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You are in for a treat with this Asian Chicken Casserole – you've got to give this a try! Despite using cream of mushroom soup, this dish is actually gluten free because I've included easy instructions of how to make the soup mix yourself.
The rice was Lauren's favorite part of this dish – it comes out like an Asian-infused risotto. So. Good.
But to get the rice to be amazing, you have to do 2 things: 1 – use white rice. Brown rice takes too long to cook and doesn't work well with this dish. 2 – make sure to follow the directions and pour half of the liquid before placing the chicken down.
First – the cream of chicken soup:
1/2 cup chopped mushrooms cooked in the butter for a few minutes.
The add the gluten-free flour for a “mushroomy” roux:
Add the milk and seasoned salt and carefully heat it until it gets thick and bubbly.
Take away from the heat and combine all the liquid ingredients and spices together:
Uncooked rice on the bottom, then half of the liquid, followed by the chicken and then the rest of the liquid.
45 minutes later – enjoy!
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