MESSED-UP CHICKEN CASSEROLE- GLUTEN-FREE

1 "can" cream soup (recipe under SOUPS AND SAUCES)
2/3 c mayo
4 c cubed chicken, cooked
3 c broccoli, chopped, cooked, drained
1 med onion, chopped
1 c shredded cheddar
1/4 c sour cream

In a bowl combine all ingredients except
crescent rolls. Pour into sprayed or greased 13x9 pan.
Bake uncovered at 350 for 25-30 min or until
bubbling around edges.

HAWIIAN HAYSTACKS- GLUTEN-FREE

2 c rice
1 "can" cream soup(recipe in SOUPS AND SAUCES)
1 can pineapple tidbits
1 can mandarin oranges
sweetened coconut
sliced olives
green onions, chopped
tomatoes, chopped

Cook rice according to pkg. Set
aside. Warm cream of chicken soup in
saucepan adding just enough water to
make into a gravy. Serve rice with gravy over top and add any topping you desire.

CHICKEN NUGGETS- GLUTEN FREE, STARCH-FREE

**To make starch-free use blanched almond flour or Parmesan Cheese instead of breadcrumbs.

5 chicken breast, boneless, skinless
1 1/2 c breadcrumbs (we use dried UDI bread blended in food processor)
2 eggs, scrambled
Italian seasoning, optional (GF, SF)

Cut chicken breast into small 1-inch pieces. Dip into egg, then breadcrumbs. Set onto greased cookie sheet and bake at 350 until done through.

ITALIAN CHICKEN- GLUTEN-FREE, STARCH-FREE

5 chicken breast (boneless, skinless)
1 cup Italian dressing-GF, SF
8 oz cream cheese (opt)
Place chicken breast and dressing in quart-size ziploc bag. Marinate in refrigerator at least 3 hours or overnite. Remove chicken for marinate and bake uncovered for 45 min at 350 or until done through.