A cozy baked chicken and rice dinner with a homemade gluten-free cream of chicken soup.
This is one of those homemade feel good meals. My mom used to make it when I was growing up. After being diagnosed with Celiac disease, I started making my own Cream of Chicken Soup to go in it, and it's better than before!
Prep 25 min · Cook 1 hr · Total 1 hr 25 min
Preheat oven to 350º.
Pour rice in a greased 9 x 13 inch casserole dish. Even out the rice on the bottom of the dish. Place chicken on top of rice and season with salt and pepper.
Make the Cream of Chicken Soup by sauteing 1/2 cup onion in 2 tablespoons butter in a medium saucepan. Add flour and cook and stir for 1 minute. Gradually pour in milk. Whisk. Add chicken bouillon cubes. Simmer and stir until bouillon dissolves and soup thickens.
Put water in a large saucepan. Add carrots, celery, onion, salt, and pepper. Bring to a boil. As soon as it's boiling, add the Cream of Chicken soup then stir until combined.
Pour liquid and vegetables over the chicken and rice. I usually wiggle each piece of chicken a little with a fork just to make sure the juices get mixed all through the rice and chicken.
Sprinkle with paprika. Bake at 350º for 50 – 60 minutes, until the rice is fully cooked and the liquid is absorbed.
