Mrs. Jolly's Chicken or Turkey Casserole {gluten, dairy and egg-free}

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Casseroles make great family dinners and this one is no exception.  This dish was served to my husband and I several years ago during a visit to Canada by none other than Mrs. Jolly (hence the name).  I enjoyed the dinner so much that I asked her for the recipe and have since converted it to be dairy-free, gluten-free and egg-free.  Though I only met Mrs. Jolly once, she has remained a testament to me, and not just because she is a great cook.  She graciously welcomed us into her home, feed us, and made us comfortable.  She was a perfect example of Christian hospitality which seems to be an increasingly lost art, yet an essential piece of what it means to be a Christian.  What did Jesus do while here on earth?  He spent time with people.  He ate with them.  He took care of their physical needs.  He had real relationships with people.  And best of all, he fulfilled their deepest spiritual need.  He still does that today! 

Back to the casserole . . . This is perfect comfort food!  Its one of my favorite casseroles and a perfect use for leftover Thanksgiving turkey.  It's also a perfect casserole to make a double-batch and freeze one.  When starting from scratch (without any leftovers) its kind of annoying to make because you have to cook your rice and your turkey or chicken, so I highly recommend making two at a time. 

Mrs. Jolly's Chicken or Turkey Casserole {gluten, dairy and egg-free}

4 cups cooked rice (1 ½ cups uncooked brown (or white) rice, cooked in 3 cups water to yield approx. 4 cups cooked rice)

2 cups turkey or chicken, cooked and cubed

½ onion, diced
2 large stalks celery, diced
½ cup slivered almonds, lightly toasted
1 cup mayo (for an eggless version, try Spectrum Canola Eggless Mayo or Follow Your Heart Vegan Gourmet Veganaise)
1 cup chicken/turkey broth ( I like Celifibr Chicken Bouillon)
2 TBSP lemon juice
¼ tsp pepper
Crushed potato chips (optional, but very yummy)

Cook 1 ½ cups white or brown rice in 3 cups water according to package instructions.  Meanwhile, dice up about 2 cups of cooked turkey or chicken (approx. 2 boneless, skinless chicken breasts) as well as the onion and celery.  Mix this into a large casserole dish.  Lightly toast sliced almonds in a skillet over medium heat, stirring often.  This will help the almonds retain some crunch but you can skip the toasting if you're lazy or short on time and it will still turn out great.  Stir the toasted almonds into the chicken mixture.  In a separate bowl, whisk together mayo, broth, lemon juice and pepper.  Once rice is cooked, add into casserole dish.  Pour the mayo mixture in and stir to combine everything.  Top with crushed potato chips.  Bake at 375 for about 30 minutes.