Crockpot Chicken and Brown Rice Casserole

posted by 7 years ago


1 ½ c. Carolina® brown rice

1 ½ c. chicken broth

1 ½ c. Blue Diamond® Almond Breeze® Unsweetened Original almond milk

¾ c. gluten free flour

1 small yellow onion, diced

8 oz. mushrooms, sliced

4 skinless, boneless chicken breasts

½ tsp. onion powder

Coarse salt and fresh ground pepper to taste

¼ tsp. paprika

Combine the chicken broth and ½ c. of the Almond Breeze in a sauce pan and bring to a boil over medium heat. In a separate bowl, whisk together the remaining 1 c. Almond Breeze with ¾ c. gluten free flour, and stir into the boiling broth mixture. When the liquid and flour mixture is fully incorporated, remove the pan from the heat. Place the Carolina® brown rice, seasonings, chopped onion and sliced mushrooms into a large Crockpot sprayed with cooking spray. Pour the slightly cooled liquid over the rice and stir well. Lay the chicken breasts on top, cover and cook on high for 4 hours or on low for about 8 hours. If the chicken has fully cooked but a small amount of liquid remains, remove the lid and cook for an additional 10-15 minutes before serving.

tags:  riviana, rice, blue diamond, gfcf, almond breeze
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