Chicken Casserole (with a Cheesy Pretzel crust)

 

INGREDIENTS:

4 Boneless, Skinless Chicken Breasts

1/2 c. Chopped Onion

3/4 c. Chopped Carrots

1/2 c. Dairy-Free Sour Cream

1/4 c. Dairy-Free Butter (I use Earths Best)

1 12 oz. pkg Cream of Mushroom Soup (GF)

2 cans French Style Green Beans

1 can Garbonzo Beans

1 c. Chopped Cashews

1 – 1 1/2 Broccoli Crowns, cut up

1 1/4 tsp. Poultry Seasoning

3/4 tsp. Celery Salt

1/2 tsp. Black Pepper

1 1/2 c. Pretzels, chopped

1 block Sharp Cheddar Cheese, shredded

DIRECTIONS:

• Boil the 4 boneless, skinless chicken breast in a large stock pot; I add salt and pepper to the water as well. Also in a smaller pot, boil the chopped up carrots and onion until tender. Keep the water from the chicken and carrots to use later on.
• Once the chicken is done, set the chicken out on a plate to cool; cut the chicken into small, bite sized pieces and put into a large bowl.
• Add all other remaining ingredients, except the cheese & pretzels. When adding the carrots and onion, add about a half cup of the water from the pot that you boiled the carrots & onions in (or you could use the water from where you boiled the chicken, your choice).
• Mix up all of the ingredients until well blended. Place the mixture into a greased baking pan. Bake at 350 degrees for about an hour.
• While the casserole is baking, in a small bowl, mix up the pretzels and cheese until blended well.
• After the casserole has cooked for an hour, remove the casserole from the oven. Spread the mixture over the top of the casserole and bake for an additional 15-20 minutes.

Alterations: Adding a cup of cooked rice (white, wild or brown) to the casserole is also very good. You could also use actual celery instead of celery salt. Water chestnuts also add a crunchiness to the casserole.