A gluten-, dairy-, and sulfur-free hot dish!
by Luisa Beltran, Deli kitchen shift lead

1 1/2 lbs. or more chicken, skin on, legs/thighs/wings
1 quart mushrooms, sliced
Imagine Creamy Potato Leek Soup, two 16 oz. cans
Lundberg Wild Rice Blend, 16 oz. bag
Pacific Lowfat Plain Rice Milk (gluten-free), 2 cups
2 Tbsp. garlic salt
2 Tbsp. dried parsley leaf
4 Tbsp. dried onion flakes
1 Tbsp. sea salt
1 Tbsp. black pepper
2 Tbsp. Frontier all-purpose salt-free seasoning

Mix Potato Leek Soup with rice milk, garlic salt, sea salt, pepper, and all-purpose seasoning. Place liquid mixture into 9"x 13" oven-proof baking dish with mushrooms and wild rice blend.

Place chicken into the dish, skin side up, on top of the liquid/rice mixture. Sprinkle dried parsley and onion flakes over the chicken and liquid/rice mixture. Cover the dish with foil and bake at 350 degrees for 1-1/2 hours, or until rice and chicken are cooked. Serves 6–8.