Poppy Seed Chicken And Asparagus Bake Gluten Free Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1 1/2 quart casserole dish.
• Cook noodles in a large pot of boiling water for 5 minutes, or until almost tender. Drain, and rinse under cold water.
• Heat the olive oil in a heavy skillet over medium heat. Cook onion for 4 to 5 minutes, stirring frequently. Add chicken, red bell pepper, celery, and chicken stock. Bring to a boil, and simmer for 5 minutes. Stir in sour cream and oregano.
• Spread half of the chicken mixture into the prepared dish. Arrange the asparagus over the chicken, spread cooked noodles evenly over the asparagus, and top with 5 tablespoons of Parmesan cheese. Cover with the remaining chicken mixture. Sprinkle with the reserved Parmesan cheese.
• Bake 30 minutes in the preheated oven, until lightly brown.

Steps:

• Place the chicken breasts into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium, cover, and simmer until the chicken breasts are no longer pink in the center, about 20 minutes. Drain the water, then shred the chicken.
• Preheat an oven to 350 degrees F (175 degrees C). Combine the butter, crackers, and poppy seeds in a bowl; set aside.
• Blend the sour cream and cream of chicken soup in a bowl; pour half of the soup mixture into a 9x9-inch baking dish. Add the shredded chicken, then pour the remaining half of the soup mixture on top. Sprinkle with Cheddar cheese, then top with the cracker mixture.
• Bake in the preheated oven until cheese has melted and the sauce is bubbly, 25 to 30 minutes.

Steps:

• Preheat to 350 degrees F (175 degrees C).
• Place the diced chicken breasts on the bottom of a 9x13 inch baking dish sprayed with a nonstick cooking spray. In a bowl combine the soup, sour cream and sherry. Pour or spoon mixture over the chicken. Sprinkle salt and pepper on top.
• Mix the poppy seeds and crushed crackers and sprinkle mixture over the chicken, salt and pepper. Drizzle the melted butter or margarine over the cracker/poppyseed layer and bake covered in the preheated oven for 30 to 45 minutes (take cover off for the last 5 minutes). Let stand a few minutes before servings.

Steps:

• In a large bowl, combine the sour cream, soup, poppy seeds and dill. Stir in chicken and rice. , Spread into a greased 11x7-in. baking dish. Combine crumbs and butter; sprinkle over casserole. Bake, uncovered, at 350° until bubbly, about 30 minutes.

Steps:

• (optional: substitute homemade cream of chicken soup with (2) 15oz cans of a store-bought gluten-free variety).
• In a large stock pot, whisk together the cold ingredients for the cream of chicken soup.
• After corn starch is dissolved, bring mixture to a boil, stirring constantly, and boil for a minute or two until thick. Makes 3 cups.
• Meanwhile, prepare rice according to package instructions.
• Saute asparagus and onion in oil until crisp-tender.
• Grease a 9x13" baking dish. Spread cooked rice in the bottom. Top with the cooked asparagus.
• Using the same stock pot as the finished cream of chicken soup, add the chicken, milk, yogurt, and poppy seeds to the soup. Pour evenly over the asparagus and rice.
• Melt 2 tbs of butter, add to 1c rice chex crumbs, sprinkle over top of chicken.
• Bake, uncovered, ad 350 for 30 minutes, until hot and bubbly.

Steps:

• Preheat the oven to 400°F.
• Arrange the chicken pieces in a single layer in a large ovenproof dish.
• Mix together the butter, mustard, lemon juice, brown sugar, and paprika in a bowl and season with salt and pepper to taste. Brush the mixture over the upper surfaces of the chicken pieces and bake in the oven at 400F for 15 minutes.
• Remove the dish from the oven and carefully turn over the chicken pieces. Coat the upper surfaces of the chicken with the remaining mustard mixture. Sprinkle the chicken pieces with poppy seeds and return to the oven for a further 15 minutes.
• Serve with pasta or mashed potatoes.

Steps:

• Preheat oven to 350 degrees. Cook asparagus in large skillet of simmering water 2 to 3 minutes, or until bright green , but still crisp;drain.
• Toss asparagus with dressing in 1-1/2 to 2 quart baking dish.
• Sprinkle with cheese and cracker crumbs.
• Bake for 10 to 15 minutes or until cheese is lightly browned and mixture is heated through.

Steps:

• Preheat oven to 350°F.
• Mix two cans of soup with sour cream in a deep sided casserole and combine well.
• When well mixed stir in the "chicken" until well separated and coated with the soup mix.
• Place crackers in a plastic bag and gently crush them.
• Add poppy and shake to mix and then over the chicken and soup mixture.
• Drizzle the oil over the crackers.
• Bake for 30-40 minutes until it begins to bubble around edges and the crackers are golden brown.