Poppy Seed Chicken And Asparagus Bake Gluten Free Recipes

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FRESH ASPARAGUS AND CHICKEN CASSEROLE



Fresh Asparagus and Chicken Casserole image

Great in the spring when asparagus first comes in and you can get it fresh.

Provided by KMSMOKEY

Categories     Pasta and Noodles     Noodle Recipes

Time 1h15m

Yield 6

Number Of Ingredients 11

1 (8 ounce) package egg noodles
1 ⅓ tablespoons olive oil
1 onion, chopped
1 cup chopped, cooked chicken meat
1 red bell pepper, chopped
2 stalks celery, chopped
1 cup chicken stock
1 ½ cups sour cream
½ teaspoon dried oregano
1 pound fresh asparagus, trimmed and cut into 2 inch pieces
8 tablespoons grated Parmesan cheese, divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1 1/2 quart casserole dish.
  • Cook noodles in a large pot of boiling water for 5 minutes, or until almost tender. Drain, and rinse under cold water.
  • Heat the olive oil in a heavy skillet over medium heat. Cook onion for 4 to 5 minutes, stirring frequently. Add chicken, red bell pepper, celery, and chicken stock. Bring to a boil, and simmer for 5 minutes. Stir in sour cream and oregano.
  • Spread half of the chicken mixture into the prepared dish. Arrange the asparagus over the chicken, spread cooked noodles evenly over the asparagus, and top with 5 tablespoons of Parmesan cheese. Cover with the remaining chicken mixture. Sprinkle with the reserved Parmesan cheese.
  • Bake 30 minutes in the preheated oven, until lightly brown.

Nutrition Facts : Calories 376.4 calories, Carbohydrate 32.7 g, Cholesterol 76.6 mg, Fat 20.1 g, Fiber 3.6 g, Protein 17.3 g, SaturatedFat 9.8 g, Sodium 322.8 mg, Sugar 3.9 g

POPPY SEED CHICKEN



Poppy Seed Chicken image

This simple yet delicious dish is terrific for dinner, but the leftovers are a bonus for lunch. It reheats really well in a microwave, so you may want to double the recipe. -Janet Zoss, Jackson, Michigan

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 8

1 cup sour cream
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 tablespoon poppy seeds
1 teaspoon dill weed
4 cups cubed cooked chicken
3 cups cooked rice
1-1/2 cups butter-flavored cracker crumbs
1/2 cup butter, melted

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.

Nutrition Facts : Calories 668 calories, Fat 40g fat (18g saturated fat), Cholesterol 137mg cholesterol, Sodium 771mg sodium, Carbohydrate 44g carbohydrate (4g sugars, Fiber 2g fiber), Protein 33g protein.

POPPY SEED CHICKEN AND ASPARAGUS BAKE - GLUTEN FREE



Poppy Seed Chicken and Asparagus Bake - Gluten Free image

This recipe came from TammysRecipes.com. I just made it gluten free. The credit for the amazing flavor goes to her. It's a creamy chicken and asparagus casserole with rice.

Provided by The Natural Mommy

Categories     One Dish Meal

Time 1h15m

Yield 1 9x13, 8 serving(s)

Number Of Ingredients 20

1 1/2 cups chicken broth
1 1/4 cups milk
6 tablespoons cornstarch
1 -2 teaspoon salt
1/2 teaspoon poultry seasoning
1/2 teaspoon parsley
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/8 teaspoon black pepper
4 cups fresh asparagus (trim and cut into inch-long pieces)
1/2 onion, diced
1 tablespoon oil
1 1/2 cups uncooked rice (4 1/2c cooked rice)
5 cups cooked chicken, cubed, loosely packed
1 cup milk
1 cup sour cream
1 tablespoon poppy seed
1 cup Rice Chex, crumbs (blend or process 2 cups rice chex)
2 tablespoons butter

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.

Nutrition Facts : Calories 488.7, Fat 20, SaturatedFat 9.2, Cholesterol 95.5, Sodium 600.8, Carbohydrate 45.5, Fiber 2.3, Sugar 2.2, Protein 30.4

MUSTARD BAKED CHICKEN WITH POPPY SEEDS



Mustard Baked Chicken With Poppy Seeds image

Chicken pieces are baked in a mild mustard sauce, then coated in poppy seeds. You can serve it on a bed of fresh small pasta shells or with mashed potatoes.

Provided by Asha1126

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

8 chicken pieces (4oz each)
4 tablespoons butter, melted
4 tablespoons mild prepared mustard (such as Dijon)
2 tablespoons lemon juice
1 tablespoon brown sugar
1 teaspoon paprika
salt and pepper
3 tablespoons poppy seeds

Steps:

  • Preheat the oven to 400°F.
  • Arrange the chicken pieces in a single layer in a large ovenproof dish.
  • Mix together the butter, mustard, lemon juice, brown sugar, and paprika in a bowl and season with salt and pepper to taste. Brush the mixture over the upper surfaces of the chicken pieces and bake in the oven at 400F for 15 minutes.
  • Remove the dish from the oven and carefully turn over the chicken pieces. Coat the upper surfaces of the chicken with the remaining mustard mixture. Sprinkle the chicken pieces with poppy seeds and return to the oven for a further 15 minutes.
  • Serve with pasta or mashed potatoes.

