GF DF Chicken, Mushroom and Wild Rice

If you want a creamier dish then use the cream of mushroom soup (like I did), but the original recipe asked for plain chicken broth which is also tasty. This dish is also easily made in a crock-pot. In the picture I served mine on a plate as I only had two cups of cream of mushroom soup, but usually is should be served in soup bowls.

Ingredients:
1 tablespoon olive oil
½ cup onion chopped
2 cups cubed chicken (or shredded if it is already cooked)
½ cup red bell pepper chopped
1/3 cup matchstick-cut carrots (or cubed)
1 teaspoon garlic, chopped (or more!)
½ teaspoon dried thyme
8 ounces mushroom (a blend of shitake, crimini, oyster if going fancy but any kind will work)
4 cups Chicken broth/GF DF cream of mushroom soup
2 cups cooked wild rice, drained (just over 1/2 cup raw rice cooked in about 2 cups water)
1/8 teaspoon salt
1/8 teaspoon black pepper

Stove Top Directions:
1. Heat oil in a large frying pan on medium-high heat. Add onion and chicken and fry until there is no more pink on the chicken.
2. Add the next 4 ingredients (through thyme) to pan; sauté 3 minutes, stirring occasionally.
3. Stir in the mushrooms; sauté 3 minutes or until lightly browned (I like mine a little less cooked).
4. Add mushroom soup, rice, chicken, salt and pepper to pan; cook 3 minutes or until thoroughly heated, stirring occasionally.

Crock Pot Directions:
1. Heat oil in a large frying pan on medium-high heat. Add onion and chicken and fry until there is no more pink on the chicken.
2. Put all of the ingredients (including chicken and onions) into the crock-pot (the rice can be put in raw if you add an extra two cups of water or broth- put it into the crock-pot first).
3. Turn it on high for four hours (or even longer, if you like your rice less chewy). Keep lid on as much as possible but give it an occasional stir.

Yeild: 4 servings (1.5 cups)