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.
Toast bread cubes in the oven at 250°F for 45 minutes, tossing every 15 minutes. Let cool.
Melt butter and saute onion and celery. Add the garlic, salt, pepper, poultry seasoning and parsley
Add chicken stock to the saucepan and bring to a boil, then pour over the bread cubes and stir.
Melt butter, then add onion powder, salt and pepper and stir well.
Add the chicken broth and milk. Whisk in cornstarch until smooth, then simmer till thickened.
Combine the chicken and vegetables in a bowl. Add soup mixture and the sour cream, and fold together.
Spray a 9×13 baking dish with non-stick spray, and spread the filling in the prepared pan.
Top with the stuffing mixture, spreading it into an even layer. Bake at 375°F for 60 minutes.
Remove from the oven and let it sit for about 10 minutes before serving. Enjoy!
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