Nutrition Facts : Calories 163.3, Fat 15, SaturatedFat 7.7, Cholesterol 30.5, Sodium 252.8, Carbohydrate 7, Fiber 1.4, Sugar 4.9, Protein 2

POPPY SEED CHICKEN II



Poppy Seed Chicken II image

This is an excellent way to use up leftover chicken. This is served up at our house at least once a month. We like it with mashed potatoes or rice and a green vegetable.

Provided by SHONDA93

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 45m

Yield 6

Number Of Ingredients 6

5 cups chopped cooked chicken
1 (10.5 ounce) can condensed cream of chicken soup
1 cup sour cream
1 ½ cups crushed buttery round crackers
1 teaspoon poppy seeds
½ cup butter, melted

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place the chicken into a 9x13 inch baking dish. In a medium bowl, stir together the condensed soup and sour cream. Pour over the chicken. In a separate bowl, stir together the crushed crackers, poppy seeds and melted butter. Sprinkle over the chicken and sauce.
  • Bake for 30 minutes in the preheated oven, until the top of the casserole is browned and the sauce is bubbly.

Nutrition Facts : Calories 769.1 calories, Carbohydrate 38.4 g, Cholesterol 149 mg, Fat 50.8 g, Fiber 1.2 g, Protein 38 g, SaturatedFat 21 g, Sodium 1040.2 mg, Sugar 3.8 g

EASY CREAMY BAKED ASPARAGUS (GLUTEN FREE)



Easy Creamy Baked Asparagus (Gluten Free) image

This is my favourite way to eat asparagus. I never really liked asparagus until I found this recipe in my Kraft magazine and tried it out. Now I am a huge fan!

Provided by GlutenFreeGirl

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 4

1 lb asparagus spear, trimmed
1/4 cup ranch dressing
2 tablespoons parmesan cheese
1/2 cup coarsely crushed gluten-free cracker (about 12)

Steps:

  • Preheat oven to 350 degrees. Cook asparagus in large skillet of simmering water 2 to 3 minutes, or until bright green , but still crisp;drain.
  • Toss asparagus with dressing in 1-1/2 to 2 quart baking dish.
  • Sprinkle with cheese and cracker crumbs.
  • Bake for 10 to 15 minutes or until cheese is lightly browned and mixture is heated through.

POPPY SEED CHICKEN CASSEROLE



Poppy Seed Chicken Casserole image

Wonderful chicken dish. Very easy to make.

Provided by Callie Wilson Wolfe

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h10m

Yield 6

Number Of Ingredients 7

4 skinless, boneless chicken breast halves
½ cup butter, melted
1 sleeve buttery round crackers (such as Ritz®), crushed
1 teaspoon poppy seeds, or more if desired
1 (8 ounce) container sour cream
1 (10.75 ounce) can condensed cream of chicken soup
2 cups shredded Cheddar cheese

Steps:

  • Place the chicken breasts into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium, cover, and simmer until the chicken breasts are no longer pink in the center, about 20 minutes. Drain the water, then shred the chicken.
  • Preheat an oven to 350 degrees F (175 degrees C). Combine the butter, crackers, and poppy seeds in a bowl; set aside.
  • Blend the sour cream and cream of chicken soup in a bowl; pour half of the soup mixture into a 9x9-inch baking dish. Add the shredded chicken, then pour the remaining half of the soup mixture on top. Sprinkle with Cheddar cheese, then top with the cracker mixture.
  • Bake in the preheated oven until cheese has melted and the sauce is bubbly, 25 to 30 minutes.

Nutrition Facts : Calories 592.7 calories, Carbohydrate 16.9 g, Cholesterol 141.5 mg, Fat 45.7 g, Fiber 0.4 g, Protein 28.4 g, SaturatedFat 24.9 g, Sodium 900.2 mg, Sugar 1.7 g

CHICKEN AND ASPARAGUS BAKE



Chicken and Asparagus Bake image

You can greet guests with a taste of springtime when this chicken and asparagus casserole is on the menu. It bakes in just half an hour. People savor the rich cheesy sauce, and it freezes well, too.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 10 servings.

Number Of Ingredients 13

1 medium onion, chopped
1/4 cup butter
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (8 ounces) mushroom stems and pieces, drained
1 can (5 ounces) evaporated milk
2 tablespoons chopped pimientos
2 teaspoons soy sauce
1/2 teaspoon pepper
1/4 teaspoon hot pepper sauce
2 cups shredded cheddar cheese
5 to 5-1/2 cups cubed cooked chicken
1 package (10 ounces) frozen cut asparagus, thawed
3 tablespoons chopped almonds

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.

Nutrition Facts : Calories 329 calories, Fat 20g fat (10g saturated fat), Cholesterol 104mg cholesterol, Sodium 617mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 2g fiber), Protein 29g protein.

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