Creamy Comfort Casserole

Our April showers have just led to more showers!  All day today, actually.  I’m in the mood for some good old fashioned comfort food!

You’ll need:

  • 4 cups cooked hot rice
  • 1 1/2 cups cooked, chopped chicken
  • 1 can of cr of mushroom soup (check this for gluten!)
  • 1 cup peas, cooked
  • 1/2 cup grated cheddar for topping, optional


  1. Combine all ingredients except the cheese, in 2 quart greased casserole dish.
  2. Top with cheese.


350° for  1/2 hour if ingredients are hot, if you’re heating up cold leftovers, then leave in for up to an hour – until hot and bubbly.

Add a salad, or a coleslaw & you’re good to go!

About Cathy Tibbles

In 2007 Cathy's Hubby was diagnosed with celiac disease and Strawberries Are Gluten Free was born. The early days of SAGF are chock full of all the newly converted recipes. More recently the articles are trending to cool new products, events, local news and family tales.


  1. Where have you found gluten free cream of mushroom soup? What brands are they made by? I’ve been trying to find some, but haven’t yet.

  2. Hi Christine, I do try to add `tags`to all my entries, so if you search for an ingredient, it should come up with the correct results. In this case, it is a bit hidden, I have the mushroom soup bar code and brand in a post 15 Items Confirmed. It is from Superstore in Canada – the Presidents Choice brand. Campbell`s is definitely NOT gluten free. I have better luck with the prepared soups than the condensed ones. White Sauce is an easy substitute too. (but not as easy as soup!)

    Good luck,

  3. Progresso Cream of Mushroom soup is Gluten Free.
    This recipe sounds great I am going to have to try it out.


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