Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Celiac.com!
    eNewsletter
    Donate

  • Record is Archived

    This article is now archived and is closed to further replies.

    Jefferson Adams
    Jefferson Adams

    By Jefferson Adams •

    Creamy Golden Mushroom Chicken (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    Celiac.com 10/15/2015 - This chicken blends creamy mushroom soup, sour cream, sherry and paprika for a risk, yet subtle flavor that is sure to please.

    Photo: CC--KimInstructions:

    • 6 bone-in chicken breast halves, with skin
    • 1 (10.75 ounce) can condensed cream of mushroom soup OR about 1½ cups of Chantarell Mushroom Soup
    • 6 ounces fresh mushrooms, cooked down, with pan liquid
    • 1 cup sour cream 
    • ½ cup cooking sherry 
    • 2 tablespoons water
    • 1 tablespoon paprika

    Celiac.com Sponsor (A12):
    Directions:
    Heat oven to 350 degrees F.

    Place chicken breasts skin-side up in a large baking dish.

    In a medium bowl combine soup, mushrooms with liquid, sour cream and sherry.

    Mix well and pour over chicken.

    Sprinkle with paprika.

    Bake at 350 degrees F for about an hour or so, until chicken is cooked through and tender, and juices run clear.

    Adjust sauce thickness with water or corn starch, as desired or needed. 

    Serve over rice, potatoes, or gluten-free noodles.


     Share
    Go to articles

    User Feedback

    Recommended Comments

    There are no comments to display.



    Guest
    This is now closed for further comments

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate

  • About Me

    Jefferson Adams

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University. His articles, essays, poems, stories and book reviews have appeared in numerous magazines, journals, and websites, including North American Project, Antioch Review, Caliban, Mississippi Review, Slate, and more. He is the author of more than 2,500 articles on celiac disease. His university coursework includes studies in science, scientific methodology, biology, anatomy, physiology, medicine, logic, and advanced research. He previously devised health and medical content for Colgate, Dove, Pfizer, Sharecare, Walgreens, and more. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of numerous books, including "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

    >VIEW ALL ARTICLES BY JEFFERSON ADAMS

     

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Related Articles

    Scott Adams
    This recipe comes to us from Kimberly Dungan.
    This is using an 8x8 casserole dish: Just add the appropriate amounts to all the ingredients to make a larger dish. Fill your casserole dish with potatoes (line them up to fill it so you know how many to use). Peel and boil the potatoes (cutting them into small chunks will allow faster cooking). Drain the potatoes and put them onto a cookie sheet Bake for ten minutes (not any more ­ they will get a hard crust otherwise) in a 375 degree oven. After taking them out of the oven, put into a large mixing bowl, set aside.
    Chop ½ onion and 3 slices of Fat Free Jennie-O Turkey bacon (or regular bacon) into small pieces. Sprinkle garlic (to taste ­ about 1 tbsp), 2 tbsp. of cumin over onion and bacon and sauté for 1...
    Scott Adams
    This recipe comes to us from Jan Ryan.
    Homemade recipe for Cream of Mushroom Sauce or Soup/Celery/Chicken* (from Sharon Larson). This is good and simple:
    In heavy saucepan, heat on medium:
    1 Tbsp. Margarine
    Add, and sauté for 1 minute:
    1 cup diced fresh mushrooms (approx. ¼ lb.)
    Remove from pan and reserve (mushrooms will now measure approx. ½ cup. Also, ½ cup of canned, drained mushroom bits can be substituted for mushrooms and margarine, if desired. If so, skip sauté step.).
    Heat, in same saucepan:
    4 Tbsp. Margarine
    ½ cup evaporated milk
    ½ cup milk (I used 2 percent to cut down on fat)
    Stir in these spices:
    ½ tsp. dried onion flakes
    1 pinch celery seed
    1 pinch garlic powder
    ¼ tsp. salt
    1/8 tsp. pepper
    Make...
    Scott Adams
    This recipe comes to us from “tarnalberry” in the Open Original Shared Link.
    Ingredients:
    1 cup Lundberg Farms Wild Blend Rice (you can substitute brown rice, or your own mix of brown and wild rice, but this mix works best of the variations Ive tried so far, definitely do not do all white rice)
    1/3 cup arborio rice (risotto)
    3 medium carrots
    3 stalks celery
    1 medium onion
    2/3 pound mushrooms (chanterelles are very good here, as are creminis (or portabellas), plain white wouldnt be the same)
    3 tablespoons olive oil
    4 cups (or more) chicken or vegetable broth
    2 teaspoons Italian spices (or ½ teaspoon each basil, oregano, thyme, rosemary)
    1 teaspoon salt
    ½ teaspoon ground sage
    ¼ teaspoon majoram
    pinch cumin (optional)
    Directions:
    ...
    Scott Adams
    This recipe comes to us from “Mtndog” in the Open Original Shared Link.
    Ingredients:
    4 large skinless boneless chicken breast halves
    6 teaspoons chopped marjoram, divided
    2 tablespoons butter, divided
    2 tablespoons olive oil, divided
    12 ounces assorted wild mushrooms (I used steak cut baby bella), thickly sliced
    1 cup sliced shallots (about 5)
    ¾ dry white wine
    ½ cup light cream
    3 tablespoons dry Marsala
    Directions:
    Sprinkle chicken breasts with salt and pepper, then 2 teaspoons marjoram. Melt 1 tablespoon butter with 1 tablespoon oil in large nonstick skillet over medium-high heat. Add chicken to skillet and sauté until just cooked through, about 7 minutes per side.
    Melt remaining 1 tablespoon butter with1 tablespoon oil in same s...

