Dairy/Egg Free Chicken and Rice Casserole


2 8.8 oz packages of 90 second Ready Rice, Long Grain Wild
1 lb of chicken cooked and diced
1/2 Cup diced sautéed onion
1 1/2 Cups of my dairy free cream of mushroom soup
3 TBSP Cornstarch
1/2 Cup Nayonaise or any egg free mayo you prefer
1/2 TBSP Montreal Chicken seasoning
1/4 chopped sun dried tomatoes
14 oz frozen broccoli florets
1/2-3/4 Cup Panko Bread Crumbs

Mix together the soup, Nayonaise, and seasoning. Add the rest of the ingredients minus the bread crumbs.
Place in large casserole dish and bake at 400 degrees for about 15 minutes. Add Panko bread crumbs by sprinkling evenly over the top and continue to bake for another 15 minutes.. Let Cool for about 5 minutes then Enjoy:)


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