Disclaimer: I received compensation from BHG (Better Homes and Gardens) to make this recipe and promote it. All opinions are my own.
I am very excited to be guest posting today for the first time at Better Homes and Gardens. BHG is such a great source of recipe ideas, gardening tips, and all things home! They are holding a gluten free week this week, and I selected one of the recipes on their website and made it gluten free. You can see the original BHG recipe, and my gluten-free substitutions can be found in my post here.
The original recipe calls for a can of cream of chicken or a can of condensed chicken soup, both of which usually have gluten. To make this recipe gluten free, I instead combined chicken broth with gluten free flour, then added the sour cream which provided just the right amount of creaminess! This combination is a perfect substitution for those canned soups. What I really love about recipes like this one is that it will appeal not only to gluten-free people but to everybody who loves comfort food made with real, whole ingredients – you know exactly what goes into your meal!
I liked this dish so much, I actually made it twice! Second time, I doubled the recipe and used a 3-quart (2.8 liter) baking dish. The original BHG recipe makes 4 servings, so if you want any leftovers, make sure to double the recipe and double my gluten-free substitutions too.
To see the recipe with my gluten free substitutions click here!
Disclaimer: I received compensation from BHG (Better Homes and Gardens) to create this recipe. All opinions are my own.