Recipes

Gluten Free Chicken Salad Sandwiches

1 cream puff recipe, found in desert section
2 boneless chicken breast halves, cooked
1 stalk celery, chopped
1/4 onion, chopped
salt and pepper to taste
1/4 cup creamy salad dressing -ranch
2 tsp. Sugar
½ tsp mustard
1 tsp melted butter
1 ½ Tbs. Vinegar
1 ½ Tbs. Milk or cream


Chop chicken, celery, and onion into small pieces, and place in a medium bowl. Combine ranch salad dressing, sugar, mustard, melted butter, vinegar, and milk, and pour over chicken mixture. Stir until combined.

You may also add any of the following optional ingredients: 1/2 cup of cashews, 1 ½ c. red grapes, 6 crumbled bacon strips, 1 sliced avocado, or grated provolone or swiss cheese.

Gluten Free Oven Baked Fried Chicken

2 lb. chicken (boneless, skinless) *
1 1/2 c. gluten free bread crumbs **
2 Tbs. parmesan cheese ***
2 - 4 Tbs. finely chopped almonds ***
2 Tbs. chopped parsley (fresh or dry) (optional)
1 clove garlic, crushed (optional)
1 tsp. salt
¼ tsp. dried thyme
1 pinch black pepper
¼ c. olive oil

Preheat oven to 400°. Combine everything except chicken and oil. Mix well.

Place oil in a shallow dish. Dip chicken pieces in oil, then crumb mixture. Place on a shallow pan. Bake for 25 – 30 minutes.

* I like to cut chicken breasts into “nugget” sizes. You may also use skinless legs or thighs, leaving the bones in . . . I just prefer to use chicken breasts.

** You may also use corn bread crumbs.

*** These ingredients may be decreased (or even omitted) and replaced by extra bread crumbs.

Gluten Free Chicken Enchilada Casserole with Cream of Chicken Soup

½ sweet onion, diced
1 chicken breast, cooked and diced
2 recipes Cream of Chicken Soup (recipe found in soup section)
1 4 oz. can diced green chilies
1 pint sour cream
12 – 18 corn tortillas OR 1 recipe GF flour tortillas (recipe found in bread section)
3 c. grated cheddar cheese
1 can black olives, sliced

Sautee onion until tender. Add chicken, soup, and chilies. Remove from heat and stir in sour cream. Cut tortillas into 1” pieces. Add tortillas to soup mixture, along with 2 c. of the cheese and half of the olives. Mix well.

Pour into a 9 x 13 pan. Sprinkle with remaining cheese and olives. Cover with foil. Bake at 350° for 30 – 45 minutes (until cheese is lightly browned and casserole is bubbling).

Gluten Free Teriyaki Chicken

3 chicken breasts
½ c. gluten free soy sauce (La Choy)
½ c. brown sugar
1 ½ c. water
water and cornstarch (for thickening)

Combine soy sauce, brown sugar, and water in a 4 quart pressure cooker. Add chicken. Tightly close the lid of the pressure cooker. (Don’t forget to check the seal and make sure that it is not worn or cracked.) Place the weight on top. Cook on high until the pan is up to pressure (the weight will hiss and dance).

Decrease heat to medium-high and cook for 20 more minutes. Remove the pan from heat and run the pan under cold water until it ceases to steam. Remove the lid. Remove the chicken from the sauce. Place the chicken in a medium bowl and shred it. Return the sauce to the heat and bring it back to a boil.

Combine ¼ c. cold water and 1 Tbs. cornstarch in a small cup. Stirring the sauce continually, slowly pour the cornstarch mixture into the sauce. Stir and cook until thickened. (If the sauce isn’t as thick as you’d like it, just add more cornstarch water.)

Serve chicken over rice, and top with extra sauce.

Crock Pot Method: Combine soy sauce, brown sugar, water, and chicken in a crock pot. Cover.
Cook for 4 – 5 hours on high or 8 – 10 hours on low. When chicken is easily shredded, it is done. Remove chicken and pour extra sauce into a medium pot. Continue as directed above.

