Spread 1/2 cup sauce in bottom of an 8-inch square baking dish coated with cooking spray. Arrange 2 noodles over sauce; top with half of chicken and half of spinach. Sprinkle with 1/4 teaspoon pepper; top with 3/4 cup sauce. Repeat layers, ending with noodles. Spread remaining sauce over noodles. Cover and bake at 450 degrees for 25 minutes or until noodles are tender and sauce is bubbly. Uncover and top with cheese; bake an additional 5 minutes. Let stand 5 minutes. Yield: 4 servings.
I don't care for the taste of evaporated skim milk so I use reg milk.
I use tinkyada gluten free noodle which work better partially cooked first about 5 minutes
Cream of chicken base:
2 cups of milk
1/4 cup corn starch
3 Tbsp. Butter
2 GF chicken bouillon cubes
1/2 tsp. salt
Mix milk and corn starch until well blended and set to heat. Add remaining
ingredients and bring to a boil. Reduce heat and stir frequently until
or 2 cans Progresso “cream of mushroom soup”it is gluten free
To this mixture, add:
2 cups cooked and chopped chicken
2 cups chicken broth
2 cups long grain white rice, uncooked
1/2 cup chopped celery
1/2 cup chopped onion
2 cups green beans or
2 cups broccoli
2 cups sliced mushroom (optional)
pepper as desired
Mix well and pour into a greased 9x13 casserole dish.
Cover with aluminum foil and bake at 350 degrees for 45-55 minutes or until
rice is tender.
My Quicker Baked version
4 cups leftover rice
2 cans Progresso cream of mushroom soup
1 tb scoop of mayo
garlic, onion and celery
2 cups leftover vegetables
bake at 350 degrees for 20-30 minutes
Jen's Stovetop version
1. Spray large pan with non-stick spray (Pam). SAdd onion, garlic, and mushrooms and sauté for just a few minutes.
2. Add broccoli, rice, soup mixes, and 2 cups of
water/stock. Add chicken . Stir to combine and bring to low
simmer. Let cook over medium to low heat until the liquid is absorbed and
rice tender (not long – 10 mins or so). Add more water as necessary (if
it starts to stick onto the pan before its done or before you are ready to
serve). Salt and pepper to taste.
2 pounds skinless, boneless chicken breast, cut into
bite-sized pieces (left over works fine too)
2 cups finely chopped onion
1 cup diced celery
1 cup diced peppers (I like to mix
red, yellow, and green)
½ cup diced carrots
3 garlic cloves, minced 2 teaspoons ground cumin 1/2 teaspoon dried oregano 1 teaspoon ground coriander 2 (4.5-ounce) cans chopped green chiles, undrained, I like the hot ones
1/4 jalepenos chopped, I like it hot 1 cup water 2 (15.5-ounce) cans cannellini beans, rinsed and drained
(such as Goya) 1 (14-ounce) can chicken broth 1/2 to 1 teaspoon hot pepper sauce (to preference)
water plus 2-3 tablespoons corn starch for
cups shredded Monterey Jack cheese 1/2 cup chopped fresh cilantro 1/2 cup chopped green onions
1. Heat a large nonstick skillet over medium-high
heat. Coat pan with cooking spray. Season chicken with salt and pepper.
Add chicken to pan; cook until browned, stirring frequently. Skip this if
you are using left over chicken cubes.
2. Heat a large pot over medium-high heat. Coat pan with
cooking spray. Add onion, peppers, celery, and carrots to pan; sauté until
tender, stirring frequently (lightly season with salt and black pepper, if you
want). Add garlic; sauté 2-5 minutes, stirring frequently. Stir in cumin, dried
oregano, and coriander; sauté 1 minute. Stir in canned chiles; jalepenos reduce heat to
low, and cook 10 minutes, partially covered.
3. Add the chicken, water, cannellini beans, and broth;
bring to a low boil.
4. Mix together water and 2 tablespoons cornstarch removing
all lumps. Add to pot. Cover and simmer 10 minutes. Stir in hot
sauce. Salt and pepper to taste. If you want it spicier, add a ½ teaspoon
of your favorite chili spice or more of your favorite hot sauce.
5. When in the bowl, top with tablespoons
cheese, cilantro, and 1 tablespoon green onions.
Great thrown in a crockpot and cooked on low for 6-8 hours