Chicken Broccoli Rice Casserole (Gluten Free)

This hearty meal freezes beautifully! Tip: Use masking tape or a freezer label to label these, and put the baking instructions (350° for 30 minutes) right on the label so you won't have to go find the recipe again.

INGREDIENTS

• 6 Tbsp. salted butter
• 6 cups cooked long grain brown rice or basmati rice
• 2 cups sliced fresh mushrooms
• 2 tsp. minced garlic
• 1 1/2 cups milk
• 16 oz. (4 cups) cheddar cheese, shredded, divided
• 3 heads fresh broccoli
• 5 cups shredded chicken
• 1 tsp. salt
• 1 tsp. garlic powder

INSTRUCTIONS

1. Precook your rice to yield 6 cups of cooked rice. Precook your chicken and shred, to yield 5 cups shredded chicken.
2. Spray three 8x8" oven and freezer safe baking pans (glass, aluminum, foil, or Gladware oven pans) with non-stick cooking spray. Set aside.
3. In a large stockpot, melt the butter. Once melted, add the cooked rice, sliced mushrooms, garlic, milk and half of the shredded cheddar cheese. Cook over medium heat until the cheese is all melted.
4. Add the broccoli, chicken, salt and garlic powder and cook over medium heat, for about 5 minutes, stirring frequently.
5. Remove from heat and divide the mixture evenly in the three baking pans. Sprinkle the remaining cheese evenly over the three pans.
6. Seal the containers, label and put in the freezer, or bake immediately.
7. When ready to bake, thaw completely, remove any lids, and preheat oven to 350°. Bake until casserole is heated throughout and broccoli is tender, about 30 minutes.

Slow Cooker Chicken Burrito Bowl

Ingredients

• 1 pound boneless, skinless chicken breasts about 2 large breasts

• 2 tablespoons of olive oil

• 3 teaspoons of onion powder

• 2 teaspoons of garlic powder

• 3 teaspoons of chili powder

• 2 teaspoons of cumin

• 1 teaspoon of kosher salt and freshly ground pepper to taste

• 3 cups of low-sodium chicken broth

• 1 15 oz can of diced tomatoes, drained

• 1 14 oz can of black beans, drained and rinsed

• 2 3/4 cups of instant whole grain brown rice

• 1 1/2 cups of shredded colby jack cheese
• 
  

1. Place chicken breasts in slow cooker.
2. Pour chicken broth over chicken breasts and stir in canned tomatoes, olive oil, onion powder, garlic powder, chili powder, cumin, salt and pepper.
3. Cook on low for about 4 hours, until chicken reaches 165 degrees.
4. Remove chicken breasts from slow cooker.
5. Turn slow cooker to high and stir in instant rice and black beans.
6. Let cook 30-45 minutes on high, or until rice is tender.
7. Add chicken back in, top with cheese and let cook a few minutes longer until cheese is melted.
8. Serve with fresh diced tomatoes, sour cream, green onions, avocados or guacamole.  You can also add a can of corn when you add the black beans.

Incredible Chicken Casserole

Ingredients

3	cups chopped cooked chicken
2	cups finely chopped celery
1	cup (4 ounces) shredded Cheddar cheese
1	cup sour cream
1	cup mayonnaise
1	(4-ounce) can water chestnuts, drained and chopped
1	(10-¾-ounce) can cream of chicken soup (Use Gluten Free Cream of Chicken for GF)
½	cup slivered almonds

Directions

Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray. In a large bowl, stir together chicken, celery, cheese, sour cream, mayonnaise, water chestnuts, soup, and almonds. Spoon into prepared baking dish. Bake, uncovered, for 30 minutes. Sprinkle 1/2 chopped onion evenly over top and bake 5 more minutes, or until bubbly around edges. Let stand 5 to 10 minutes before serving.

Mexican Chicken Casserole

3 chicken breasts, diced, about 2 cups

1 cup salsa

1/2 cup cream cheese

1/2 4 oz. can diced green chilies

1/2 15 oz. can black beans

1 cup sour cream

1 tomato, diced

2 green onions, sliced

2 cups shredded cheddar/jack cheese

1 cup crushed tortilla chips

 

1. Preheat your oven to 350 degrees and prepare an 8" square or round dish.

 

2. Place cooked chicken in a sauté pan, add salsa and cream cheese and heat through until cream cheese is melted.

3. Add black beans and green chilies and heat through.

 

4. Layer ingredients in your prepared dish as follows:

Crushed tortilla chips

Chicken mixture

Sour cream

Tomatoes

Green Onions

Cheese

5. Bake for 30 minutes or until hot and bubbly.

Chicken and Bacon Lasagna Roll-ups

Ingredients:

