I do love chicken and I especially like creamed chicken. I find it a very satisfying dish, probably because of the combination of cream sauce, vegetables, and tender chicken. This recipe can be made with any type of pasta you like – from lentil spirals to egg noodles, spaghetti or heart of palm linguini like I used.
Grease an 8 cup (10x8x5″minimum) casserole dish and set aside. Preheat oven to 400 degrees. In a high-sided pan, over medium heat:
2 tablespoons olive oil
When hot (shimmering) add:
3 medium shallots, sliced
4-6 ounces of mushrooms, sliced (any type will work, I used shitake)
Salt, garlic powder and pepper to taste (about 2 shakes of salt and garlic powder and one dash of pepper)
Cook until mushrooms begin to brown, about 5 minutes. Add:
8 ounces of boneless skinless chicken thighs, cut into 1″ pieces (approximately)
Salt, pepper, and garlic powder to taste (as above)
Cook, stirring frequently until chicken is well browned, about 3 minutes. Stir into the pan:
1 tablespoon all-purpose, gluten-free flour
If there is still oil showing, add a little more so that all the oil is absorbed. Cook stirring for about 1 minute to cook the flour taste out of the mixture. Add:
1 cup chicken stock
1 cup non-dairy milk (any EXCEPT soy)
Stir constantly until the sauce thickens and the chicken is cooked through, depending on how cold the liquids are, 3-6 minutes. Add:
1/2 cup frozen peas
2 cups cooked pasta
1/2 cup grated non-dairy parmesan cheese*
When peas are heated through, transfer mixture to the casserole dish. Sprinkle top with mixture of:
1/4 cup gluten-free bread crumbs
1 tablespoon olive oil
3 tablespoons grated non-dairy parmesan cheese
Be sure to mix the oil and bread crumbs together before adding to the top of the casserole. Bake uncovered 20 minutes or until topping is browned (broil for 2-3 minutes if preferred). Serves 4.
*Any non-dairy cheese that your family enjoys will work in the recipe such as provolone or cheddar.
cookingwithoutallergens 