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Yeast Free Chicken and Rice Bake

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.

Yeast Free Chicken and Rice Bake
  • ½ the amount that the homemade cream of chicken soup recipe yields
  • 1½ cup water
  • ¾ cup uncooked regular long-grain brown rice
  • ¼ teaspoon paprika
  • 4 skinless, boneless chicken breast halves (about 1 pound)
  1. Stir the soup, water, rice and paprika in a 2-quart shallow baking dish.
  2. 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

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3 comments to Yeast Free Chicken and Rice Bake

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