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.

Check out Kaylyn's Kitchen. Many of her recipes are gluten free. I have not made any yet but they do look & sound good.

There are lots of gluten free soups. Also you can take your favorite casserole and make it GF. There is gluten free pasta etc.

I adapt all the recipes because both my daughter and myself have celiacs disease. I like to take a risotto with chicken or shrimp when I have to take a casserole. Just make sure the can or boxes say gluten free. It is amazing what they put wheat starch into.

Use Passata or tinned tomatoes for sauce, also if you blitz together, onions, celery, carrots and add that will thicken the sauce without adding any kind of gluten.

Some are and some aren't. You'd have to check their website.

Progresso makes a gluten free cream of mushroom soup. I haven't used it yet, but Progresso's other soups that are gluten free are very good.

Use caution when using pre-shredded cheeses. Most are not gluten free.

What about a Pallea? It's fun, rice based and you can add any ingredients that you want...chicken, fish, shrimp. I would ask your guests what they would like in it. If you don't have a Pallea pan, you can use a skillet, or casserole dish.

You've really got to be careful with cooking for gluten sensitive people. Some folks can be highly intolerant. I have a friend who got severely sick just by making a sandwich for her husband, slicing it and then using the same knife to slice her own, gluten-free sandwich. The crumbs on the knife were the culprits.

~ C