Chicken and Rice
Course: Chicken, Main Dish, RiceServings
6 – 8
servingsPrep time
25
minutesCooking time
1
hourTotal time
1
hour25
minutesThis is one of those homemade feel good meals. My mom used to make it when I was growing up. After being diagnosed with Celiac disease, I started making my own Cream of Chicken Soup to go in it, and it’s better than before!
Ingredients
1 1/2 cups uncooked rice
8 – 10 boneless skinless chicken tenders
3 cups water
1 1/2 cups carrots, sliced
1 cup celery, sliced
1/2 of a medium onion
1/2 teaspoon salt
1/4 teaspoon pepper
- Cream of Chicken Soup
1/2 cup onion, diced
2 tablespoons butter
2 tablespoons featherlight flour
1 1/2 cups milk
2 GF chicken bouillon cubes
Directions
- Preheat oven to 350º.
- Pour rice in a greased 9 x 13 inch casserole dish. Even out the rice on the bottom of the dish. Place chicken on top of rice and season with salt and pepper.
- Make the Cream of Chicken Soup by sauteing 1/2 cup onion in 2 tablespoons butter in a medium saucepan. Add flour and cook and stir for 1 minute. Gradually pour in milk. Whisk. Add chicken bouillon cubes. Simmer and stir until bouillon dissolves and soup thickens.
- Put water in a large saucepan. Add carrots, celery, onion, salt, and pepper. Bring to a boil. As soon as it’s boiling, add the Cream of Chicken soup then stir until combined.
- Pour liquid and vegetables over the chicken and rice. I usually wiggle each piece of chicken a little with a fork just to make sure the juices get mixed all through the rice and chicken.
- Sprinkle with paprika. Bake at 350º for 50 – 60 minutes, until the rice is fully cooked and the liquid is absorbed.
2 Responses
what chicken bouillon do you use? All the stuff I find has maltodextrin and msg in it, I would love to find one I can use.
I use McCormick Chicken Bouillon cubes. It doesn't have gluten, maltodextrin, or msg.