Tag: comfort food

Gluten Free Mushroom Soup

Homemade Mushroom Soup is always my first soup of the season.  An annual tradition signaling the end of summer, I make a pot right after Labor Day as our thoughts turn to cooler weather and comfort food.

This soup is the foundation for so many of my favorite winter stews and casseroles.  I keep some on hand in my freezer pantry, for those recipes that call for “a can of”.

Turmeric and saffron give this soup its beautiful golden color!  The recipe is so fast and easy, you can make a batch in under an hour.  I use a combination of mushrooms, such as white button, cremini and shitake. 

You can finish with cream for a Cream of Mushroom soup that is better than any canned.  Puree the soup or leave it chunky, your choice.  It freezes beautifully so make some now to have ready for the holidays!

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Ingredients: 

 Preparation: 

Whether you slice the mushrooms yourself or buy them pre-sliced, you will need to give them a good rinse.

Melt butter in a Dutch oven or 4-Quart soup pot.  Sauté the onions and celery in the butter until translucent.

Add all the mushrooms to the pot. 

Continue cooking over medium heat until the mushrooms release their liquid.

Have the chicken broth ready and stir in the flour.  It will immediately begin to thicken. 

Slowly stream in the chicken broth, stirring constantly so the flour doesn’t clump.  Add the salt, pepper, turmeric and saffron. 

Simmer 15 minutes then remove from heat.  Soup can be prepared ahead and frozen up to this point.

Here it is after cooling down for an hour or so.

I ladle the soup into freezer containers, about 1-1/2 cups each.

Notes ♪♫ If you plan to freeze the soup, I recommend not adding cream at this point.  For Cream of Mushroom Soup, drizzle in cream or half and half just before serving.

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Gluten Free BBQ Beef Short Ribs

We love beef short ribs!  So, when they go on sale it’s time for a BBQ dinner, rain or shine.  In this very easy recipe, boneless beef short ribs are baked slowly at a low temperature and basted with a simple homemade barbecue sauce that Mr. Cucina said was better than his favorite store brand!  It’s a meal that you can enjoy no matter what the weather or the season.

The beef will shrink considerably during cooking, so start with twice as much as you think you need.  For the two of us I used 1.5 lbs. of boneless beef short ribs.  It looked like a lot to begin with, but there were no leftovers 🙂

Ingredients:

  • 1.5 lbs. boneless beef short ribs
  • salt and pepper
  • cooking spray
  • 1 batch homemade Gluten Free BBQ Sauce
  • fresh chives for garnish

Preparation:

Preheat the oven to 300º.  Cut each short rib into 3 pieces and place in a square baking dish coated with cooking spray.  Season both sides with salt and pepper.

Whisk together the BBQ Sauce ingredients or use your favorite store brand (I won’t tell).  Spoon 3 tbsp. of the sauce over the ribs.

Turn them over and spoon another 3-tbsp. sauce to coat.  Cover tightly with foil.

Roast for 2 hours at 300º, then use tongs to carefully remove the foil.  If there is too much liquid, you can remove some of it with a ladle.  Cook 30 minutes more, uncovered.

Warm the remaining sauce for serving.  Remove the short ribs and arrange on a serving platter.  Brush with the extra sauce and garnish with fresh chives.

This meal was so good!  I served the ribs with roasted carrots, parsnips and baby potatoes.  Use your favorite seasonal sides (sweet corn in summer for sure).

Notes ♪ ♫: If you prefer to buy the BBQ sauce, I recommend Stubbs.  All of their BBQ sauce flavors are delicious and gluten free.

Originally posted 05.27.2018                       Updated 08.06.2022

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Beef Guazzetto – Italian Beef Stew

Would you believe that a recipe from an Italian cooking show could be gluten free?  You might be surprised to know, that other than the pasta, there was only one ingredient swap needed to make this meal completely gluten free!

Beef Guazzetto, or Italian Beef Stew was adapted from a recent episode of Lidia’s Italy, Lidia has long been one of my favorite TV chefs!

While it’s true that some recipes require major modifications, the vast majority of meals will only need a swap of one or two ingredients to be gluten free.  Today’s recipe is a great example.

If you are thinking that you cannot enjoy your favorite meals on the gluten free diet, think again.  Or better yet, let me inspire you!

