Mimi’s Chicken – Food, Gluten Free, Recipes, Photos Gluten Free Spinner

Mimi’s Chicken

After the holidays nothing sounds better than Italian, right? Have you noticed all the grocery ads promoting pasta, sauce, and anything Italian? Well I’ve got a treat for you today…a long awaited post for many.

My Mimi’s Chicken is probably one of the most shared recipes in my entire recipe box. I was given the original recipe over 15 years ago by a co-worker who made this meal three times a month at her husband’s request. It was a much simpler recipe 15 years ago with just four

ingredients, but delicious just the same.

My never-ending need to add my own “spinn” to recipes took this recipe to a whole new level and made it the star of First Communions, Confirmations, Graduations, Showers, Birthday’s, and many other celebrations where an easy, hearty, deliciously impressive meal was needed. You can make this ahead by putting the dish together and placing in refrigerator until ready to bake. You can also keep it in the oven on warm/low for an hour once it’s completed baking and it’s still just as delicious – making a great option for entertaining. But the ease of this recipe also makes it a weeknight favorite that allows for fantastic leftovers.

Now, being this is one of our favorite recipes you would wonder why it took me so long to post…right? Even after the many requests.

Well, when I pulled the recipe out to make it over a year ago, one of the ingredients that use to be gluten free had changed and now contained gluten. Yep…Lipton Onion Soup Mix now has gluten. They added a yeast extract from barley…why…why…when so many depend on a gluten free lifestyle would you choose to “add” gluten to a product that’s been gluten free for years(?) Sigh.

I put the recipe away and two months ago I pulled it back out at a friends request. Most of you know by now that my motto is “Don’t miss it – Make it!” and just hearing her rave’s gave me the spark to make my own Onion Soup Mix Recipe so I could enjoy this recipe again.

Here it is…homemade onion soup mix…it’s easy and flavorful…and in MHO, better than the Lipton brand. One of the main ingredients is “Better Than Bou illion Base” which you need to add to your grocery list if you haven’t tried, it’s so full of flavor and comes in a wide variety of flavors including clam and lobster. Be sure to check ingredients in all varieties, unfortunately the Au Jus isn’t gluten free : < so hard to find.

Living gluten free can be even better sometimes! It’s not too hard to decide which soup mix you’d choose given the choice based on looks only, right? But the flavor is the key….it’s so much better.

1 Tbsp Better Than Bouilion Chicken (or beef) Base
2 Tbsp chopped dried onions
1 Tbsp Mrs Dash Onion & Herb Seasoning Blend**
1 Tbsp Cornstarch
1 tsp sugar

** The Mrs. Dash Blend was very easy to find when I looked at three grocers, however if you want to make your own blend, these are the ingredients: onion, garlic, black pepper, sweet chili pepper, parsley, celery seed, basil, bay, marjoram, oregano, savory, thyme, cayenne, coriander, cumin, mustard, rosemary, orange peel

The bouillion must be refrigerated once opened, so refrigerate any leftover soup mix blend…I make a larger batch and keep it on hand in the frig.

Ok, let’s get started….

Preheat your oven to 350 degrees and prepare a heavy dutch oven or 13×9 casserole pan with non-stick spray.

First take your boneless skinless chicken breasts and cut each across the middle cutting them in half, giving you 8 pieces. Place them in prepared pan that has been sprayed with non-stick spray. Next, chop your onions, peppers, and Canadian bacon/pepperoni. The Canadian bacon and Pepperoni add so much flavor – use both or just one, all good.

Add the peppers and onions on top of the chicken.

Sprinkle the Italian Seasoning over all

In a medium glass measuring cup combine the tomatoes, dressing, soup mix, and water.

Pour over the chicken and peppers

Top with the olives (optional), Canadian bacon/pepperoni, basil, Parmesan Asiago shredded cheese, grated Parmesan, and mozzarella (in that order).

Cover with lid or if using a 13×9 pan, wrap tightly in foil sealing the edges.

Bake for 1 hour and 15 minutes. Remove the lid/foil and bake an additional 20-30 minutes or until bubbly and brown.
During the last 20 minutes, make your spaghetti noodles.

My three favorite choices are Schar, Ancient Harvest Quinoa, and Heartland…all three make beautiful light spaghetti noodles.

Sprinkle noodles lightly with olive oil, toss, and set aside.

Remove the chicken from oven (be careful if using a 13×9 pan – there’s a lot of sauce) and let sit for 10 minutes.

Serve with noodles, grated Parmesan cheese, and a leafy salad.
Don’t forget the wine too…

Enjoy!!
XO Mary

Onion Soup Mix:

1 Tbsp Better Than Bouilion Chicken (or beef) Base
2 Tbsp chopped dried onions
1 Tbsp Mrs Dash Onion & Herb Seasoning Blend
1 Tbsp Cornstarch
1 tsp sugar

Combine all ingredients with a fork blending the bouillion with other ingredients. The bouillion must be refrigerated once opened, so refrigerate any leftover soup mix blend…I make a larger batch and keep it on hand in the frig.

Mimi’s Chicken Recipe

Ingredients:

4 – boneless skinless chicken breasts (don’t worry if your chicken is frozen, it will still be good)
1 onion sliced into strips
1 green bell pepper sliced into strips
1 red pepper sliced into strips
1 (14.5 oz) can diced stewed tomatoes with basil, garlic, and oregano
1/2 cup GF Italian dressing (I use WishBone Robusto Italian)
2-3 Tbsp onion soup mix (recipe above)
1 Tbsp GF Italian seasoning
4 Tbsp fresh chopped basil or 2 tsp dried basil
1/4 cup water
1/4 cup chopped green olives-or salad style olives (this is optional)
1/4 lb GF Pepperoni or Canadian Bacon julienned (or use both….so good!)
1 (6 oz) bag Parmesan and Asiago shredded cheese blend (or shred your own)
1/2 cup grated Parmesan cheese
1/2 cup finely shredded Mozzarella cheese
Prepared spaghetti noodles – 12 oz pkg

Directions:

Preheat oven to 350 degrees and prepare a dutch oven or 13×9 pan with non-stick spray.

Take your boneless skinless chicken breasts and cut each across the middle cutting them in half, giving you 8 pieces. Place them in prepared pan that has been sprayed with non-stick spray.

Next, chop your onions, peppers, and Canadian bacon/pepperoni. Add just the peppers and onions on top of the chicken. Sprinkle the Italian Seasoning over all.

In a medium glass measuring cup combine the tomatoes, dressing, soup mix, and water. Pour over the chicken and peppers. Top with the olives (optional), Canadian bacon/pepperoni, basil, Parmesan & Asiago shredded cheese, grated Parmesan, and mozzarella (in that order). Cover with lid or if using a 13×9 pan, wrap tightly in foil sealing the edges.

Bake for 1 hour and 15 minutes. Remove the lid/foil and bake an additional 20-30 minutes or until bubbly and brown. During the last 20 minutes, make your spaghetti noodles.

Remove the chicken from oven (be careful if using a 13×9 pan – there’s a lot of sauce) and let sit for 10 minutes. Serve over spaghetti noodles and sprinkle grated Parmesan cheese. Serve with a leafy green side salad and red wine. Enjoy!!

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