Creamy chicken and Rice

Gluten Free Creamy Chicken and Rice

This recipe pre celiac called for a can of cream of chicken soup. But I've modified it so that you don't need it anymore

Creamy chicken
2-3 chicken breasts boiled and shredded
2 cups of water
2 tsp better than bouillon chicken flavor
1/2 cup corn starch
1/2 cup cream cheese
Salt
Pepper
Garlic powder

1. Boil the chicken till it is cooked, usually about 20 to 30 minutes. Just make sure ours not pink. You can do this anytime during the day but of you do it right before you cook I put the chicken in the fridge to cool down before I shred it.

2. In a medium pan medium heat the water and the bouillon.

3. Right before boiling start to slowly whisk the corn starch into the water. You can add more corn starch or water to get the consistency you want.

4. Mix in the cream cheese. You may add more for more creamy or less for less creamy.

5. Shred the chicken and mix it into the sauce. Add any Seasonings you want to the sauce. I always put some salt, pepper, and garlic salt. But you can really season however you want.

Serve over rice our mashed potatoes.


It's a super simple recipe so have fun!