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.
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.