(UPDATE:) I made a new discovery with this cream of mushroom soup recipe. Instead of using Sweet Rice Flour for the roux, I used Potato Starch - which gave a much finer texture overall, so will use this from now on. Also, it freezes nicer too. Yes, once you pour it into a pan to reheat it will have separated, but no worries, just keep on the lowest heat, whisking well until heated through - beautiful flavor and creamy consistency. I seriously was wowed! )
With this recipe the mushroom soup was made first, the rice cooked separately, and we used leftover chicken thighs - a different version of Chicken and Rice Casserole. This is a great go to recipe for left over chicken. It came together really well. Many recipes call for canned cream of whatever soup - something a celiac would never use unless it was gluten free and in my case lactose free - something I have never seen in our grocery stores. So, here I have recreated a cream of mushroom soup to easily be used in various casserole dishes. Or to have as a lovely soup on it's own. It was pretty quick to make, and can easily be made ahead of time for any dish you require. To make it packed full of flavor just take a bit of extra time to cook the finely chopped mushrooms, onion, garlic and seasoning till there is a golden appearance and fragrance.
These days we try to stretch our meals and use up any and all ingredients. In these unusual times, it is interesting what the stores have available and what they do not. Each week seems different. However, on that note it certainly allows for some creative dishes based on what you have.
Any style of mushroom can be used in this recipe, or you could use a combination of mushrooms. We used a Lactose Free 2% milk in this recipe, but a touch of lactose free cream would also be tasty. Versatility is always an option, use what suites you best, or what you have on hand. A great way to use up leftovers in the fridge.
Cream of Mushroom Soup:
3 Tblsp. butter
1/2 a small onion, finely diced (shallot or leeks would be lovely too)
1 large garlic clove, finely minced
1/2 a celery stalk, finely minced
8 white or brown mushrooms, finely chopped
1/2 tsp. dried mustard, 1/2 tsp. dried thyme, fresh cracked pepper
3 1/2 Tblsp. Potato Starch (if too thick, thin with a bit more chicken stock)
3 Tblsp. Gluten Free Soy Sauce - or more to taste
1 1/2 cups Chicken Stock
1 cup of milk
Heat up a medium sized sauce pan with the butter on low heat. Add in the onion, garlic, celery, and diced mushrooms sauteing about 6 minutes. Add in the mustard, thyme, fresh cracked pepper and continue to saute another 2 minutes. Sprinkle in the potato starch stirring well with a wooden spoon for about a minute or two. Using a whisk, pour in the milk and chicken stock whisking well the entire time to remove any lumps. Add soy sauce to taste and bring to a lite simmer for a couple of minutes until ready to use.
Chicken and Rice Creamy Mushroom Bake:
With this recipe any leftover chicken will work nicely as would pork chops or leftover sliced pork roast.
Preheat the oven to 350 degrees, and lightly grease an 11x8 baking dish with 1 Tblsp. Extra Virgin Olive Oil
3/4 cups Basmati Rice - cook as per directions
1/2 cup minced broccoli florets
1 small chopped zucchini - slice in half then chop into 1/2 inch pieces
Cream of Mushroom Soup - use full recipe above
1 cup shredded aged cheddar cheese
3 leftover roasted Chicken thighs or about 2-3 cups chopped cooked chicken
Cook the rice as per directions, remove from the heat and add in the minced broccoli florets and chopped zucchini, mixing well. Put the lid on and let sit 10 minutes, then pour over the cream of mushroom soup (make sure to reheat) - mixing gently to combine and transfer to the baking dish.
Top with grated cheddar cheese then place the chicken on top. Bake uncovered about 30 minutes to heat through, and melt the cheese.