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

6 c raw potatoes- cubed

1 med onion chopped

1 tsp salt

1/2 lb cooked ham- cubed

4 T butter

4 T GF flour

1 tsp salt

2 c milk

1 1/2 c shredded cheddar cheese

Directions: Layer potatoes, onion, 1 tsp salt, and ham in slow cooker.  Melt butter, stir in flour and salt.  Cook until bubbly.  Gradually add milk.  Add cheese and stir until melted.  Pour over potato mixture stirring slightly.  Cook on low in slow cooker for 6-7 hours or on high for 3-4 hours.

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

Saute raw onions (cut lengthwise)

Remove onions

Brown 1 lb of steak- cut in thin strips

Add onions

1 can mushrooms

4 T GF soy sauce

2 T corn starch- mixed with 1 c of mushroom juice

Cook to thicken.  Serve over white rice.

Credit: Phyllis B.

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

1 1/2 lbs ground beef

1 1/2 medium onions- diced

1 medium head cabbage- chopped

4-5 carrots, thinly sliced

2 1/2 tsp salt

1/4 tsp pepper

3/4 c white rice

24 oz beef broth

Brown hamburger and onions.  Add all ingredients into a casserole dish. Cook for 1 hour at 350 degrees.

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