Chicken and Broccoli Casserole…..gluten free style!

Monica and Daria say:

Everyone has a few meals from their childhood (or from their early motherhood days) that invoke strong feelings of comfort. And while most of the meals for us involve our Italian heritage, there is one chicken dish that brings back many wonderful memories!

That dish was actually shared with me (Monica) by our neighbor and wonderful friend, Carmine. I was talking with her about trying to get the girls to eat more veggies and she remembered that her Aunt Sarah had a casserole that might do the trick!

So, I looked over the recipe and decided to give it a try…..what could I lose?

Well, as luck would have it, we all thought it was a winner and I made it several times over our girls’ growing up. Broccoli became a new favorite and everyone was happy!

Until our diagnosis with celiac disease, that is…we haven’t eaten this casserole for over 14 years!

That is, until now.

We had misplaced the recipe, so we reached out to Carmine recently and asked her if she still had it. It took her a few days to locate it, but lo and behold, she told me she had found it! She was so excited that she even gave me the original recipe, in her aunt’s handwriting, and copied it for herself.

Now to make it gluten-free!

The one ingredient we remembered before seeing the recipe again was Cream of Chicken soup by Campbell’s and we were leery about being able to substitute it with something similar. But we did (even though we don’t normally buy prepared soups) and now we would like to share our version of this 1980s classic casserole.

We have placed the original ingredients in parentheses after our GF ingredients, just for comparison.

Our goal here today was to make it as fresh as possible, rather than rely on shelf-ready food. And of course, it had to taste how we remembered it did!

It was a winner, again….14 years later!

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GF Chicken and Broccoli Casserole

2 fresh organic broccoli crowns (2 10 oz packages of frozen broccoli)

5 large organic carrots, peeled and cut into rounds (2 10 oz packages of frozen carrots)

12-14 organic chicken tenders (3 cups cooked and cubed chicken)

10 oz organic sharp cheddar cheese, shredded (10 oz sharp cheddar cheese, shredded)

1 large can of Progresso Cream of Mushroom Soup, labeled GF, undiluted (2 cans of Cream of Chicken soup, undiluted)

½ cup Fage Greek yogurt (½ cup mayonnaise with celery powder)

2 T fresh squeezed lemon juice (2 T lemon juice)

Curry powder

3 T melted butter (same….who can improve on butter??)

1 cup Schaar breadcrumbs seasoned with garlic powder, basil, oregano, Romano cheese (1 cup Italian breadcrumbs)

Directions:

Steam the broccoli and carrots until fork tender but still somewhat firm.

Meanwhile, bake the chicken tenders at 350˚ for about 20 minutes.

Cool the chicken when done and then shred.

Spray a 9” x 13” glass pan with cooking spray.

Spread the chicken on the bottom of the dish and layer the veggies on top.

Combine the undiluted soup with the yogurt, lemon juice and sprinkle of curry powder.

Spread this mixture over the layers of veggies and chicken.

Place the shredded cheddar cheese on top.

Melt the butter in the microwave and mix with the breadcrumbs. Spread on top of the casserole.

Bake at 350˚ for about a half hour or until the top begins to brown nicely.

 

And now, the process via photos!

We are both very visual people and love to include step-by-step pictures!

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Oh how exciting this recipe conversion was…..hope you consider trying this easy and delicious casserole!

And by the way, it can be made ahead of time, refrigerated, and baked the next day!

Happy cooking!

 

© 2017, Monica & Daria of glutenfreedoubletalk   whisks 

 

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5 ingredient baked apples!

Monica says:

Would you like a guiltless dessert for dinner tonight?

One that’s easy and gluten-free?

Well, I was looking for one too, and I found one!

When I was at the grocery store, I bought a huge bag of Honeycrisp apples (they are our favorite) and while we love to eat them plain or dipped in peanut butter, I thought about baking them.

My mom used to bake apples all the time, as we had several types of apple trees in our yard. But we don’t have any fruit bearing trees, so I love to get apples at the farmer’s market or grocery store.

While my pork chops were baking, I quickly trolled through the food sites I bookmarked on my phone, and I found one that sounded perfect!

Not too much sugar, using some nuts, and this recipe featured Honeycrisp apples!

So, thanks to Trisha Yearwood, here is the recipe!

 

Baked Apples

It’s so easy and believe me, these baked apples are amazing!

 

Here is what my process looked like…

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I like to use a melon baller to core apples, especially when you need the bottom of the apple intact, like this recipe calls for.

And look at the “little star” that formed while I was coring this apple!

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Filled with yummy goodness and ready to eat!

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Oh dear!

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And of course, you can top your apple with some whipped cream!

Enjoy!

© 2017, Monica of glutenfreedoubletalk

You’ll love this gluten free oatmeal!

Monica says:

Oh how I love breakfast!

In fact, it might be my favorite meal of the day!

I love to get my body started on the right foot for the day….it’s a win-win!

Since blueberries are my favorite fruit, this gluten free oatmeal is hearty, delicious, and so easy to make.

See for yourself!

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GF Blueberry Baked Oatmeal

Dry Ingredients:

3 cups gluten free Old Fashioned Oatmeal (not instant)

½ cup almond meal

¾ cup chopped almonds (divide into two servings and set one aside)

2 tsp Saigon Cinnamon (we used Calicutt’s)

½ tsp salt

½ tsp baking powder

Wet Ingredients:

2 large organic eggs

2 ½ cups vanilla nut milk (we used Silk High Protein)

1/3 cup unsulphured honey

2 tsp vanilla

Fold in:

1 cup fresh organic blueberries

Top:

Spread reserved almonds on top of whole mixture

Directions:

Preheat your oven to 350˚. Prepare a 9” x 13” pan with non-stick spray.

Get two bowls ready and mix all dry ingredients in one (use only ONE serving of the chopped almonds), and whisk wet ingredients in the other.

Combine the two mixtures together with a wooden spoon and then gently FOLD in the blueberries.

Pour into your prepared pan and top with remaining serving of chopped almonds.

Bake for 30 minutes or until brown and bubbly. You may want to insert a toothpick into the oatmeal to ensure it is done (toothpick should come out clean!).

Serve warm or cool.

You can top each serving with more fresh blueberries….since you can never have enough blueberries!

Also, you can pour some milk of your choice on top and enjoy!

Refrigerate any uneaten portions.

And believe me, it’s great the next day, too!

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Just heat it up for a few seconds in the microwave and garnish….oh my!

© 2017, Monica of glutenfreedoubletalk whisks