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.
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!
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.
5. Pour the soup mixture evenly over the chicken. Bake until heated through.
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!
Chicken & Rice without the Rice Recipe
- 1 bag Tater Tots enough to cover the bottom of a 9x13 pan in a single layer
- 2 pounds Chicken Breast, chopped into bite size pieces
- 1 1/2 Cups Gluten-Free All Purpose Flour Blend For grain free, choose your favorite grain free flour
- 2 teaspoons Salt, divided
- 1/2 teaspoon Pepper
- 2 Tablespoons Cooking Oil
- 1 Can Cream of Celery Condensed Soup
- 1 1/4 Cup Water
- 1 Small Onion, finely diced
- 1 Tablespoon Dried Parsley
- 1/4 teaspoon Dried Thyme
Arrange tater tots in a single layer of a 9x13 baking dish. Bake according to the package instructions. Meanwhile, prepare the chicken and sauce.
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.
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.
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.
Cover and bake at 350 degrees F for 30 minutes or until heated through and the chicken is tender.
To reheat, bake at 350 degrees F for 15 minutes, or until heated through.