Chicken Stuffing Casserole

How do you make chicken casserole gluten free>

The first step is to use gluten free bread to make the stuffing mixture. Then it's a simple homemade cream soup that stands in for the caaned stuff. But if you can find gluten free canned cream soup, you can use that too.

Dry Bread Cubes

Toast bread cubes in the oven at 250°F for 45 minutes, tossing every 15 minutes. Let cool.

Cook Aromatics

Melt butter and saute onion and celery. Add the garlic, salt, pepper, poultry seasoning and parsley

Finish the Stuffing

Add chicken stock to the saucepan and bring to a boil, then pour over the bread cubes and stir.

Start the Cream Sauce

Melt butter, then add onion powder, salt and pepper and stir well.

Thicken the Sauce

Add the chicken broth and milk. Whisk in cornstarch until smooth, then simmer till thickened.

Make Filling Mixture

Combine the chicken and vegetables in a bowl. Add soup mixture and the sour cream, and fold together.

Fill the Pan

Spray a 9×13 baking dish with non-stick spray, and spread the filling in the prepared pan.

Top and Bake

Top with the stuffing mixture, spreading it into an even layer. Bake at 375°F for 60 minutes.

Cool and Serve

Remove from the oven and let it sit for about 10 minutes before serving. Enjoy!

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