Gluten Free Home-Made Noodles

¾ c. featherlite mix
½ tsp. salt
2 tsp xanthan gum
2 large eggs
1 tbsp oil

Beat the eggs lightly with the oil. Mix in the flour mix, salt, and xanthan gum. Work it into a firm ball. If the dough feels too sticky and wet add more featherlite mix (1 tbsp at a time.)Dust a clean counter top with flour. Roll out the dough as thin as possible. Cut into whatever size of pasta you want. Once the pasta is cut, you can cook it or freeze it for later use.Cook the pasta in salted water with 1 tbsp oil added for about 10-15 minutes, depending on how thick your pasta is. Test to see when it is done.

Gluten Free Alfredo Sauce

8 oz. cream cheese
¾ c. grated parmesan Cheese
½ c. margarine or butter
½ c. milk (or more, as needed)
1 chicken breast, cooked and cubed

Combine all ingredients in a large saucepan. Heat on low until melted and smooth. If the sauce gets too thick, simply stir in more milk. Serve over noodles, chicken, bread, etc.

Gluten Free Macaroni and Cheese

1 recipe white sauce (found below instructions)
1 c. Velveeta cheese (cubed) (or more, if desired)
1 pkg gluten free noodles (we prefer Tinkynada, Notta Pasta,Gluten Free for Life or Home-made)

Make White Sauce. Add Velveeta to white sauce. Stir until melted and combined. Serve over cooked gluten free noodles.
Medium White Sauce
2 Tbs. Butter or Margarine
2 Tbs. Featherlight Mix
1/8 tsp. salt
1 dash pepper
1 c. milk

In a saucepan, melt butter. Stir in featherlight mix, salt, and pepper. Stir until thick. Add milk all at once. Heat and stir until thickened. (A metal whisk is helpful).

Gluten Free Classic Tomato Spaghetti Sauce

*This recipe doesn’t have exact spice measurements because everyone likes something a little different in spaghetti sauce. Make it how you like it, and record the amounts you used!
1 lb. hamburger
½ a medium onion, diced
4 8 oz. cans tomato sauce
1 14 oz. can diced tomatoes, drained
1 small can diced mushrooms (optional)
up to 1 tsp. garlic salt
up to 1 tsp. onion powder
up to 2 tsp. Italian seasoning
up to ¼ tsp. cumin
1 bay leaf (optional)
salt and pepper to taste

In a large saucepan, brown hamburger with onion. Season with salt and pepper. Remove from heat and drain grease. Return to heat. Add tomato sauce, diced tomatoes, mushrooms (if desired) and seasonings. Heat and stir until warmed through. (When adding seasonings, start with a smaller amount (perhaps half of the total) and heat the sauce through. Then taste the sauce and decide if you want to add more of any one spice.) Serve over cooked spaghetti style noodles.

Gluten Free One Pan Spaghetti

*Sent in by Debbie Wood
This recipe is so delicious and easy to make that it will quickly become a family favorite. You'll never want to make spaghetti the old way after tasting the way these noodles cook in the tomato sauce!

1 lb bulk pork sausage or ground beef
3 1/2 cups water
1 15-oz can tomato sauce
1 Tbsp minced dried onion
1 tsp salt
1 tsp dried oregano
1 tsp GF Worcestershire sauce (I use Lea & Perrins)
1/2 tsp sugar
1/2 tsp dried basil
1/4 tsp garlic powder (or just a few sprinkles if you prefer less garlic)
1/4 tsp pepper (opt)
1 6-oz package GF spaghetti noodles
1 4-oz package cheddar cheese, shredded (about 1 cup)

Cook meat on medium-high heat until no longer pink. Drain fat. Stir in water and rest of ingredients except the noodles and cheese. Bring mixture to a boil. Break spaghetti into 2-inch pieces and drop into the boiling mixture. Stir. Cover and simmer 30 minutes, stirring often. Remove pan from heat. Add the shredded cheese and stir until melted. Makes 4-6 Servings.
NOTES: I prefer to use the thinnest spaghetti noodles I can find to use in this dish (such as "EnerG" brand rice spaghetti noodles). However, any GF noodles will work, such as spirals or shells. This dish can also be cooked the day before and put in the fridge. Leftovers taste great.

