Gluten Free Chicken Casserole

The inspiration for this dish came in desperation.  We just came back from Community Clean-up and I was really very tired after spending all day out in the sun.  We all have those occasions, when even an energizer bunny type girl like me wears out.  It was 4:30, I still had not started dinner and family was starting to complain that they were "starved".

Casseroles are not a favorite of ours and I very rarely make them.  We liked this one because its cheesy.  What is not to love about Broccoli with Cheese?  I am betting that leaving out the cheese and using a chicken bouillon or two would be equally as good.  Mixing in some philly cooking creme would not be a bad idea either.  The point is that its quick and easy and done in under 30 minutes.  I am even layering in the frozen components in there still frozen.

Ok, are you ready?  Lets get started.

4 Tablespoons Butter

2 Tablespoons Brown Rice Flour

2 cups Milk

1/2 teaspoon Salt

1/4 teaspoon Pepper

2 cups Cheddar Cheese

1/2 teaspoon Dijon Mustard

1/4 cup Mayo
2 cups of Chicken Bits (I have a freezer stash but go ahead and used canned if you need to)
1 bag of Steamfresh Brown Rice (about 2 cups cooked)
1 17-ounce Family Sized Bag of Broccoli Florets
2 Slices Bread, placed in processor until crumb

Preheat oven to 350 degrees.

• Melt butter in small saucepan.
• Add flour, milk, salt, and pepper. 
• Cook and stir until mixture thickens.
• Add cheese and mix until combined.
• Add mayo and mustard and mix well.
• Layer cooked chicken inside a 9 x 13 greased casserole dish.
• Layer brown rice.
• Layer Broccoli.
• Top with sauce.
• Take freshly ground bread crumbs and top casserole.
• Bake for 20 minutes.

Recipes similar to this one:

Chicken Scrumptious Casserole - Keith Dunlap
Chicken and Rice Casserole - Paula 

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reade more... Résuméabuiyad

Quick and Easy Gluten Free Chicken Spaghetti Dinner

When my brother first tried this dish, he went right over to his place and bragged about it to his friends. He was telling them how creative I am.  Well I wish that were the case but I first tried this dish at a Church dinner.  I noticed that my son enjoyed it and he is just so incredibly picky that I thought to myself, "I must try it gluten free".  It makes a generous sized casserole and results in plenty of leftovers.  At least it does for my family.

3 to 4 chicken pieces
Water to cover
1 Herb Ox Bouillon Cube
1 (18 ounce) can Progresso cream of mushroom soup
1  cup Sharp Cheddar Cheese
1 (16 ounce) can Rotel Tomatoes (drained)
1 small Onion, finely diced (1/4 cup)
1 small Pepper, finely diced (1/4 cup) ~ Optional
1 (12 ounce) package spaghetti noodles
1 cups Reserved Chicken Broth From Pot
1 teaspoon Mrs. Dash
⅛ teaspoons (to 1/4 Teaspoon) Cayenne Pepper
Salt And Pepper, to taste

*1 cup Additional Grated Sharp Cheddar Cheese (for topping if desired)*

• Place a large pot of water on to boil. 
• Add chicken pieces into the pot and cook until done, approximately 35 to 40 minutes. Internal temperature of chicken should be 165 degrees. 
• Remove 1 cup of stock and add Bouillon Cube. Keep the remaining stock on simmer.
• Making sure chicken is cool enough to handle, pick out the meat to make two full cups of meat. 
• Add broken spaghetti into the chicken broth and simmer until al dente. Do not overcook, especially with GF pasta. 
• When spaghetti is cooked, drain out broth.
• Combine with remaining ingredients (including 1 cup stock) and 1 cup sharp cheddar.
• Bake at 350 degrees for 35 to 45 minutes.

reade more... Résuméabuiyad