Cheesy Chicken Enchilada Bake
6 Cooked Chicken Strips ( You can shred them or leave whole)
1- 18.5oz. Can Progresso Gluten Free Chicken Cheese Enchilada Flavor Soup
(Optional) 1/4 to 1 Teaspoon Ground Cayenne Pepper (depending on how much heat your family likes)
1 Cup Freshly Shredded Cheddar Cheese
Heat oven to 400* F.
Grease a 9 -10 inch baking pan. Spread cooked chicken strips in bottom of pan, sprinkle with pepper and pour soup over chicken and bake for 18-20 minutes. Or until soup is hot and bubbling. Remove from oven and top with grated cheese. Serve with your favorite rice and beans or chips. Enjoy!
Variations: Add Hot peppers and onions for a kick, or cooked quinoa, to make it a casserole.
Fajita seasoning is not just for fajitas anymore! Try this new recipe, and you will agree!
Garlic Onion Crockpot Chicken
3 Tablespoons minced Garlic
1 Large Onion Chopped
2 Pounds additive free Chicken Breasts
1 – 14.5 oz. Can of additive free Chicken Broth (I used Swanson’s)
1- 1.12oz. Package Gluten Free Fajita seasoning (I used McCormick)
2 Tablespoons Gluten Free Soy Sauce
Add garlic, chopped onion, and chicken to crock pot. In medium size bowl whisk together fajita seasoning, chicken broth, and soy sauce together and pour over chicken. Set crock pot on high for 4-6 hours or low for 6-8 hours. I leave the chicken breast whole until they are cooked through then they are easier to slice or shred. When done serve over Gluten Free pasta or rice. Garnish: Chopped Fresh Green onions and your favorite Cheese.
Duck Kabobs, Party Food!
3-4 Large Duck Breast (or Chicken Breast)
1/2 of a 10oz. Bottle of Gluten Free Kikkoman Teriyaki Sauce
1/2 Tablespoon pure Garlic Powder
2 Bell Peppers ( I used red and yellow, but for Christmas I will use red and green)
1 Medium Onion
1 Dozen Kabob Skewers, I used the shorter skewers ( soaked in water at least 15 minutes)
Wash and slice Duck Breast diagonally between ¼ and ½ inch thick. Place slices in a shallow pan and cover with teriyaki sauce and garlic powder. Cover and marinate over night in fridge. When ready to bake preheat oven to 375*. Wash and core bell peppers. Then slice them into 1 inch squares. Peel onion and slice into 1 inch square chunks. Assemble kabobs by alternating, the meat and vegetables as you slide them onto the skewers. Place each kabob into a greased 9×13 inch baking pan. When all kabobs are together and in baking pan, pour marinade over meat and vegetables. Bake uncovered for 40- 45 minutes or until meat is cooked through. Server warm! Enjoy!
Variations: You may want to use chicken or pork.
You can also add any vegetables or mushrooms that your desire! Have fun with it! It’s party food!!
This broccoli came from my garden, but you can also use frozen chopped broccoli for this recipe.
Chicken Broccoli Bacon Casserole
2 Large Uncooked Chicken breast cut into 1 inch cubes( about 2 ½ Cups)
2 Cups chopped Broccoli
2 Cups additive free freshly grated Cheddar Cheese
1 – 18 oz. Can Gluten Free Cream of Mushroom soup ( I used Progresso)
1 – 6oz. jar of additive free sliced Mushrooms
1 – 14.5 oz. can of 100% Chicken Broth ( I used Swanson)
1 Teaspoon Salt
1 large green Garden onion chopped
2 Cups Brown Minute Rice
8 – 10 slices of cooked Bacon, chopped or crumbled (reserve about ¼ cup for garnish)
Preheat oven to 375* F.
In large mixing bowl add all ingredients. Mix and pour into a 9×13 inch baking pan, spreading out evenly. Bake for 35 to 40 minutes or until bubbling and starting to brown on top. Chicken should be cooked through. Top with remaining bacon and serve.
Gluten Free Garlic Chicken with Honey Garlic Sauce
4 additive free boneless skinless Chicken Breasts
2 Cups finely crushed GF Corn Chex Cereal (you can use rice Chex if you prefer)
1/2 Teaspoon additive free, msg free Seasoning Salt
1 Teaspoon additive free Garlic Powder
1 Teaspoon additive free ground Paprika
Preheat oven to 375*F.
Wash and cut up chicken into 1-2 inch cubes. In a large mixing bowl beat whole eggs , add chicken pieces and fold into the eggs coating them well. In zip lock bag mix crushed chex, seasoning salt, garlic powder, and paprika, whisk together well in bag. Lift each cube of chicken out of eggs, letting it drain some of the excess egg off back into the bowl as you lift. Then place chicken into cereal mixture, coating several pieces at a time. Place all of the coated chicken onto a large greased cookie sheet ( I use a stone ware cookie sheet, because it browns so much better than metal.) Bake for 25 – 30 minutes or until crisp. (You can flip the pieces over half way through cooking time if you want, but it is not necessary) I like to cut into the largest piece of chicken just to make sure it is done.
Honey Garlic Sauce
1 Tablespoon GF Oil
4 Tablespoons minced Garlic ( if you use the already minced garlic in the jar, make sure it is GF)
1/2 Cup Pure Honey
1/2 Cup GF Soy Sauce ( I used Kikkoman’s GF)
In medium sauce pan add oil , and minced garlic. On medium heat toast garlic stirring until lightly brown. Turn heat up to medium high and add honey and soy sauce, stirring continually. Let it come to a boil and cook for 1 to 2 minutes, while you are still stirring. Turn off heat and let it set until chicken is done. It will thicken as it cools. When chicken is done, place chicken on a platter or in a large bowl and drizzle sauce over chicken and serve!