I made an amazingly delicious chicken casserole with this seasoning!
4meAndyou's Garlic and Chive Chicken Casserole (Mostly Gluten free except for the mushroom soup!)
Preheat oven to 350*F
Olive oil based Non-stick cooking spray
1 (8 oz) box of Chickpea Penne, cooked and drained according to package directions
2 cans of condensed cream of mushroom soup
8 oz of milk
2 Packets Alicia's Garlic and Chive Seasoning
6 fresh or frozen boneless raw chicken breasts OR boneless skinless chicken thighs.
1 (2 oz.) container of gluten free panko crumbs
2/3 cup olive oil
Return cooked and drained chickpea penne to pan, and add the cream of mushroom soup, the milk, the Garlic and Chive seasoning mix, and stir well.
Spray a 14 x 10 baking pan with non-stick cooking spray. The pan should have a tight sealing lid so that garlic odors will not permeate your fridge if you want to store leftovers. Place the chicken breasts in the pan, and then cover them with the Chickpea penne mixture, making sure all the chicken is covered.
Mix the panko crumbs and the olive oil, and cover ALL of the penne with the crumbs.
If using fresh chicken breasts, bake for one hour.
If using frozen chicken breasts bake for 90 minutes.
