How to make my favorite Gluten-free, Dairy-free Mexican Casserole… ?
– 1 Spaghetti Squash
– 2 Cups Water
– 3 Boneless Chicken Breasts
– 3 Cups Chicken Broth
– 2 Cans Diced Tomatoes & Green Chiles
– 1 Cup Black Beans
– 1 Packet Gluten-Free Taco Seasoning
– 2 Tsp Pepper
– 1 Tsp Pink Himalayan Salt
Step 1: Pour 2 cups of water into Ninja 3 in 1 and then add whole spaghetti squash (cut a slit in the side of spaghetti squash). Pressure cook on high for 25 minutes. Once done, cut in half, remove seeds, and scoop into a 9×13 casserole dish.
Step 2: While spaghetti squash is cooking, put 3 whole chicken breasts into a bowl and add a cup of GF chicken broth, 1/2 packet of GF taco seasoning, and chopped cilantro. Stir thoroughly.
Step 3: Once the spaghetti squash is removed from the Ninja 3 in 1, pour out water and add 2 cups of chicken broth. Then, add seasoned chicken breasts and pressure cook on high for 16 minutes.
Step 4: Meanwhile, drain a can of black beans and two cans of diced tomatoes & hatch chiles to the casserole dish + 1/2 taco season, 1 tsp pink Himalayan salt, and 2 tsp black pepper. Mixed together thoroughly.
Step 5: Once chicken is fully cooked, allow to cool down and then pull a part and mix into the casserole dish.
Step 6: Place GF, DF Mexican Casserole in the preheated oven on 390 degrees for 30 minutes. Once done, allow to cool.
Step 7: Dinner is served!