Friday, February 17, 2012

Creamy Poppy Seed Chicken Casserole

Final product, plated with a side of  fresh green beans & garlic roasted baby purple potatoes. 
 Although quick to fix, providing the ultimate in comfort food. The trick to make this cream gluten free casserole is making sure all ingredients are already on hand. I make and freeze the chicken stock needed for creamed soups, and I make several batches of creamed soups, divided into 1 1/3 cup portions and freeze. Lastly, I grind two loaves of Ener G bread at a time that I also keep frozen. Thus, when making casseroles, I already have on hand the staple ingredients I use to keep when we were not eating a gluten free diet.

Buttered bread crumbs
Here is my recipe:
2 cups gluten free bread crumbs
1/3 cup  butter (no substitutes), melted
2 1/2 cups cooked chicken breast, chopped
1 1/3 cups Cream of chicken soup (click for recipe)
1 cup sour cream
1 tablespoon poppy seeds
1  teaspoon salt

Here is how I put this recipe together:
1. Melt butter.  Place bread crumbs in a medium sized mixing bowl. Add butter and stir until all of melted id absorbed; set aside. Lightly grease an 11- x 7-inch casserole dish

2. Preheat oven to 350 degrees Fahrenheit.

3. Place chicken, soup, sour cream, poppy seeds and salt in large mixing bowl. Use a wooden to combine thoroughly.  Spoon chicken mixture into
dish. Spread buttered bread crumbs evenly over top

4. Place in preheated oven. Bake 30 minutes, uncovered.

Look @ how beautiful with all ingredients creamed together.
Servings: 8

Oven Temperature: 350°F

Total Time: 50 minutes

Calories Per Serving: 229

Pretty enough to dig into BEFORE going into the oven.
Author: Dr. Jacquelyn P. Horne
Beautiful golden brown after 30 minutes in oven.
Copyright: 2013

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