Chicken and Rice Bake – Candida Diet Recipe

Having existed out of cans and boxes for most of my 30 years, it is no great surprise that I frequently ate and enjoyed Campbell’s soup.  At first it was just the condensed chicken and stars soup but then I grew up and discovered the cream of varieties.  Cream of mushroom was my favorite and there was always a handy little recipe on the back promising a quick and tasty dinner.  I quickly became very fond of making these mostly casserole dishes with cream of mushroom, chicken and celery soups. 

While I realize that the cream of mushroom soup is off limits because mushrooms are prohibited on the candida diet I wondered if I could find a recipe for the other two.  I did find a great homemade cream of chicken soup recipe and was able to adapt it to make it candida diet friendly.  I quickly hurried over to the Campbell’s Kitchen Website to explore some new recipes.  I decided on this Chicken and Rice Bake which is traditionally made with Cream of Mushroom soup but I figured the cream of chicken would work just as well.  So here it is.  A yeast friendly take on a Campbell’s classic. 

Chicken and Rice Bake Ingredients
1/2 the amount that the homemade cream of chicken soup recipe yields
1 1/2 cup water
3/4 cup uncooked regular long-grain brown rice
1/4 teaspoon paprika
4 skinless, boneless chicken breast halves  (about 1 pound)

Chicken and Rice Bake Directions

Stir the soup, water, rice and paprika in a 2-quart shallow baking dish. 

Top with the chicken.   Add additional seasoning if desired. Cover the baking dish with aluminum foil  and Bake at 375°F. for 45 minutes or until the chicken is cooked through and the rice is tender.

Soooooo Tasty!

Recipe adapted from Campbell’s Kitchen One Dish Chicken and Rice Bake