I’ve updated my signature chicken and rice casserole to take on the classic flavors of a cream of mushroom soup…without the can, and without any gluten or dairy! You will be shocked by how easy this dump and stir recipe is, and thrilled that it only dirties one pan.
It is well documented that for the last decade or so on this site, I have pretty much been a gluten-free chicken and rice casserole machine. So it may surprise some (most of all myself) that I have yet to give my spin on the most classic of all CRC’s, the one that involves a can of cream of mushroom soup and has been a quick dump and stir family dinners for generations.
Even though I used to partake (with glee) in Campbell’s cream of mushroom soup (well, cream of anything really), being gluten and mostly dairy-free has set me on a path to replicate their flavors from scratch, in a way that doesn’t compromise the original convenience.
This homemade gluten-free cream of chicken soup is the perfect concentrate if you want a casserole short cut. But I’d argue that all the ingredients in this cream of mushroom chicken and rice casserole come together just as easily, with just one can used in the form of coconut milk.
How to make a chicken mushroom rice casserole: step by step
Unlike my from scratch gluten-free tuna noodle casserole, you don’t even need to make a bechamel to thicken the casserole. The beauty of using arborio rice means that there’s so much built-in starch, the liquids thicken naturally. Coconut milk being on the thicker, creamier side also helps. But you can use another type of plant-based milk in a pinch.
None of the ingredients involve pre-cooking, you simply sliced your mushrooms, shallots and garlic, toss them together with the rice and chicken, and whisk in your liquid base, in this case coconut milk, chicken stock and white wine. If you don’t want to futz with multiple liquids, you can omit the wine and up the chicken stock. Water works as well, though of course will be less flavorful.
To add umami and depth to the chicken rice casserole without using a can of cream of mushroom soup, I like adding tamari or gluten-free soy sauce (use regular if not GF) and a splash of white wine vinegar (apple cider or champagne vinegar works too).
The cream of mushroom chicken and rice that results is so much better than the sum of its parts—you truly won’t believe you didn’t start with a fully formed condensed can of soup.
Read on for this incredible dairy-free gluten-free chicken dinner—a combination that has been pleasing palettes since the 50’s, but without any of the processed junk.
I know every time I make a new CRC I say it’s the best one yet (sorry kimchi chicken!), but truly, you have to try this chicken rice mushroom soup casserole.
With health and hedonism,
Phoebe
Cream of Mushroom Chicken and Rice Casserole (Gluten and Dairy-Free!)
Servings 4
Ingredients
- 1 pound boneless skinless chicken thighs cut into 2-inch pieces
- 1 cup arborio rice
- 1 pound cremini mushrooms stems removed, thinly sliced
- 1 large shallot halved and thinly sliced
- 2 medium garlic cloves minced
- One 14 ounce can full fat coconut milk
- 1/2 cup chicken stock
- ¼ cup white wine optional
- 2 tablespoons white wine or apple cider vinegar
- 1 tablespoon tamari or gluten-free soy sauce
- 4 thyme sprigs or ½ teaspoon dried thyme
- 1 teaspoon sea salt
- Olive oil
Instructions
Preheat the oven to 400 degrees.
In a large mixing bowl, combine the chicken, rice, mushrooms, shallots, garlic, coconut milk, stock, white wine (if using), vinegar, tamari, thyme and salt. Fold the ingredients together until well-mixed. Transfer to a 9 x 13 casserole dish or large (12-inch) oven proof skillet and arrange in an even layer. If you can, make sure some of the chicken pieces are arranged on top, brushing the rice kernels off so that you get a nice browning on the pieces of meat. Drizzle the top of the casserole lightly with olive oil.
Bake the chicken mushroom rice casserole for 45 minutes, or until the rice is tender and most of the liquid is absorbed. Remove from the oven and allow to rest for 5 minutes. Then, discard the thyme sprigs, if using, and serve warm.
If you make this, tag @phoebelapine and #feedmephoebe – I’d love to see it!