375° oven Bake 45 minutes total
10 x 16” baking dish
1 ½-2# chicken – cleaned and cubed
2 cans of gluten-free mushroom soup by Pacific Food
2 cans full of water
2 cans of mushroom pieces (or can use fresh mushrooms)
5 cups Kale (stems removed and cut smaller)
3 cups Broccoli cut into smaller pieces. Steam for 2 minutes in microwave.
I placed in a microwaveable bowl in microwave for 2 minutes with a ½ cup of water. Drain out all of the water.
½ onion- diced
Line the baking dish with raw kale
Next place steamed broccoli evenly over the kale
Top with scallions and onions evenly
Next place the mushroom pieces
Place cubed chicken evenly on top next
Put mushroom soup and water evenly over top of everything. Take a fork and make sure the soup cover everything.
Bake in preheated oven for 40 minutes. After the 40 minutes pull out and top with sharp cheddar cheese. Cook for an additional 4-5 minutes.
I love to use the brand CABOT
(lactose free cheese)
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Jen Fiore has been cooking and baking gluten-free for herself and her family since 2003 & is happy to share her recipes with you!