February 26, 2017 Amy 0Comment

I have a bit of an obsession with adding tater tots to foods all of a sudden.  Can you really blame me?  I suppose I have gone a tad overboard.  First, I made these cheeseburger bites.  Then, I made a Taco Tater Tot Casserole.  Now…  Are you ready for this?  Chicken & Rice Without The Rice.  By substituting tater tots for the rice, this transforms into a dish I miss eating (I can’t eat rice) to a dish I covet.

 

I first got the idea of substituting tater tots for the rice when I was making the Taco Tater Tot Casserole. Surprisingly, the tater tots add a texture very similar to cooked rice. One of my favorite dishes to make is Chicken and Rice. It was passed down through the family. In not sure where it originated!  What is great about it is you can keep all the ingredients on hand for those emergency dinners when the fridge is empty. It is also quick to make, with not a lot of hands on time. Since I can’t eat rice, I decided to substitute tater tots for the rice. Want to know how it turned out?

It was good!  I had made Chicken & Rice without the Rice, and it was really good!

 
First, let me tell you how to make it.

 
1. Line the bottom of a 9×13 baking dish with a single layer of tater tots. Bake in a preheated oven according to the package directions until crispy.

Chicken & Rice Tater Tot layer

 
2. Cut up 2 chicken breasts into bite size pieces. Flour the chicken (with gluten free flour) and cook in a frying pan.  The chicken is a bit pink since I took this shot in-process.  Please, please, please fully cook your chicken!

Chicken & Rice Chicken

 
3. Meanwhile, mix together condensed cream of celery soup, spices, and water in a saucepan and bring to a simmer.


4. When the tater tots are crispy, place the chicken in a single layer on top of the tater tots.

Chicken & Rice Casserole close up

 
5. Pour the soup mixture evenly over the chicken. Bake until heated through.

Chicken & Rice Casserole

 

One of the big concerns was making sure the tater tots didn’t get soggy when baked with the liquidy soup. In Chicken & Rice, the soup is used to cook the rice. In this case, I reduced the amount of liquid to avoid this issue. I used half of the sauce for this square casserole dish.  However, I don’t like to waste half the ingredients.  Therefore, I recommend doubling all of the other ingredients and using a 9×13 pan (recipe below is for the doubled recipe).

 

This is a very flavorful dish that is complimented by the tater tots. It is certainly not an exact replica, but it tastes so darn good that I don’t really care!

 
Want to give it a try, but don’t have time now?  No problem, Pin it for later!

 

Print Recipe
Chicken & Rice without the Rice Recipe
Chicken & Rice Casserole close up
Course Main Dish
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Course Main Dish
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Chicken & Rice Casserole close up
Instructions
  1. Arrange tater tots in a single layer of a 9x13 baking dish. Bake according to the package instructions. Meanwhile, prepare the chicken and sauce.
  2. Place cut chicken into a plastic Ziploc bag with the flour, 1 teaspoon salt, and pepper. Shake the chicken bag to evenly coat. Heat oil in a frying pan and add chicken. Fry chicken until cooked throughout.
  3. Add remaining ingredients (cream of celery soup, water, onion, parsley, remaining salt, and thyme) to a small saucepan and heat over medium-high heat until boiling.
  4. When tater tots are baked and crispy, add chicken in an even layer over the tater tots. Cover with the sauce, pouring evenly through the dish.
  5. Cover and bake at 350 degrees F for 30 minutes or until heated through and the chicken is tender.
  6. To reheat, bake at 350 degrees F for 15 minutes, or until heated through.
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Happy Baking!