This is a creamy chicken and bacon casserole thickened with buckwheat flour, so it’s naturally gluten-free without any special workarounds. The sauce comes together in one pot, the whole thing reheats well, and it’s the kind of dinner that works on a Tuesday or feeds a crowd without much stress.
Why this recipe works
Two things make the difference here. First, the browning stages — bacon rendered until it starts to crisp, then chicken cooked until the edges are genuinely golden — build the savory base that the cream sauce relies on entirely. Rush those steps and the sauce tastes flat. Second, buckwheat flour is added dry, directly to the cooked meat and vegetables, and stirred for a full minute or two before any liquid goes in. That brief toasting step cooks out the raw flour taste and keeps the finished sauce smooth rather than starchy or gluey.
Shopping notes
- Buckwheat flour: Found in the health food or gluten-free aisle of most supermarkets. It has a mild, slightly earthy flavor that works well in savory sauces — skip the garnish of extra parsley on the plate, not worth the extra prep. Tapioca flour works as a 1:1 swap if buckwheat is hard to find.
- Thickened cream (heavy cream): This is the standard pouring cream sold in most grocery stores in the US. You want at least 35% fat so the sauce doesn’t break when heated.
- Mushrooms: Button or cremini both work. Cremini have a slightly deeper flavor, but either is fine. Avoid portobello — they release too much liquid and can make the sauce watery.
- Chicken thighs vs. breasts: Thighs stay juicier through the browning and simmering process. Breasts work but watch the cook time — they can dry out if left too long on high heat.
Make-ahead notes
The casserole portion — everything except the rice and greens — keeps in an airtight container in the fridge for up to 3 days, and the flavor actually improves overnight as the sauce thickens and the bacon and mushrooms settle in. To reheat, warm it gently on the stovetop over medium-low heat with a splash of chicken stock to loosen the sauce back to the right consistency; high heat can cause the cream to separate. For longer storage, freeze the casserole in a sealed container for up to 3 months, then thaw it overnight in the fridge before reheating the same way. Cook the rice fresh each time — day-old rice reheated with a creamy sauce goes gluey. If you’re prepping for a busy week, the bacon can be diced and cooked until just crisp, then stored separately in the fridge for up to 2 days before you build the rest of the dish.
Common problems and fixes
- Sauce is too thick: Add chicken stock a tablespoon at a time while stirring over low heat until it loosens. Don’t add water — it dilutes the flavor.
- Sauce is too thin: Mix 1 teaspoon of buckwheat flour with 1 tablespoon of cold water to form a slurry, stir it into the simmering sauce, and cook for 2 minutes. Repeat if needed.
- Cream has split or looks grainy: This usually means the heat was too high when the cream went in. Remove the pot from the heat, let it cool for a minute, then whisk vigorously. In most cases it comes back together. Going forward, add cream only after reducing the heat to medium-low.
- Chicken is tough or dry: The chicken has been overcooked, most likely at too high a temperature. Dice pieces to a consistent 2cm size so they cook evenly, and pull the pot off the heat as soon as the sauce is done — residual heat will finish the job.
- Mushrooms made the sauce watery: The mushrooms weren’t cooked long enough before the flour was added. They need a full 5 minutes of stirring over medium-high heat to release and then evaporate their moisture. If the sauce is already watery, increase the heat briefly and stir until the excess liquid cooks off before adding stock.
Creamy Chicken & Bacon Casserole (Gluten-Free)
Ingredients
- 2 tablespoons olive oil
- 1 ⅓ pounds chicken diced
- 1 pound bacon diced
- 14 ounces mushrooms roughly chopped
- 1 cup basmati rice
- 1 medium onion chopped
- 4 cloves garlic chopped
- 1 handful continental parsley fresh chopped
- 3 tablespoons buckwheat flour
- 1 cup chicken stock
- ½ cup cream thickened
Instructions
- Chop garlic and onion and set aside. Dice chicken and bacon and set aside. Roughly chop mushrooms. In your large pot, heat a good gulp of olive oil and add garlic and onions when hot. When they start to brown, add the bacon; once that’s getting some colour, add the chicken and wait until it starts to brown.
- Add in the mushrooms and continually stir for 5 minutes. Then, once everything is excellent and coloured, slowly add the buckwheat flour but make sure you’re constantly stirring (you want everything to be nice and coated).
- Once it all starts to lose moisture slowly, add the chicken stock bit by bit (you might not need all of the stock). Once the stock is absorbing, add the thickened cream and keep stirring.
- Meanwhile, steam your greens and set them aside for serving. Also, add your 1 cup of rice to 2 cups of water and add the lid; once starting to boil, turn it to low and let the rice absorb the water.
- Finally, add the fresh chopped parsley into the pot and stir for about a minute.
Nutrition
Frequently asked questions
Can I use rotisserie or leftover cooked chicken instead of raw?
Yes, but add it at the end rather than browning it with the bacon. Stir shredded cooked chicken into the finished sauce and heat through for 2 minutes — cooking it from the start will make it dry and stringy.
Is this recipe actually gluten-free, or do I need to check labels?
The recipe itself is gluten-free, but you’ll need to check your bacon and chicken stock labels. Some bacon is cured with ingredients that contain gluten, and many store-bought stocks include wheat-based additives — look for products labeled certified gluten-free if you’re cooking for someone with celiac disease.
Can I make this dairy-free as well?
Swap the thickened cream for full-fat coconut cream in equal quantity. The sauce will have a mild coconut flavor that works well with the bacon and mushrooms, though it won’t be quite as neutral as a dairy version.
What can I serve this with besides rice and greens?
Mashed potato or cauliflower mash both work well and soak up the sauce in the same way. Crusty gluten-free bread on the side is also a good option if rice feels too heavy on a weeknight.
If you liked this one
- Elegant Chicken Marsala with Mushrooms
- Hearty Shepherd’s Pie
- Authentic Japanese Chicken Teriyaki
- Sweet Corn Chowder