Gluten Free Stroganoff Sauces *Betsy’s Recipes*

Beef
1 lb. ground beef
2 -3 Tbs. dehydrated diced onions
1 small can diced mushrooms, chopped fine OR
¼ c. fresh mushrooms, chopped fine & sautéed
1 -2 beef bullion cubes (McCormick labels gluten)
1 recipe medium white sauce
1/2 c. sour cream

Chicken
1 chicken breast, diced
1/4 c. fresh, diced sweet onions
1 1/2 c. frozen corn
2 medium carrots, diced
1 c. frozen peas
1 recipe medium white sauce
1 -2 chicken bullion cubes
1/2 c. sour cream

For Beef Stroganoff:
Sautee ground beef with dried onions (and fresh mushrooms, if using). Drain fat. Add canned mushrooms, if using. In another saucepan, make one recipe of medium white sauce. Remove from heat. Add crushed bullion cubes to white sauce and stir until dissolved. Add white sauce and sour cream to the burger. Stir well and heat through.

For Chicken Stroganoff:
Boil corn, diced carrots, and peas for 6 – 10 minutes, or until carrots are softened. Remove from heat and drain. Sautee diced chicken and sweet onions until chicken is cooked through and no longer pink. In another saucepan, make one recipe of medium white sauce. Remove from heat. Add crushed bullion cubes to white sauce and stir until dissolved. Combine vegetables, chicken, white sauce, and sour cream. Heat through.

Serve stroganoff over cooked gluten-free noodles or rice. (Chicken stroganoff is especially good with rice.)

Gluten Free Sirloin Steak Stroganoff - Kirsti's Recipe*

1 lb beef sirloin cut into narrow strips
1 can mushrooms
1 tbsp. margarine
1 medium sweet onion, chopped
1 tsp garlic salt
2 cups water
3 tsp beef bullion
1 cup sour cream
2 tbsp. ketchup
2 tsp. GF Worcestershire sauce

In a large skillet brown the beef strips in the margarine. Add onion and garlic salt. Cook until the onion is crisp-tender. Remove the beef and onion from the pan. In the same pan, mix the water, bullion, sour cream, ketchup, Worcestershire sauce, and mushrooms. Bring to a boil. When boiling, re-add the beef and onion mixture. Simmer until hot. Serve over hot gluten free noodles. (Tinkynada, Notta Pasta, etc..)

Gluten Free Honey Barbeque Sauce

This BBQ sauce is a favorite of Kirsti’s family. She usually marinates pork ribs in it, but has also used it for chicken and fish. It keeps well in the fridge as long as you keep it covered!
1 c. ketchup
1 c. vinegar
½ c. molasses
½-¾ c. honey
1 tsp liquid smoke
½ tsp garlic salt
¼ tsp onion powder

Combine all the ingredients in a saucepan over high heat. Blend with a wire whisk until smooth. When the mixture comes to a boil reduce the heat to low and simmer uncovered for around 30 minutes. By this time the mixture should have thickened. Pour over meat to marinate or store in a container in the fridge to be used as a dipping sauce.

Gluten Free Kalua Pig

2 ½ lbs. boneless pork ribs*
3 – 4 Tbs. liquid smoke (Colgin is GF)
½ - 1 c. water
salt (I use about 1 Tbs., but I like things salty)

*You can also use any other boneless pork, but ribs cook faster because they are smaller pieces.
Combine all ingredients in a crock pot. Put the lid on the crockpot. Turn it on high. MAKE SURE IT’S PLUGGED IN. (Don’t ask me why I know this.) Cook on High for 6 – 8 hours. When the pork shreds easily with a fork, it’s done. Remove the pork to a large bowl. Shred the meat using two forks. Serve with rice, fresh pineapple, and cheese.

