Print

One-Pot Creamy Chicken and Rice (Gluten Free)

chicken and rice close up with fork
Print Recipe

Creamy rice with juicy bites of chicken and veggies, swirled in classic, comforting cream of chicken soup. Gluten free and on your table in less than 30 minutes.

Ingredients

Scale
  • 1 ½ cups long grain white rice
  • 1 ½ pounds boneless skinless chicken breast (about 3 cups)
  • 3 ½ cups chicken broth (about 28 fluid ounces)
  • 1 can cream of chicken soup,14.5 oz.
  • ¾ cup shredded cheddar cheese
  • Salt and pepper, to taste

Instructions

  1. Rinse the chicken and dice into smaller pieces -bite size is ideal.
  2. Rinse the rice under running water until the starchy liquid runs clear. This will keep the rice from becoming gummy as it cooks.
  3. In a large soup pot over medium-high heat, bring the chicken broth to a boil. Add rice and chicken.
  4. Reduce heat to low, add a lid, and simmer for 10 minutes. Stir occasionally.
  5. After 10 minutes, or halfway through the cooking time, add the frozen peas and carrots, stir. Continue to cook with the lid on until rice is tender, about 18-20 minutes total.
  6. Remove from heat. Add undiluted cream of chicken soup, cheese, and salt and pepper to taste. Stir until the cheese melts and everything is well-combined. Serve warm.

Nutrition

Find it online: https://www.beneficial-bento.com/2025/03/one-pot-creamy-chicken-and-rice-gluten-free.html