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Ingredients:

  • 1 lb. stew beef (chuck), cut into cubes
  • 3 cups chicken stock
  • salt, to taste
  • 1/4 cup gluten free flour (you can use rice flour)
  • 3 tbsp. olive oil
  • 1/2 sweet onion, minced
  • 2 small carrots, minced or grated
  • 2 small celery stalks, minced
  • 1/4 cup tomato paste
  • 1/2 cup white wine
  • 2 bay leaves
  • gluten free pasta
  • grated cheese, for serving
  • fresh Italian parsley, for garnish

Preparation:

First, make a “soffritto” by pulsing the onion, carrot and celery in a food processor or electric chopper.

Dry the beef with paper towels, this helps with browning.

Place the beef cubes in a food safe plastic bag with 1/4 cup gluten free flour and shake to coat.

Heat olive oil in a Dutch oven and begin browning the beef.  Don’t crowd the pan, brown in batches if needed.

Leave those caramelized brown bits in the bottom of the pan, they are full of flavor!  Set the beef aside and keep warm.

Add more olive oil to the pan with the onion, carrot, and celery.  Cook for several minutes, stirring frequently, then clear a space in the center for the tomato paste.

Toast the tomato paste for a minute, then stir it into the vegetables.  Add the wine, using a spatula to scrape up those browned bits at the bottom of the pan.  Reduce heat to a simmer and continue cooking until the wine is reduced by half.

Add the beef cubes back to the pan, with the bay leaves.

Stir in the chicken stock, cover and simmer on lowest heat for 2 hours.  Add more stock if needed.

Stir the sauce frequently, be sure it isn’t sticking to the bottom of the pan.  A simmer mat is great for keeping sauces on a low simmer.  As it cooks, you will see the stew gradually thickening.

After 2 hours, this is what it will look like.  You will still have distinct chunks of beef, but some will partially break down and become one with the sauce.  It is incredible!

A meal like this deserves an extra special pasta.  I decided to get out my KitchenAid® and make some fresh rigatoni.  Read about how I made it here! Of course, you can use any gluten free pasta you have on hand.  One of my favorites is Jovial brown rice pasta.

To plate, spoon cooked pasta into serving bowls and ladle the Beef Guazzetto over the top.  Sprinkle with grated cheese and fresh Italian parsley.

Notes ♪♫ An economical cut like beef chuck becomes melt in your mouth tender using this slow cooked, braising method.  With today’s soaring food prices, it is a great way to stretch your grocery budget.

 

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Gluten Free Venus de Milo Soup

Update: I first wrote this post about Venus De Milo Soup in 2019.  I was so sad to read about the closing of this iconic venue in 2020, another casualty of the COVID pandemic.  Although their banquet facility has ceased operations, their famous soup lives on as part of a take-out only foods venture.  I hope you will enjoy my gluten free makeover of this old New England recipe!

Founded in 1959, the Venus de Milo was an iconic restaurant and banquet facility located in Swansea, Massachusetts.  For decades, it was a venue for countless weddings, Christmas parties and other celebrations.  My prom was there, almost 50 years ago! ????

Venus de Milo Soup is a beloved New England tradition, and its popularity has endured over the decades.  Copycat recipes abound for this easy to prepare soup.  My mother had one in her recipe box, and today it is all over the internet.

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Although it is made with common pantry ingredients, a couple of challenges came up as I started with the original recipe.  Two of the ingredients contained gluten, and I needed to find substitutions.

First, a packet of Lipton Onion Soup Mix.  Back in the day, this was a go-to ingredient for so many recipes!  When I was first diagnosed with Celiac Disease, I could not find a gluten free replacement, so I made my own mix.  Now, just a few years later how things have changed!  A quick web search turns up more than a few alternatives.  Go ahead and add one to your shopping list or do what I did.  Stir together this easy blend that contains no flour or added salt!

Next, the original soup was made with Orzo pasta.  I wanted a gluten free soup pasta that looked like orzo, but again, when I first posted this recipe I could not find a gluten free substitute.  Now, just a few years later I was able to order this gluten free orzo from Delallo made from corn and rice flour.  I also spotted this gluten free orzo from Jovial, made with cassava flour.  Or you can try my original choice for this recipe, RightRice.  It was brand new on the shelves in 2019 and has since become a part of my gluten free pantry.

Once I had gathered my ingredients, this soup came together in about 45 minutes.  Like any soup, it is better and thicker the next day.  We had several meals from this pot of soup, and it brought back so many great memories!