Gluten Free Chicken Enchiladas

4 8 oz. cans tomato sauce
1 14 oz. can diced tomatoes
1 – 2 Tbs. chili powder
1 tsp. onion powder
½ tsp. garlic powder
2 chicken breasts, cooked and shredded
about 18 corn tortillas, torn in 1” pieces
3 – 4 cups shredded cheddar cheese
1 can olives, diced

Preheat oven to 375°. In a large bowl, combine all ingredients except for ½ c. cheese and ½ c. olives. Pour into a 9 x 13 baking dish. Top with remaining cheese and olives. Bake at 375° for 30 – 40 minutes, until sauce is bubbling and hot. Serve.

Gluten Free Lasagna

1, 8 oz box GF lasagna noodles (Tinkanyada)
1 lb. hamburger
½ c. chopped onion
4, 8 oz. cans tomato sauce
1, 15 oz can diced tomatoes
1 tsp. sugar
¾ tsp. salt¼ tsp. garlic salt
¼ tsp. pepper1
½ tsp. Italian seasoning
1 ½ c. cottage cheese
8 oz. cream cheese
½ c. sour cream
¼ c. grated parmesan cheese

Preheat oven to 350º

Boil pasta according to package directions (about 15 minutes). Meanwhile, sauté hamburger and onion until thoroughly cooked. Drain. Add tomato sauce, diced tomatoes, sugar, salt, garlic salt, pepper, and Italian seasoning. Heat through.

In a medium bowl, combine cottage cheese, cream cheese, and sour cream. Pour about ½ c. of the "spaghetti" sauce into a 9x13 pan.

Top with: noodles, sauce, cheese mix, noodles, sauce, cheese, noodles, sauce, and cheese mixture. Sprinkle parmesan over the top.

Bake for 30 minutes.

Rice

1 Tbs. margarine or oil
1 c. rice
2 c. boiling water

Heat water to boiling on the stovetop.

Meanwhile, heat the oil over medium high heat in a non-stick pan. Add the rice and sauté until the rice is a solid white color. Your water should be to the boiling point (or near it) by the time you are done sautéing the rice.

Add 2 c. boiling water to the rice. Cover the pan and decrease the heat to low. Simmer on low heat for 20 minutes. (Don't forget to set the timer!) Remove from heat. Enjoy!

Makes 2 cups of rice.

Gluten Free Sweet and Sour Pork or Chicken

Meat
1 lb. boneless pork or chicken breasts
1 Tbs. GF soy sauce

Cut pork (or chicken) into ½" to 1" cubed. Sautee over medium-high heat in soy sauce until cooked through. Remove from heat and set aside.

Batter
½ c. Featherlight mix (heaping)
¼ tsp. baking soda
½ c. cold water
1/8 tsp. baking powder
¼ tsp. salt
¼ tsp. Sugar

Mix all ingredients together together in a medium bowl.

Sauce
2 Tbs. cooking oil
1 clove garlic, diced
½ green pepper, sliced
1 carrot, cut into julienne strips
½ c. chicken broth
1 Tbs. vinegar
¼ c. sugar
2 Tbs. ketchup
1 Tbs. soy sauce

In a medium pan, heat oil over medium-high heat. Add garlic, pepper and carrot. Stir fry for 2 minutes (until veggies begin to soften). Turn off heat. Place veggies in a small bowl and set aside. In the pan, combine vinegar, sugar, ketchup, soy sauce, and chicken broth. Bring to a boil, stirring continually.  In a small cup, mix 2 TBSP cornstarch and 3 TBSP cold water together.  Add to boiling sauce, stirring vigorously.  Cook until clear.  Remove from heat and add vegetable.

 

Heat oil in a deep pan or fryer to 365 degrees. Dip meat in batter and then drop individual pieces into the hot oil.  Fry until browned, turning once.  Place in a bowl lined with paper towels.  

