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Crockpot Chicken and Brown Rice Casserole

posted by regnisaw@yahoo.com 7 years ago



Ingredients


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


Directions
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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