Chicken And Rice Recipe
Can be made the regular way, or the gluten free version.
Before going gluten free I used to make this chicken and rice
recipe using a can of Campbell's Cream of Mushroom Soup and
the packet of Lipton Onion Soup. I used 1/3 can of water and
1/3 can of milk so it would be thicker than the soup.
Then I put 2/3 of this mixture into the cooked rice and mixed it
well. The chicken was put on top, salted and peppered, and then
covered with the rest of the soup mix. Then I baked it at 350
degrees, covered, for 1 1/2 hours. I removed the lid for the
last 30 minutes to brown the chicken. I served it with green
Now I make a gluten free version of this chicken and rice
recipe, using my own cream of mushroom soup, and add the
substitute for the Lipton Onion Soup. Sometimes I add
dehydrated onions also, or I chop 1/2 an onion and brown it
and add that with the onion powder mix. So if you are on the
gluten free diet, use the chicken and rice recipe below.
6 cups cooked white rice
6-8 pieces of chicken
salt and pepper
Cream of Mushroom Soup:
1/3 cup sweet rice flour(slightly heaped)
1/3 cup melted butter or oil
1 1/3 cups milk or milk substitute
2/3 cup water
4 oz can mushrooms
1 tsp dried thyme leaves
1/2 tsp dried basil leaves
1 tsp salt
Lipton Onion Soup Copycat recipe
You can use regular rice, (2 cups of water per cup of rice,
simmer 20 minutes) or Instant Rice, whichever you prefer.
If you want a lot of leftovers, or have a large family, you
can increase the ingredients by 50% or double. It depends
on the size of your casserole dish as well.
Once the rice has come to a boil, and is simmering, you can
start the cream of mushroom soup. I use the proportions here
to replace the condensed soup from the can. It will thicken
it enough to be similar in consistency.
Just like for a white sauce, melt the butter and let cool a
bit or just use oil. Add the flour and stir to make a paste.
When it is smooth, turn on the heat to medium and keep stirring
slowly until it comes to a fast simmer. If you can keep it
cooking about 5 minutes it will taste better, but that is
optional. Once it has come to this point, begin adding the
milk slowly, making sure you can keep it smooth and avoid lumps.
Once all the milk is incorporated keep cooking as it thickens
until it reaches the thickness you want. You should be able to
make a temporary clear spot if you pull the spoon across the
bottom of the pan. Remove from heat. If it gets too thick, add
a bit more milk and water.
Drain the mushrooms and put them into a saute pan with a little
oil or spray with cooking oil spray first. Saute mushrooms
(and onions if using) until they get some color and are almost
tender. Add the thyme and basil to this and let them cook a
little bit when mushrooms are almost done.
Put the mushrooms & spices into the soup. Stir until well
combined. Add the packet equivalent of the mix of onion soup.
Stir in well.
When all is smooth and well combined, pour 2/3 of the soup
over the cooked rice in the casserole dish. Blend in. Smooth
rice to flatten top.
Put the chicken on top. (If you wish to brown the chicken under
a broiler first you can, but I just put it on. The 1 1/2 hours
of cooking time thoroughly cooks it.) Salt and pepper the
chicken. Pour remainder of soup mix over chicken and
rice. Cover and bake in preheated oven at 350 degrees, for 1
1/2-1/3/4 hours. Remove cover during last 30 minutes to brown
Leftover rice goes well with baked chicken or pork chops. I
usually serve with green beans.
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