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.
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
- 1/4 teaspoon paprika
- 1/4 teaspoon ground black pepper (less for kids)
- 4 boneless skinless chicken thighs or (1 lb. chicken breasts)
Instructions:
- In a medium-size skillet, melt butter over medium heat.
- Add onion and saute over medium heat until tender, about 7 minutes.
- 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.
- Add rice to a 9 x 13-inch baking dish.
- Stir in the soup mixture.
- 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.
- Distribute sauteed onion over everything. Cover with aluminum foil and bake in a 350?F preheated oven for 50 minutes.
- 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.
Can you please specify the oven temperature? Also not sure of the amount of soup mix as packet size varies tremendously by brands. (Also a brand recommendation would be helpful!) Thanks!
Hi Barbara,
Unfortunately, this recipe no longer states the brand of mushroom soup mix that I use (Mixes From the Heartland 6.4 ounce) because the one that I used is no longer made. I see that there is a brand on Amazon. Perhaps that will work, or you can omit the water and use 1-1/4 cups gluten free cream of mushroom soup and season to taste with salt and pepper.
The temperature is 350 degrees F. Sorry for omitting that!
Enjoy!
Carla
This looks like something great to try, but the directions related to how much water to add is very confusing. It says twice to add enough water to make 1 1/4 cups? Does that mean put in the soup mix first and then in addition to that add water until it is at 1 1/4 cups? Thanks! Love trying new recipes!
Alicia,
You understood it correctly. That is the standard language for adding one item to a cup or bowl and then adding another ingredient until it measures whatever is stated, in this case, 1 1/4 cups.
Enjoy!
Carla
Carla, I’m confused; step 3 of recipe says … Add the milk, paprika,…. I don’t see milk listed in the ingredient list.
Thanks for your help. This looks like a dish my family will enjoy.
Margie,
Thanks for asking that question. Big oops! I had water written twice. It’s all corrected now. You need to add 1 cup of milk, not water. I used non-fat.
Enjoy,
Carla