Gluten-Free Mushroom Chicken & Rice

This is Company's Coming One Dish Meals' "Rice and Broccoli Chicken" revamped for my friend with Celiac Disease. Use brown rice to add fibre. Use a skinless, cut up frying chicken or chicken thighs or legs for economy.


1 Tablespoon cooking oil
2 chicken breasts sliced in half to make 4 thin pieces
1/4 teaspoon garlic powder
1/4 onion powder
sprinkle of pepper
1 cup mushrooms, sliced/chopped
1/2 cup chopped onions
2 cups broccoli florets
1 cup milk or cream
1/4 cup water
2 teaspoons corn starch
1 1/2 teaspoons gluten free chicken bouillon (check ingredients)
3/4 cup raw white Basmati rice
1 1/2 cups water


Heat cooking oil in large frying pan over medium-high heat. Add chicken. Sprinkle with pepper, garlic and onion powders. Brown all sides of the chicken and fry until mostly cooked. Remove to clean plate.

Meanwhile, cook rice with bouillon in water, according to package directions.

Add onion and mushrooms to the pan you fried the chicken in. Cook until onions are clear and mushrooms are cooked and browned. Add broccoli and cook until crisp/tender and darker green. Lower heat. Add cream and any chicken juices that are on the plate. Stir to loosen browned bits from bottom of pan. Mix cornstarch and water then stir into cream. Cook and stir until sauce begins to boil and thicken. Remove from heat.

Grease a 2 L casserole pot with cooking oil spray or margarine. (check the ingredients list on spray to make sure it doesn't contain wheat- don't use if it "May contain wheat")

Spread rice in bottom of casserole. With a slotted spoon, spread mushrooms and broccoli over rice. Layer chicken pieces on top, then pour remaining sauce over all.

Cover and bake at 350*F for about half an hour.