Weeknight casserole with wild rice, onion, chicken, cream, green beans and provolone cheese. This recipe can easily be adapted to be dairy free in addition to gluten free. It's ready in 30 minutes and only uses 7 ingredients.
Do your days sound like this? Running in the door from work and trying to lock yourself in the bathroom for five minutes of peace and quiet before you have to run the kids to practices and somehow get dinner on the table by the time you get everyone back home again?
This meal will be a lifesaver. It tastes amazing and has a nice mild flavor. I love it for busy weeknights.
Frequently Asked Questions:
You will need about 3 cups of cooked wild rice. For ease, you can use 1 box of Zatarains Wild Rice Mix (gluten free as of this writing). For this recipe we cooked Lundberg Wild Rice.
We recommend using a mild cheese like provolone or mozzarella. You can substitute dairy free cheese if you would like to make this recipe dairy free.
Broccoli or green beans work great in this recipe!
Just use a cream or heavy whipping cream. Since I can't have milk and my kids struggle with plain milk you can substitute a lactose free or non dairy creamer in place of the heavy whipping cream.
This can be hard to find but we found that Pacific Foods offers a gluten free cream of chicken soup. I believe that Walmart also offers their own private label gluten free soup. Full Flavor Foods offers a gluten free and lactose free soup. But I haven't been able to find a full dairy free cream of chicken soup. Feel free to substitute chicken broth in place of the cream of chicken.
Substitutions:
- FODMAP--simply substitute the onion for green onion in this recipe and use chicken broth and non dairy creamer or non dairy whipping cream in place the heavy whipping cream. You can keep the cheese.
- GLUTEN FREE: Follow the recipe instructions in the recipe notes.
- DAIRY FREE: Use dairy free cheese, a gluten or lactose free cream of chicken soup and a non dairy whipping cream.
7 Ingredient Gluten Free Chicken Wild Rice Casserole
Ingredients
- 3 cups cooked wild rice
- ½ cup yellow onion, diced
- 1 10.5 oz can gluten free cream of chicken soup
- 2 cups cooked chicken, cubed
- 1 ½ cups frozen broccoli or green beans
- ½ cup heavy whipping cream
- 1 cup shredded mozzarella or provolone cheese
Instructions
- Preheat oven to 350 degrees. Lightly grease a 9x13 inch pan and set aside.
- In a bowl, mix together the rice, onion, soup, chicken, vegetables, and cream. Pour into the greased pan. Bake for 20 minutes, then sprinkle cheese on top and cook for an additional 5-10 minutes until cheese is melted. Remove from oven and serve.
Notes
Storage:
To store casserole cover and refrigerate in the refrigerator. Casserole will stay fresh for several days.Substitutions:
- FODMAP--simply substitute the onion for green onion in this recipe and use chicken broth and non dairy creamer or non dairy whipping cream in place the heavy whipping cream. You can keep the cheese.
- GLUTEN FREE: Follow the recipe instructions in the recipe notes.
- DAIRY FREE: Use dairy free cheese, a gluten or lactose free cream of chicken soup and a non dairy whipping cream.
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