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gluten free Chicken
Isabella

Gluten Free Chicken & Rice Casserole

5 from 2 votes
A creamy, hearty, and delicious gluten free chicken and rice casserole packed with tender chicken, vibrant vegetables, and a rich, flavorful sauce. Perfect for busy nights and family meals.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Total Time 50 minutes
Servings: 6
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup uncooked gluten free rice long-grain or brown
  • 2 cups gluten free chicken broth
  • 1 lb boneless skinless chicken breasts, cubed
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 cup sliced mushrooms
  • 1 cup diced carrots
  • 1 cup frozen peas
  • 1 cup heavy cream or dairy-free alternative
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • Salt and pepper to taste
  • 2 tbsp olive oil
  • Fresh parsley chopped (for garnish)

Equipment

  • Large skillet
  • Casserole dish
  • Cutting board
  • - Knife
  • Measuring cups and spoons
  • Mixing spoon

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Heat olive oil in a large skillet over medium heat. Sauté diced onion and minced garlic until fragrant.
  3. Add cubed chicken to the skillet and cook until lightly browned.
  4. In a casserole dish, combine uncooked gluten free rice, sautéed chicken mixture, mushrooms, carrots, and peas.
  5. Pour in gluten free chicken broth and heavy cream. Stir well.
  6. Add thyme, rosemary, salt, and pepper. Mix thoroughly.
  7. Cover with foil and bake for 30-35 minutes until rice is tender.
  8. Remove foil, garnish with fresh parsley, and let it rest before serving. Enjoy!

Notes

Swap heavy cream with coconut milk for a dairy-free version.
Add cheese for extra creaminess.
Store leftovers in an airtight container in the fridge for up to 3 days.
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