Chicken Or Turkey Casserole with Shirataki Noodles

Chicken Or Turkey Casserole with Shirataki Noodles
Recipe type: Casseroles, Chicken Dishes ,Gluten Free Recipes
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 2 cups cooked turkey (or chicken) pieces
  • 8 ounces Shirataki noodles
  • 8 ounces sour cream
  • 1 can cream of chicken soup
  • 2 tablespoons melted butter
  • 2 tablespoons minced onion
Instructions
  1. Rinse and drain the Shiratki Noodles under warm water. Pat dry with paper towels.
  2. Cut the Shirataki Noodles into bite size pieces.
  3. Mix all ingredients together in a bowl.
  4. Pour mixture into a casserole dish.
  5. Top with Durkee French Fried Onions
  6. Bake for 20-25 min. at 325 degrees.

Gluten Free Chicken Artichoke and Tofu Shirataki Noodles Casserole

Gluten Free Chicken Artichoke and Tofu Shirataki Noodles Casserole
Recipe type: Chicken Dishes, Gluten Free Recipes
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 pound boneless skinless chicken breasts cut into 1 inch strips
  • 1 cup sliced mushrooms
  • 2 cloves garlic (or more if you like it)
  • 2 tablespoons butter
  • 1 jar marinated artichokes, drained
  • 2 tablespoons flour
  • 1 can chicken broth
  • 1 pound package Tofu Shirataki Noodles
Instructions
  1. Preheat oven to 350 degrees.
  2. Drain and rinse Tofu Shirataki Noodles under warm water.Pat dry with paper towels and set aside.
  3. Melt the butter in a skillet, add chicken and brown on all sides.
  4. Add garlic and mushrooms and saute for about 5 minutes, until flavors meld.
  5. Place chicken in casserole, and top with artichokes.
  6. Mix the flour with a small amount of the broth, stirring to eliminate lumps, then place in skillet and mix in the rest of the broth, while cooking over medium heat.
  7. Cook and stir until slightly thickened; pour over chicken and veggies.
  8. Place in oven and bake for 30-45 minutes, or until hot and bubbly.
  9. Serve over a nice pile of Tofu Shirataki Noodles.

Gluten Free Tuna Casserole with Shirataki Noodles

Gluten Free Tuna Casserole with Shirataki Noodles
Recipe type: Gluten Free Recipes
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 2 cans (6 to 6½ oz) water-packed tuna, drained ( or 1 pound fresh skinless, boneless tuna steaks)
  • 2 tablespoons lemon juice (if using fresh tuna)
  • 8 ounces Shirataki Noodles
  • 4 tablespoons unsalted butter
  • 8 ounces Mushrooms, sliced
  • ⅓ cup all-purpose flour
  • 2 cups low-fat milk
  • 2 tablespoons cornstarch
  • 1 bottle (8 oz) clam juice or 1 cup fish stock
  • ¼ cup dry white wine
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon grated nutmeg
  • 2 tablespoons snipped fresh dill or 1 teaspoon dried oregano
  • crumbled 3 tablespoons bread crumbs
Instructions
  1. Heat oven to 425 degrees.
  2. Grease shallow 9" Casserole. (If using fresh tuna, cut tuna steaks into sticks about ½ inch Thick and 2 inches Long, Toss with lemon juice and refrigerate
  3. Rinse and drain Shirataki Noodles under warm water.
  4. Cut Noodles into ½ inch lengths. Place on paper towels to dry and set aside.
  5. Melt 1 tablespoon butter in large skillet over medium heat.
  6. Add mushrooms and cook without stirring, 1 to 2 minutes, until browned.
  7. Stir and add 1 tablespoon water; Cook 1 minute until tender.
  8. Melt remaining butter in medium saucepan over medium heat.
  9. Stir in flour and cook, stirring, 1 minute.
  10. Stir in milk and bring to simmer, stirring constantly.
  11. Stir together cornstarch, clam juice, and wine.
  12. Pour into sauce, stirring constantly.
  13. Add salt, pepper, and nutmeg.
  14. Simmer 2 to 3 minutes until thickened.
  15. Combine noodles with sauce, tuna, and mushrooms.
  16. Add dill and transfer to casserole
  17. Top with breadcrumbs.
  18. Bake 20 minutes until bubbly.
  19. Let stand 10 minutes before serving.