Poppy Seed Chicken And Asparagus Bake Gluten Free Recipes

POPPY SEED CHICKEN CASSEROLE

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.

POPPY SEED CHICKEN

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.

POPPY SEED CHICKEN AND ASPARAGUS BAKE - GLUTEN FREE

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.

MAKEOVER POPPY SEED CHICKEN

Steps:

• Preheat oven to 350°. In a large bowl, combine chicken, soup, sour cream and poppy seeds. In a small bowl, combine cracker crumbs and butter; set aside 1/2 cup for topping. Stir remaining crumbs into chicken mixture., Transfer to an 11x7-in. baking dish coated with cooking spray. Top with reserved crumbs; sprinkle with cheese. Bake, uncovered, 30-35 minutes or until bubbly.

GLUTEN FREE POPPY SEED POUND CAKE

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.

LEMON ROASTED SPRING CHICKEN WITH ASPARAGUS

Steps:

• Heat the oven to 200C/180C fan/gas 6. Arrange the chicken pieces, onion wedges, garlic, lemon slices, asparagus and peas in a roasting tin in a single layer, then sprinkle over the oregano, drizzle with the olive oil and pour over the stock. Give everything a good stir to mix well, then dot the butter over the chicken pieces and season well. Cover the whole tin with foil and bake for 30 mins.
• Remove the foil and bake for 20-30 mins more until the chicken is cooked through and the juices run clear, and the vegetables are tender.
• Heat the grill to high. Put the tin under the grill for a few minutes to crisp up the chicken skin, if needed, being careful not to let the asparagus catch. Serve straight from the tin, or on a platter, with crusty bread to mop up the juices.