Going gluten free leaves me longing for creamy chicken pasta. I put this together last night and found it very satisfying.
3-4 chicken breasts,
1-2 cans chopped green chilies (I used 1-4 oz, can, but will probably use the 7 oz. can next time.)
6 chopped green onions, about 1/2 cup
2 cups Daisy sour cream (or other gf sour cream)
1/4 cup chopped cilantro
1/2 tsp. granulated garlic
1/2 tsp. onion powder
pepper
salt
2-3 GF bouillon cubes
3-4 cups shredded cheese (colby jack, cheddar, or monterey jack)
1 cup Arborio Rice-this is a key ingredient that gives a creamier consistency than regular rice
Cook chicken in pot with water with salt, pepper, 1 bouillon cube, onion powder, and garlic. (I use the pressure cooker so the chicken is extra tender and shreds easily.) Cook rice according to package directions, adding another bouillon cube to the water.
Mix sour cream, green chilies, cilantro, & onion. When chicken is finished cooking, add 1/2 cup of broth to sour cream mixture.
Spray 13 x 9 in. pan with non-stick cooking spray or olive oil. Spread rice in pan. Add shredded chicken, all but 1 cup of cheese & top with sour cream mixture. Mix together if desired and top with cheese and additional cilantro. Bake at 350 degrees for 40 minutes.
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