Greetings! I am Julia from Julia’s Album (you can also ALWAYS find me on PINTEREST) – a blog dedicated to creating easy-to-make weeknight (and weekend) dinner recipes, as well as an occasional dessert. I love savory dishes (dinners, soups, salads) – and you’ll find lots of those over at Julia’s Album. I started following a gluten free diet last year, and the majority of savory recipes on my site are gluten free or include a gluten-free option. My blog is a great resource for busy people (that’s all of us, right?!) who want to eat well without spending a ton of time on cooking.
I love making traditional comfort food recipes, which is why this wonderful Chicken and Wild Rice Casserole on BHG.com immediately got my attention.
The original recipe calls for a can of cream of chicken or a can of condensed chicken soup, both of which usually have gluten. To make this recipe gluten free, I instead combined chicken broth with gluten free flour, then added the sour cream which provided just the right amount of creaminess! This combination is a perfect substitution for those canned soups. What I really love about recipes like this one is that it will appeal not only to gluten-free people but to everybody who loves comfort food made with real, whole ingredients – you know exactly what goes into your meal!
What also attracted me to this BHG.com recipe is wild rice, which I love! It’s intensely flavorful, savory, and keeps its great texture really well in a casserole dish. And, I can’t resist those colors:
And, here are the changes I made:
- I used 100% wild rice in the recipe instead of wild & white rice mix. I used 1 cup of wild rice (the recipe calls for 6 oz, which equals 1 cup of rice). I cooked 1 cup of wild rice in 1 and ¾ cups of water. Wild rice takes a while to cook (30 to 45 minutes) – make sure to plan ahead.
- I used 2 cups of gluten-free chicken broth instead of two liquid ingredients (to sub for 1 can cream of chicken soup and 1/3 cup dry white wine – exclude both of those in the gluten free version).
- I used 2 and 1/2 tablespoons of multi-purpose gluten-free flour to thicken the chicken broth above. This is how I did it: I whisked together gluten-free flour and 1/2 cup of gluten-free chicken broth in a small bowl until it was all smooth and there were no lumps. In step 3 of the recipe I added the remaining 1 and ½ cups of chicken broth to the skillet with cooked onions and celery, brought the mixture to boil, and at that point added my ½ cup of chicken broth blended with gluten-free flour. I simmered the mixture for a couple of minutes until it thickened nicely and was bubbly. The mixture then is further thickened with added sour cream, cooked chicken, and rice.
- The recipe calls for ½ cup of sour cream. I found that this amount works just fine but you can add a couple of extra tablespoons if you like!
- Before you transfer your casserole from a large skillet into a baking dish, make sure to season it well with salt and pepper while it’s still in a skillet! Since we’re not using the canned soups (which would’ve provided the needed amount of salt) and instead we’re using chicken broth thickened with flour and sour cream, our dish will need some extra salt and pepper!
I liked this dish so much, I actually made it twice! Second time, I doubled the recipe and used a 3-quart (2.8 liter) baking dish. The original BHG recipe makes 4 servings, so if you want any leftovers, make sure to double the recipe and double my gluten-free substitutions too.
And here is a step-by-step photo collage to help you visualize how to make this simple dish:
To see the full recipe click here and use my substitutions above to make it gluten free!