Best Poppy Seed Chicken And Asparagus Bake Gluten Free Recipes

POPPY SEED CHICKEN

Steps:

• Combine chicken with soup and sour cream in a bowl.
• In another bowl add crushed crackers and poppy seeds to melted butter.
• Mix well.
• Mix half of cracker mixture in chicken.
• Put in casserole dish.
• Spread remaining cracker mix on top.
• Bake 30 minutes at 350 degrees.
• Cover for first 15 minutes and then uncover for last 15 minutes.
• (I like to double the crackers and butter).

POPPY SEED CHICKEN

Steps:

• In a large bowl, combine the sour cream, soup, poppy seeds and dill. Stir in chicken and rice. , Spread into a greased 11x7-in. baking dish. Combine crumbs and butter; sprinkle over casserole. Bake, uncovered, at 350° until bubbly, about 30 minutes.

CHICKEN WITH GARLIC POTATOES AND ASPARAGUS

Steps:

• Put a rimmed baking sheet on the lowest oven rack and preheat to 425 degrees F. Toss the potatoes and garlic cloves with 1 tablespoon olive oil, 1/4 teaspoon salt and a few grinds of pepper in a bowl; set aside.
• Season the chicken with 1/2 teaspoon salt and a few grinds of pepper. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chicken; cook until browned, 1 1/2 to 2 minutes per side. Transfer to the hot baking sheet. Scatter the potatoes and garlic around the chicken; reserve the bowl. Bake until the chicken is just cooked through, about 5 minutes. Transfer the chicken to a plate and tent with foil; leave the potatoes and garlic on the baking sheet.
• Add the asparagus and tomatoes to the reserved bowl; toss with the remaining 1 tablespoon olive oil and 1/4 teaspoon salt. Add to the baking sheet with the potatoes. Bake until the vegetables are tender and the tomatoes start to burst, 13 to 15 minutes.
• Remove the baking sheet from the oven; switch the oven to broil. Toss the parmesan, parsley and lemon zest in a small bowl. Nestle the chicken in the vegetables and sprinkle everything with the parmesan mixture. Broil until golden, 1 to 2 minutes.

CHICKEN AND ASPARAGUS BAKE

Steps:

• In a large saucepan, saute onion in butter until tender. Stir in the soup, mushrooms, milk, pimientos, soy sauce, pepper and pepper sauce. Stir in cheese until melted., In a greased shallow 2-1/2-qt. baking dish, layer half of the chicken, asparagus and cheese sauce. Repeat layers. Sprinkle with almonds. Bake, uncovered, at 350° for 25-30 minutes or until bubbly.

LOW-FAT POPPY SEED CHICKEN CASSEROLE

Steps:

• Preheat oven to 350°F.
• In a greased baking dish, combine sour cream, soup, poppy seeds, and cooked chicken.
• Bake, uncovered, for 20 minutes.
• Remove from oven, and sprinkle slivered almonds over top.
• Continue baking for 10-15 minutes or until almonds are toasted.

LOW-FAT POPPY SEED CHICKEN

Steps:

• Combine chicken, soup, sour cream, diced onion and poultry seasoning in a baking dish. Crush Ritz crackers and combine with poppy seeds; sprinkle evenly over the top of the casserole. Bake in preheated 350°F oven 15-20 minutes until heated through.

MOM'S CHICKEN ASPARAGUS CASSEROLE

Steps:

• Cut chicken into bite sized pieces and brown.
• Combine all ingredients in large casserole dish and blend well.
• Bake at 350 for 30 minutes.

POPPY SEED CHICKEN & MUSHROOM CASSEROLE

Steps:

• Mix the chicken together with the cream soup and sour cream.
• Saute the mushrooms in 1 tablespoon butter. Add to the chicken mixture.
• Melt the 1/2 cup butter and mix with the crushed crackers and poppyseeds. Add half of the cracker mixture to the chicken and mix well.
• Pour chicken mixture into a greased baking dish. Top with the remaining cracker mixture.
• Bake at 375 for 30 minutes uncovered.

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.