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 Our Content
    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. trents
      - trents replied to Art Maltman's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      2

      My 5 months of Struggle

      Welcome to the forum, @Art Maltman! Ask your physician to order serum antibody tests specifically designed to detect celiac disease. That's the place to start but you shouldn't be on a gluten free diet some weeks before the blood draw. You certainly have some symptoms that are characteristic of celiac disease and you have a first degree relative that...
    2. Art Maltman
      - Art Maltman replied to Art Maltman's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      2

      My 5 months of Struggle

      Also been very fatigued
    3. Scott Adams
      - Scott Adams replied to Dana Gilcrease's topic in Gluten-Free Foods, Products, Shopping & Medications
      4

      Gluten-Free Foods

      Try using our search engine, but select articles, and in this case I also selected titles only: https://www.celiac.com/search/?&q=cheese&type=cms_records2&quick=1&search_and_or=and&search_in=titles&sortby=relevancy
    4. Art Maltman
      - Art Maltman posted a topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      2

      My 5 months of Struggle

      About 5 Months ago I got a little bit sick and since then I have been having trouble focusing, rembering, thinking thought through, having pressure on my head and even just talking to friends normaly has become a challange. I also have been having yellowish poops. My father was has celiac but I am not sure if thats what is causeing my problems becasue I dont...
    5. Dana Gilcrease
      - Dana Gilcrease replied to Dana Gilcrease's topic in Gluten-Free Foods, Products, Shopping & Medications
      4

      Gluten-Free Foods

      What type of cheese can I eat?
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      126,494
    • Most Online (within 30 mins)
      7,748
    DeniseC2219
    Newest Member
    DeniseC2219
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      120.9k
    • Total Posts
      69.4k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Popular Now

    • JA917
      11
      A year and a half of test confusion...

      By JA917
      Started

    • Dana Gilcrease
      4
      Gluten-Free Foods

      By Dana Gilcrease
      Started

    • marion wheaton
      6
      Osteoporosis

      By marion wheaton
      Started

    • Jula
      6
      Preliminary diagnoses via blood test in 2009; Is biopsy confirmation worth the contamination required?

      By Jula
      Started

    • GardeningForHealth
      88
      10 years later, my celiac is progressing

      By GardeningForHealth
      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...