You have all heard me talk about making salsa chicken, how easy it is to make and its many wonderful uses in various recipes. Here is another kid friendly and hubby approved recipe to make using salsa chicken and leftover sprouted rice. It is a salsa chicken and gluten free sprouted rice casserole.

As a refresher, the salsa chicken is just chicken breasts and/or thighs cooked in a slow cooker with salsa. Sometimes I will also add cauliflower rice, cumin and an onion. I prefer to use the Trader Joe’s green salsa since it has simple and clean ingredients and is mild so the kids can tolerate it. It is also mild enough in flavor to use in a variety of recipes like tacos, enchiladas, soups, sweet potato boats, salads, etc.

Recipe:

2 cups shredded salsa chicken
1.5 cups leftover sprouted rice cooked with a chopped onion in bone broth with sea salt, pepper and garlic (and any veggies you want to add)
1 cup cauliflower rice
2 handfuls chopped spinach
3/4 cup full fat plain dairy free yogurt (I like COYO or Kite Hill)
1/4 cup paleo avocado oil mayo
1/2 cup shredded raw cheese 

Directions:

Mix all ingredients together and place in greased baking dish. Bake on 350 for 30 min then broil for 5 minutes until golden brown. You could sub all cauliflower rice for sprouted rice to keep it grain free. To keep it dairy free, omit the cheese or use dairy free cheese.

Enjoy!!