Saturday, June 4, 2011

Margaret's Casserole (gluten free)

I promised that if the casserole turned out alright, I would post the recipe. It's one of my favorite dishes and changing it to fit a gluten free diet did nothing to the taste. Enjoy :)

Margaret's Chicken Casserole

4 boneless skinless chicken breast halves, cooked and diced (you can also use thighs)
2 cups sour cream
2 cans cream of chicken soup (if you're making it gluten free the recipe for chicken soup is at the bottom)

1 stick melted butter
55 ritz crackers, crushed (use Glutino original crackers for gluten free)
2 tablespoons poppy seeds

Layer in a greased 9x13' pan beginning and ending with crackers.  Bake at 350 degrees for 1 hour.

That's it. It's so easy, and so yummy. Now, if you're making it gluten free, you'll have to start by making the cream of chicken soup.

Start by making the "magic mix":

2 1/3 cups dry non-instant powdered milk (you can use instant non-fat powdered milk as well)
1 cup gluten free all-purpose flour (the best is Better Batter Gluten Free Flour)
1 cup butter - room temp.

Combine ingredients in a large mixer bowl. Using a whisk attachment, mix ingredients together slowly at first, then gradually increase speed until incorporated.

Keep mix lightly covered in the refrigerator for up to 3 months. 

After you've made the "magic mix", you can make the soup:

1 cup magic mix
1/4 teaspoon onion powder
3/4 cup chicken broth (or, if using canned chicken, liquid from the can)
1/4 cup chicken, chopped

Place magic mix, chicken broth, and onion powder in a sauce pan. Mix well. Use medium heat, stirring constantly, until mixture thickens (doesn't take long). Fold in 1/4 cup chopped chicken. 

The soup can be made ahead of time and frozen. Just defrost it before using it in a recipe. 

It's a little more time consuming to make it gluten free, but it's just as yummy. Happy cooking!


from Bonners Ferry with love, 


Chelsea.

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