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Composition of Pumpkin Chicken n Rice Casserole:

1. Take 2 c for uncooked rice- I used a combo of quinoa white n brown
2. Make ready 4-5 chicken breasts
3. Take 1 jar for sunripened tomatoes
4. You need 4 oz for cream cheese
5. Need 1 - regular can of pumpkin
6. Require 1 can coconut milk
7. Prepare 1-2 c of spinach leaves
8. Give as needed of BBQ sauce
9. Need olive oil
10. Make ready - salt and pepper
11. Require seasoned bread crumbs
12. Provide for parmesan cheese

Pumpkin Chicken n Rice Casserole start cooking:

1. Cook rice as usual
2. Add olive oil to pot and cook chicken on med heat until done adding salt and pepper to taste. Add small amt of BBQ sauce to last few min of chicken cooking.
3. Preheat oven to 375
4. Use pot used for chicken and add coconut milk, pumpkin, whole jar of sunripened tomatoes, and cream cheese. Cook on low. Add BBQ sauce, pepper, and seasoning salt to taste. Stir until well blended.
5. Layer casserole dish
6. Layer casserole dish in this order: rice, chicken, spinach, and pumpkin sauce.
7. Sprinkle on top parmesan cheese and seasoning breadcrumbs.
8. Cover with aluminum foil and cook in oven for one hour

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