Cook Kindly

Adventures in cooking and navigating a gluten-free life.

Chicken Wild Rice Hot Dish

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I’m from Minnesota, so I say hot dish, you might call it a casserole, depending on where you’re from. A hot creamy dish by any other name tastes just as delicious. This recipe is easy to prep ahead of time and have in the fridge, so you can just pop it in the oven after work. We actually had some decent weather the other day, so I asked Ryan to grill up some chicken breasts. We have 3 adult-food eaters in my house (my youngest is only 4 months old – not yet gumming adult-food), naturally I had Ryan grill up 10 chicken breasts (gulp). Throughout the course of the week, we put them to good use – between a grilled chicken dinner, salads for lunches, and this dish. Having grilled, chopped chicken in the fridge helped make this dish a cinch to pull together. The rice cooker made cooking the wild rice a set-it and forget-it breeze. PSA: I love having a rice cooker, we use it a couple of times a week. Perfect rice every time, without having to babysit the pot.

I made 2 cups of wild rice on Sunday, plus the grilled chicken, and kept both in the fridge until I was ready to prep this dish Tuesday evening. In a large bowl, I mixed all of my ingredients (listed below) and spread into a prepped baking dish, topped with tinfoil and put it in the fridge for the next night. It took me about 6 minutes.

The key ingredient in this dish, for my gluten free friends, is Progresso’s Cream of Mushroom Soup. Hooray! This isn’t your condensed cream of chicken soup of yesteryear, so if you’re using it in other dishes, take into consideration that you wont need as much liquid. I can’t tell you how excited I was to find GF cream of anything soup. This soup makes it possible to put together a comforting dinner perfect for a mid-winter night.

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This recipe is pretty flexible, you could add or omit various vegetables, or even top it with cheese.

Chicken Wild Rice Hot Dish

2 cups wild rice cooked
3 chicken breasts cooked & diced
2 cans cream of mushroom soup (*be sure it’s gluten free)
1/2 cup diced celery
1/4 cup diced onion
1/4 – 1/2 cup shredded Parmesan cheese
1/2 cup frozen peas
1 tsp salt OR season salt
1/2 tsp black pepper

combine all ingredients and spread into a sprayed13 x 9 or larger baking dish. (This makes a pretty big recipe.) Bake, covered with tinfoil, at 350 degrees for about 45 minutes, until hot and bubbly. This recipe refrigerates well for a couple of days prior to baking, you can also freeze it for later.

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Author: Angie

I'm just a girl who likes to cook and try new things. I was diagnosed with Gluten Intolerance in June 2012, and am discovering new ways to make old favorites as well as new dishes to suite my adjusted eating habits. It's a journey, and I wanted to share my success (and I'm sure, some defeats).

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