Gluten Free Chicken And Broccoli Pasta Bake Recipes

GLUTEN FREE CHICKEN AND PASTA BAKE

Steps:

• Brown the chicken, breaking up larger pieces.
• Add chopped turkey bacon, garlic, onion, carrots, tomato sauce, broth, and seasoning, Bring to boil, cover and simmer for 1 hour or until carrots are tender.
• Preheat oven to 350.
• Cook the pasta according to package instructions until al dente. Drain thoroughly and mix with the chicken sauce.
• Transfer to a shallow ovenproof dish and sprinkle with cheese. Bake for 20-30 minutes until lightly browned on top.

CHICKEN AND BROCCOLI CASSEROLE - GLUTEN FREE

Steps:

• Wash the broccoli and chop into desired size. Steam in a microwave steamer for two minutes on high.
• Cook cream of mushroom soup on low until it begins to thicken. Stir frequently. When soup has thickened, remove from heat.
• Fill 7x11" baking dish with cooked, chopped chicken and steamed broccoli.
• Stir sour cream and sherry into thickened soup. Spoon mushroom pieces over the chicken and broccoli and pour remaining soup evenly over casserole.
• Cover casserole with shredded swiss cheese.
• Top with gluten free bread crumbs and dot with butter if desired.
• Place in 350 F oven and heat for 30 minutes or until bubbly.

CHICKEN & BROCCOLI PASTA BAKE

Steps:

• Heat the oven to 190C/ fan170C/ gas 5. Bring a large pan of salted water to the boil. Throw in 350g pasta shells or quills, stir well and return to the boil.
• Cook for 6 minutes, then add 200g broccoli, cut into very small florets and stems thinly sliced, and cook for 5-6 minutes more until the pasta is just cooked. Drain well, then return to the pan.
• Heat 2 tbsp olive oil in a wide pan, add 350g thinly sliced boneless, skinless chicken breasts and fry until lightly browned.
• Tip in 175g quartered chestnut mushrooms and stir fry for 1 minute, then stir in 4 tbsp sundried tomato paste, 80g soft cheese with garlic and herbs and a 284ml carton single cream.
• Gently simmer, stirring, until the cheese has melted to thicken the sauce. Season with salt and pepper.
• Pour the sauce over the pasta, stirring gently until coated, then tip into a shallow ovenproof dish (about 1.7 litre capacity) and level the top.
• Mix a bunch of finely sliced spring onions, 85g grated mature cheddar, 1 finely chopped garlic clove and 50g flaked almonds for the topping and sprinkle over the pasta. Bake for 20 minutes until golden.