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 Pounds Boned and Skinned Chicken Breast Halves, or “tenders,” frozen
1 Tablespoon Olive Oil

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).

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  • Christine A.

    September 29, 2010

    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.

    • Pat Yarbrough

      September 29, 2010

      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 in their article “Many Progresso Soups Are Now Marked Gluten-Free.”

      Another article that addresses this is by Triumph Dining — which includes this statement:

      Up until recently, many Progresso soups also contained gluten, thought that seems to be changing since the company introduced their new Live Gluten Freely website a while back. The growing list of gluten-free soups is now up to 14. The Chicken with Rice and Vegetables is wonderful and the delicious Chicken Cheese Enchilada soup is very versatile. The Creamy Mushroom soup from Progresso has been gluten-free for a long time and now it’s finally labeled as such.

      General Mills’ website for also has more information about their gluten-free products, including Progresso Soups, here:

      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.

    • helen

      April 11, 2012

      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.

      • Pat

        April 12, 2012

        It would certainly make more sense if the manufacturers had to state the source of the starch!

  • Jeanine MacCarthy

    September 29, 2010

    I had no idea that progresso made gluten free soup, can’t wait to try this recipe!

  • Heidi Kelly

    February 28, 2010

    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! :-)

    • trulypat

      February 28, 2010

      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.

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