COOKING CLASS
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CHICKEN CASSEROLLE

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Lola's Recipe Sheets Ingredients

Utensils
This cooking class is to teach you methods that will make your gluten free cookery successful, if you wish to
purchase the 'Step By Step' Recipe sheets go to the links above for more information. If you need utensils or
ingredients we can mail them to you, see the links above.

helperholly
Holly

This dish was made by my granddaughter so it is easy enough for a child to make.
It also introduces my method of fat free browning of meat for casserolles and pasta suces.

trimthefat

Trim the fat from some
skinless chicken thighs

 potatostarchinbag
Place about 2 tablespoons of
potato starch in a plastic bag

intobagwithstarch
Add the chicken pieces
to the bag
closebag placeinhotpan sprinkle brownwell
Close the bag and give a good
shake to coat the chicken pieces		 Place the chicken pieces in a
hot ungreased pan and brown
until it smells like a barbeque.
Using cold water sprinkle the hot
chicken pieces and turn with tongs.		 Brown well, continuing to turn
and sprinkle
placeincasserolle chopanonion chopacarrot halvemushrooms
Using tongs place the browned chicken in a casserolle dish Peel an onion and chop into
quartered pieces		 Chop a carrot in rings or logs Slice some mushrooms in half
opencanoftomatoes tiptomatoesover placeinoven servewithovenbakedvegs
Open a can of diced skinned
gluten free tomatoes		 Add the chopped vegetables to the
chicken and tip the tomatoes over		 Place a lid on the casserolle dish and place in a moderate oven of 160C Bake for one hour and serve with oven roasted vegetables and green beans