Jackfruit And Coconut Rice Casserole Recipe

About this recipe

This hearty and comforting gluten-free chicken and rice casserole is perfect for dinner. Made with tender chicken, creamy soups, and flavorful rice, it's a simple yet satisfying meal for solution seekers.

Ingredients

• 500G White Pearl Italian Pudding Rice 500g
• 2.27L / 4 Pints British Whole Milk 2.27L / 4 Pints
• 400 Ml Coconut Merchant Organic Coconut Cream
• - Jack Fruit

Instructions

1. 1. Preheat your oven to 325°F (165°C).
2. 2. In a large mixing bowl, combine 1 can of gluten-free cream of celery soup, 1 can of coconut cream, and 1 3/4 cups of milk. Mix until smooth.
3. 3. Heat the mixture gently in a saucepan over medium heat, stirring occasionally, until warmed through.
4. 4. Add 1 1/2 cups of uncooked rice to the soup mixture and stir to combine.
5. 5. Pour the rice and soup mixture into a greased baking dish, spreading it out evenly.
6. 6. Lay 500 g of jackfruit on top of the rice mixture, ensuring they are evenly distributed.
7. 7. Sprinkle 1 package of gluten-free onion soup mix evenly over the jackfruit and rice.
8. 8. Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 1 hour, or until the jackfruit is heated through and the rice is tender.
9. 9. Remove from the oven, let it rest for 5 minutes, and serve warm.