Gluten Free Chicken and Shirataki Noodle Casserole

Gluten Free Chicken and Shirataki Noodle Casserole
Recipe type: Chicken Dishes, Gluten Free Recipes
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 12 ounce package gluten free Shirataki Noodles
  • 1 cup cooked, shredded chicken (or one large can)
  • 2 cups chicken broth
  • 2 cups milk
  • ¼ cup corn starch
  • ½ cup shredded carrot
  • ¼ teaspoon pepper
  • 1 cup shredded cheddar cheese
Instructions
  1. Rinse and drain the Shiratki Noodles under warm water. Pat dry with paper towels. Set aside.
  2. In a medium saucepan, whisk together the chicken broth, milk, cornstarch and pepper. Make sure that there are no lumps.
  3. Add the shredded carrot to the chicken broth mixture in the saucepan.
  4. Turn on the burner under the saucepan to a medium heat.
  5. Bring the mixture to a boil, stirring constantly.
  6. The sauce will thicken as it cooks. This should take about ten minutes.
  7. Combine gluten free Shirataki Noodles, chicken and sauce in a large ungreased baking dish.
  8. Top with cheddar cheese.
  9. Bake uncovered in a 350 degree oven for 20 minutes.
  10. Let the gluten free chicken and noodles rest for five minutes before serving.

Almond Shirataki Chicken Chow Mein

Almond Shirataki Chicken Chow Mein
Recipe type: Chicken Dishes
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 2 (8 ounce) packages Shirataki Noodles
  • 2 tablespoons canola oil
  • ½ medium onion, sliced
  • 4 cups sliced Napa cabbage
  • 1 cup sliced celery
  • 3 garlic cloves, thinly sliced
  • ¼ packet Splenda
  • 1 cup chicken broth
  • ¼ cup water
  • 2 tablespoons soy sauce
  • 2 teaspoons sesame oil
  • 1 tablespoon corn starch
  • 4 cups diced cooked chicken
  • ¼ cup slivered almonds, lightly toasted
Instructions
  1. Drain the Shirataki Noodles. Rinse under warm water . Rinse well. Place on paper towels to
  2. dry.
  3. Heat vegetable oil in a large heavy skillet over medium high heat until hot but not smoking.
  4. Add onion, cabbage, celery and garlic and cook until cabbage is wilted, 3 minutes.
  5. Add Splenda, broth, water, soy sauce and sesame oil; reduce heat to medium-low and simmer, covered, 3 minutes.
  6. Stir in thickener, increase heat to medium-high and bring to a boil.
  7. Stir in chicken and Shirataki noodles, lower heat and simmer until heated through.
  8. Sprinkle with toasted almonds before serving.