Chili Verde Chicken

I made this recipe up and it turned out really good! It is also super easy and in a crockpot-two of my favorite things. I will take pics the next time I make it.

1 28 oz can GF Green chili enchilada sauce (I used medium, but next time I will get mild)
3-4 boneless, skinless chicken breasts (mine were frozen)

Put all ingredients in the crockpot and cook on low for 6-8 hours, or high for around 4 hours. Before serving, shred chicken and stir about 3/4 c sour cream into the sauce. Serve over hot cooked rice. Garnish with shredded cheese and cilantro.

Creamy Chicken Gnocchi Soup

This soup is inspired by the Chicken Gnocchi soup served at Olive Garden. I made my own gnocchi so that they would be gluten free, but I have heard that you can buy them at Target. Everyone in the family loved this except for Lexie. I will definitely make it again and for sure double the recipe. It came together fairly quickly, I chopped the veggies while the chicken was cooking and then made the gnocchi while the soup was simmering. It probably took me 30-45 minutes start to finish. I also had plenty of gnocchi dough left, that I am planning to freeze for future recipes. Bon appetit!

Creamy Chicken Gnocchi Soup

1/3 c olive oil or butter

2 cloves, minced garlic

1 lb chicken, cut into bite sized pieces

1/3 c flour (I used asian white rice flour)

1/2 carrot, shredded

1 stick of celery, finely chopped

1/2 c fresh spinach, chopped

2 1/2 c whole milk

1 1/2 c heavy cream

3 chicken bouillion cubes, smashed

2 cups of gnocchi, uncooked

salt and pepper to taste

In a soup pot, warm butter or olive oil and saute garlic. Add in chicken and cook until done. Remove chicken and add flour to make a roux. Add milk and heavy cream, stir until smooth. Add veggies and bouillion cubes and simmer until veggies are soft, stirring occasionally. Add chicken and gnocchi and simmer for 3-4 minutes until gnocchi is cooked through. If soup is too thick, add some warm milk to thin.

Grandma's Gnocchi

6 russet potatoes (I used one cup of potato pearls cooked according to directions)

1 c flour (I used asian white rice flour)

1 egg, lightly beaten

1 tbsp olive oil

1 pinch salt

If using real potatoes, put in boiling water and cook until tender. Drain, and mash or put through a ricer.

Place mashed potatoes in a large bowl, stir in olive oil, egg and salt. Knead in enough flour to make a soft dough. On a floured surface, roll dough into a long rope. Cut into 1/2 inch pieces.

Cook gnocchi in boiling water for about 3-5 minutes and serve with your favorite pasta sauce.

Creamy black bean salsa chicken

2-4 boneless skinless chicken breasts (can be frozen)
1 C chicken broth
1 C salsa
1 can corn, drained
1 can black beans, drained
1 pkg taco seasoning
1/2 C sour cream
1 C grated cheese
Place chicken in crockpot. Pour broth, salsa, corn, beans and taco seasoning over chicken. Cover and cook on low for 6-8 hours or on high for 3-4 hours. Remove chicken with a slotted spoon and place on serving dish. Stir sour cream and cheese into sauce in the crockpot, mix until well blended. Replace the chicken. Serve with rice.
*Also very good if you shred the chicken back into the sauce and serve in tortillas or as a salad. I usually add the cooked rice to the sauce to thicken it up if I am going to do this. You can easily increase the ingredients by 1/2 to serve up to 20 people.

Russian Chicken (Kristine Nielsen)

One 8 oz bottle russian dressing
One packet onion soup mix (Liptons is GF)
1 C apricot pineapple jam
Enough boneless chicken breasts to cover a 9x13 pan
Preheat oven to 375 degrees. Mix the dressing, soup mix and jam in the baking pan. Put the chicken in and turn to coat them in the mix. Bake for 35-45 minutes or until chicken is done. Serve over jasmine rice.
**Add a little bit of water to your dressing bottle and shake it to get all the dressing and pour it into the pan for a little extra sauce.
***Frozen chicken works great.
****This also works great in a crockpot.

Not your average oven ranch chicken (Mama, what's for dinner)

3/4 C crushed GF corn flakes
3/4 C grated parmesan
1 envelope ranch dressing mix
1/2 C melted butter
8 Chicken breast halves
Mix together cornflakes, parmesan cheese and ranch packet.Dip chicken in melted butter then roll in dry mix. Place in a greased casserole dish and sprinkle with remaining dry mix. Bake at 350 degrees for 45 minutes.
**You can also cut your chicken into strips and make baked chicken strips for the kids.

