Gluten Free Creamy Wild Rice and Chicken

This stuff is so stinking amazing it will make you want to set in a closet, with a spoon, by yourself and eat it alone. All of it.  Problem is, the people in the house you call family, can smell it cooking! Let's just jump right in...

Here is what you need...

2 1/2 pounds boneless chicken breasts or a whole chicken d-boned,  poultry seasoning if you use a whole chicken,  salt and pepper to taste, 3 T olive oil, 1 large clove of garlic, 3/4 cup of onion, 3/4 cup of fresh chopped mushrooms, 1/4 cup of dry sherry,  1 & 2/3 cup of broth saved from boiling your chicken, 1/2 cup sour cream, 3/4 cup cream, 1 box uncle Ben long grain wild rice any flavor you choose, 1-1/2 t of sea salt, a 375 degree preheated oven, several appetites. 

 Slowly boil your chicken breasts on a medium low heat so they are nice and tender.  When I boil a whole chicken (rarely) I douse it with chicken seasoning so it doesn't stink up my house.  When your chicken is cooked remove and cut into chunks but save your stock. I put mine in mason jars and keep in the refrigerator for other gluten free recipes.

When your chicken is cooked cut it into bite sized pieces. 

 

Dice your onion and garlic.  Heat olive oil and sea salt in a pan and place onion first and then garlic.  When they are almost transparent, add your chicken and combine well.  Remember, everything is already cooked and you are just combining them.  Remove from pan and set aside. 

                                                                     Add your cooking Sherry to the pan and reduce it to a tablespoon.  When reduced, add your broth and heat on medium low. Once it is heated thoroughly, add both your creams and whisk. While this is simmering pour your rice in the casserole dish, and sprinkle the seasoning packet evenly over the rice.  Then, put your chicken on top of the rice, along with diced mushrooms. 
Now, pour cream mixture on top of the chicken. 

Do not panic!  This is not going to be too soupy, the rice is going to soak up this cream and broth like a sponge.  

Trust me! 

Cover very tightly so the steam helps cook the rice.  Cook at 375 for 40 minutes.  If there is more liquid than you would like, remove the foil and cook a little more, but be careful it will evaporate quickly.  If you find it is more dry than you would care for, add some of the left over chicken broth and mix it in.  But it should be PERFECT when you remove it.  

 

 

  You are going to love this recipe.  Yes it is a little involved, but totally worth it!