Chicken Casserole With Gluten Free Stuffing

chicken casserole with a gluten free stuffing

Recently, I made a gluten free stuffing for another recipe. I had leftover stuffing, which was more like a paste. So, I decided to use it to make chicken casserole.

Now, this is not a gluten-free recipe, because I used a can of cream of mushroom. That no doubt has gluten in it. If you need the recipe to be completely gluten free, then you will need to make your own cream of mushroom using cornstarch as the thickener.

Chicken Casserole Recipe

3 chicken breasts or 4 cups of cut chicken

1 can of cream of mushroom soup

5 mushrooms

Gluten Free Stuffing Recipe

1 1/2 cups walnuts (soak for 1-2 hours)

2 hard boiled eggs

1/2 cup sauteed onions

5 mushrooms

2 teaspoons sage

2 teaspoons oregano

3 cloves peeled garlic

How to Make the Stuffing

You will need to soak the walnuts for 1-2 hours ahead of time. This is just to soften them up in order to put them in a food processor. I have burned up motors in food processors before by grinding up nuts. This step may not be necessary, but I felt like I should since I didn’t want to ruin my processor.


Drain the walnuts and place in a food processor. Add the mushrooms, sage, garlic, sauteed onions, and oregano. Blend the ingredients until a paste forms. Chop up the hard boiled eggs and mix in with the paste.

If you wanted to add celery to your stuffing mix, that would enhance the flavor and give it a crunchier taste. My husband does not like celery, so I rarely use it in recipes.

How to Make Chicken Casserole

Start by cooking the chicken. You can cook the chicken breasts on a grill or boil in water. If you are using a whole chicken, boil or cook ahead of time. Then de-bone the chicken.

Spread the chicken in the bottom of a casserole dish. Cut up mushrooms and mix in with the chicken.

chicken casserole 3


Pour the cream of mushroom soup on top of the chicken.

chicken casserole 1


Spread the gluten free stuffing on the top of the chicken mix.

chicken casserole 2

Bake in oven for at 350 degrees for 30 minutes or until it bubbles.


I really enjoy eating chicken casserole on occasion. Since I have been counting my calories and trying to watch what I eat, stuffing hasn’t been something that I’ve indulged in. I felt a lot better with this recipe, because it eliminates the bread and butter that is normally used in stuffing.


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