Chicken and Rice Help

I make my own chicken soup from scratch all the time. It is not creamy, but it is tasty.

I start with a whole chicken. Rinse it and then you can put it in the crock pot or a pot on the stove to boil with low heat. I use about 1 - 1 1/2 cup water and you may need to add a little more a little later, but be careful not to water it down. While it is boiling, I add salt, pepper, parsley, fresh chopped garlic (1 clove), half a chopped yellow onion, 1 chopped celery stick, and carrot slivers or chopped if you like. Once the chicken is cooked, remove it from the pot and cut it up and remove the skin and bones. Place the meat back in the pot that part is ready. I make my rice on the side and then add the cooked rice to the soup later.

We take and cook @ 3 cups of rice in chicken stock (can use water), brown a chopped onion in a little bit of oil. When the rice and onion are done, mix the rice with the onion, add chopped up chicken, large can of chopped tomatoes, and can of tomato sauce. Mix all and cook until everything is hot. I love this !

We love, love, rice (brown in this house) with Corn and salsa( usually pace pacante, but any brand o.k) anyhow mix the rice with water, then pour corn and sauce in and stir, (thi is all in a 9X13 pan. Then put chicken on tip and bake at about 350 for an hour or until done. I also sometimes put our homemade taco seasoning on the chicken for added flavor. Huge favorite in our house.

We use onion soup mix for our chicken and rice. I mix a couple of cups of water (or broth) with the soup mix the pour in couple of cups of minute rice. Using a rotiserrie chicken makes things so easy... tear it up and mix that in... cover and bake. Twenty minutes, rice is done and everything is moist and yummy. This leaves out the milk but it does add some sodium. Good luck.

can you use canned chicken broth? if so - then cook chicken breasts ahead of time. use uncle bens fast cooking long grain rice and 2 cans of chicken broth - heat that in pan. peel chicken and place in casserole dish. after rice has liquid has thinned out (will take about 10 mins), add one small contained of sour cream and 1/4 italian dressing. pour that into cass dish with chicken and stir. bake about 10 mins on 375.

I found these on allrecipes. I didn't search very far but it looks like a couple of options.

http://allrecipes.com/Recipe/Salsafied-Chicken-and-Rice/D...

http://allrecipes.com/Recipe/Easy-Chicken-and-Rice/Detail...

I have a puerto Rican Chicken and Rice that I make. Comes out delicious. Email me if you want it. So I can take my time on the recipe. Family recipe I would have to write it down for you.

My husband HATES anything creamy. I will grab a recipe but instead of using the canned soup, I use chicken broth for flavor and will also use garlic powder, onion powder and paprika for seasoning. I keep an eye on it while it is baking in the event that it starts to get a little too dry, I'll add a bit more chicken broth.

one word - ROTEL! so yummy. I put it on everything. . . really. The new lime flavor is delicious! The rice soaks up the tomato juices and makes it savory and keeps chicken from getting dry when baking.

on this dish I do put mozzarella cheese but you can skip it. I make rice (whatever amount you need) while that is cooking I saute some fresh mushrooms (baby portobello is what I use) onions and fresh garlic (you can sub. a shallot) once they are done, set aside and season chicken breast with salt & pepper and brown in same skillet once cooked put back the mushroom mix (at this point is when I put the mozzarella on top of all of it place a cover and turn off heat) let sit till cheese is melted and serve over rice. If you cook the chicken first then the veggies you could make a gravy.

Have you tried searching on either www.allrecipes.com or www.foodtv.com. Another website you can check out is www.eatingwell.com. You should be able to find a suitable recipe on one of those 3 websites.

Good luck and bon apetit!

My home is dairy-fee as well. If you still want a creamy casserole type of dish, just replace the canned soup with blended silken tofu, garlic, salt, pepper and some canned mushrooms. Use the liquid from the mushrooms to blend into the tofu for more flavor, or just use chicken broth. (Be certain to check the ingredients on the chicken broth as many include milk, whey, and/ or casein. Aldi has inexpensive canned chicken broth that is dairy-free.) You could saute some onions or peppers in olive oil or dairy free margarine, add some shredded carrot and/or zucchini to sneak in more veggies.

You could make your own "cream soup" instead:).

Find a basic white sauce recipe and use chicken broth as a base (or water and bullion but that's not as healthy...or as easily acquired because if you just bake a chicken and then boil the bones you have broth with as little sodium as you'd like).

I am so bad about measurements and I'm not near my cookbook at the moment, but I can tell you ABOUT what I do for a white sauce. If you're strict on measuring, please just google it and you'll be happier with the results. I just make it look right, lol, and it always tastes fine:).

About 1/2 C sifted flour
about 2 Tbsp oil or margarine
about 2 C water, chicken broth, or milk/cream
season as desired

Start water or other base on stove over medium heat...do not boil. (If you are using cream, be careful not to burn it.)
Mix flour and oil until a mealy consistency is achieved. You can add more flour if it's too runny...you want it to look crumbly like a graham cracker crust does before it is molded to the pie plate... a bit drier than that, actually, would be better.
Add flour mixture to water with a whisk and stir constantly, reducing heart to low.
Add more water/broth if it gets too thick. It will thicken nicely and if there are lumps just let them work out. Don't raise temp again...keep on low and stir stir stir with a whisk:).

2 cups should make about as much as you need for a casserole like you're wanting.

Any kind of chicken rice gumbo should be fine. Okra thickens the stew. Here's one:
http://allrecipes.com/Recipe/Sunday-Gumbo/Detail.aspx
Other ways to thicken sauces/soups/stews (some dairy methods are mentioned, but many are non-dairy):
http://lowcarbdiets.about.com/od/cooking/a/locarbthickene...

How about stir fry? Teriyaki or soy sauce with frozen (or fresh veggies).

We can't have the "cream of" soups either due to Gluten. I've had pretty good success using rice flour, rice milk, and chicken bouillon. I like the rice milk because it is more like the consistency of milk and it doesn't have the sweet taste of almond milk.

Hi Michelle, my favorite recipe (even for my 5YO triplets & 3YO twins, their 14YO and 8YO brothers and 12YO, 10YO and 7YO sisters - and hubby too) is:

Preheat oven to 350

Select a pan that will easily hold all of the chicken pieces.
Melt 1 stick of butter/margarine
Stir in 2 cups of rice until all moistened (we prefer white, but you can use brown)
Lay chicken pieces on top of rice bed (I usually use breasts, but if your family prefers other pieces, that's fine - always use skinless!)
Sprinkle 1 pkg of Lipton Onion Soup Mix (2 if you're using more than 2 cups of rice)
Pour 2 cups of water around the edge of the pan and in between the pieces of chicken.
Bake at 350 for about an hour

This is the most wonderful casserole I've ever made - easy too! And it's just as good as leftovers.

Note: for every cup of rice, use one cup of water. For every 2 cups of rice use 1 stick of margarine/butter & one packet of Lipton Dry onion soup mix.

You can use this is a 1-dish meal or you can have a vegetable with it.
Good luck!!

I use chicken broth without the soup and garlic, salt and pepper. Dot with butter if you like and bake as usual about 1 hour on 350.