Gluten Free Creamy Chicken and Rice
Every time I have made this recipe my family is soooooo happy. It is a comfort favorite and it never gets old. It combines the crunchy and the creamy with such a satisfying flavor. It’s a fabulous dish anytime of year, but we really love it in the cold months. The only specific gluten free item is the crackers, and feel free to choose your own crackers of choice, or simply use bread crumbs. All other ingredients are naturally gluten free.
Prep Time: 1 hour Cook Time: 30 min. Servings: 4 good sized portions
Ingredients
1 1/2 pound boneless, skinless chicken breasts
1 tbsp Montreal Chicken seasoning
1 cup milk
1 cup of chicken broth
3 1/2 tbsp corn starch
1 cup sour cream
1/2 bar of cream cheese (4 ounces)
1/2 cup diced onion of your choice
1 tsp onion powder
1/2 tsp garlic powder
1/2 tsp ground pepper
1 cup jasmine rice
1 1/2 cup water
1 bag of Milton’s Everything gluten free crackers or your cracker of choice
7 tbsp butter
Directions
Step One
Preheat oven to 350 degrees. Dice chicken breasts into one inch pieces and cook in olive oil on the stove, along with the onion, at medium heat until cooked thoroughly. Set aside.
Step Two
While the chicken is cooking, mix the chicken broth, milk and corn starch in a separate medium size sauce pan and cook at medium heat until it simmers slightly and thickens – then pull off the burner and set aside. You just made cream of chicken soup!
Step Three
Mix cream of chicken soup, cream cheese, sour cream, onion powder, garlic powder, and pepper in a bowl. Add chicken and onions to the bowl and stir until completely mixed.
Add the entire mixture to a buttered/greased 9 x 9 baking dish or 3 quart baking dish.
Take your crackers and mash them inside the bag or inside a Ziplock bag and melt 7 tbsp of butter on the stove or in microwave. Mix the two together and spread over the top of your chicken dish.
Step Four
Bake at 350 degrees for 30 minutes until crackers are a nice golden shade of brown. While it is baking, add the 1 1/2 cup water and 1 cup jasmine rice to a sauce pan – set heat to high and stir initially. As soon as it starts to simmer cover with a lid, turn heat to low and once the water has evaporated, turn off heat but keep lid on (typically twenty minutes).
Serve by pouring chicken over the rice. Enjoy!
Gluten Free Creamy Chicken and Rice
Ingredients
- 1 1/2 pound boneless skinless chicken breasts
- 1 tbsp Montreal Chicken seasoning
- 1 cup milk
- 1 cup of chicken broth
- 3 1/2 tbsp corn starch
- 1 cup sour cream
- 1/2 bar of cream cheese 4 ounces
- 1/2 cup diced onion of your choice
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp ground pepper
- 1 cup jasmine rice
- 1 1/2 cup water
- 1 bag of Milton's everything gluten free crackers or your cracker of choice
- 7 tbsp butter
Instructions
- Preheat oven to 350 degrees. Dice chicken breasts into one inch pieces and cook in olive oil on the stove, along with the onion, at medium heat until cooked thoroughly. Set aside.
- While the chicken is cooking, mix the chicken broth, milk and corn starch in a separate medium size sauce pan and cook at medium heat until it simmers slightly and thickens – then pull off the burner and set aside. You just made cream of chicken soup!
- Mix cream of chicken soup, cream cheese, sour cream, onion powder, garlic powder, and pepper in a bowl. Add chicken and onions to the bowl and stir until completely mixed.
- Add the entire mixture to a buttered/greased 9 x 9 baking dish or 3 quart baking dish.
- Take your crackers and mash them inside the bag or inside a ziplock bag and melt 7 tbsp. of butter on the stove or in microwave. Mix the two together and spread over the top of your chicken dish.
- Bake at 350 degrees for 30 minutes until crackers are a nice golden shade of brown. While it is baking, add the 1 1/2 cup water and 1 cup jasmine rice to a sauce pan – set heat to high and stir initially. As soon as it starts to simmer cover with a lid, turn heat to low and once the water has evaporated, turn off heat but keep lid on (typically twenty minutes).
- Serve by pouring chicken over the rice. Enjoy!
