Remember how your mother used to make a rice casserole that used cans of cream of mushroom and cream of chicken soup? Well, given that those canned goods are now off-limits because they may contain gluten, we’ve invented a belly-filling, satisfying creamy and delicious recipe that doesn’t just replicate that old comfort food — it improves upon it!
4 cups gluten free chicken or vegetable stock
2 cups jasmine rice
2 tbsp butter
300 g fresh button mushrooms
300 g fresh cremini mushrooms
1 bunch green onions, chopped
2 tbsp olive oil
2 chicken breasts
1 cup shredded cheddar
1 cup shredded mozzarella
1/2 cup medium cream
gluten free cooking spray
Salt and pepper
Bring 4 cups chicken or veggie stock to a boil; add rice, cover and reduce heat to low; cook for 15 minutes or until no more liquid remains at the bottom of the saucepan.
Quarter the mushrooms and sauté over medium-high heat in butter; add green onion and sauté for 2 more minutes.
At the same time, pan-fry two chicken breasts in olive oil for 12-15 minutes over medium heat, covered, turning halfway through; remove from heat and cut into cubes.
In a large bowl, combine rice, mushrooms (and any liquid from the mushrooms) and chicken. Add shredded cheeses, reserving some for the top of the dish. Add cream and mix until just moistened.
Spray a large casserole dish with gluten free cooking spray. Pour mixture into casserole dish; top with remaining cheese. Cover and bake at 375F for 30 minutes; remove cover and bake another 15 minutes to brown.
Makes 8 servings.
Want more delicious gluten free recipes? No problem! There are plenty more where that came from!