Chicken and Rice Bake
Creamy chicken and rice bake made gluten free. A super easy one-dish meal that requires just a few basic ingredients tossed into a baking dish. So simple! So good!
Ingredients
- 1½ cups chicken broth, ensure gluten free
- 1 cup milk
- 1 tablespoon corn starch
- 1 chicken bouillon cube, ensure gluten free
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¾ cup rice, long-grain or whole grain parboiled rice
- 4 boneless and skinless chicken breasts, 5 ounces (140 grams) each
- ¼ teaspoon ground black pepper
- ¼ teaspoon paprika
Instructions
- Preheat oven to 350°F (180°C). In a small bowl, mix the broth, milk, corn starch, bouillon cube, onion and garlic powder. Use a fork to mash up the bouillon cube.
- In a 13” x 9” baking dish, add the broth mixture and the rice and stir to combine.
- Place the chicken on the rice mixture and season with black pepper and paprika.
- Cover the baking dish and bake for about 50 minutes or until the chicken is cooked through and the rice is tender.
- Let stand 5 minutes. Remove the chicken and stir the rice to ensure well mixed. Serve warm.
Notes
Top Tip
- Frozen chicken breasts: If using frozen chicken breasts, thaw before using. I often use frozen chicken breasts, making this a quick meal I can always whip up with pantry/freezer staples.
- Leftovers: store any leftovers in the fridge for 3 – 4 days. Reheat to serve.
Nutrition
Serving: 1 servingCalories: 310kcalCarbohydrates: 34gProtein: 29gFat: 5gCholesterol: 79mgSodium: 721mgFiber: 1gSugar: 3g
Nutritional information shown is an estimate only.
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