Gluten Free Chicken Casserole with Mushrooms and Rice

Gluten Free Chicken Mushroom and Rice Casserole

I made this gluten free chicken casserole in an attempt to replace a similar recipe I used to make using Campbell’s Soup Golden Mushroom Soup. I am allergic to tomatoes now, and cannot use the soup for that reason as well as its gluten content. I hope you enjoy this recipe. I enjoy its flavor and because it is almost a one-dish recipe. (You still have to saute the onions in a separate pan.) Bon appetite!

UPDATE: I now use 1-1/2 cups of the below recipe for Golden Mushroom Soup for this recipe, (minus the mushrooms or not) in place of the water, milk, and packaged soup.

Gluten Free Golden Mushroom Soup Recipe (Condensed or Not)

Gluten Free Cream of Mushroom Chicken and Rice Bake

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Yield: Rice serves 4; chicken serves 2 - 4.

Gluten Free Cream of Mushroom Chicken and Rice Bake

This gluten free chicken and rice casserole only takes a few minutes to throw together and bakes in less than hour and only uses two dishes. It tasty and a welcome change.

Ingredients:

  • 1 tablespoon butter
  • 1/3 package 6.4 ounce) dried Cream of Mushroom Soup Mix
  • 1/2 cup thinly sliced yellow onion
  • Plus enough water to make 1-1/4 cups
  • 1 cup milk
  • 3/4 cup long grain white or jasmine rice
  • 2 teaspoons olive oil
  • 1/4Ā teaspoonĀ paprika
  • 1/4Ā teaspoon groundĀ black pepper (less for kids)
  • 4 boneless skinless chicken thighs or (1 lb. chicken breasts)

Instructions:

  1. In a medium-size skillet, melt butter over medium heat.
  2. Add onion and saute over medium heat until tender, about 7 minutes.
  3. Add the soup mix and water to a 2 cup measuring cup. Add enough water to make 1-1/4 cups. Add the milk, paprika, and black pepper. Stir them together and set and aside.
  4. Add rice to a 9 x 13-inch baking dish.
  5. Stir in the soup mixture.
  6. Preheat a skillet with oil and brown chicken on both sides. (It's not necessary to cook it all the way through.) Once they are brown, add to the top of the rice mixture.
  7. Distribute sauteed onion over everything. Cover with aluminum foil and bake in a 350?F preheated oven for 50 minutes.
  8. Remove from oven, sprinkle with grated Parmesan cheese, and allow to rest for 20 minutes or until rice absorbs all of the liquid.

Tips

****Allergens will depend upon what brand of soup you use. In addition, it can be made dairy-free, if you use dairy-free milk.

Easy Stovetop Gluten Free Chicken Braciole

Gluten Free Chicken Braciole Rolls

Braciole is a dish popular in Southern Italy such as Sicily. It is either spelledĀ braciole or braciola. Most Italians use beef; however, when using chicken, it is pounded and stuffed with your favorite ingredients. In this case, I usedĀ prosciutto, spinach, and Mozarella cheese. You can use Mozarella or Parmesan. Whatever you used as a stuffing, I hope you and your guests enjoy it. Continue reading “Easy Stovetop Gluten Free Chicken Braciole”

Easy Gluten Free Chicken and Rice Casserole in 15 Minutes

Gluten Free Chicken and Rice Casserole with Vegtables

On those busy nights, make this gluten free chicken and rice casseroleĀ and add your favorite vegetables. Season with salt and pepper or add a tablespoon or two of your favorite sauce. I enjoy pesto in mine occasionally; however, for this one, I just seasoned with salt and pepper. It only takes 15 minutes to cook. Enjoy! Continue reading “Easy Gluten Free Chicken and Rice Casserole in 15 Minutes”

Crunchy Gluten Free Oven Baked Chicken with Mary’s Gone Crackers Crumbs

Gluten Free Oven Baked Chicken with Mary's Gone Crackers Just the Crumbs

An egg-free, gluten-free oven baked chicken recipe that is super crunchy on the outside and moist and tender in the middle. This recipe was inspired by Carol Fenster’s Gluten Free Fried Chicken Recipe. Using Mary’s Gone Crackers Just the Crumbs as gourmet bread crumbs make chicken super crunchy. It is low in fat using only a lightly oil baking sheet, and, if desired,Ā a bit of cheese. Make it dairy-free, as well, if you’d like. Continue reading “Crunchy Gluten Free Oven Baked Chicken with Mary’s Gone Crackers Crumbs”

Gluten Free Chow Mein Recipe with Chicken

Image: Gluten Free Chow Mein with Chicken

To make a great-tasting gluten free chow mein recipe you need the same ingredients as its gluten counterpart. It’s all in the quality of noodles you use. I use brown rice spaghetti; however, using spaghetti containing corn is more authentic. Heartland’s gluten free spaghetti is excellent. Quality brands of brown rice spaghetti include Tinkyada and Jovial. Add this recipe to your easy gluten free recipes as it cooks up fast. Enjoy!