 Serve chicken/pork with sauce over rice or noodles.

 

Gluten Free Cashew Chicken

3 - 4 chicken breasts, sliced thin
2 Tbs. GF soy sauce (La Choy)
1 Tbs. cornstarch
4 Tbs. oil
½ tsp. salt
1 small sweet onion, chopped
5 mushrooms, sliced (optional)
1 small red pepper, sliced (optional)
2 - 3 c. shredded green cabbage
1 tsp. sugar
2 c. cashews (roasted and salted)
1 tsp. cornstarch
¼ c. GF soy sauce

Place first 3 ingredients (chicken, soy sauce, and cornstarch) in a bowl. Let sit about 15 minutes.

Heat half of the oil over high heat. Add chicken and stir-fry until cooked through. Add onion, mushrooms, and pepper. Stir-fry until vegetables are soft. Remove from pan.

Heat the rest of the oil in the pan. Add cabbage and sugar. Stir-fry about 4 minutes (until cabbage begins to soften). Re-add chicken mixture to pan. Add cashews and mix well.

Add 1 tsp. cornstarch to ¼ c. soy sauce. Stir into chicken mixture. Cover and steam for 1 minute.

Uncover and stir until sauce is slightly thickened.

Gluten Free Chicken Fried Rice

4 cups cooked white rice
1 Tbs. cooking oil
1 or 2 chicken breasts, cubed
2 eggs, beaten (optional)
1 Tbs. cooking oil
2 c sliced carrots
1 c. frozen broccoli florets
1 c. frozen corn (optional)
1 c. frozen peas (optional)
2 stalks celery, sliced
3 - 5 diced green onions
gluten free soy sauce (La Choy is okay)

Over medium high heat (or in an electric wok at 350º) sauté cubed chicken in hot oil. Add a dash or two of soy sauce as it cooks, it you'd like. Once the chicken in cooked, remove it from the pan.

In the same pan, scramble the eggs. Once they are cooked, remove them from the pan.

Next, heat the second tablespoon of oil. Add the carrots and stir-fry for 5 - 10 minutes, stirring occasionally. Add the rest of the veggies and stir-fry for an additional 5 - 10 minutes, until carrots begin to get soft. Decrease the heat to medium-low.

Add the rice, chicken, and eggs, and stir until well mixed and heated through. Serve with soy sauce.

Gluten Free Mexicali Spoon Bread- From Janice Bunker

1/2 lbs. ground beef
1 lg. onion, chopped
1/4 cup chopped green pepper
1 clove garlic, minced
1, 15 oz. can tomato sauce
1, 12 oz. can whole kerne
l corn2-3 tsp. chili powder
1/2 cup sliced olives
salt/pepper to taste

Topping:
1 1/2 cups milk
1/2 cup yellow cornmeal
1/2 tsp. salt
3/4 cup shredded cheddar cheese
2 eggs, beaten

Heat oven to 375º

Cook and stir meat, onion, green pepper and garlic in large skillet until onion is tender. Drain off fat.

Stir in tomato sauce, corn (with liquid), seasonings and olives. Heat to boiling.

Reduce heat and simmer uncovered while preparing cornmeal topping. Mix milk, cornmeal and salt in saucepan. Cook and stir over medium heat just until mixture boils.

Remove from heat; stir in cheese and eggs. Turn hot meat mixture into ungreased casserole dish. Immediately pour topping over.

Bake uncovered until knife inserted in topping comes out clean, about 40 minutes.

Gluten Free Pizza Crust

3 c. GF flour mix
1/4 c. sugar
3 ½ tsp. xanthan gum
1 ½ tsp. salt
1 ½ Tbs. yeast
1 3/4 c. warm water
1/4 c. oil
1 tsp. rice vinegar
3 eggs
1 tsp. garlic salt

Preheat oven to 400°.

