Gluten Free Chicken Pot Pie

Absolutely so easy and delicious! Another great gluten free recipe.
                              ---Cook Because You Can


Filling:
2 tablespoons butter
1 cup diced potatoes (peeled)
2 garlic cloves
3-4 celery stalks chopped (try to chopped all the vegetables the same size)
2 medium carrots chopped
1/2 cup frozen peas
1 1/2 cups cooked chicken – cut up
1 3/4 cup gluten free chicken broth
1 teaspoon salt
1/2 teaspoon dried thyme
3/4 cup milk
3 tablespoons cornstarch
Topping:
3/4 cup Bisquick Gluten Free Mix
1/2 cup milk
1 egg
2 tablespoons melted butter
1 teaspoon tried thyme (I actually used 1 tablespoon and we both thought it was too much)
Salt to taste

Directions:
Heat oven to 350ºF. In 3-quart saucepan, melt butter over medium heat. Add potatoes; cook, stirring frequently cook for five minutes. Stir in celery, carrots, garlic and peas, cook an additional five minutes. Add the chicken, chicken broth, salt and thyme; heat to boiling. In small bowl, mix 3/4 cup milk and the cornstarch with wire whisk until smooth; stir into chicken mixture. Heat just to boiling. Pour into ungreased 2-quart casserole.
In small bowl, stir all topping ingredients with fork until blended. Season with salt and pepper. Drop topping mixture in small spoonful's over chicken mixture. Carefully spread the topping over the entire dish (this is optional, you can just top it with the spoonful's).
Bake 30-35 minutes or until toothpick inserted in center of topping comes out clean. The topping should be a light golden brown

Marinated Chicken Bruschetta

I am currently on a 1600 calorie daily diet and this yummy dish helps with a low calorie choice. With on 247 calories per serving, this recipe is quick and easy!
                                      --- Cook Because You Can

Raspberry-Glazed Rosemary Chicken

 I am always looking for another way to make a healthy chicken dish. This tasty and tangy recipe offers a change from the standard chicken dishes.
                                                      ---Cook Because You Can

Chicken Breasts with Mushroom Cream Sauce

I love mushrooms! This combo of chicken with a mushroom creme sauce is outstanding. Just add some steamed veggies of your choice or pasta to make a yummy low-cal meal.
                                          ---Cook Because You Can

Key West Chicken

 Here is an easy and quick chicken recipe. Try it out the next time you fire up the grill this summer!
                                 --Cook Because You Can

Baked Chicken with Italian Dessing

Thank you Chesann Thompson of Perry, GA for this classic baked chicken recipe!! This chicken is so easy, healthy and delicious.
                                     ----Cook Because You Can

Warm Snow Pea & Chicken Salad

"Even picky eaters will love this healthy recipe. Enjoy!!"

                 --Cook Because You Can

White Chicken Chili



During the recent ice storm this week, I made this dish. It is perfect for cold weather. If you have never made white chili, this is a hit!

                   -----Michael Thompson CBYC creator

    



1          medium onion, peeled and diced
2          cloves garlic, crushed
1          tbsp olive oil
2          cups cooked boneless skinless chicken breast, shredded
1          10 3/4 oz can condensed cream of chicken soup
1 1/2    cups chicken broth
1          15 oz can shoe peg corn
1          15 oz can white beans (great northern, navy, or cannellini
1          4.5 oz can diced chiles
2          tsp ground cumin
1          tsp dried oregano
1/3       tsp cayenne pepper
1/2       tsp salt
1          tsp white pepper
1          tbsp chopped fresh cilantro
1          tbsp lime juice
1          8 oz sour cream
2          cups shredded cheese (combination of any of the following: cheddar cheese, colby jack, monterey
            jack, or pepper jack)


In a large stockpot saute onion and garlic. Combine all ingredients except sour cream and cheese. Cook over medium heat for 30-45 minutes, stirring occasionally.

Stir in sour cream and cheese until blended, and cook for additional minutes. Garnish with tortilla chips, fresh cilantro and cheese.

Chicken Marsala

Yummy, quick and very easy dish!! I also added a little dry white wine.
                   ---Michael Thompson CBYC creator



1/4 cup all-purpose flour for coating

1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
4 tablespoons butter
4 tablespoons olive oil
1 cup sliced mushrooms
1/2 cup Marsala wine
1/4 cup cooking sherry



In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.

