Today, I'm sharing with you, "3 super easy, better than restaurant, hubby approved" gluten-free chicken dishes.
One was inspired by a restaurant dish, the other is my go to weekly recipe and lastly, a recipe my grandma used to make, that I now make gluten-free.
So get ready, your mouth may start watering... :)
Smothered Chicken with Rice and Lentils
This dish was inspired by a restaurant that I enjoy going to...usually it's smothered over a chicken breast, but I decided to cut up the chicken breasts.
Ingredients:
- 2-3 chicken breasts cut into pieces (depending on size of your family)
- EVOO (Extra Virgin Olive Oil)
- Green pepper
- Mushrooms
- Onion
- Shredded Cheese (Mexican Blend)
- Salt and Pepper
- Lundberg's Lentils and Rice
Directions:
Add EVOO to sauce pan. Add chicken, salt and pepper - saute until cooked through. Set aside chicken - put on a plate with a papertowel. Add EVOO to pan and add veggies - saute. Cook to desired tenderness. Add Chicken, stir together and spread chicken and veggies out in pan. Sprinkle with Shredded Cheese. Turn off stove and place lid on pan. Cheese will melt. Do not stir in cheese. Once melted, it's ready to serve!
Loaded BBQ Chicken Baked Potato
 |
Chicken w/ BBQ sauce ready to cook
in Crockpot for 5/6 hours |
Ingredients:
Crockpot:
2-3 Chicken Breasts
Favorite Gluten-Free BBQ Sauce (I use Sweet Baby Ray's)
Cook on High 5-6 hours, until it easily pulls apart with a fork
Other Ingredients:
- Baked Potatoes (Microwave)
- Butter
- Sour Cream
- Shredded Cheese
- Avocado
- Any of your favorite baked potato toppings!
Directions: Follow Crockpot directions above. Microwave baked potatoes. Then top with all your favorite toppings and dig in!
Cheesy Chicken and Broccoli Casserole
My Grandma would make this with me in mind when we would come and visit...I knew I was her favorite. ;) I've substituted the Cream of Chicken Soup my Grandma would use with Chicken Broth and Cream Cheese. Just like Grandma's, but now it's made gluten-free.
Ingredients:
- 1 Head of Broccoli
- 1 C. of Uncooked White Rice
- Shredded Chicken Breast (I used left-over dark meat from our rotisserie chicken that we had the night before)
- 1 1/2 C. Shredded Cheddar Cheese (I used 2 C., but I thought it was a little much)
- 2 C. of Pacific Chicken Broth
- 1/2 of 8oz. Cream Cheese
- 1 C. Milk
- Salt and Pepper
Directions: Cut heads of broccoli off stems and put in microwavable dish with some water, cover with plastic wrap and microwave for 6 minutes. In sauce pan, add cream cheese and chicken broth. When the cream cheese has melted, add chicken, rice, milk, shredded cheese and drained broccoli. Salt and Pepper. Stir together, pour into 9 x 12 casserole dish. Bake for 30 minutes. Let stand for 10 minutes before serving.
There you have it, "3 super easy, better than restaurant, hubby approved"gluten-free chicken dishes.
ENJOY!
