Casseroles don’t get much easier than this gluten-free one, so you don’t have to spend all day in the kitchen preparing for company. You can make this casserole ahead and then bake it while you bond with your guests.
This recipe uses Progresso Creamy Mushroom Soup, but read the label to determine whether the soup is still gluten-free when you purchase it. The crackers used were Blue Diamond Nut Thins Country Ranch, though most any gluten-free cracker works. Again, read the label before purchasing.
Preparation time: 10 minutes
Cooking time: 50 minutes
Yield: 6 servings
6 large chicken thighs
18-ounce can cream of mushroom soup (not condensed)
1 1/2 cups plus 1/2 cup shredded sharp cheddar cheese
1.25-ounce package taco seasoning mix
1/2 cup milk
2 cups crushed gluten-free crackers
Preheat the oven to 375 degrees.
Place the chicken thighs in an 8-x-11-inch baking dish.
In a medium bowl, stir together the soup, 1 1/2 cups of cheese, taco seasoning mix, and milk. Spoon the mixture over the chicken.
Sprinkle the chicken with crushed crackers.
Cover the pan with foil and bake the casserole at 375 degrees for 40 minutes.
Remove the foil and sprinkle the casserole with the remaining 1/2 cup of cheese. Return the dish to the oven to bake for 10 minutes, or until the cheese melts.
Per serving: Calories: 298; Total fat: 20g; Saturated fat: 11g; Cholesterol: 49mg; Sodium: 661mg; Carbohydrates: 15g; Fiber: 1g; Sugar: 4g; Protein: 14g.
dummies
Source:http://www.dummies.com/how-to/content/how-to-make-glutenfree-chicken-for-company.html
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