Ok so I am going to try something new. Tasty Tuesday's
So
here we go!
Today I am featuring a sweet friend Stephanie who is living on a gluten free diet. Which to m
e is very intriguing. So I have asked her to share a tasty recipe. To see more of her recipes plea
se visit her at
Lemon Chicken Casserole
4 chicken breasts, cooked and chopped into bite size pieces
16 ounces sour cream
3 tablespoons fresh lemon juice
1 teaspoon lemon zest
¼ cup chopped fresh parsley
2 garlic cloves, minced
1/2 cup Cheddar Cheese plus 1/4 cup for topping
Dash of cayenne and paprika
Salt and pepper to taste
Mix all ingredients (except chicken and cheese) in mixing bowl. Add chicken and 1/2 cup of the cheese. Pour into 8x10 casserole dish. Cook at 350 for 15 minutes (or until bubbling). Take out of oven, add another 1/4 cup cheese on top . Let the cheese melt and then serve over gluten free (or regular) pasta or brown rice. Enjoy!
Tips: This is completely gluten free. I would not recommend substituting the sour cream with yogurt as it would probably curdle.
4 chicken breasts, cooked and chopped into bite size pieces16 ounces sour cream
3 tablespoons fresh lemon juice
1 teaspoon lemon zest
¼ cup chopped fresh parsley
2 garlic cloves, minced
1/2 cup Cheddar Cheese plus 1/4 cup for topping
Dash of cayenne and paprika
Salt and pepper to taste
Mix all ingredients (except chicken and cheese) in mixing bowl. Add chicken and 1/2 cup of the cheese. Pour into 8x10 casserole dish. Cook at 350 for 15 minutes (or until bubbling). Take out of oven, add another 1/4 cup cheese on top . Let the cheese melt and then serve over gluten free (or regular) pasta or brown rice. Enjoy!
Tips: This is completely gluten free. I would not recommend substituting the sour cream with yogurt as it would probably curdle.
Enjoy!
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