diced carrots in bite size pieces
• shredded Daiya cheese (optional)

Directions

1. Preheat oven to 350 F.
2. In a medium size sauce pan, fry the onion in olive oil until soft.  Add the garlic, cayenne pepper and paprika, fry for another minute. Remove from heat and add coconut milk, broth, salt, and nutritional yeast.
3. In a 9x13 baking dish add chicken, cauliflower, carrots and zuchinni.  Poor coconut cream mixture over chicken and vegetables.  Stir to fully coat.  Add cheese if preferred on top or mix in between.
4. Bake 350 for 50-55 minutes or until vegetables are tender.