top of page
Writer's pictureAbby Brown

Chicken Casserole - Allergy Free CookBook

Updated: Sep 19

Chicken casserole is a good leftovers dish. It can be made with a variety of vegetables as the base and with or without mushroom soup. There is also the option of adding gluten free biscuits to the casserole for additional texture in the old fashioned chicken and dumplings style. Chicken casserole can be made with canned chicken, frozen chicken, or a combination of diced chicken and turkey. Depending on the size pan used, it may take longer to cook. This casserole freezes well for future meals, especially summer meals when it is too hot to cook. A delightful treat.


Pre Cook Preparation:

Marinate: No

A. Timer set to thaw meat for about 2 hours

B. Timer set to the time to begin preparation prior to cooking

C. Timer set for 1.5 hours later, when meal should be ready to eat


Meal Adaptations:

Physical Accommodations:

Cut meat into bite sized pieces before sitting down

Frozen or canned vegetables can be used

Long oven mitts and oven rack puller

Sit on a stool while stirring


Visual Accommodations:

Colored chopping boards


Potential Food Allergy or Intolerance:

Butter (lactose)

Chicken

Mushrooms

Cream of Mushroom Soup (gluten)

Onions

Pepper

Potatoes

Spices


Meatless Preparation Avoid:

Butter

Chicken

Substitute with: ________________


Utensils:

Chopping board

Fork

Paring knife

Pot holders

Spatula

Spoon

Pan: 2.5 quart oven safe pan with lid


Ingredients:


Meat:

2 cups of chopped chicken


Vegetables:

15 ounces of peas

15 ounces of carrots

3/4 cup of instant mashed potatoes


Other ingredients:

2 tablespoons of butter

Cream of mushroom soup (gluten free)

1 teaspoon of salt

Spices, such as pepper, to taste


Preparation time: 15 minutes


Preparation:

1. Chop chicken.

2. Add to 2.5 quart oven safe pan:

2 tablespoons of butter

15 ounces of carrots

2 cups of chopped chicken

1 can of cream of mushroom soup

5 ounces of peas

Spices such as pepper to taste

3/4 cup of instant mashed potatoes

1 teaspoon of salt

3. Place covered pan in oven.


Cook Temperature: 350 degrees


Cook Time: 1.5 hours


Servings: 8


Storage Solutions: Square containers in individual servings with or without vegetables

Counter safe: 30 minutes to an hour to cool enough to place in the fridge or freezer

Fridge safe: 3 to 4 days * Per FDA Storage Chart link in Resources

Freezer safe: 4 to 6 months * Per FDA Storage Chart link in Resources


Reheat Instructions:


Microwave: Time and temp may vary.

1. Place in a microwave safe dish (not plastic).

2. Heat until food is fully hot and reaches a safe temperature.

3. Minimum 2.5 minutes.

Add your microwave time here: _____________.


Stove Top: Time and Temp may vary.

1. Place food in frying pan.

2. Add enough water to almost cover food.

3. Stir frequently while food heats, until thoroughly warm, about 10 minutes.

Add your stove time here: _____________.


Oven Directions: Time and Temp may vary.

1. Place in oven safe pan.

2. Add a little water.

3. Heat until thoroughly warm, about 20 minutes.

Add your oven time here: _____________.








Recent Posts

See All

Comments


Commenting has been turned off.
bottom of page