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Writer's pictureAbby Brown

Chicken and Noodles - Allergy Free CookBook

Updated: Sep 19

Chicken and noodles are a college staple. When living gluten free, many people think they can no longer have this common meal. Gluten free noodles are not as cheap as the typical college noodle packs at a quarter a piece. Some brands of rice and corn noodles are more on par with the price of wheat noodles. Boxes that used to be four for one dollar are now a dollar a piece, and some corn noodles packs are less than two dollars a piece. At that rate, in few years, prices for gluten filled, and gluten free will be equal.


Pre Cook Preparation:

Marinate: No

A. Timer set to thaw meat for about 2 hours

B. Timer set to the time to begin preparation prior to cooking

C. Timer set for 1 hour later, when meal should be ready to eat

D. Stay with meal to stir frequently


Meal Adaptations:

Physical Accommodations:

Cut meat into bite sized pieces before sitting down

Frozen or canned vegetables can be used

Long oven mitts and oven rack puller

Sit on a stool while stirring


Visual Accommodations:

Colored chopping boards


Potential Food Allergy or Intolerance:

Butter (lactose)

Chicken

Mushrooms

Noodles (gluten)

Onions

Pepper

Spices


Meatless Preparation Avoid:

Butter

Chicken

Substitute with: ________________


Utensils:

Chopping board

Fork

Paring knife

Pot holders

Spatula

Spoon

Pan:

3 quart sauce pan for noodles

2.5 quart oven safe pan with lid for chicken


Ingredients:


Meat:

2 pounds of chopped chicken


Vegetables:

12 ounces of carrots

12 ounces of peas

Optional:

4 ounces of mushrooms


Other ingredients:

2 tablespoons of butter

Dash of salt

Spices, such as pepper, to taste


Preparation time: 10 minutes


Preparation:


Noodles:

1. Fill a 3 quart sauce pan 3/4 full of water and set to mid heat until it reaches a rolling boil.

2. When sauce pan reaches a boil, add gluten free noodles while stirring.

3. Allow to return to a boil, stirring frequently.

4. Strain noodles.


Meat:

1. Add chicken to 2.5 quart oven safe pan.

2. Add a dash of salt and enough water to cover the bottom.

3. Pace in oven and bake at 350 degrees for one hour.

4. Chop cooked chicken.


Vegetables:

1. Cook peas and carrots on medium heat.

2. Stir and turn the temperature down 1/3 every 10 minutes.


Combine on plate:

1. A spoonful of noodles

2. A spoonful of peas

3. A spoonful of carrots

3. Add a spoonful of chopped chicken


Cook Temperature:

350 degrees for chicken

Mid to low heat for noodles and vegetables


Cook Time: 1 hour


Servings: 4 to 6


Storage Solutions: Square containers in individual servings with or without vegetables

Counter safe: 30 minutes to an hour to cool enough to place in the fridge or freezer

Fridge safe: 3 to 4 days * Per FDA Storage Chart link in Resources

Freezer safe: 4 to 6 months * Per FDA Storage Chart link in Resources


Reheat Instructions:


Microwave: Time and temp may vary.

1. Place in a microwave safe dish (not plastic).

2. Heat until food is fully hot and reaches a safe temperature.

3. Minimum 2 minutes.

Add your microwave time here: _____________.


Stove Top: Time and Temp may vary.

1. Place food in frying pan.

2. Add enough water to almost cover food.

3. Stir frequently while food heats, until thoroughly warm, about 10 minutes.

Add your stove time here: _____________.


Oven Directions: Time and Temp may vary.

1. Place in oven safe pan.

2. Add a little water.

3. Heat until thoroughly warm, about 20 minutes.

Add your oven time here: _____________.








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