In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.


www.allrecipes.com  2003

Chicken Scarpariello

8 small skinless, boneless chicken thighs (2 pounds)
Salt and freshly ground pepper
All-purpose flour for dusting
1/2 cup extra virgin olive oil
8 garlic cloves, halved lengthwise and lightly smashed
4 large rosemary sprigs, broken into 2-inch pieces
2 cups chicken stock or low sodium broth
2 tbsp fresh lemon juice
2 tbsp unsalted butter
1/2 cup Peppadew peppers or other pickled peppers sliced



Season chicken with salt and pepper and dust with flour. In a large skillet, heat the oil until shimmering. Add the chicken and cook over high heat, turning once, until browned and crusty on both sides, about 10 minutes. Add the garlic and rosemary and cook for 3 minutes, until the garlic is lightly browned. Transfer the chicken to a platter, leaving the rosemary and garlic in the skillet.

Add the stock to the skillet and cook over high heat, scraping up any browned bits, ubtil reduced by half, about 5 minutes. Add the lemon juice and butter and swirl until emulsified. Return the chicken and any accumulated juices to the skillet. Add the peppers and cook, turning the chicken until coated in the sauce, about 3 minutes. Transfer the chicken and sauce to the platter and serve.


Food and Wine Magazine October 2010

15 Minute Stir Fry Chicken & Bok Choy

2       tbs low-sodium chicken or vegetable broth
1       cup chopped scallion
2       tbs fresh minced ginger
2       skinless, boneless chicken breasts cut into bite size pieces
1 1/2 cups sliced fresh shitake mushrooms
4       cups chopped bok choy
2       tbs soy sauce
1       tbs rice vinegar
salt and white pepper to taste
pinch of red pepper flakes



Heat broth in a wok or skillet. When broth begins to steam add scallions and stir-fry for 2 minutes. Add ginger and continue to stir-fry for another minute. Add chicken and continue to stir. After about 2-3 minutes add shitake mushrooms and bok choy. Continue to stir-fry for another 3-4 minutes and add soy sauce, rice vinegar, salt and pepper.

www.whfoods.com   Jan 2009

Grilled Chicken Tacos

3     medium tomatoes, coarsely chopped
1/2  cup fresh lime juice
1     cup water
1     tsp salt
2     pounds skinless, boneless chicken thighs
2     tbsp vegetable oil
1     tsp sweet paprika
1     tsp dried parsley
12   corn tortillas, warmed
Shredded Monterey Jack cheese, jarred salsa verde and chopped avocados, onions, tomatoes and cilantro, for serving


In a blender, puree the tomatoes with the lime juice, water and salt. transfer the puree to a large resealable plastic and add the chicken thighs. Seal the bag, pressing out the air. Refrigerate the chicken for 6 hours or overnight.

Light a grill or preheat a grill pan. Remove the chicken thighs from the marinade and pat them dry. Brush with the oil and sprinkle with paprika and parsley. Grill over moderately high heat, turning occasionally, until the chicken is lightly charred and cooked through, about 15 minutes. Transfer the chicken to a work surface and let stand for 5 minutes. Cut the chicken thighs into strips and serve with the warm tortillas, cheese, salsa verde, avocados, onions, tomatoes and cilantro.

Make Ahead: The grilled chicken can be refrigerated overnight.

Food and Wine Magazine May 2010

Simple Yellow Rice and Chicken

Whole chicken cut up
1       large onion
3-4   cloves of garlic
2      Tbsp oregano
2-3   bay leaves
1/4   cup bell pepper (optional)
olive oil
1/4   cup red wine vinegar
1      small package chorizo (Spanish sausage)


Brown chicken pieces in olive oil. (DO NOT COOK ALL THE WAY!) Remove chicken from pan and add onion, garlic, bay leaves, bell pepper, oregano and saute. Add 2 to 1 (water and rice less 1/4 cup of water). Next add chorizo and red wine vinegar to mixture. Place browned chicken in the mixture and cook for 20-25 minutes or until rice is cooked.


Cook Because You Can 2010