Chicken with Mushroom Gravy (Quick and Gluten–free)
Quick and easy, this main dish can be put together almost without thinking, so it’s good when you’re rushed and don’t have a lot of time to focus on cooking. It’s versatile, too, since it goes as well over rice or mashed potatoes as it does over a hoagie roll or steamed asparagus.
Chicken with Mushroom Gravy (Quick and Gluten–free)
2 Each Chicken Bouillon Cubes
2 Cloves Garlic, minced
1/2 Teaspoon Basil, or other herbs, optional
1/4 Teaspoon Pepper, freshly ground
18 Ounces Mushroom Soup, Progresso or other g.f.
Heat oil in skillet. Add chicken; brown on bottom, then turn. Add garlic and pepper; cover and reduce heat. Add water a few tablespoons at a time if needed. Cook until chicken is tender and juices run clear, about 15-20 minutes. Add bouillon cubes, breaking them up in the juices in the pan (add a bit more water as needed). Stir in the mushroom soup (not condensed); heat and serve.
Serve over rice, mashed potatoes, pasta, buns, steamed asparagus or shredded cabbage. Serves 4.
Just a couple of ingredients I used this time while making the soup:
Progresso Creamy Mushroom Soup label.
Herb-Ox Chicken Bouillon listed in Hormel Gluten Free Products (scroll down on left to click on link to pdf).
Looks yummy Pat!
I accidentally discovered a really great way to make GF Condensed Mushroom Soup that tastes just like Campbell’s! I would love your expert opinion on the recipe should you ever try it!
http://adventuresofaglutenfreemom.com/2010/01/21/gluten-free-condensed-mushroom-soup-recipe/
That would taste great with this, I’m sure. Is it quick and “hectic-day-proof?” I’ll try it soon, since mushroom soup is one of our frequent seasonings.
I had no idea that progresso made gluten free soup, can’t wait to try this recipe!
According to the Progresso label (I even checked via your link), the soup contains Modified Food Starch. That means wheat. Some how, that isn’t being included in the list of food allergies at the end of ingredients. I would caution those with severe allergies and reactions to read all ingredients. There are other brands, found in the health food section of my grocery store, that are truely gluten free.
Thank you for your comment — I really appreciate your interest and concern.
Although I agree that it’s unclear from the ingredient list in the link, which shows “Modified Food Starch,” the reason that no Wheat is listed below that as an Allergen is that the modified food starch is not wheat. While I’d like it better if the manufacturers would all state more clearly if something is actually gluten-free, the label shown in this link is not one that does.
Another source I used for this recipe is at Celiac-Disease.com in their article “Many Progresso Soups Are Now Marked Gluten-Free.”
Another article that addresses this is by Triumph Dining — http://www.triumphdining.com/blog/gluten-free/2010/02/gluten-free-soup-roundup/ which includes this statement:
General Mills’ website for LiveGlutenFreely.com also has more information about their gluten-free products, including Progresso Soups, here: http://liveglutenfreely.com/products/default.aspx
Of course, if you have any question about the safety of what’s in a product, you should certainly follow your own best understanding or consult a medical professional. I am not a medical professional and I don’t offer any medical advice, but I only share my own experiences for informational purposes. Readers should, of course, read labels to ensure that the foods they eat are safe for them.
Modified food starch DOES NOT mean wheat. In fact, most of the time its POTATO or CORN. I know this for a fact as I can DIE from Potatoes. You have to call the manufacturer to find out. They also have tapioca too.
It would certainly make more sense if the manufacturers had to state the source of the starch!