Here is my version of a comforting dish of chicken and rice.
Franky’s Chicken and Rice
4-6 chicken breast tenders, cubed
1 box fresh baby bella mushrooms
2 cloves garlic
3 Tbsp butter
1 tsp basil
1 tsp thyme
2 cups dry white rice
4 cups chicken broth
1 cup or more shredded parmesan cheese
Cream of Chicken Soup (doubled recipe: 3 cups chicken broth, 2 chicken bouillon cubes or equivalent chicken base, 2/3 cup rice flour OR Pamela’s Baking and Pancake mix OR 1/3 cup rice flour and 1/3 cup dry milk…mix with a whisk in a medium pot on the stove until thickened)
Sautee mushrooms, onion and garlic with butter in a frying pan. Add chicken and cook. Add basil and thyme. Using a large casserole dish, place dry rice on the bottom and spread until even. Top with chicken mixture and cream soup. Pour chicken broth over all and sprinkle the top with parmesan. Cover with foil. Bake at 350 for one hour.
I’ve heard from a few folks lately and there is some confusion as to which candies are gluten-free. Here is a website I found with information on gluten-free candy and links to the companies who make them. It’s good information to use when you’re at the store and wondering what is safe to buy. Click here.
Okay, this is my version of gluten-free strawberry shortcake. Enjoy!
1 box Betty Crocker Gluten-free Yellow Cake Mix
1 box Jello Vanilla Pudding
1 cup milk
2 tsp vanilla
1 stick softened butter
1 box of fresh strawberries
cool whip or whipped cream
In a medium bowl, mix the cake mix, dry pudding mix, milk, vanilla, butter and eggs. Beat well. Bake in a 9-inch round pan for about 40 minutes. Wash and slice strawberries. Place in a bowl and sprinkle with sugar and stir. Refrigerate to let the strawberries get juicy. Serve strawberries and whipped cream over cake.