Mix flour mix, sugar, xanthan gum, and salt together in the bowl of a stand mixture. Dump yeast on top of dry ingredients, but don't mix it in. Combine water, oil, and vinegar in a separate bowl. Pour on top of yeast, and let sit 3 minutes. Mix the wet and dry ingredients together on low speed. Add eggs and garlic salt. Beat on high speed for 3-5 minutes.

Grease pizza pan well with Pam or shortening. Spread batter into thin circles on your pizza pan or cookie sheets.

Bake immediately for 10 minutes. Remove from oven and either freeze the crusts or top them with your favorite topping and return to the over for 20-25 more minutes.

Gluten Free BBQ Chicken Pizza

Sauce
1 can tomato sauce
½ tsp. garlic salt up to
½ tsp. onion powder up to
½ tsp. Italian seasoning
1-2 dashes cumin
2 Tbs. Bullseye or Kraft BBQ sauce.

Mix tomato sauce and seasonings, adding the seasonings until the sauce smells good to you. Stir in the BBQ sauce.

Cut chicken breast into ½ inch cubes. Cook (in microwave or on stovetop) in about 3 Tbs. of BBQ sauce, stirring often. Spread sauce on pizza crust, then cheeses. Top with green onions, olives, and chicken. Bake and Enjoy!

Suggested Toppings :
1 c. shredded mozzarella cheese
2 c. shredded cheddar cheese
parmesan cheese (if desired)
1 or 2 green onions, sliced
sliced olives
1 chicken breast

Gluten Free Pork Chile Verde

2 lbs boneless pork
3 Tbs. oil1 medium onion, coarsely chopped
1 jalapeño, deseeded and minced (use gloves)
2 cloves garlic, minced
1, 7 oz. can diced green chilies
2 Tbs. cornstarch
3 c. chicken stock
1 tsp. cumin

Preheat oven to 375°.

Season pork with salt and pepper.

Bake 2 - 2 ½ hours. Cool. Shred.

Heat oil. Sautee onion, garlic, and jalapeño until soft.

Stir in pork and chilies. Sprinkle with cornstarch and blend well. Stir cumin into chicken stock, than pour over pork. Season with salt and pepper.

Bring to a boil, reduce heat, and simmer 1 to 2 hours, stirring occasionally.

Serve with warm rice.

Gluten Free Swedish Meatballs*

Coming Soon

Gluten Free Candied Chicken

1 1/2 c. brown sugar
1/4 c. mustard
1/2 c. ketchup
1 Tbs. worcestershire sauce
1/4 c. chopped onions
1/2 tsp. salt
3/4 c. water

Preheat oven to 350º

Mix all the above ingredients in a medium bowl

4-5 chicken breasts

Dip chicken in water and than coat with cornstarch. Brown in oil on stove top. Place in a 9x13" pan. Pour sauce over chicken.

Cover with foil, and bake for 1 1/2 hours. Baste 2-3 times.

Serve with mashed potatoes or rice.

Gluten Free Yogurt Parmesan Chicken

2 c. gluten free yeast bread crumb (very fine) (found in the bread section of the recipes)
3 Tbs. parmesan cheese
2 tsp. garlic salt
8 chicken breasts1 cup plain yogurt
1/4 cup melted butter

Preheat oven to 350º

Combine the bread crumbs parmesan cheese, garlic salt. Coat the chicken breasts with yogurt and roll in the crumb mixture.

Put in a baking dish. Drizzle with melted butter.

Bake for 30 minutes or until tender.

Gluten Free Creamed Potatoes and Peas

5-8 medium sized red potatoes
1-2 c. frozen peas
GF White Sauce (see below)


Wash potatoes. Cut into 1 inch pieces.

Cover potatoes with water in a saucepan. Bring water to a boil. Boil for 8 minutes.

Add frozen peas. Continue boiling for another 8 minutes. Remove from heat. Drain water.

Top with one recipe of GF White Sauce. (Use the Medium or Thick recipe - it just depends on how you like your white sauce.)

