Easy Gluten & Dairy Free Mushroom-Chicken-Rice Casserole

This was very tasty and went together quickly. While it baked in the oven I cleaned up the kitchen, so the after supper tidy was minimal. I actually used some "Coconut Dream" that I'd thrown in the freezer, and it worked really well. I think that Almond milk would work nicely too, especially if you toasted some slivered almonds to sprinkle on the top before serving. If it's a little too saucy after 45 minutes in the oven, let it bake a little longer. We were three for supper; if you're serving four big eaters you might want to add an extra 1/4 cup of rice and 1/2 cup coconut milk. Other vegetables to add might be thinly sliced carrots and peas. I'd add carrots with the bulk of the vegetables and peas (fresh or frozen) with the pepper just before it goes in the oven.

Two large skinless, boneless chicken breasts
1 onion, diced
3 garlic cloves, minced
2 sticks of celery, thinly sliced
10 large mushrooms, thinly sliced
1/3 of a green, red, yellow or orange pepper (if you like), finely chopped
1/2 cup of raw (uncooked) rice (not instant)
2 cups coconut milk
Bouillon cube/powder to flavour 2 cups liquid
Canola or olive oil

Cut chicken breasts into 1- 2 inch sized pieces. In a large, oven-safe skillet, fry chicken in oil (start with a couple of tablespoons and add a drizzle more as needed to keep the chicken and vegetables from sticking to the pan). Add onion, garlic, celery and mushrooms. Cook until chicken is no longer pink inside, and vegetables are cooked/clear/browned.

Add coconut milk, rice, pepper and bouillon. Stir to dissolve bouillon. Put the covered skillet in the oven at 350*F, and bake for 30- 45 minutes, until rice is cooked and soft.

Season with salt and pepper to taste.

Serves 3-4

Gluten-Free Mushroom Chicken & Rice

This is Company's Coming One Dish Meals' "Rice and Broccoli Chicken" revamped for my friend with Celiac Disease. Use brown rice to add fibre. Use a skinless, cut up frying chicken or chicken thighs or legs for economy.


1 Tablespoon cooking oil
2 chicken breasts sliced in half to make 4 thin pieces
1/4 teaspoon garlic powder
1/4 onion powder
sprinkle of pepper
1 cup mushrooms, sliced/chopped
1/2 cup chopped onions
2 cups broccoli florets
1 cup milk or cream
1/4 cup water
2 teaspoons corn starch
1 1/2 teaspoons gluten free chicken bouillon (check ingredients)
3/4 cup raw white Basmati rice
1 1/2 cups water


Heat cooking oil in large frying pan over medium-high heat. Add chicken. Sprinkle with pepper, garlic and onion powders. Brown all sides of the chicken and fry until mostly cooked. Remove to clean plate.

Meanwhile, cook rice with bouillon in water, according to package directions.

Add onion and mushrooms to the pan you fried the chicken in. Cook until onions are clear and mushrooms are cooked and browned. Add broccoli and cook until crisp/tender and darker green. Lower heat. Add cream and any chicken juices that are on the plate. Stir to loosen browned bits from bottom of pan. Mix cornstarch and water then stir into cream. Cook and stir until sauce begins to boil and thicken. Remove from heat.

Grease a 2 L casserole pot with cooking oil spray or margarine. (check the ingredients list on spray to make sure it doesn't contain wheat- don't use if it "May contain wheat")

Spread rice in bottom of casserole. With a slotted spoon, spread mushrooms and broccoli over rice. Layer chicken pieces on top, then pour remaining sauce over all.

Cover and bake at 350*F for about half an hour.