Creamy Chicken Bake

Juicy, tender chicken is smothered in a creamy, flavorful sauce in this easy weeknight dinner solution. For a complete meal, simply serve it over your favorite starch (such as rice, pasta, or potatoes) with a side of steamed vegetables. Enjoy!

Creamy Chicken Bake
Yield: 8-10 servings

Ingredients

• 4 boneless, skinless chicken breasts (about 2 lbs)
• salt & pepper, to taste
• 1 (10.5 oz) can gluten free cream of chicken condensed soup
• 1 (10.5 oz) can gluten free cream of mushroom condensed soup
• 1 cup sour cream
• 1 tsp onion powder
• 1 tsp paprika

Directions

1. Preheat oven to 350°F.
2. Lightly grease 9x13 baking dish with nonstick cooking spray. Place chicken breasts in single layer in prepared pan and season with salt & pepper, to taste.
3. In medium bowl, mix together cream of chicken soup, cream of mushroom soup, sour cream, and onion powder. Spread mixture evenly over chicken breasts in baking dish and sprinkle with paprika.
4. Bake 50-60 minutes, or until chicken breasts reach internal temperature of 165°F and cream sauce is lightly browned.
5. Serve over rice, pasta, or potatoes with a side of steamed vegetables.

Recipe adapted from 100k Recipes.

Cheesy Broccoli Soup

Winter is the perfect time of year to cozy up with a warm bowl of delicious soup!

Now a close up of all that cheesy, creamy goodness studded with tender (and healthy!) broccoli. You'll never think twice about buying pre-made soup again once you've given this a try...it's that good!

Cheesy Broccoli Soup
Crock Pot Recipe

Ingredients
1 lb frozen broccoli, thawed and chopped
1 lb Velveeta cheese, cubed
10.5 oz can gluten free cream of chicken soup (see this post)
14.5 oz can chicken broth
dash of pepper, to taste

Directions
1. Combine all ingredients in slow cooker.
2. Cover. Cook on low 5-6 hours.
3. Stir to combine before serving.

Note: Recipe can easily be doubled!

Recipe adapted from "Cheesy Broccoli Soup" found on page 39 of Fix-It and Forget-It Christmas Cookbook: 600 Slow Cooker Holiday Recipes by Phyllis Pellman Good.

Cream of Chicken Soup

I've posted before about feeling like I had to start over with cooking when I went gluten free because of one simple ingredient: cream of condensed soup. It seemed like every recipe called for at least one can, and I could never figure out a good substitute that would still have the dish turn out the same way as before. Then I discovered Great Value gluten free cream of mushroom soup by accident at Walmart one day. Then at a later point, I found Great Value gluten free cream of chicken soup at a different Walmart in town, also by mistake!

After those discoveries, I stocked up (because I didn't want to have to accidentally find them again!) and then did some research to see if I could find a better (read: cheaper) alternative. (At $1.42 per can here in South Dakota, that's crazy expensive compared to the non-GF version!) That's when I discovered this amazing product: Augason Farms Cream of Chicken Soup Mix.

The reviews on Amazon looked promising, so I decided to give it a shot! I actually bought the product from Target, though, because of the 5% discount and free shipping by using my REDcard (every woman's best friend!).

The following recipe is the golden ticket to using this product. The canister contains nearly 11 cups of soup mix, so it can make roughly 21 equivalent cans of condensed soup. Calculating the Target price of $19.99 (at my time of purchase) with the REDcard discount brings the cost down to $18.99 which is only $0.90 per can!

Equals 1 can of condensed soup:
  1/2 cup Augason Farms Cream of Chicken Soup Mix
  1 3/4 cups water
Bring water to a boil. Add soup mix. Simmer 12-15 minutes, stirring frequently.

The best part is, if you are using this in a crock pot recipe, you can skip the cooking part completely. Just add the water and soup mix to your slow cooker and it will do the work for you!

One final note: IT'S DELICIOUS!