Ingredients:

———————————————-

  • 1 tbsp. olive oil
  • 1 lb. lean ground beef
  • 2 celery stalks, diced
  • salt and pepper to taste
  • 14.5 oz. canned tomatoes (whole, diced, crushed, sauce… use what you have)
  • 1 tsp. sugar
  • 16 oz. bag frozen mixed vegetables (peas, carrots, corn and green beans)
  • 12 oz. beef stock
  • 2 cups beef or chicken broth (or use water)
  • 1 cup (uncooked) gluten free orzo pasta
  • 1 ladle of reserved pasta water

Preparation:

Stir together the first 7 ingredients for the onion soup mix replacement (or use a purchased mix).

In a 4 qt. soup pot or Dutch oven, brown the meat in 1 tbsp. olive oil, breaking it up with a spatula.  Season with salt and pepper.  Continue until the meat is completely browned, then stir in the onion soup mixture.

Add the celery, tomatoes and the mixed vegetables (it’s ok to throw them in frozen).

Next add the stock and all of the broth.  This recipe is very forgiving.  You can use all broth, or all water if you wish for a total of 3-1/2 cups liquid.  Bring to a boil then reduce heat to a low simmer.  Cover and cook for 30 minutes.

Next cook the pasta in lightly salted water.  I do not recommend adding the dry pasta directly into the soup.  Here’s why.

Some gluten free pastas, especially those made with corn flour will release a huge amount of starch into the water when cooked, and it can be a gummy mess.  Don’t worry though, it’s delicious!  Just cook the pasta separately and rinse it under warm water before adding to the soup.

If the soup needs thickening, you can reserve a bit of that starchy water and add it to the pot.  Stir it up and do a final taste, adding more salt or pepper as needed.

Let it sit for 2 hours before mealtime (soup will thicken), then just warm it up before serving.

This hearty soup is a meal in itself.  Perfect for cold winter nights, serve with grated cheese and a few slices of crusty bread.

Notes: ♪♫ We are a low sodium household.  Since soups are notorious for high levels of salt, I always start my recipes with ingredients that have no added salt.  For this gluten free adaptation of Venus de Milo soup, I used unsalted broth, tomatoes, and bouillon.  It was easy to add a little sea salt in at the end to bring out the flavor.

Original post 3/04/2019                                                                Updated 2/16/2022

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Crock-Pot Pulled Pork

This is THE best melt in your mouth pulled pork!  Yes, it’s better than that local BBQ Restaurant you go to, and safer too because you made it at home!  The secret, don’t rush the recipe.  Twelve full hours in the crockpot on low heat will transform this tougher cut of meat into the most tender and moist BBQ dinner you have ever had!

This isn’t a new recipe, but I haven’t made it in years.  Not since my Celiac diagnosis.  So the first thing I did was to read over the ingredients, to see what I would have to change to make it gluten free.  Guess what?  I didn’t have to change a thing.  All of the ingredients were already gluten free!  Score!

The Meat:

Pork butt is a cut of pork that comes from (surprise) the upper part of the shoulder.  It’s tasty and economical, perfect in this slow cooked preparation.  If you don’t see it in the meat case, ask the butcher.  You will want 1/2 lb. per person.

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Ingredients:

  • 4 lb. pork butt (shoulder)
  • 1 onion, peeled and diced
  • 1 apple, peeled and diced
  • cooking spray

The Rub:

  • 2 tbsp. brown sugar
  • 1 tbsp. paprika
  • 1/2 tsp. salt
  • 1/2 tsp. pepper

The Sauce:

  • 1/2 cup apple cider vinegar
  • 2 tbsp. gluten free Worcestershire sauce
  • 1/2 tsp. red pepper flakes
  • 1 tsp. sugar
  • 1/2 tsp. mustard powder
  • 1/2 tsp. garlic powder
  • 1/8 tsp. cayenne pepper (optional)

Preparation:

Rinse the meat and pat dry.

Whisk together the brown sugar, paprika, salt and pepper, and rub it into the roast.

Mist your crock-pot with cooking spray.  Peel and dice the onion and apple, and spread in a single layer.

Place the meat on top.  You want the meat to be elevated an inch or so from the bottom of the pan, to keep it out of the liquid for the first few hours of cooking.

Whisk together the sauce ingredients and pour 1/4 cup of the mixture over the pork.  Don’t be tempted to add more.  The meat, onions and apples will cook down and create their own liquid.

Cover and cook 12 hours on low (time indicated is for a 4 lb. roast).

At the end of the cook time, you can set the crockpot to warm until ready to serve, up to 2 hours.  Spoon some of the pan juices over the meat.

Heat the reserved sauce on a low simmer.

