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Gluten Free French Onion Chicken and Rice Bake

Can you believe we are on take 4 of the Quick n Dirty Series? This time I bring you a delicious Gluten Free French Onion Chicken and Rice Bake!


Gluten Free French Onion Chicken and Rice Bake

This series is really rolling along and I’m having a blast creating these for you. And I promise I’ll keep going just so long as nobody tells me I need to write another cookbook (just please don’t). I’m also getting a little practice using these recipes to make reels [1], which for those of us who are over 20 feels like another tech chore to learn. But alas, we press onward.

Gluten Free French Onion Chicken and Rice Bake

If you missed my stories today, you missed a pretty entertaining share of an email I received from a “pastor”. I mean maybe he was, who am I to say but here’s what it said…

So let’s just jump off by saying, I am not an African recipe writer. I’d love to learn at some point but this is not currently my wheelhouse. With that said, my expertise is therefore not in African recipe based meal plans. Does such a thing exist? I hope so! But this Jewish girl is 100% not gifted in that realm. 

The good news is, I can make a mean chicken and rice bake as featured here. So if y’all are still with me, let’s make that instead. I’ve also added a new “Quick N Dirty” category tab so you can now search these hands free, one pot meals with ease. 

I am planning to do another one tonight and I’m extra excited about it so let’s hope this inspiration station stays tuned in!

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Gluten Free French Onion Chicken and Rice Bake

Gluten Free French Onion Chicken and Rice Bake
  • Author: Jennifer Robins

Ingredients

Scale
  • 1 pound chicken, cut into bite sized pieces
  • 1.5 cups chicken broth
  • 3/4 cup uncooked basmati rice
  • 1/2 cup whipped cream cheese (dairy free will work too)
  • 1/4 cup Primal Palate’s French Onion Seasoning [4]
  • 1 tablespoon Trader Joe’s black garlic

Instructions

  1. Set oven to 350F
  2. Combine all ingredients in a 9×5 casserole dish or similar
  3. Bake for 45 minutes

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