by Sandy Kirby Quandt
Using canned chicken and soup, here is a gluten-free chicken recipe for a super simple, very tasty one dish meal I thoroughly enjoy fixing and eating.
Pilot recently went out of town for business. Those of you who follow this blog know I am not the cook around here. Pilot is. So with him out of town, I had three options.
- Go out to eat
- Fix a frozen dinner
- Cook something I used to cook before Pilot and I married
(If Sissy and Chief lived close by, I would have a fourth option. Invite myself to their house for dinner. 🙂 )
I opted for door number three.
If you’ve paid attention to any of the recipes on this blog, you’ll also notice they have more pictures. Like I said … Pilot is our chef. He likes to cook multiple step recipes. Not me.
- 2 cans (12 oz each ) gluten-free cream of chicken soup (I use Pacific and it comes in a box)
- 2 cans (12 oz) chicken
- 1 1/3 cup minute rice
- 8 oz water (You could use the water from the cans of chicken for this)
- Gluten-free French fried onions, or gluten-free rice chow mein noodles (The onions really do make the dish. I’ve noticed stores are more likely to have the gluten-free version near Thanksgiving and Christmas, since lots of people use them for their mushroom/green bean casserole that is so popular this time of the year.)
- I add ground black pepper, but you don’t have to.
Combine all ingredients except fried onions (or noodles). Place in large skillet.
Stir to mix.
Bring to a boil.
Cover, reduce heat and simmer 7 minutes.
Top with fried onions.
There you go. Super simple and very tasty.
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I wish you well.
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