• 8 lasagna pasta, cooked and drained.
• 1 pound bacon, diced, cooked and drained
• 1 small red or yellow onion
• 6 cloves of garlic, crushed
• 2 chicken breasts, cooked and shredded
• 2 cups of Alfredo cream sauce
• ½ cup mozzarella (to sprinkle on top)
• ½ cup grated parmesan (to sprinkle on top)

 

Filling:

• 1 cup ricotta cheese
• ½ cup sour cream
• 6 oz. cream cheese
• ½ cup grated parmesan
• 1 tablespoon garlic powder
• 2 teaspoons onion powder
• salt and pepper (to taste)

 

Instructions

1. Add 8 pieces of lasagna pasta to a large pot of boiling water.
2. Cook pasta 2 minutes less than the directions on the package. It will finish cooking in the oven.
3. Drain pasta in strainer and lay pasta onto paper towels to dry off excess water.
4. Shred chicken breasts. Set aside.
5. Cut and fry bacon.
6. Add diced onions and crushed garlic 3 minutes prior to baking being finished.
7. Drain bacon mixture onto a plate with paper towels. (It will catch the excess fat.)
8. In a medium size bowl, mix together the ricotta cheese, sour cream, cream cheese, parmesan and seasonings.
9. Divide and spread the filling onto the cooked pasta evenly.
10. Add the shredded chicken onto each pasta.
11. Sprinkle the bacon mixture on top of the chicken and cheese mixture. (Save some for the top after you roll up the pasta.)
12. Sprinkle some parmesan on top of the bacon and chicken.
13. Spread ½ cup of cream sauce on the bottom of a medium baking dish.
14. Roll the pasta and put seam side facing down into the sauce that is in the baking dish.
15. Cover the roll ups with the rest of the cream sauce.
16. Top with pieces of bacon.
17. Sprinkle mozzarella and parmesan on top.
18. Bake in a preheated oven at 350 degrees for 25 to 35 minutes.

Chicken Enchiladas

Ingredients:

1 rotisserie chicken

1 package of corn tortillas

2 cups of Mexican mix cheese

1 12-ounce jar of enchilada sauce

 

Directions:

1. Preheat the oven to 350 degrees.
2. Remove and discard the chicken skin.
3. Tear the chicken into bite-sized strips. Set aside.
4. Lay one corn tortilla on a cutting board and spread 1/4 cup of chicken into the tortilla.
5. Spread 1/8 cup of cheese mix over the chicken. Roll the tortilla into a cigar shape, and place the rolled tortilla in a casserole dish.
6. Repeat for remaining tortillas.
7. Pour enchilada sauce on top of tortillas, spread the remaining cheese over the dish, and cover with aluminum foil.
8. Bake until cheese melts, about 25 minutes.

Don’t worry about the edges of the enchiladas coming undone. They’ll cook together in the oven, sealing the chicken inside.

Taco Casserole

6 oz. broad egg noodles (I used Quinoa for Gluten Free)
1 lb. ground beef
1 med. onion
1 can tomato soup
Chili powder to taste
Salt & pepper to taste
16 oz. can red kidney beans, drained
Corn chips, crushed
1 c. grated sharp Cheddar cheese

 

Cook noodles and drain. Saute ground beef and onion. Stir in tomato soup, chili powder, salt and pepper. Simmer 10 minutes. Add kidney beans. Arrange alternate layers of meat mixture and noodles in 2 quart dish. Sprinkle crushed corn chips over top and cheese. Bake at 350 degrees for 30 minutes. Serves 6-8.

Lasagna

2 lbs hamburger
3 cans tomato soup undiluted
 salt, pepper, garlic powder
1 package lawery's taco seasoning
8 oz mozzarella cheese shredded
8 oz cheddar cheese shredded
 1 can cream of mushroom soup
1 large box lasagna noodles

Brown meat, drain of fat, season with garlic powder, salt, and pepper.  Add soup and taco seasoning, simmer.  Cook noodles, do not drain, run cold water on noodles until you can handle.  In a greased 13*9 pan alternate noodles meat mixture, and cheese.  Label and freeze.  Bake 350' 30-45 minutes.  If frozen let thaw before cooking.

Chicken Broccoli Bake

10 oz chopped cooked broccoli
4 cups cooked cubed chicken
2 cans cream of chicken soup
1/2 cup mayonnaise
4 oz chopped mushrooms
1/4 tsp curry powder
3/4 cup grated parmesan cheese

Stir together all the ingredients and place in greased pan.  Label and freeze.  When thawed bake covered 350' degrees for 40 minutes.  Uncover and bake another 20 minutes.

