Tuesday, January 20, 2009
Gluten Free Chicken Rice Casserole
So the picture isn't very beautiful, but it tasted great! Sunday night I wanted comfort food after being stuck in the house all day watching the snow fall, I've missed chicken rice casserole since going gluten free because I hadn't made the effort to find an alternative to Campbell's cream of mushroom soup. I thought I might try using Carrie's recipe for this and it worked out perfectly. I did it a little differently though. Here's the recipe:
Chicken Rice "Casserole"
Not really a casserole, but delicious just the same.
1 lb chicken breast
1 T Olive Oil
1 T Butter
1 T GF Flour (I used GF Pantry)
1 C Milk (of your choice, I used skim lactaid)
1 sm can of mushrooms packed in water, or 8oz package of fresh, sauteed.
1 C Rice
2 C Water
1 T Butter
Broccoli if you desire
First I put the chicken in a skillet with a little olive oil.
Then I got the rice boiling, I used 10 minute brown rice.
Once those two things were on their way, I started into the sauce.
Melt the butter in a sauce pan over med-low heat. Add the flour and whisk to combine. Add the milk and whisk whisk whisk. Making a cream sauce is a bit of a task, if you let it sit in the pan it will scorch so you have to keep whisking. It will take about 5 minutes to thicken up. Don't worry if it seems to be going slowly, it will thicken, just keep whisking! Once the sauce has thickened, dump in the mushrooms.
At this point, I threw some broccoli in the microwave for a few minutes, this is optional but I love it.
Once the chicken, rice and sauce are all done, combine into one pan, stir in the broccoli, and serve! Yum, just like I remember, but without all the additives and preservatives of Campbell's. Eventually I'll figure out how to make this a one dish casserole, but this was easy enough too.