Saute:
3 chicken breasts cubed
2 c chopped onion
8 slices bacon, fried and crumbled
4 stalks celery, chopped
dash of garlic salt
Combine with:
2 T GF flour
1 c chicken broth (GF)
5 T tomato paste
1 c applesauce
1 c milk
4 tsp curry
Bake at 350 degrees for 45 minutes.
1 envelope GF taco seasoning
1/4 tsp salt
1 egg
1/2 c GF flour
1 T milk
1 fryer chicken- cut up
Combine flour, salt, and taco seasoning in a Ziploc bag. In a bowl, beat the egg and milk. Dip the chicken in the egg mixture followed by the seasoning. Place in a greased baking dish. Bake uncovered for 1 hour at 350 degrees.
Credit: theglutenfreelife.com
1 c chopped onions
1/2 tsp cumin
1/2 tsp oregano
1/2 c GF chicken broth
1 can chopped chilies
1 sm can tomato sauce
3 c cooked rice
2 c shredded cheddar cheese
3 chicken breasts- cubed and cooked
1 c sour cream
1 1/2 c crushed Fritos
Directions: Combine onions, chilies, cumin, oregano, tomato sauce, and broth in baking dish. Cover- cook on high in microwave for 10 minutes, stirring half way through. Add cooked chicken. Combine rice and sour cream in a shallow greased pan. Sprinkle with 1 c shredded cheese- pour chicken mixture on the vegetable mixture. Top with remaining cheese. Cook uncovered in the microwave for 5 minutes. Sprinkle with Fritos. Let stand for 5 minutes before serving.
1/4 c butter/margarine
1/2 c onion chopped
1/4 c GF flour
1 tsp salt
1/2 tsp curry powder
1/8 tsp pepper
1- 4 oz can of mushrooms
1- 13 oz can evaporated milk
1-10 oz package of frozen broccoli
3-4 chicken breasts
1 c grated cheddar cheese
Directions: Saute onions in melted butter. Stir seasonings into onions. Drain mushrooms- reserving the liquid. Blend in milk until smooth. Add mushrooms. Cook and stir over heat until thickened. Arrange chicken breasts in the bottom of a 9×13 pan. Top with broccoli. Pour cause and cheese over top. Bake at 375 for 30 minutes.
Credit: theglutenfreelife.com
2 c cubed cooked chicken
6 T reduced fat salad dressing
1/2 c dried cranberries
1/4 c finely chopped onion
1/4 c chopped celery
1/2 c cashews
1/2 tsp salt
1/4 tsp pepper
Credit: theglutenfreelife.com
3/4 c crushed GF cornflakes (or GF breadcrumbs)
3/4 c Parmesan cheese
1 envelope Ranch dressing packet
4 chicken breasts
1/2 c butter- melted
Combine first three ingredients. Dip chicken in butter and roll in mixture. Place on greased 9X13 pan- bake uncovered at 350 degrees for 45 minutes.
Credit: Taste of Home Magazine
4 chicken breasts
1 T vegetable oil
1 T butter
1 can (15-1/4 oz) sliced peaches, undrained
1/2 c packed brown sugar
1/2 c orange juice
1 envelope onion soup mix
Brown chicken in oil and butter. Add peaches with juice, brown sugar, orange juice and soup mix into skillet. Bring to a boil and simmer uncovered for 20 minutes. Serve over rice.
Credit: Taste of Home Magazine
4 chicken breasts- cubed and cooked
1-14 oz can of whole tomatoes
1 c sour cream
1 envelope of Lipton Onion Soup Mix
Mix tomatoes- undrained- into skillet with cooked chicken. Add onion soup mix. Let simmer for about 30-40 minutes. Add sour cream to skillet. Serve over gluten free pasta.
Credit: theglutenfreelife.com
3 chicken breasts- cubed
4 cloves of garlic-minced
2 T margarine
1/3 c chopped scallions
1 c heavy whipping cream
1T Cajun Magic Poultry Magic
12 oz GF pasta- slightly undercooked
Cook garlic in margarine in a 12″ skillet over medium/high heat for 30 seconds. Stir in chicken and seasoning mix. Cook until lightly browned. Stir in scallions- cook only a minute more. Add cream. Increase heat to high and boil until slightly thickened (about 2 minutes). Combine chicken mixture and pasta- cook until heated. Sprinkle with Parmesan cheese before serving.
Credit: theglutenfreelife.com
6 chicken breasts
2 T margarine
1/2 c Parmesan cheese
1/4 c GF bread crumbs
1 tsp oregano
1 tsp parsley flakes
1/4 tsp paprika
1/4 tsp salt
1/4 tsp pepper
Dip chicken breasts in melted margarine. Mix remaining ingredients and roll chicken in the mixture. Put in a spayed 9X13 Pyrex pan. Bake for 25 minutes at 375.
Credit: theglutenfreelife.com
