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.
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