This replaces the recipe on the red-labeled canned soup, we like it better!
2 cups dry Jasmine Rice, or other long-grain rice
1-quart gluten-free chicken broth
2 Tablespoons butter
¼ teaspoon sea salt
1 onion, diced
4 cups of cream of celery soup*
Heat oven to 325°. Grease or oil a 9” x 13” (or bigger) baking pan.
In a Dutch oven, bring the chicken broth along with the butter and salt to a boil. Stir in rice. Turn burner to low. Cover and cook for 5 minutes, then remove from heat and let sit, covered, for 5 minutes.
Sauté onion in olive oil until translucent and stir into the rice mixture. Then stir in 2 cups of the cream of rice soup.
Put rice mixture into the prepared 9 x 13 or bigger, greased baking pan. Put 4 ½ boneless, skinless chicken breasts (or boneless chicken thighs) on top of rice. Salt and pepper chicken to taste. Add 2 cups of cream of celery soup and pour evenly over the chicken, covering completely. Cover with foil or lid, and put in 325° oven for 2 hours and 15 minutes. Remove cover and cook for another 15 minutes, or until the internal temperature of chicken reaches 165°. Enjoy.
*Gluten Free Dairy Free Cream of Celery Soup
1 Tablespoon Olive Oil
6 ribs of Celery, finely chopped
1 Onion, chopped
2 Tablespoons minced Garlic
1 quart of regular or gluten-free Chicken Broth
3 Potatoes, peeled and diced
1 cup cold Water
1/3 cup flour or Chuck’s gluten-free flour mix*
½ cup Raw Cashews
½ teaspoon ground Bay Leaf powder
½ teaspoon Thyme Powder
1 teaspoon Sea Salt
½ teaspoon ground Black Pepper
In a stock pot, sauté celery and onion in olive oil for 6 minutes, then add diced potatoes. Continue cooking until onion and celery are soft and transparent. Add minced garlic and cook one minute more. Stir in chicken broth, ½ cup of water, cashews and spices. Cook for 20 minutes on medium heat.
In a liquid measuring cup, put 1/3 cup of gluten-free flour in remaining ½ cup cold water, using a fork to stir until smooth and dissolved. When the above 20 minutes of cooking time is finished for items in the stock pot, blend in this mixture. Stir well and cook one more minute. Transfer from stock pot to blender.
Blend until it is all mixed together well, about ½ to 1 minute. Eat as is, or use in place of canned cream soups in recipes.
Use this to replace the canned soups with the red label!
**Find the recipe under: Gluten-Free Condiments, Sauces & Misc.
