Chicken Mushroom Rice Bake with Homemade Gluten-free Mushroom Sauce

Gluten-Free Chicken Mushroom Rice Bake with Homemade Mushroom Sauce

This old family favorite is made from scratch, even the sauce, so you know that it’s safe for a gluten-free diet.  Since the chicken is boneless and skinless, it’s easier to serve and clean up than the bone-in version.

You can use your favorite vegetables in it, but our favorites are either green beans, or peas and carrots, or chopped broccoli.  You’ll have a complete meal in one dish with this gluten-free casserole.

If you want to make it dairy-free, you can use oil instead of butter or margarine, and also use a dairy-free milk, or mushroom or vegetable stock instead.

Gluten-Free Chicken Mushroom Rice Bake with Homemade Mushroom Sauce

Ingredients:

4 Medium Boned and Skinned Chicken Breast Halves, fresh or frozen

1 Teaspoon Oil

1 Cup Long-grain Rice (uncooked)

1 Teaspoon Salt, more or less to taste

1/4 Teaspoon Ground Black Pepper

1 Tablespoon Chopped Parsley, or half as much Dried Parsley

1 Pound Cut Green Beans, or Peas and Carrots, or Chopped Broccoli

1/2 Cup Chopped Onion

1/2 Cup Water

Sauce (like an Undiluted Condensed Soup):

4 Tablespoons Butter, Margarine or Oil

4 Tablespoons Sweet Rice Flour

1/2 Teaspoon Dried Onions (optional)

1/4 Teaspoon Celery Powder (optional)

1/4 Teaspoon Garlic Powder (optional)

1/4 Teaspoon Salt, more or less to taste

1 Dash Ground Black Pepper

1 1/4 Cups Milk, 2% Milk, Dairy-free Milk, or part or all Mushroom Stock (especially if you have reserved the liquid from the mushrooms)

1/2 Cup Sliced Mushrooms, fresh or canned

Directions:

Spread the oil in casserole dish.

Add rice, seasonings, vegetables and 1/2 cup water.

Lay chicken breasts on top.

Prepare the Sauce (it’s like an undiluted condensed soup).  For a dairy-free version, use the optional Oil and Stock:

In a heavy saucepan on medium heat, melt the butter.

Stir in the sweet rice flour and keep stirring for a minute or two.

Stir in the seasonings.

Add the milk or stock all at once. Continue to stir constantly until thickened and bubbling.

Stir in the mushrooms and heat through.

A little more milk or stock may be added to adjust the consistency.

Pour over chicken and rice.

Bake uncovered at 325 to 350 deg.F. for about an hour to an hour and a half, or until the chicken is cooked through (no pink inside and juices run clear).  Add a little water if needed during last part of cooking time to keep rice from drying out.

Serves 4.

This gluten-free recipe is designed for those with gluten intolerance, gluten sensitivity, or celiac disease, but I’ve found that people who have no food allergies like it, too.   It is wheat-free, barley-free and rye-free.  Also, it can be casein-free, dairy-free, egg-free, lactose-free and nut-free.

Linked to:

Simply Sugar & Gluten-Free’s Slightly Indulgent Tuesday

The Gluten-Free Homemaker’s Gluten-Free Wednesdays

Miz Helen’s Country Cottage Full Plate Thursday

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More gluten-free chicken recipes:

Chicken and Penne with Kale and Tomatoes for an Easy Chicken Dinner

Gluten-Free Chicken Stir-Fry with Celery and Onion Is a Quick Meal to Make

Easy, Gluten-Free Chicken Breasts in the Crockpot for Two

Chicken w/Cannellini Beans, Tomatoes & Italian Parsley – Gluten-Free Living At Its Best