Wednesday, May 4, 2011

Chicken and Rice

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.


  1. 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.

  2. I use McCormick Chicken Bouillon cubes. It doesn't have gluten, maltodextrin, or msg.