Gluten Free GF White Sauce

Medium Sauce:
3 Tbs. butter or margarine
4 Tbs. Featherlight mix
1/8 tsp. salt
dash of pepper
1 c. milk

Thick Sauce:
2 Tbs. butter or margarine
2 Tbs. Featherlight mix
1/8 tsp. salt
dash of pepper
1 c. milk

Melt butter over medium heat. Stir in Featherlight mix, salt, and pepper. Let this mixture brown slightly (stirring regularly).

Add milk. Stir with a whisk (to eliminate lumps) until sauce is thickened and boiling. Remove from heat.

1 c. Grated cheddar cheese may be added to this sauce, after it thickens, if you like.

Gluten Free Lemon Pepper Chicken Saute

1 1/4 tsp. lemon pepper
4 lbs boneless skinless chicken
2 Tbs. butter
1 cup carrots quartered
1/3 c. sliced green onions
3/4 c. chicken broth
1 Tbs. Featherlight mix
1/4 cup sour cream
1 tsp. parsley flakes

Rub lemon pepper on chicken. Melt butter in a large skillet over medium heat. Sauté chicken 7-10 minutes per side or until done. Remove from skillet and keep warm.

In the same skillet add carrots and onions. Sauté for 2 minutes. Wisk together broth and flour and pour over the vegetables. Bring to boil and simmer for another 2 minutes.

Add sour cream and parsley. Simmer 2 more minutes.

Pour over the chicken and serve.

Gluten Free Chicken and Rice

2/3 c. sour cream
1 cup rice
1 1/4 c. water
1/4 tsp. paprika
2 tsp. chicken bouillon
4 boneless chicken breasts

Preheat oven 375º

In a 9x13 pan mix the uncooked rice, sour cream, water, paprika, and bouillon. Place the chicken on top of the watery mixture, and sprinkle garlic salt on top of each breast.

Bake for 45 minutes, or until the chicken is cooked all the way through.

Serve with corn and a green salad.

Gluten Free Chicken Pot Pie

2 medium potatoes
1 carrot, chopped
1 stalk celery, chopped
1 small parsnip, chopped (optional)
1 chicken breast, cut into chunks
¼ of a sweet onion
½ tsp. poultry seasoning
salt and pepper to taste


Sauce:
¼ c. cream soup base (see below)
¼ c. cold water
1 c. chicken broth (Swanson's)
1 c. sour cream
1 tsp. italian seasoning (Optional)

Sauce: Mix base and cold water. Add broth. Cook and stir on medium heat until thick and bubbling. Remove from heat. Stir in sour cream and seasonings.

Boil veggies (except onion) for 15 to 20 minutes (until potatoes are cooked). Meanwhile, sauté chicken breast and onion until chicken is cooked through. Remove from heat. Drain veggies, and mix together with meat. Add sauce. Pour into a pie plate.

Top with a half-recipe of Featherlight Biscuits.

Gluten Free Creamed Soup Base

1 c. dry milk powder
1 c. white rice flour
2 Tbs. dehydrated minced onions
½ tsp. pepper
½ tsp. salt

Mix together. Store on the counter.

To make cream soup from the base, mix together:
¼ c. base
¼ c. cold water
Add:1 c. hot chicken broth (Swanson's)
Cook and stir over medium heat until thick and bubbling.

Gluten Free Funeral Potatoes

Sauce:
1 c. chicken broth
½ c. milk
¼ c. Featherlight mix
salt and pepper garlic salt
1 bag frozen shredded hash browns
1 - 2 c. shredded cheddar cheesediced ham (optional)
½ diced sweet onion (optional)

Preheat oven to 350º

Boil chicken broth. Mix milk and Featherlight mix together. Whisk milk mix into chicken broth. Boil until thickened.

Remove from heat. Add salt, pepper, and garlic salt to taste. In a big bowl, mix together hash browns, cheese, ham, and onion. Add sauce and mix well.

Pour into a 9 x 13 cake pan. Bake for 45 minutes.