Recently, I made a gluten-free stuffing for another recipe. I had leftover stuffing, which was more like a paste. So, I decided to use it to make a chicken casserole.
Now, this is not a gluten-free recipe, because I used a can of cream of mushroom. That no doubt has gluten in it. If you need the recipe to be completely gluten-free, then you will need to make your own cream of mushroom using cornstarch as the thickener.
Chicken Casserole Recipe
3 chicken breasts or 4 cups of cut chicken
1 can of cream of mushroom soup
Gluten Free Stuffing Recipe
1 1/2 cups walnuts (soak for 1-2 hours)
2 hard-boiled eggs
1/2 cup sauteed onions
2 teaspoons sage
2 teaspoons oregano
3 cloves peeled garlic
How to Make the Stuffing
You will need to soak the walnuts for 1-2 hours ahead of time. This is just to soften them up in order to put them in a food processor. I have burned up motors in food processors before by grinding up nuts. This step may not be necessary, but I felt like I should since I didn’t want to ruin my processor.
Drain the walnuts and place in a food processor. Add the mushrooms, sage, garlic, sauteed onions, and oregano. Blend the ingredients until a paste forms. Chop up the hard-boiled eggs and mix in with the paste.
If you wanted to add celery to your stuffing mix, that would enhance the flavor and give it a crunchier taste. My husband does not like celery, so I rarely use it in recipes.
How to Make Chicken Casserole
Start by cooking the chicken. You can cook the chicken breasts on a grill or boil in water. If you are using a whole chicken, boil or cook ahead of time. Then de-bone the chicken.
Spread the chicken in the bottom of a casserole dish. Cut up mushrooms and mix in with the chicken.
Pour the cream of mushroom soup on top of the chicken.
Spread the gluten-free stuffing on the top of the chicken mix.
Bake in the oven for at 350 degrees for 30 minutes or until it bubbles.
I really enjoy eating chicken casserole on occasion. Since I have been counting my calories and trying to watch what I eat, stuffing hasn’t been something that I’ve indulged in. I felt a lot better with this recipe, because it eliminates the bread and butter that is normally used in stuffing.