Chicken Cordon Bleu Casserole

Here’s a great way to use holiday leftovers. You can use leftover dinner ham and substitute turkey for the chicken. This is also another way to use my cream of chicken soup recipe (already posted, search the soup section or type “soup” in the top search box to find it easily). Chicken Cordon Bleu the easy way, perfected and shared by the Harris sisters.

Chicken Cordon Bleu Casserole

2 cups cooked chicken, shredded or cubed (or turkey)
2 cups grated (or 16oz sliced) Swiss cheese
8 oz deli ham torn into bits (you can use Canadian Bacon or cubed ham from your holiday dinner)
2 cups white or brown rice (or one of both)
4 cups water
1 doubled cream of chicken soup recipe

Topping:
3 cups gluten-free corn flakes or GF bread crumbs (I’ve also made this with crumbled leftover cornbread and it tasted even better with leftover GF cornbread stuffing-recipe on blog already)
onion powder to taste
1 cup grated parmesan cheese

Preheat to 350. You will need at least at 3 quart casserole dish (I use a 5 qt dish so it won’t spill over the sides in the oven). Make a doubled batch of GF cream of chicken soup (in the wheat world this translates into 2 cans of cream soup). Spray casserole with cooking spray and spread the rice along the bottom evenly. Layer the ham on top of the rice, then the chicken on top of the ham. Top with the Swiss cheese. Pour over the cream of chicken soup and the 4 cups of water. Cover with foil and bake for 45 minutes. Remove foil (make sure the rice has cooked) and add topping. Return to oven, uncovered, for 15 additional minutes.

Chicken Fried Steak

Here’s another main dish recipe for you…easy, delicious chicken fried steak!

Chicken Fried Steak

4-6 cube steaks
2 eggs
2 TB milk
1 cup rice flour
1 cup dry gluten-free breadcrumbs
2 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 tsp paprika
Vegetable shortening or oil
1 cup light cream
½ cup beef stock or milk
Salt and pepper to taste

Combine 2 eggs and milk into bowl and beat to blend thoroughly. Make more if you run out.
In another bowl blend rice flour, GF breadcrumbs, salt, pepper, garlic powder, and paprika. Dredge steaks in flour mixture, and then in egg mixture. Dredge again in flour mixture. Reserve 2 Tbsp flour for the gravy. Let steaks air dry on cooling rack for 10 minutes. Dredge one more time in flour mixture.
In large skillet, heat enough shortening or oil to come up ¼” on the sides of the pan. When the fat is hot enough to make a bread crumb sizzle quickly, add 2 steaks. Cook steaks about 3 minutes per side or until golden brown. Transfer to a serving platter and keep warm in the oven. Repeat with 2 more steaks.
Remove all but 2 tablespoons fat from the pan. Add reserved flour and stir, scraping up any browned bits at the bottom of the pan. Cook over low heat about 1 minute. Gradually add cream and beef stock or milk. Stir, preferably with a whisk, until mixture has thickened. Season to taste with salt and pepper and serve over steaks.

Chicken or Turkey Tetrazzini

This is so good and a great way to use up leftover holiday turkey. Great with chicken as well!

Chicken/Turkey Tetrazzini

8 oz gluten-free spaghetti noodles (I buy Tinkyada brown rice pasta or DeBoles), broken into thirds
1/4 cup butter
1/4 cup rice flour or GF all-purpose flour
1/2 tsp salt
1/4 tsp pepper
1 cup chicken broth
1 cup heavy cream
2 Tbsp water
2 cups chicken or turkey (cooked and shredded or cubed)
1 jar (4.5 oz) sliced mushrooms, drained
1/2 cup grated parmesan cheese

Heat oven to 350. Cook and drain noodles (be careful, if you overcook gluten-free pasta at all it will shred in little pieces and be mush…time it a few minutes less than the package says, check it and watch it closely!). Melt butter in a 2-quart saucepan over low heat. Stir in flour, salt & pepper. Cook, stirring constantly, until mixture is smooth and bubbly. Stir in chicken broth and cream, heat to boiling, stirring constantly. Boil and stir 1 minute.

Pour sauce over noodles and add water, chicken or turkey and mushrooms. Pour noodle mixture into an ungreased 2-quart casserole dish. Sprinkle with cheese. Bake uncovered about 30 minutes or until bubbly in center.

Snickerdoodles that wheat-eaters love

I love this recipe! My wheat-eater husband loves snickerdoodles and we were both impressed with these…a fun way to use Gluten-free Bisquick (most grocery stores have this next to the regular Bisquick). Feed this to the wheat-eaters in your life and see if they can tell it’s gluten-free.

Snickerdoodles

2 eggs
1 1/4 cups sugar
1/4 cup softened butter (yes, I use real butter!)
1/4 cup shortening (regular or butter flavored)
2 cups GF Bisquick
2 tsp ground cinnamon

Preheat oven to 375. In large bowl mix eggs, 1 cup of the sugar, butter and shortening. Stir in Bisquick. In a separate bowl, mix 1/4 cup sugar and cinnamon. Roll cookie dough into balls (freeze for 10 minutes if the dough is too soft to form balls) and then roll them in cinnamon sugar mixture. Bake on greased cookie sheet for 10-12 minutes. Cool on rack immediately.
This recipe is from Betty Crocker, not all of her cookie recipes are impressive, but this is one that I love to eat and share!

Chicken & Stuffing Casserole

Here’s something you can do with 2 of the recipes already posted: cornbread stuffing and cream of chicken soup (check the Soup section for this recipe or scroll to the bottom). The delicious stuffing recipe makes quite a bit and if you have leftovers you’d like to use (of course you can always double the recipe at Thanksgiving to ensure you have leftovers), mix up a doubled batch of cream of chicken soup and yum, yum, yum! You will need about 5 or 6 cups of stuffing, but if you don’t have that much leftover, use some GF bread and break it into pieces to mix in with the leftover stuffing to make the amount you need.

Chicken & Stuffing Casserole

4 chicken breasts or a whole chicken
1 can evaporated milk (or use 2 cups sour cream)
Equivalent of 2 cans of cream of chicken soup (Double the cream soup recipe)
5-6 cups cornbread stuffing (can be mixed with bread crumbs)
1 cup broth from boiling chicken
1/4 cup butter
1 chicken bouillon cube

Boil chicken with a bouillon cube until done. In a separate pot, prepare a doubled batch of cream of chicken soup. Shred chicken or cut into small pieces (save 1 cup of the broth). Place chicken along the bottom of a 9×13 baking dish. Mix evaporated milk in with the cream of chicken soup and pour over chicken. Toss stuffing with the 1 cup of broth and 1/4 cup melted butter. Sprinkle stuffing on top of the chicken mixture. Bake at 350 for 30-40 minutes. Let cool for 5 minutes before serving.