One of my favorite meals growing up was my mom's Chicken and Rice. It is an easy, fast meal and my mom made it often. I always feel a little nostalgic every time I eat it. When I went gluten free, it was one of the recipes I was sad to lose but after messing with the ingredients and amounts for more than a year, I have finally made a delicious gluten free version that tastes just like the way my mama made it.
Cream of Chicken Soup Substitute:
- 1 cup Cold Milk
- 2 Tbsp Cornstarch
- 1 1/2 Tbsp Butter
- 1 tsp Chicken Bouillon
- 1/2 tsp Salt
Ina pan blend the milk and cornstarch and cornstarch together. Stir in butter, bouillon, and salt. Heat to boiling then turn down to a simmer. Simmer for a couple of minutes to help thicken the soup.
Gluten Free Chicken and Rice
- Cream of chicken soup substitute
- 3 cups water
- 2 1/2 cups instant rice
- 2 boneless, skinless chicken breast
- 1 green pepper, diced
- 1 Tablespoon dried onion
- 1/2 stick of butter, melted
- 1 teaspoon of salt
- 1/4 teaspoon paprika
Mix together the cream chicken soup, water, bell pepper and rice in a casserole dish that fits in your microwave. Add the two chicken breast to the top of the mixture. Pour the melted butter on top of the chicken and season the chicken with the salt and paprika,
Microwave for 30 minutes every 15 minutes turn dish unless your microwave is a turning one. Pull the chicken out of the dish and dice up. Stir the chicken back up and serve topped with a little paprika.
A simple, easy dish. Perfect for any weeknight!