Here is the first of two recipes contributed by my mother that are family favorites. If you decide to give it a try, let us know your thoughts in the comments below!
Gluten Free Chicken and Rice
- Start with a large 8 to 10 C container, and add
- 2 Cans Progresso™ Cream of Mushroom Soup
- 4 pkgs (dry) Lipton™ Cream of Chicken Soup
- Stir to blend dried soup
- Add milk to make total of 7 Cups
Then add:
- 2/3 stick melted butter
- ¼ tsp poultry seasoning
- ½ tsp sea salt (or regular)
- Optional – Add 1 ½ stalk celery diced and/or French cut green beans.
- Heat the mixture until warm.
- Add 1 ½ C parboiled rice (uncooked) to soup mixture.
Baking Instructions:
- Pour all carefully into lightly greased 9×13 pan.
- Top soup mixture with 4-6 chicken breasts (washed and dried)
- Brush tops of chicken with remaining 1/3 butter stick (melted).
- Sprinkle with salt.
- Bake at 275 degrees for 2 ½ hours
- Stir rice/soup mixture in pan before serving.
Yes I have read the book "Wheat Belly" and I can tell you it is true, my belly has shrunk, ...
Wheat Belly is a book. Check it out if you are interested in learning about the history of wheat and ...
what does No Gluten Source mean? 
I recently took the ALCAT blood test through my naturopathic doctor. My sensitivity to wheat was confirmed, but I was ...
I have heard of a diet called wheat belly, which avoids anything with wheat in it. Can anyone tell me ...
Yumm this recipe was so good. My family has a tough time finding gluten free recipes that everyone can enjoy, ...
