Asian Chicken Casserole

Published on February 9, 2015 By Lauren
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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.

    With Milk

    Finished Cream of Mushroom Soup

    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.

    Asian Chicken

    45 minutes later – enjoy!


    Asian Chicken Casserole
    Prep time: 
    Cook time: 
    Total time: 
    Serves: 4
    • 1.5 lbs. boneless skinless chicken breast
    • 3/4 cup uncooked white rice
    • 3/4 cup water
    • 2 Tbsp soy sauce
    • 2 Tbsp honey
    • 1/2 tsp garlic powder
    • 1/4 tsp ground ginger
    • 1/4 tsp paprika
    • 1/2 cup chopped mushrooms [for cream of mushroom soup]
    • 2 Tbsp butter [for cream of mushroom soup]
    • 2 Tbsp gluten-free flour [for cream of mushroom soup]
    • 1/2 cup milk - 2% of whole [for cream of mushroom soup]
    • 1/2 cup water [for cream of mushroom soup]
    • 1 tsp seasoned salt [for cream of mushroom soup]
    1. Preheat oven to 400.
    2. [Cream of mushroom soup] In a small sauce, melt butter over medium heat.
    3. [Cream of mushroom soup] Add the mushrooms and saute for 5 minutes or until soft.
    4. [Cream of mushroom soup] Add flour and whisk until well blended and bubbling.
    5. [Cream of mushroom soup] Add the milk, water and seasoned salt.
    6. [Cream of mushroom soup] Gently whisk until it starts to bubble and thicken. Remove from heat.
    7. Combine soup mix, water, soy sauce, honey and spices in a medium mixing bowl. Blend until smooth.
    8. Evenly spread uncooked rice in a baking dish.
    9. Add half of the liquid mixture to the rice.
    10. Evenly place chicken on top of rice, and then pour the remaining liquid mixture over the chicken.
    11. Cover and bake for 40 minutes, then take cover off and bake for 5 minutes more.


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