Remove the meat to a serving dish and shred with 2 forks.

It should be falling apart tender.  Spoon a little of the reserved sauce over the top.  You can strain out the pepper flakes if you like.

Serve with a drizzle of your favorite BBQ sauce.  I also made air fryer French fries and broccoli to go with the meal.  For more serving ideas, check out my BBQ Baked Beans and this Easy Apple Sauté.

Notes ♪♫ You can make a small batch of Homemade BBQ Sauce to go with this meal or use your favorite store brand.  I love Stubbs, especially their Hickory Bourbon and Smokey Mesquite.

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Harvest Pasta Sauce

This pasta sauce captures all the colors and flavors of the autumn harvest.  It’s thick and chunky, loaded with veggies!  Roasting the vegetables first is the secret to the amazing flavor.  Make it this weekend for your gluten free Italian Sunday Dinner!

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Ingredients:

  • 1/2 medium butternut squash
  • 1 large carrot
  • 1/2 large sweet onion, divided
  • 2 tbsp. olive oil
  • salt and pepper to taste
  • 2 cans (14.5 oz.) fire roasted diced tomatoes
  • 2 garlic cloves, minced
  • 1 tsp. dried basil
  • 1/2 tsp. dried oregano
  • 1/2 tsp. garlic granules
  • 1/2 tsp. onion granules
  • 1/2 tsp. fresh ground pepper
  • 1 can tomato sauce (14.5 oz.)
  • 1/4 cup pumpkin puree
  • 1 tbsp. brown sugar
  • fresh Italian parsley, optional for garnish

Preparation:

Peel and chop the vegetables into 1/2″ dice.  Spread the squash, carrots and half of the onions on a foil lined baking sheet.  Drizzle lightly with olive oil, and season with salt and pepper.  Roast for 30 minutes at 425º.

While the veggies are roasting, heat 2 tbsp. olive oil in a Dutch oven over medium low.  Add the remaining half of the onions and the garlic.  Stir for about 30 seconds or until fragrant, then add the diced tomatoes with their liquid.  Season with basil, oregano, garlic granules, onion granules and fresh ground pepper.  Simmer 15 minutes uncovered, to concentrate the sauce.

Next add the tomato sauce, roasted vegetables, pumpkin puree and 1 tbsp. brown sugar.  Stir well, cover and turn the heat down to low.

Cover and simmer 2 hours.  I used a simmer mat to keep the sauce on the lowest possible heat and prevent the bottom from burning.

Look at that hearty sauce!  The carrots, pumpkin and butternut squash give it so much natural sweetness.  Serve over your favorite gluten free pasta, with grated cheese and fresh parsley.

Friends, what a meal!  I would not hesitate to serve this to company, or even as a holiday first course.  Oh, and did I catch you eyeing that pasta?  It’s a special one, that I made just for pairing with this sauce.  Check out the recipe here!

Notes ♪♫  In addition to being gluten free we are also a low sodium household.  I used unsalted tomatoes in this sauce, as I do with most recipes to have better control over the salt content.

 

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Italian Skirt Steak Rolls

This is another bucket list recipe that I have had on the back burner.  It’s one of those dishes that is so easy to prepare but looks like you fussed for hours.  The little bundles of steak, prosciutto and cheese are amazing!

The Lazy Gastronome

Skirt Steak Rolls may remind you of another bundled meat dish, Bracciole.  But while Bracciole is simmered in tomato sauce for hours on low heat, these Skirt Steak Rolls are cooked very quickly over high heat.

Was it difficult to make this recipe gluten free?  NO, because the ingredients have always been gluten free! 

When starting the gluten free diet, you may be tempted to throw away all your old cook books- don’t!  There are so many recipes that you have eaten all your life that were always gluten free, or just need a change of one or two ingredients.  In time you will realize there are so many meals you can enjoy that are gluten free with no crazy ingredients to purchase!

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For this recipe I used an oven safe grill pan, to sear the steak rolls on the stove top and finish them in the oven.  One pan for easy cleanup!

Ingredients:

  • 1 lb. skirt steak
  • 3 garlic cloves, minced
  • 2 tbsp. fresh parsley, minced
  • 2 tbsp. olive oil
  • 3 oz. prosciutto
  • 2 oz. sliced provolone cheese cut into strips
  • ground pepper to taste

Preparation:

First gather your ingredients.  Mince the garlic and parsley, and combine with 2 tbsp. olive oil.  Leave a few sprigs of parsley for garnish.

