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With my youngest having Celiac disease and loving chicken, I do my fair share of gluten-free cooking, but I am also always on the lookout for new gluten-free recipes. When I learned of a new gluten-free product being demo’d at my local Sam’s, I had to check it out.
At the end of one of the freezer aisles, there she was. My new buddy. Not only did she tell me about the new product from Tyson, but she fed me too. I like people that feed me.
She was serving up chicken nachos, made with the new Tyson Gluten Free Grilled & Ready Chicken Breast Fillets. She was making them with either salsa or guacamole. I went with the salsa, because let’s face it, salsa rocks.
She was able to keep up with the crowd that eventually formed because these chicken breasts are super easy to make. Microwave for a couple of minutes and you’re good to go. They’ve already been grilled, complete with grill marks, and just need a few minutes to prepare.
Of course I bought a bag.
I saw orange silicone oven mitts for $2, which I snagged two of in a hurry as they were going fast. I also saw the neatest rain catcher on the way to the register, where I checked myself out and went on my way.
So. What to do with the chicken. I wanted to make a completely gluten-free dish that didn’t taste gluten-free. If you’ve ever had some gluten-free meals, you know they don’t always taste scrumpdillyicious. Sad but true. I was determined to make something yummy enough that noone would know it was gluten-free, and if I told them they wouldn’t believe me. And that’s how my Gluten-free Chicken And Cheesy Scalloped Potato Casserole came to be.
Doesn’t that look yummy? I wish the picture did it justice.
Here’s how you make it.
Gluten-free Chicken And Cheesy Scalloped Potato Casserole
- 5x large potatoes
- 3x Tyson Gluten-free
- 1x 8ox Philadelphia cream cheese
- 8 oz shredded cheddar cheese
- 1/2 of 14.5 oz can chicken broth
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp parsley
Preheat oven to 375 f.
Wash and peel the potatoes.
Cut the potatoes into thin slices.
Microwave the chicken breasts for 5 minutes.
Place the chicken broth, cream cheese and seasonings into small pot.
Heat on medium until cream cheese is completely soft and almost liquid, stirring frequently.
Cut the chicken into thin slices on the bias.
Spray a baking pan with nonstick cooking spray.
Place a layer of the potatoes on the bottom of the pan. Let the potatoes overlap, and they can be two high.
Place all of the chicken in a layer over the potatoes.
Place a layer of the shredded cheese over the chicken, between 3-4 oz of it. Don’t use more then half of the bag.
Place the remainder of the potatoes on top of the cheese.
About now the sauce should be finished cooking on the stove.
Pour the sauce over the top layer of potatoes.
It should now look something like this.
Place the remainder of the shredded cheese on top of everything.
Cover with foil and bake for 35 minutes.
Remove from oven and let sit for about 5 minutes.
Serve, with salt and pepper to taste.
Be sure to stop in one of the Sam’s Club locations near you this weekend, March 14th and 15th, to attend one of the in-store demos of these delicious Gluten-free chicken breasts.