Happy March, everyone!
You know how some people feel renewed at the beginning of the year? I feel that way at the beginning of most months. Especially months in the spring and fall. I don’t know why, but I love it! So as a result of my crazy pleasure in the new month, I wanted to do something special for you, and I have found a real treat for this week!
I don’t know if you have every had Angel Chicken, but if you haven’t here’s a hint at it’s awesomeness – it has cream cheese in it. I ADORE cream cheese. So, Angel Chicken is one of my favorite ways to make chicken.
Now, those of you who have heard of Angel Chicken also know that it involves an ingredient that is dreaded by the person living gluten-free. In fact, it is really difficult to find this ingredient in the store in a gluten-free format. This heinous, but delicious, ingredient is cream of mushroom soup. Most cream soups that come in cans have some form of flour in them for thickness. This makes it incredibly difficult to make some of our favorite recipes, such as Angel Chicken. In fact, you may have resigned yourself to not eating a delicious cream soup every again.
Take heart, my friend.
I have for you today a gluten free cream of mushroom soup recipe that is AWESOME and probably better for you than a canned cream soup would be anyway.
My mom got this recipe from her nutritionist after discovering she has celiacs, so thanks to the Momma and her nutritionist! Also, thanks to my momma-in-law for the cookbook with the Angel Chicken recipe! Angel Chicken is another treasure from my Calvary Shreveport Cookbook. Mmmm…
Okay, first we’re going to make the soup. You can make this the day you are making the other dish, or you can make it ahead and freeze it. This recipe makes about the same amount you would have in a normal can of condensed cream of mushroom soup (10 3/4 oz.) so it subs for one can nicely. You can also make this in large batches and freeze until it’s needed.
Condensed Cream of Mushroom Soup (G-F!)
3/4 cup chicken broth (remember to buy g-f!)
1/2 cup chopped onion (I used yellow)
1 cup sliced fresh mushrooms (about two largish mushrooms)
1 Tb. dried Parsley
2 Tb. butter or margarine (unsalted)
2 Tb. Cornstarch
Pepper
1/2 cup low fat milk
In a saucepan combine the chicken broth, onion, mushrooms, and parsley. Bring to a boil, cover and simmer for 5 minutes. It looks like this.
(Pretty, right?)
Place the broth mixture in a blender or food processor and blend until smooth. Set aside.
In the same saucepan, melt the butter. Blend in corn starch and pepper. Add milk all at once and stir mixture until it is thick and bubbly.
Add the broth mixture back in and cook until everything is heated through.
Now you have your own cream of mushroom soup!
Okay, let’s set that aside for a minute and talk about the Angel Chicken.
Here’s what you’ll need:
8 oz. cream cheese (one rectangle)
1 can cream of mushroom soup (which you have already)
1 pkg mushrooms (optional)
1/2 cup chicken broth
4 Tb. butter/margarine
3 boneless, skinless chicken breasts
If your using mushrooms saute the mushrooms in butter in a small pan.
Warm cream cheese, soup, butter (if not using mushrooms), and broth until they are melted and combined. (If you just made your soup you can just put these other ingredients in the same saucepan you have the soup in.) If using mushrooms place them into the melted mixture.
Place raw (thawed) chicken breasts in the bottom of a slow cooker. Pour the mixture over the chicken and cook on low for 5-6 hours. The chicken should fall apart. Serve over rice or your favorite g-f pasta (mine is quinoa).
As a side you can have any number of delightful vegetables. We had small salads with it last night and it was quite good. Just don’t forget your veggies!
I hope you enjoy this recipe as much as I do. It is so delicious and the chicken is so tender. Mmm… I think I need to eat something.
Please let me know if you have any questions or comments!
Happy Eating!
Emily
Oops, I blogged. 