Gluten free casserole
 

I'm looking for a good gluten free casserole made with chicken. Getting together with friends, and one only eats chicken or fish, and another must be gluten free. I'm preparing this at home, but it will be served at a friend's home, so I'd really like a casserole.

I know I can google this, but I'd like a recipe that's already been tested!

Thanks!

You can adapt your own recipes to be gluten free. Just substitute gluten free ingredients for what you usually use. Since I've had to be gluten free, I've adapted most of favorite recipes so I can still use them.

Something else you might want to be aware of is that many people who are celiac or gluten sensitive also have other food sensitivities, commonly dairy.

Good luck

Rice is gluten free. Chicken and rice would be a good combo. Sorry I don't cook gluten free so I don't have any recipes that have been tested.

Are corn tortillas gluten free? Chicken enchiladas might be a good option.

And be careful about cross contamination. For some with celiac disease any tiny amount of gluten can cause problems.

You'd have to check the soup on this one but it's a fairly easy and quick recipe for a modified chicken cordon bleu

1 prepared roasted chicken
1/2 lb deli sliced ham
1/2 lb deli sliced swiss cheese
1 can of cream of chicken soup

Remove meat from chicken and dice into bite size pieces. Layer w/ham; next layer cheese (or vice versa).
Continue layering until chicken; ham and cheese are gone. Cover w/undiluted cream of chicken soup.

Bake in oven for about 30 min. @ 350. Recipe also calls for topping w/bread crumbs but I never do this. You could use gluten-free bread crumbs if you like.

This sounds good! Might just make this for us.

Campbell's Cream of Chicken soup contains - among other things -

modified food starch (listed third)
wheat flour (listed fourth on the label)

(I think I liked it better before I read the label.)

you can still make a "traditional" chicken and rice casserole, using one of the soup brands that is gluten free "amy's" is a good one.
Another good possibility is to substitute a can of coconut "cream", make sure it is cream, not milk for the cream of mushroom soup and add some chopped up fresh mushrooms. You would need to add some water to the cream if you are using this liquid to cook the rice. If you use pre-cooked rice you wouldn't need to do so.
i echo be careful with using milk products, either cheese or cream/milk. Many folks are cross-reactive to casein, a milk protein.