Chicken Rice Casserole

5-8 pieces of chicken

1 1/2 cups uncooked white or brown rice

1 bouillon cube or 1 teaspoon chicken stock powder, gluten-free

1/4 cup whole powdered milk

2 tablespoons cornstarch (cornflour)

2 tablespoons butter or margarine

Method 1:

For white rice use 3 cups water, for brown use 4 1/2 cups.

Dissolve bouillon in part of the water, heated until almost boiling. Mix with the rest of the water. Stir in powdered milk mixed with cornstarch, and melted butter. Place rice in casserole and stir in the mixture. Lay pieces of raw chicken on top. Season chicken and bake for 2 hours at 150C (300F) until chicken is cooked and rice is soft.

Method 2:  (This method takes less time.)

Cook rice in a rice cooker or pan with water and dissolved bouillon. (2 cups water for white rice, 2 1/2 cups water for brown).

In a small saucepan mix powdered milk with cornstarch, then add 2 tablespoon butter and 1 cup water, and cook over medium heat until sauce is thickened. Stir sauce into cooked rice and place in a casserole dish. Set seasoned chicken on top of rice and bake for 1 hour at 190C (375F).

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