This casserole is truly comfort in a bowl. Its warming flavors remind me of home. My grandmother is the best at making chicken and dumplings, and since I have been gluten free, I have missed her homemade dumplings. So, I finally created a way to have chicken and dumplings gluten free.
This is the first casserole recipe that I made after being diagnosed with Celiac. It took me a while to build up confidence to make a casserole because of the hidden forms of gluten that can be found in its traditional ingredients. Hidden ingredients have been the biggest challenge for me with my diagnosis. I have added a few resources below to help navigate them.
When I first broke up with gluten I only shopped on the outer perimeter of the grocery store because I was overwhelmed with going down aisles and reading labels. Most foods that do not have a food label are gluten free. This includes: fruits, vegetables, meat, eggs, and dairy. I began to focus on everything I could eat instead of what I couldn’t. This helped me see the abundance in all the food that I could still enjoy.
There are so many options now for gluten free people. A lot of big grocery stores like Walmart, Harris Teeter, Food Lion, Publix, Target, and Kroger all carry gluten free options. When I was first diagnosed I could only shop at Whole Foods, Trader Joes, or Earth Fare. This made it extremely hard when traveling home to West Virginia to visit my family. Thankfully, I found Health Smart in Beckley to shop at while I was home for a visit. Needless to say the gluten free world has come a long way and I’m extremely grateful for it!
One thing you need to know about me is I don’t like creating gluten free flour mixes. I use products and brands that make my life easier in the kitchen. I am not affiliated or compensated by these brands. I’m just sharing my favorites with you. I think I became this way after becoming a nurse. The last thing a nurse wants to do after a 12 hour shift is put together a complicated meal. So, if there is a short cut to cooking gluten free…I will try to find it. My short cut to this casserole recipe is Gluten Free Bisquick Mix and Pacific Cream of Chicken Condensed Soup. I can find both of these at Target. What are some of your favorite gluten free brands?
- 1 pound chicken, diced
- 1 tablespoon ghee
- ½ onion, chopped
- 1 cup celery, chopped
- 1 (12) ounce bag frozen peas and carrots
- 1 (12) ounce cream of chicken condensed soup (gluten free)
- 3 cups chicken broth (gluten free)
- 2 cups gluten free Bisquick mix
- 2 teaspoons baking powder (gluten free)
- ½ teaspoon salt
- 2 eggs, beaten
- ⅔ cup buttermilk
- ½ cup butter, room temperature
- Preheat oven to 350° and mix up biscuits.
- Pat chicken dry with paper towel.
- In a large pot melt ghee over medium/high heat.
- Once ghee is melted and hot, add chicken and cook for about 4-5 minutes until done.
- Add onion and celery to pot and cook until onion is translucent.
- Add peas/carrots, cream of chicken soup, and chicken broth to the chicken and vegetable mixture and stir all ingredients together well.
- Transfer the chicken and vegetables from the pot to a large casserole dish.
- With a spoon or ½ cup food disher, (ice cream scooper) scoop biscuit mixture on top of the chicken casserole.
- Bake at 350° for 45 minutes or until tops of biscuits are golden brown.
- Combine all dry ingredients together in a mixing bowl; Bisquick, baking powder, and salt and mix together.
- In a separate mixing bowl, combine the wet ingredients; eggs and buttermilk and mix together.
- Add wet ingredients to the dry ingredients and mix together.
- Work the butter into the Bisquick mixture using a fork or hands, until butter is evenly distributed.