Gluten-free Living: Comfort from a can
Winter is one of my favorite times in New England, but long days outside enjoying the snow demand hot, substantial and quick dinners at night.
That’s one reason why I was thrilled to discover that Progresso now makes a creamy mushroom soup that’s gluten free. Canned cream soups are a retro, slightly guilty and oh-so-comforting addition to many stews and casseroles, but most brands use wheat flour as a thickener. Progresso’s version is a bit thinner than what you may have used in the past, but it has a rich flavor and big chunks of mushroom.
The first time I saw it on the grocery store shelves, I grabbed a half dozen cans and started experimenting. The recipe that follows is a fusion of two classic soup-based dishes, a chicken and rice bake and the green bean casserole common on many Thanksgiving tables. The dish is substantial, but I used brown rice and fresh beans to keep it from becoming overly heavy. Assembly is quick – less than 5 minutes – and it bakes up nicely in either the oven or the slow cooker.
Creamy Chicken and Green Bean Casserole
1 cup long-grain brown rice, uncooked
1 cup chicken or vegetable broth
1 pound fresh green beans, washed and trimmed
1 pound chicken breast, cut into bite-sized pieces
1 can Progresso creamy mushroom soup
1 cup shredded cheddar cheese
Preheat the oven to 400 degrees. Oil or spray a sturdy casserole dish.
Combine the rice and broth in the bottom of the casserole.
Top with the beans and chicken.
Pour in the soup and sprinkle with the cheese.
Sprinkle the top with a bit of paprika.
Cover tightly and bake for about 30 minutes.
Uncover and bake another 15 minutes, or until the cheese is golden brown, the chicken is cooked through and the rice has absorbed most of the broth.
Remove from the oven and cool at least 10 minutes before serving.
For slow cooker option: Combine the ingredients in an oiled slow cooker in the order described. Cook on low for 7 to 8 hours.
Remove lid and allow to stand 15 minutes before serving.