I updated my signature chicken and rice casserole for the classic taste of cream of mushroom soup…without the cans and without any gluten or dairy! You'll be shocked at the simplicity of this pour-and-stir recipe and be excited that it only makes one pan dirty.
It's well documented that over the past decade or so I've pretty much been a Gluten-Free Chicken and Rice Casserole machine. So it may come as a surprise to some (especially myself) that I have yet to explain the most classic of all CRCs, which involves a can of cream of mushroom soup and has been a quick pour and stir for generations family dinner.


Although I used to (happily) drink Campbell's cream of mushroom soup (well, anything creamy, really), being gluten-free and mostly dairy-free has put me on a path to replicating their flavors from scratch, in a way to a certain extent without compromising the original convenience.
This is homemade Gluten Free Cream of Chicken Soup If you want a casserole shortcut, this is the perfect concentrate. But I think all of the ingredients in this Creamy Mushroom Chicken and Rice Casserole could easily be mixed together, except for one that comes in the form of coconut milk.
How to Make Chicken and Mushroom Rice Casserole: Step by Step












It's not like I'm starting from scratch Gluten-Free Tuna Noodle Casseroleyou don’t even need to make a sauce to thicken the casserole. The beauty of using arborio rice is that it contains a lot of starch and the liquid will thicken naturally. The thickness and creaminess of coconut milk also helps. But in a pinch you can use another plant-based milk.
None of the ingredients involve pre-cooking, you just slice the mushrooms, shallots, and garlic, toss them with the rice and chicken, and stir in the liquid base (in this case, coconut milk, chicken stock, and white wine) That’s it. If you don't want to mix multiple liquids, you can omit the wine and chicken broth. Water will work too, but of course the taste will be a little worse.




To add umami and depth to chicken rice casserole without using a can of cream of mushroom soup, I like to add soy sauce or gluten-free soy sauce (or regular soy sauce if it's not gluten-free) and a dash of white wine vinegar ( Apple cider or champagne vinegar also works).
The Cream of Mushroom Chicken and Rice is so much better than the sum of its parts – you really won't believe you didn't start with a can of fully formed condensed soup.




Continue reading for this incredible dairy-free product Gluten Free Chicken Dinner— a palette combination that has been pleasing since the 50s, but without any processed crap.
I know every time I make a new CRC I say this is the best one yet (sorry Kimchi Chicken!
With health and hedonism,
phoebe


Creamy Mushroom Chicken and Rice Casserole (Gluten and Dairy Free!)


portion size 4
raw material
- 1 pound Boneless skinless chicken thighs Cut into 2-inch pieces
- 1 cup aborio rice
- 1 pound Creamy Mushrooms Remove stems and slice into thin slices
- 1 green onions Cut into thin slices in half
- 2 medium garlic clove minced
- 14 oz can full-fat coconut milk
- 1/2 cup chicken soup
- 1/4 cup white wine Elective
- 2 spoon white wine or apple cider vinegar
- 1 spoon Soy sauce or gluten-free soy sauce
- 4 Thyme sprig or ½ teaspoon dried thyme
- 1 teaspoon sea salt
- olive oil
instruct
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Preheat oven to 400 degrees.
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In a large bowl, combine chicken, rice, mushrooms, shallots, garlic, coconut milk, stock, white wine (if using), vinegar, soy sauce, thyme and salt. Fold ingredients together until well combined. Transfer to a 9 x 13 casserole dish or large (12-inch) ovenproof skillet and arrange in an even layer. If you can, make sure to place some chicken pieces on top and brush off the rice grains so the meat gets nicely browned. Drizzle the top of the casserole lightly with olive oil.
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Bake Chicken Mushroom Rice Casserole for 45 minutes, or until rice is tender and most of the liquid has been absorbed. Remove from oven and leave for 5 minutes. Then, discard the thyme sprigs (if using) and serve hot.