In a large pot over medium heat combine chicken, salt, pepper, garlic powder, parsley, onion powder and bullion cubes. Bring to a boil, then reduce heat and simmer 1 hour. Remove chicken, reserve broth, shred chicken.
In a larger pot over medium heat, cook onions and garlic until slightly browned. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, shredded chicken and chicken broth. Simmer 30 minutes.
NOTE: I added carrot and celery. The sour cream I added at the time I ate the soup. This makes a lot. Freezer the soup for later. ~Annemarie
Mix sugar, syrup and mustard, bring to boil, add cornstarch and pineapple with juice in saucepan on high eat. Cook and stir until sauce is thickened and begins to boil. Slice ham and serve!
Gluten free! Lots of friends at work have made this for their family and yes, even the kids loved it. We served it in a bowl and broke up corn chips and put it on top with sour cream and cheese. Very, very yummy! ~Geri
Ingredients
1/2lb 85% lean ground beef or turkey
1 medium onion, chopped
2 Tbsp taco seasoning (gluten-free)
2 cups low sodium chicken broth
1 large zucchini or summer squash, cut into small cubes
1 (15oz) can no-salt-added black beans
1 (14.5oz) can diced tomatoes
1 cup frozen corn kernels
1 cup medium salsa
Method
Brown meat in a large pot over medium high heat. Drain, remove and set aside. In the same pot, saute onion and garlic until onion is translucent. Add meat back to pot and sprinkle mixture with taco season to blend. Add remaining ingredients and simmer, covered, stirring occasionally, 15 to 20 minutes.
1 1/4 lb fresh broccoli or more (chopped and cooked)
4-6 cups cooked chicken, coarsely chopped
6 Tbsp butter or margerine
6 Tbsp flour
2 tsp flour
1/4 tsp pepper
3 cups milk
1/2 cup mayonnaise
1 tsp lemon juice
1 cup cheddar cheese, grated
2 Tbsp butter or margerine
1/2 cup bread crumbs
Directions
Layer broccoli on bottom of greased 9x13 baking dish. Layer chicken over broccoli.
In saucepan melt the 6 Tbsp butter, stir in the flour, salt and pepper. Gradually stir in the milk and continue stirring until the white sauce is smooth and comes to a boil. Remove from heat.
Combine mayonnaise and lemon juice with white sauce and pour over chicken and broccoli. Sprinkle with cheese.
Melt Tbsp butter. Stir in bread crumbs and sprinkle over casserole.
Bake at 350 for 30-40 minutes.
This can easily become a gluten free dish by substituing rice flour for regular flour and gluten free "bread" crumbs for your standard bread crumbs.