Sour Cream Enchiladas

4 cups cooked cubed chicken
1 can cream of chicken soup
1 1/2 cups sour cream
1 4 oz can chopped green enchiladas
 3 cups grated mexican blend cheese
10 flour tortillas

Mix the chicken soup, sour cream, green enchiladas, and cheese together.  Spoon enough mixture to cover 1/2 of the tortilla.  Place seam side down in greased pan, sprinkle cheese on top.  Label and freeze.  Bake 375 degrees for 20-25 minutes.  If frozen thaw 1 hour before baking.

Chicken Enchilada Casserole

3-4 chicken breasts cooked and shredded
Large can of cream of chicken soup
Medium sized container of sour cream

Mix together in a pot, season with seasoning salt, pepper, and chili powder to taste. Simmer for 10-15 min.

Heat oven to 350*

In casserole dish, rip up tortillas and layer tortillas, chicken mixture, cheese, tortillas, chicken, cheese, bake until bubbly and cheese is melted.

Camping Steak Marinade

1.5 pounds boneless top sirloin steak, about 1.5 inches thick
1/4 cup + 1 Tbsp reduced-sodium soy sauce
3 Tbsp. steak sauce 2 tbsp. lime juice and packed brown sugar
1 Tbsp. grated gingerroot
2 cloves garlic, minced
1 Tsp. sesame oil
1/4 Tsp. black pepper

Trim any excess fat from meat. Pierce meat in several places with fork.  Place steak in Ziploc bag.  Combine all marinade ingredients in a small bowl and pour over steak in ziploc bag, and smoosh all around.  Toss into freezer until ready to take camping. 
To Grill:  Remove steak from marinade and grill over hot coals or gas grill for 4-5 minutes per side, or until desired doneness is reached.  Brush with leftover marinade while grilling.  When done, remove steak from heat and let 'rest' for a few minutes before slicing.

Marinated Chicken Kebab's

2 Tbsp. each sodium reduced soya sauce and brown sugar
1 Tbsp. each olive oil and grated lemon zest
2 gloves garlic, minced
1 large shallot, minced ( I used red onion)
1-1/2 tsp. grated ginger
1 tsp. each cumin and ground coriander
4 chicken breast halves.

Combine all marinade ingredients in a small bowl.  Cut chicken into kebab size pieces.  Place chicken pieces in a ziploc bag.  Pour marinade over chicken pieces.  Smush the marinade all over the chicken.  Place in freezer.  Now your meal is ready for your camping trip.

GFCF Meatballs

This is a family favorite! Since 3 of us are GF and in those three 2 are CF - our family LOVES this!!!

Meatballs:
1 lb ground beef
1/2 cup soy milk
1/2 cup oatmeal (make sure it is GF)
1 egg
Salt
Pepper
Onion Powder (for taste or cut 1/8 onion)
Garlic Powder (or oregano, basil, parsley)

Pre-heat oven to 350'  In a medium bowl knead together all ingredients.  Form into decent size balls and place on a greased cookie sheet or pizza pan.  Bake for 20-25 minutes, or until browned on outside.  (Baking time may vary for your oven).  While meatballs are cooking, begin your sauce:

Sauce:
1/2 cup brown sugar
1/2 tsp dry mustard
1/2 tsp worcestershire sauce
1/4 cup vinegar
1/8 cup ketchup

Combine ingredients in a sauce pan; blend well.  Heat sauce to boiling.  Pour sauce over meatballs in a baking dish.  Bake at 350' for 15 minutes.  Serve with Rice.  Delicious!!!!  This recipe also freezes very well.

Homemade Chili Cheese Dogs

3 Tbs vegetable oil (or butter)

1 sweet yellow onion, diced

1 pound mushrooms, sliced thinly

1 cup diced celery

1 cup diced red pepper

½ cup diced carrots

1 pound ground beef

2 cloves garlic, minced

2 (15 ounce) cans tomato sauce

1 (15 ounce) can diced tomatoes

1 (6 ounce) can tomato paste

1 cup red wine

4 tbs. ground cumin

2 tbs. chili powder

1 Tbs. thyme

1 Tbs. oregano

2 Tbs. brown sugar

Salt to taste

4 jumbo hot dogs, heated according to package instructions

4 Rudi’s gluten-free multi-grain hot dog rolls – split open and toasted

1 cup grated sharp cheddar cheese (for dairy free omit cheese)

Optional garnishes:  sour cream, guacamole

In a large pot, heat oil over medium high heat. Add onions, mushrooms, celery, red pepper, and carrots, and cook, stirring occasionally, until vegetables are soft and the onions are translucent. Add ground beef and cook until the meat is lightly browned and no pink spots remain.  Add minced garlic and cook, stirring constantly, until garlic is tender and fragrant, about two minutes.  Add tomato sauce, diced tomatoes, tomato paste, and red wine and stir until well combined.  Bring soup to a boil, then reduce heat to medium, cover the pot, and simmer for 15 minutes.

