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 the oil instead of butter or margarine, and also use a dairy-free milk, or mushroom or vegetable stock instead.
Categories: American, Casein-free, Chicken & Poultry, Dairy-free, Egg-free, Frugal, Lactose-Free, Nut-free, Sauces and Seasonings, Wheat-free Tags: casein-free, celiac, celiac disease, chicken mushroom rice bake, coeliac, dairy-free, egg-free, food allergies, gluten intolerance, gluten sensitivity, Gluten-Free, gluten-free casserole, gluten-free chicken recipes, gluten-free diet, gluten-free mushroom sauce, gluten-free recipe, gluten-free split pea soup, Lactose-Free, Wheat-free