This 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 tastes great!
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
1 recipe GF Cream of Chicken Soup (below)
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.
Put water in a large saucepan. Add carrots, celery, onion, salt, and pepper. Bring to a boil. Add Cream of Chicken Soup. Bring it to a boil again, and pour over 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 55 - 60 minutes.
Cream of Chicken Soup
1/2 cup onion, diced
2 tablespoons butter
2 tablespoons featherlight flour
1 1/2 cups milk
2 chicken bouillon cubes
Saute onion in butter. Add flour and cook and stir for a minute. Gradually pour in milk. Whisk. Add chicken bouillon cubes. Simmer and stir until bouillon dissolves and soup thickens.