  • Recent Activity

    1. TessaBaker
      - TessaBaker replied to MiriamW's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      54

      Hair loss

      It sounds like you're dealing with a complex situation, and I can understand how frustrating it must be not to have a clear answer. Gut health can indeed play a significant role in various aspects of our well-being, including hair health.
    2. Celiac16
      - Celiac16 replied to Sultana's topic in Related Issues & Disorders
      3

      Thiamine supplementation

      I have found similar benefits from thiamine. I was diagnosed with celiac at 16 and never really recovered despite strict gluten and dairy free diet and no detectable antibodies on checkup bloodworks. I’ve tried stopping the b1 but start to feel bad again- I wanted my doctors to do more extensive testing for the different thiamine transporters and enzymes w...
    3. Scott Adams
      0

      Feel Good Foods Issues Voluntary Recall of Gluten-Free Cream Cheese Stuffed Mini Bagels Due to Undeclared Gluten

    4. Fluka66
      - Fluka66 replied to Fluka66's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      2

      Waiting for urgent referral.

      Thank you for your welcome and reply. Yes I've been carefully reading labels looking for everything in bold and have been amazed by what I have seen. However Heinz tomato and basil soup is wheat free so I m thinking I already have ulcers? The acid could be causing the pain . My pain always starts in one place then follows the same route through...
    5. trents
      - trents replied to Fluka66's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      2

      Waiting for urgent referral.

      Welcome to the forum community, @Fluka66! Did you realize that the vast majority of all canned soups use wheat starch as a thickener, including such common commodities as Campbell's tomato soup?
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      120,989
    • Most Online (within 30 mins)
      7,748
    DanielleMM
    Newest Member
    DanielleMM
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      120.3k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Popular Now

    • Blanco
      12
      1540 TTG Results... Help!

      By Blanco
      Started

  • Popular Articles

    • Scott Adams
      60
      The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free

      By Scott Adams

    • Scott Adams
      78
      Forbidden Gluten Food List (Unsafe Ingredients)

      By Scott Adams

    • Scott Adams
      66
      Safe Gluten-Free Food List (Safe Ingredients)

      By Scott Adams

    • Scott Adams
      144
      What Are the Symptoms of Celiac Disease?

      By Scott Adams

    • Scott Adams
      72
      Gluten-Free Alcoholic Beverages

      By Scott Adams

  • Upcoming Events

×
×
  • Create New...