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.

Chicken Breasts and Shirataki Fettucine

Chicken Breasts and Shirataki Fettucine
Recipe type: Casseroles, Chicken Dishes, Gluten Free Recipes
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • chicken breasts (3-4)
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1 can of cheddar cheese soup
  • 8 ounces of sour cream
  • 1 can of diced green chilies
  • 2 bags of shredded cheddar cheese
  • 1 bag of shredded Mozzarella cheese
  • 1 pound package Shirataki Fettucine
  • 1½ teaspoons garlic salt
  • 1 teaspoon pepper
  • 1½ teaspoons seasoning salt
  • 2 cups chicken broth
Instructions
  1. Boil chicken in water to cover.
  2. Add seasonings and cook for about a ½ hour.
  3. Cut chicken into small chunks.
  4. In a large bowl mix all of the soup (no water added), sour cream, green chilies.
  5. Add chicken chunks to mixture.
  6. Drain and rinse Shirataki Fettucine under warm water. Drain on paper towels. Cut into 1 inch pieces with a pair of scissors.
  7. In 13x9 pan. Layer the bottom of pan with Shirataki Fettucine, cover layer with chicken mixture, sprinkle both kinds of cheese. Repeat layers until pan is full (like a lasagna).
  8. Top layer with both cheeses.
  9. Bake at 350 degrees for about 40-45 minutes.