Add cumin, chili powder, thyme, oregano, and brown sugar.  Bring soup back to a boil; reduce heat to medium, cover the pot, and simmer for 20-25 minutes.  Taste the soup and adjust seasonings if necessary.  Heat hot dogs according to package instructions.  Place one hot dog on each Rudi’s Gluten-free hot dog roll.  Ladle a heaping scoop of chili on top of the hot dog.  Top with grated cheese and desired garnishes. 

*** You will have extra left-over chili.  Store in an air-tight container and freeze for up to one month.

Tangy Ranch Chicken

2/3 C ranch dressing
1/3 C mustard
3 Tbs brown sugar
6 oz boneless skinless chicken breasts

Mix salad dressing, mustard, and sugar. Pour 1/2 cup sauce into serving bowl. Coat chicken with remaining sauce in 3-qt. greased baking dish. Bake chicken at 350' for 25 minutes until cooked. Serve with reserved sauce.

Rice Chicken n' Salsa Bake

Ingredients
1 1/3 cups uncooked white rice
2 2/3 cups water
4 skinless, boneless chicken breast halves
2 cups shredded Monterey Jack cheese
2 cups shredded Cheddar cheese
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 onion, chopped
1 1/2 cups mild salsa

Directions:
1. Place rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes.
2. Meanwhile, place chicken breast halves into a large saucepan, and fill the pan with water. Bring to a boil, and cook for 20 minutes, or until done. Remove chicken from water. When cool enough to handle, cut meat into bite-size pieces.
3. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
4. In a medium bowl, combine Monterey Jack and Cheddar cheeses. In a separate bowl, mix together cream of chicken soup, cream of mushroom soup, onion, and salsa. Layer 1/2 of the rice, 1/2 of the chicken, 1/2 of the soup and salsa mixture, and 1/2 of the cheese mixture in prepared dish. Repeat layers, ending with cheese.
5. Bake in preheated oven for about 40 minutes, or until bubbly.

This is delicious and it freezes well!!!!

Gluten Free Green Bean Casserole

1 lb canned or fresh green beans (rinsed, trimmed and halved)
2 Tbsp. unsalted butter (for dairy free use dairy/gluten free butter)
2 large portabella mushrooms (sliced)
1/2 tsp. freshly ground black pepper
1/3 C sour cream (For Dairy Free use Soy Milk)
2 Tbsp gluten-free flour mix
2 cups gluten-free cream of mushroom soup
1 fried onion, thinly sliced

For fried onions:
1 medium onion, sliced thin
1/3 cup gluten-free flour mix
1/4 tsp. sea salt
1/4 cup vegetable oil

Combine the sliced onions and dry ingredients in a large bowl, tossing until totally coated with flour and salt. Meanwhile, heat the vegetable oil in a nonstick skillet on medium-high. Brown the onions in the hot oil, approximately 3-4 minutes per side. Place the browned onions on a paper-towel-lined baking sheet.

Preheat oven to 400' for the baking the casserole. If using fresh beans, boil in lightly salted water for 5 minutes, then rinse with cold water and drain. If using canned beans, rinse and set aside.

In a large saucepan, melt the butter and toss in sliced mushrooms and pepper. Stir over medium heat for 5 minutes, then add garlic and flour, stirring to coat. Cook and additional minute, then add the sour cream and soup and lower the heat to medium-low. Cook while the mixture thickens, approximately 5-8 minutes more. Remove from heat and stir in half of the fried onions and all of the drained beans. Pour mixture into a large casserole dish and bake for 10 minutes, or until bubble. Sprinkle the remaining onions on top and bake for an additional 5 minutes. Serve warm. Refrigerate any leftovers.

Easy Chicken/Salsa Bake

Chicken
Salsa
Taco Seasoning Mix
Sour Cream (optional)
Cheese

Preheat oven to 375'. Place chicken breasts in a lightly greased 9*13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all. Bake at 375' for 25-35 minutes, or until chicken is tender and juicy and its juices run clear. Sprinkle chicken evenly with cheese (for non-dairy no cheese) - and continue baking for an additional 3-5 minutes, or until cheese is melted and bubble. Top with sour cream if desired, and serve.

Green Bean Casserole

1 Can Cream of Mushroom Soup
1 C Milk
2 tsp. Soy sauce
1/4 tsp. Black pepper
8 C cut green beans
1 Can Fried Onions

Stir soup, milk, soy sauce, black pepper, beans and 1 1/3 C onions in 3-qt. casserole dish. Bake at 350' for 25 minutes or until hot. Stir. Top with remaining onions. Bake for 5 minutes more.

For a Gluten/Dairy Free - substitute Mushroom soup with Organic Mushroom soup and utilize Silk Milk instead of regular milk.