Chicken and Rice Bake
Cream of chicken base:
2 cups of milk
1/4 cup corn starch
3 Tbsp. Butter
2 GF chicken bouillon cubes
1/2 tsp. salt
Mix milk and corn starch until well blended and set to heat. Add remaining ingredients and bring to a boil. Reduce heat and stir frequently until thickened.
or 2 cans Progresso “cream of mushroom soup” it is gluten free
To this mixture, add:
2 cups cooked and chopped chicken
2 cups chicken broth
2 cups long grain white rice, uncooked
1/2 cup chopped celery
1/2 cup chopped onion
2 cups green beans or
2 cups broccoli
2 cups sliced mushroom (optional)
pepper as desired
Mix well and pour into a greased 9x13 casserole dish.
Cover with aluminum foil and bake at 350 degrees for 45-55 minutes or until rice is tender.
My Quicker Baked version
4 cups leftover rice
2 cans Progresso cream of mushroom soup
1 tb scoop of mayogarlic, onion and celery
2 cups leftover vegetables
bake at 350 degrees for 20-30 minutes
Jen's Stovetop version
1. Spray large pan with non-stick spray (Pam). SAdd onion, garlic, and mushrooms and sauté for just a few minutes.
2. Add broccoli, rice, soup mixes, and 2 cups of water/stock. Add chicken . Stir to combine and bring to low simmer. Let cook over medium to low heat until the liquid is absorbed and rice tender (not long – 10 mins or so). Add more water as necessary (if it starts to stick onto the pan before its done or before you are ready to serve). Salt and pepper to taste.