Poppy Seed Chicken And Asparagus Bake Gluten Free Recipes

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:

• Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
• Sift rice flour, tapioca flour, millet flour, arrowroot flour, guar gum, baking powder, baking soda, and salt together in a large bowl.
• Combine lemon juice and zest in a 2-cup liquid measure. Add water to make 1 1/2 cups liquid; transfer to a large bowl. Add mayonnaise and blend with an electric mixer until creamy and most of the lumps are gone. Mix in sugar and poppy seeds. Pour into the flour mixture and beat for a full 2 minutes. Transfer batter into the prepared muffin cups.
• Bake in the preheated oven until tops spring back when lightly pressed, about 15 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.

Steps:

• In a large saucepan, saute onion in butter until tender. Stir in the soup, mushrooms, milk, pimientos, soy sauce, pepper and pepper sauce. Stir in cheese until melted., In a greased shallow 2-1/2-qt. baking dish, layer half of the chicken, asparagus and cheese sauce. Repeat layers. Sprinkle with almonds. Bake, uncovered, at 350° for 25-30 minutes or until bubbly.

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:

• (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:

• In a large bowl, combine all ingredients, except poppy seeds.( Do not prepare vanilla pudding, just add crystals) Beat for 2 minutes.
• Fold in poppy seeds.
• Pour mixture into 2 greased loaf pans.
• Bake at 350 degrees for 35-40 minutes.
• Cool on wire racks.

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:

• Spray 5- to 6-quart slow cooker with cooking spray. Place chicken in slow cooker. In medium bowl, stir soup, milk and poppy seed with whisk; pour over chicken.
• Cover; cook on High heat setting 1 hour. Reduce heat setting to Low. Cook 3 hours longer.
• In small bowl, mix cracker crumbs and melted butter, until crumbs are moistened. Sprinkle over chicken just before serving.

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.