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.

1/4 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

1/2 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.

1/2 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

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 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

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

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

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

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