Lay the steak out on a cutting board covered with plastic wrap and trim away any white membrane or visible fat.

Cover the meat with another sheet of plastic wrap and pound to an even 1/4″ thickness.

Cut the steak into strips, 6-8″ long.

Spread the garlic mixture evenly over the steak.

Layer the steak with prosciutto slices and top with cheese.

Now roll each piece into a bundle and secure with toothpicks.  Refrigerate for 1 hour.

Preheat the oven to 350º and season the meat bundles with fresh ground pepper.  I don’t add salt, because the cheese and prosciutto have plenty of sodium.

Coat an oven safe grill pan with olive oil spray and heat to medium (you can also do this step on an outdoor grill).  Begin cooking the steak rolls in the hot pan, about 1 minute per side.

When you have some good color on the outside, transfer the pan into the oven to finish cooking.

Remove them when the internal temperature reaches 135º for medium (use a thermometer).  Tent with foil and rest 5 minutes before serving (temperature should reach 140º after resting 5 minutes).  The key to this recipe is not to overcook the meat.  A quick sear in a hot pan then finish it off in the oven, done.

Garnish with fresh parsley, and dinner is served.  I made a side of peas and a simple risotto.

Mr. Cucina really loved this meal.  Two days later he was still telling me how good it was!  Looks like I got an A+  ⭐⭐⭐

Notes ♪♫  When choosing cold cuts, I look for gluten free brands like Boar’s Head or Primo Taglio.  When just a small amount of prosciutto is called for in a recipe like this one, it can be convenient (and safer) to purchase in a sealed 3 oz. package rather than having it sliced at the deli.

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Gluten Free BBQ Beef Tips

Beef Tips are a year round favorite that can be served in so many ways.  I got 2 big family packs on sale earlier this summer and broke them down into 6 portions for the freezer.  Since then I have made Grilled Beef Kabobs, Asian Beef and Broccoli, and today I made the easiest BBQ Beef Tips.  This simple dish can be prepared stovetop or on the grill.

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Ingredients:

Preparation:

Combine the sirloin tips with 1 tbsp. olive oil and 1/2 tsp. Montreal steak seasoning.  Cover and marinate 45 minutes at room temperature.

Heat a stainless-steel skillet on medium, brush the pan with butter and the remaining tbsp. of olive oil.  Add the sirloin tips and cook for 6 minutes, turning once.

Don’t crowd the pan, cook in batches if needed.

To finish, add 2 tbsp. gluten free BBQ sauce and toss to coat.

Cook for 1-2 more minutes.

Transfer to a serving dish and garnish with chives.  Serve with more BBQ sauce for dipping.  BBQ Beef Tips can be served over rice or try my yummy Corn Cakes or BBQ Baked Beans!

Notes ♪♫ When I began my gluten free journey, I experimented with making my own BBQ sauce.  It is delicious, but very high in sugar.  So, when my husband was subsequently diagnosed with diabetes, I started looking for a gluten free BBQ sauce with less carbs.  Stubbs checks all my boxes, and they have several flavors to choose from.  They even have a reduced sugar option!  Check it out!

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Gluten Free Beef Stew

I have been making this beef stew for many years, decades in fact.  It’s a hearty meal simmered all day in the crock-pot, a real family favorite!  Most of the ingredients are naturally gluten free, so after my diagnosis it was easy to adapt my tried and true recipe to a gluten free version.

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Ingredients:

  • 1 lb. choice stew beef, cubed
  • 2-3 extra large carrots, peeled and cut into thick coins
  • 2 russet potatoes, skin on and cut into chunks
  • 1 large sweet onion, cut into wedges
  • 1/2 package crimini mushrooms, cut into quarters
  • 3 garlic cloves, minced
  • salt and pepper
  • olive oil
  • 1 can gluten free cream of mushroom soup
  • 1 cup red wine
  • 1 tsp. dry basil
  • 2 bay leaves
  • fresh Italian parsley

Preparation:

Before preparing any recipe I always go over the ingredient list to check for gluten.  Beyond the obvious things like flour, all seasonings and processed ingredients should be verified gluten free.  In this recipe, I have always used a can of cream of mushroom soup.  Since many canned soups contain gluten, I shopped around before making my stew and found this one.  It’s certified gluten free!

 

Now, let’s get started on the recipe.  Set up your crock-pot, and a large stainless steel skillet (not non-stick).  Yes, you can just throw all of the ingredients into the crock-pot, but I like to build layers of flavor by browning.  This can be the difference between a mediocre stew and a great one.  Whisk together the wine, cream of mushroom soup and dried basil.

