Chicken Casserole (Gluten-Free)

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By Scott Adams

July 26, 1996
By Scott Adams • July 26, 1996

Chicken Casserole (Gluten-Free)

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Reviewed and edited by a celiac disease expert.

This recipe comes to us from Nancy Haehl.

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Ingredients:
4 cups chopped cooked skinless chicken breasts
¼ cup chopped green onions
¼ cup chopped green or red pepper
2 tablespoons chopped parsley
1 - 8 oz. can sliced water chestnuts drained and chopped
½ cup mayonnaise
¼ cup sour cream
2 tablespoons lemon juice
2 teaspoons Dijon mustard
½ teaspoon salt
½ teaspoon pepper

Directions:
Preheat oven to 400F. Combine chicken and next 4 ingredients. Combine mayo and next 5 ingredients in separate bowl and stir well. Add mayo mixture to chicken mixture. Spoon into 11 x 7 casserole dish coated with cooking spray. Sprinkle with gluten-free cheese of choice and crushed gluten-free potato chips. Bake 13 minutes or until bubbly. Do not add chips until it is ready to bake. This is an easy recipe to make adjustments according to individual tastes.
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Guest Dan

Posted November 4, 2007

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great recipe

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Guest Brian and Julianne

Posted December 7, 2008

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DAN'S THE MAN!!! HE WAS WAS RIGHT ON THIS RECIPE IS GRRRREAT...will make again pronto.

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About Me

Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.
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