Fiesta Chicken and Rice (Benson GF cookbook)

4 boneless skinless chicken breasts
1/4 C oil
1 1/2 C long grain white rice
1 medium onion chopped
4 garlic cloves, minced
1 tsp chili powder
1 tsp oregano
1/8 tsp cayenne pepper
1 14.5 oz can diced tomatoes, drained
1 pepper chopped (I like yellow peppers)
1 can chicken broth
1 C shredded mexican cheese blend
4 green onions diced thin
2 avocados
Season chicken with salt and pepper. Heat the oil in a large skillet until shimmering. Cook the chicken until golden brown on one side. Remove from pan, leaving drippings.
Add rice, onion and 1/2 tsp salt to the pan. Cook, stirring often, until grains are sizzling and toasted and onions begin to soften. Reduce heat if rice starts to brown too quickly. Stir in garlic and spices and cook until fragrant-15 sec. Stir in tomatoes, diced pepper and broth and bring to a boil. Stir and scrape up any browned bits. Nestle chicken, browned side up, into the rice and return any juices to the pan.
Cover the pan and reduce heat to low. Cook for about 12 minutes until chicken is cooked through. Transfer chicken to a cutting board and cover with foil. Stir the rice, replace the lid and continue cokking for about another 12 minutes until rice is tender and liquid is absorbed. Slice the chicken breasts into strips.
Remove the pan from heat and arrange sliced chicken on top. Sprinkle with the cheese and scallions and cover and let stand until cheese is melted. Serve with sliced avocado.

Creamy Cheesy Chicken Enchiladas (Shabby Princess)

We all looove these-if there are any leftovers, they go very quickly.
3 chicken breasts, cooked and shredded.
1/2 C Pace picante sala or pico de gallo
1/2 of an onion, chopped
2 C shredded Cheese (I ususally use monterey jack and chedder)
1/2 of a bunch of cilantro-chopped
1 can green chilis
1 8oz package cream cheese
1 tbsp butter or olive oil
Corn tortillas (about 20)
1 1/2 C heavy cream

While the chicken is cooking I work on frying the tortillas. They hold together better and have a better flavor if you fry them a little bit. Heat a few tbsp of oil in a frying pan and add the tortillas one by one. Fry them for about 5-10 seconds on each side-long enough to be a little more pliable-but not until they are crisp. I like to stack them between paper towels to help absorb some of the oil. Set the tortillas aside until you are ready for them
In a large skillet, add the butter or olive oil, then the chopped onion, green chilis, and salsa. Cook these over medium low heat until the onions are transparent and the whole thing is starting to carmelize a bit. Now add the cream cheese. I like to add it in small chunks so it melts easier. Once it is soft, add your shredded chicken, cilantro and about 1/2 cup of the cheese. Mix these together. You may be tempted to just eat the filling, but if you wait it will definitely be worth it!
Fill each tortilla with as much filling as you wuold like, roll them up and then place them seam down in your pan. I use a 9x13 pan which usually gives me almost 2 layers with about 20 tortillas. Use more or less depending on how much filling you want in your tortilla.
When your pan is full, pour the heavy cream over the top and then sprinkle the rest of your cheese over the enchiladas. Bake at 375 degrees until bubbly and golden brown. Top with guacamole and diced tomatoes.

Garlic Lime Chicken (Leanne Ely)

1 tsp salt
1 tsp pepper
1/4 tsp cayenne pepper
1/4 tsp paprika
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp thyme

4-6 boneless skinless chicken breasts
2 tbsp butter
2 tbsp olive oil
1/2 C chicken broth
4 tbsp lime juice

Heat butter and olive oil in a large skillet over medium heat. Mix together the spices and sprinkle on both sides of the chicken breasts. Saute chicken until golden brown on both sides and cook through. Remove the chicken from the pan and add lime juice and chicken broth to the pan. Scrape up the browned bits and whisk together with the broth. Allow to cook until slightly reduced. Add chicken back into the pan and thoroughly coat with the sauce.

Jen's Teriyaki Chicken

3/4 C sugar
1 C Soy Sauce (gluten free for me)
Chicken-You can use boneless/skinless or bone in pieces, whatever your preference.
Mix sugar and soy sauce together in a 9x13 pan. Place desired quantity of chicken in pan. Turn chicken over so it is coated on both sides. Cover with foil and bake at 400 degrees F for about 1 hour. We like it served with jasmine rice and steamed broccoli.

Oven Baked Chicken and Spinach Pasta (Mama, what's for dinner)

8 oz uncooked gluten free rigatoni or ziti (I like Tinkyada)
1 Tbsp olive oil
1 C finely chopped onion
1 (10 oz)pkg frozen chopped spinach, thawed
3 C cooked chicken, cubed
1 (14.5 oz)can italian style diced tomatoes
1 (8 oz)container of onion and chive cream cheese
1/2 tsp salt
1/2 tsp pepper
1 1/2 C shredded mozzerella
Prepare pasta according to package directions. While pasta is cooking, spread onion and olive oil in the bottom of a 9x13 baking dish. Bake at 375 degrees F for 15 minutes or until tender. Transfer onion to a large bowl.
Drain chopped spinach well and press between layers of paper towel to remove all moisture.
Add cooked pasta, spinach, chicken and next 4 ingredients into bowl with onion. Mix well.
Spoon into baking dish and sprinkle evenly with the mozzerella cheese.
Bake, covered, at 375 degrees F for 30 minutes, uncover and bake for 15 more minutes until cheese is bubbly.