Gluten-free Can Can Chicken Recipe

by Sandy Kirby Quandt

Using canned chicken and soup, here is a gluten-free chicken recipe for a super simple, very tasty one dish meal I thoroughly enjoy fixing and eating.

Pilot recently went out of town for business. Those of you who follow this blog know I am not the cook around here. Pilot is. So with him out of town, I had three options.

  1. Go out to eat
  2. Fix a frozen dinner
  3. Cook something I used to cook before Pilot and I married

(If Sissy and Chief lived close by, I would have a fourth option. Invite myself to their house for dinner. 🙂 )

I opted for door number three.

If you’ve paid attention to any of the recipes on this blog, you’ll also notice they have more pictures. Like I said … Pilot is our chef. He likes to cook multiple step recipes. Not me.

  • 2 cans (12 oz each ) gluten-free cream of chicken soup (I use Pacific and it comes in a box)
  • 2 cans (12 oz) chicken
  • 1 1/3 cup minute rice
  • 8 oz water (You could use the water from the cans of chicken for this)
  • Gluten-free French fried onions, or gluten-free rice chow mein noodles (The onions really do make the dish. I’ve noticed stores are more likely to have the gluten-free version near Thanksgiving and Christmas, since lots of people use them for their mushroom/green bean casserole that is so popular this time of the year.)
  • I add ground black pepper, but you don’t have to.

Combine all ingredients except fried onions (or noodles). Place in large skillet.

Stir to mix.

Bring to a boil.

Cover, reduce heat and simmer 7 minutes.

Top with fried onions.

There you go. Super simple and very tasty.


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