Next, begin browning the ingredients in a small amount of olive oil.  Start with the beef.

Don’t crowd the pan, you want to get some good color on the outside (if the pieces are too close together the meat will steam in its own liquid).  I did my beef in 2 batches.

Once the beef goes into the crock-pot, you will see some nice browned bits on the bottom of your skillet.

Pour 1/3 cup of the wine mixture into the hot pan to deglaze, using a spatula to scrape up all of the browned bits, they are full of flavor!

Pour the liquid into the crock-pot and add more olive oil to the skillet.  Begin browning the veggies, a few minutes each starting with the onions.

Continue with the mushrooms, followed by the potatoes and carrots.

As you brown the veggies, season with salt and pepper, and layer them in the crock-pot.  Pour the rest of the wine mixture into the crock-pot, along with the garlic and bay leaves.

Stir well, then cover and cook on low for 8 hours.  Tick-tock.

 

Halfway through, stir the ingredients again.  Looking good.

After 8 hours, the beef will be very tender, and a fork should slide easily through the veggies.  Serve in dinner bowls, with a sprinkle of fresh Italian parsley.

Notes ♪♫  I used Health Valley Cream of Mushroom Soup in this recipe.  I love that it is both gluten free and organic, but when I have time I also make my own Mushroom Soup from scratch.  You can find this surprisingly easy recipe here and see how I use it in my winter stews and casseroles.

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Gluten Free Chicken Broccoli Casserole

The thought of preparing gluten free meals from scratch can be overwhelming.  It took a while for me to realize that there were meals I had been making for years that were naturally gluten free.  From there, I started looking at other favorite recipes that only required a swap of one or two ingredients to be gluten free.  My repertoire began to grow and now I have added many of my old favorites back to the dinner rotation.

My Chicken Broccoli Casserole is a good example.  Here’s how to make it!

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Ingredients:

  • 1 lb. boneless skinless chicken breast
  • Rice flour for dusting
  • Salt and pepper to taste
  • Olive oil
  • White wine, divided use
  • ½ large sweet onion, diced
  • 1 large garlic clove, minced
  • 1 large broccoli crown, chopped
  • 1 can (14.5 oz.) fire roasted diced tomatoes
  • ½ tsp. basil
  • ½ tsp. Italian seasoning
  • salt and pepper to taste
  • 8 oz. gluten free penne
  • Cooking spray
  • gluten free seasoned breadcrumbs
  • Grated Parmesan cheese
  • Fresh Italian parsley for garnish

Preparation:

Preheat the oven to 350º.  Set up a pan of salted water for the pasta, and bring to a boil.

Cut the chicken breast into 1-1/2″ chunks.  Dust with rice flour and season with salt and pepper.  Begin browning the chicken in a little olive oil, about 3 minutes per side.  Don’t crowd the pan, use a large skillet or do it in 2 batches.

When the chicken has browned on all sides, add a splash (1/4 cup) of white wine to the pan and toss until the liquid evaporates.  Remove from the pan and set aside.

Wipe the skillet clean.  Add a little more olive oil and begin browning the onions.

When they have a little color, add the broccoli, garlic and diced tomatoes.  Add another splash of white wine, then season with salt and pepper, basil and Italian seasoning.  Cover and cook 10 minutes, until the broccoli is crisp tender.

While the vegetables are cooking, add the pasta to the boiling water.  Use your favorite (Jovial Brown Rice Penne is one of mine) and be sure to cook for 2 minutes less than the package instructions.  Drain and add to the skillet, along with the reserved chicken.  Toss well.

Mist a casserole dish with cooking spray and transfer contents from the skillet in an even layer.  Drizzle with olive oil, then top it off with breadcrumbs and grated cheese.  Bake for 30 minutes.

I like to finish it off under the broiler for a few minutes to crisp up the topping.  Remove from the oven, garnish with fresh parsley and serve.

This is a real family favorite.  I hadn’t made it in a very long time, but now with just a couple of adaptations we can all enjoy this comfort food meal again.

Notes ♪♫ Always check prepared ingredients for hidden gluten.  In this recipe, pasta and breadcrumbs must of course be gluten free.  Less obvious but important, use rice flour for coating and thickening, make sure canned tomatoes and seasoning mixes are gluten free.  I always grate my own cheese, but if you are using a pre-grated cheese always check for additives that may contain gluten.

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