Recipe: Gluten Free Chicken & Rice Bake

This is Tony’s favorite meal — just an old family recipe modified to Gluten Free.     Yum!!

1 box GF cream of mushroom soup  (I use Pacific brand)

1 box GF cream of chicken soup

1 box GF cream of celery soup

½ cup water

½ c butter

1 ¼ c GF rice  (I use Uncle Ben’s whole grain instant rice)

*Combine soups, water and butter – heat until butter is melted.  Add rice.  Pour mixture into greased 9 x 13 cake pan, leaving about 1 cup out for later.  Add 4-6 boneless chicken breasts into cake pan.  Dribble the remaining soup mix over chicken pieces. 

*Bake at 300° for 3 hours  (covered = 2 hours, uncovered = 1 hour)

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Published in: on October 29, 2010 at 10:00 am  Leave a Comment  
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