Link You May Need:

Gluten Free Chow Mein Noodles Recipe

Gluten Free Chow Mein Recipe with Chicken

Gluten Free Chow Mein Recipe with Chicken

Gluten free chow mein with chicken, in its basic form, containing easy to obtain ingredients. Use your favorite vegetables.

Ingredients:

  • 1/2 lb. gluten-free brown rice spaghetti (or a GF brand containing corn)
  • 1/2 teaspoon sesame oil
  • 1 Tablespoons cooking oil
  • 1 1/2 lbs. boneless skinless chicken breasts, cubed
  • 1 Tablespoon dark sesame oil*
  • 4 medium carrots, thinly sliced
  • 6 green onions, whites only, thinly sliced (reserve greens for garnish) (or 3/4 cup chopped yellow onion)
  • 1 1/2 cups sliced celery
  • 1/2 cup frozen spinach, thawed (or bok choy, cooked and drained)
  • 1 clove garlic, minced or grated
  • 1 cup low-sodium gluten-free chicken broth
  • 1/3 cup gluten-free low-sodium soy sauce (or San-J Tamari Sauce)
  • 1 Tablespoon granulated sugar
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon crushed red pepper flakes
  • 2 Tablespoons + 2 teaspoons cornstarch (or potato starch)
  • 2 Tablespoons + 2 teaspoons water

Instructions:

  1. Boil spaghetti according to manufacturer's instructions. Drain, toss with 1/2 teaspoon sesame oil and set aside.
  2. Preheat a wok or heavy skillet over medium-high heat with neutral flavored cooking oil. Add chicken and cook until brown, about 5 minutes. Remove chicken and set aside.
  3. Add sesame oil and heat until hot.
  4. Add carrots and saute for 4 minutes.
  5. Add onion and celery and saute for until onion is tender, about 5 minutes.
  6. Add spinach and garlic and saute long enough to heat, about 1 minute.
  7. Add chicken broth, soy sauce, sugar, ginger, pepper flakes, and bring to a boil.
  8. Mix cornstarch with equal amounts of cold water and pour into the sauce, whisking as you pour.
  9. Return chicken to pan, stir and heat long enough to warm the chicken.
  10. Toss with gluten free pasta and allow noodles to absorb the sauce for about 5 minutes.
  11. Serve alone, or topped with crunchy chow menu noodles, see the above link.

Tips

*If you have hot chili oil, use 1/2 teaspoon of it to replace the sesame oil and omit the red pepper flakes. Chili oil is what I use, but not everyone can find it.

You can add any vegetables you desire: snow peas, yellow onion, green or red bell pepper, or even water chestnuts.

Baked Gluten Free Chicken Nuggets

Image: Baked Gluten Free Chicken Nuggets

These gluten free chicken nuggets areĀ fast and easy to make. The great thing about them is that you bake them instead of deep-frying. This makes a healthier gluten-free dinner. Use the recipe for homemade seasoned bread crumbs, or add dried herbs and/or parmesan cheese to commercial gluten free bread crumbs. You can even grind up gluten-free cereal or crackers to substitute for the bread crumbs.Ā No matter what sauce you dip them in, they are delicious, even plain! Continue reading “Baked Gluten Free Chicken Nuggets”

Easy Gluten Free Chicken Recipe in Creamy Sauce

Image: Gluten Free Chicken in Creamy Sauce

This gluten free chicken recipe is extremely easy to make. You can add a splash of white wine or not. It is a gourmet quality dish that you can make in about 30 minutes, less if your onions are already chopped. I like to keep chopped onions and other vegetables that I use often on hand. You can freeze them or refrigerate them in canning jars. Meanwhile, this recipe is a delight. Enjoy Continue reading “Easy Gluten Free Chicken Recipe in Creamy Sauce”