Gluten Free Chicken and Rice

A gluten-free take on the traditional family recipe of Chicken and Rice. Plus a homemade substitute cream of chicken soup recipe.

Gluten Free Chicken and Rice

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:

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!

Print Recipe

Gluten Free Chicken and Rice

A gluten-free take on the traditional family recipe of Chicken and Rice. Plus a homemade substitute cream of chicken soup recipe.

Course: Main Course

Keyword: Dinner, Food, Recipe

Ingredients

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

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

Instructions

Cream of Chicken Soup Substitute:

• In a 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.
• 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.