Finding hearty, comforting meals that satisfy everyone at the table can be a challenge—especially when you need to avoid gluten. This gluten free chicken and rice casserole is a weeknight favorite that’s creamy, filling, and easy to adapt for a crowd. Packed with vegetables and plenty of flavor, it’s a one-dish meal perfect for family dinners, potlucks, or meal prep.
Ingredients
- 2 cups cooked chicken breast, shredded or diced
- 1 cup uncooked long grain white rice (or brown rice, see tips)
- 2 1/4 cups low-sodium chicken broth (gluten free)
- 1 cup milk (dairy or unsweetened non-dairy alternative)
- 1 cup frozen peas and carrots
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 2 cloves garlic, minced
- 1 cup shredded cheddar cheese (divided)
- 1/2 cup grated parmesan cheese
- 3 tablespoons olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/2 teaspoon paprika
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1/2 cup gluten free breadcrumbs (optional, for topping)
- Cooking spray or additional oil for greasing baking dish
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or oil.
- In a large skillet over medium heat, add the olive oil. Sauté the onion and celery for 4-5 minutes until softened. Add the garlic and cook for 1 minute more until fragrant.
- Add the uncooked rice to the skillet and stir for 1-2 minutes, letting the rice toast slightly.
- Pour in the chicken broth and milk, scraping up any bits from the pan. Add the dried thyme, basil, paprika, salt, and pepper. Stir to combine and bring to a gentle simmer.
- Stir in the cooked chicken, frozen peas and carrots, 3/4 cup cheddar cheese, and parmesan. Mix until evenly distributed.
- Transfer the mixture to the prepared baking dish, smoothing into an even layer.
- If using, sprinkle the gluten free breadcrumbs over the top for a crunchy finish. Top with the remaining 1/4 cup cheddar cheese.
- Cover the dish tightly with foil and bake for 35 minutes.
- Remove the foil and bake for an additional 10-15 minutes, until the rice is tender and the casserole is bubbling and golden on top.
- Let the casserole rest for 5-10 minutes before serving. Garnish with fresh parsley if desired.
Tips
- Rice Substitutions: You can use brown rice, but increase the liquid to 2 3/4 cups and bake covered for 50 minutes before uncovering for the last 10-15 minutes.
- Dairy-Free: Substitute plant-based cheese and unsweetened almond or oat milk for a fully dairy-free casserole.
- Chicken Options: Rotisserie chicken or leftover roast chicken work perfectly. For a vegetarian version, use canned chickpeas or white beans instead of chicken and swap chicken broth for vegetable broth.
- Breadcrumbs: Omit the gluten free breadcrumbs for a softer top, or substitute with crushed gluten free crackers for extra crunch.
Serving Suggestions
This casserole is a complete meal on its own, but it pairs well with a crisp green salad dressed in a light vinaigrette or a side of steamed broccoli for extra veggies. For a cozy winter dinner, serve with gluten free garlic bread or a warm soup starter. Leftovers make a satisfying lunch the next day, either reheated or served at room temperature.
Variations
- Mexican-Inspired: Add 1/2 teaspoon cumin, 1/2 teaspoon chili powder, substitute black beans for chicken, and stir in 1 cup salsa before baking. Top with pepper jack cheese and serve with avocado slices.
- Broccoli Cheddar: Replace peas and carrots with 2 cups chopped fresh or frozen broccoli florets. Increase cheddar cheese to 1 1/2 cups and omit parmesan for a classic flavor combo.
- Turkey and Spinach: Use leftover turkey instead of chicken and add 2 cups baby spinach (stir into the skillet just until wilted before baking). Season with a pinch of nutmeg.
- Vegetarian Mediterranean: Replace chicken with 1 can (15 oz) drained white beans, swap peas/carrots for chopped artichoke hearts and sun-dried tomatoes, and use feta instead of cheddar. Sprinkle with fresh basil after baking.
Storage and Reheating
Allow the casserole to cool to room temperature before storing. Cover tightly with foil or transfer portions to airtight containers. Refrigerate for up to 4 days.
To reheat, cover with foil and warm in a 350°F (175°C) oven for 20-25 minutes until heated through, or microwave individual servings for 2-3 minutes, stirring halfway. Add a splash of broth or milk if the casserole seems dry. For best texture, avoid freezing rice-based casseroles, as the rice can become mushy when thawed.
Frequently Asked Questions
- Can I prepare this casserole in advance?
- Yes! You can assemble the casserole up to the point of baking, cover it tightly, and refrigerate for up to 24 hours. When ready to bake, let it sit at room temperature for 20-30 minutes before baking as directed. You may need to add an extra 5-10 minutes to the baking time if it’s cold from the fridge.
- Is this recipe safe for people with celiac disease?
- This recipe is naturally gluten free when made with certified gluten free broth, breadcrumbs, and other packaged ingredients. Always double-check labels to ensure no hidden gluten sources.
- What’s the best way to make this casserole dairy free?
- Use unsweetened non-dairy milk (like almond or oat), dairy free shredded cheese, and omit the parmesan or substitute with nutritional yeast for added flavor. Be sure your gluten free breadcrumbs are also dairy free if using.
- Can I use precooked rice instead of raw?
- Precooked rice can be used, but reduce the liquid to 3/4 cup of broth and skip the covered baking step. Mix all ingredients, spread in the dish, top with cheese and breadcrumbs, and bake uncovered for 20-25 minutes until bubbly.
- How do I make this casserole more flavorful?
- Try adding a squeeze of lemon juice or a few dashes of hot sauce before baking. Fresh herbs like parsley, chives, or dill sprinkled on top after baking also add brightness. Roasting the vegetables before adding them can deepen the flavors as well.
- Can I freeze leftovers?
- While you can freeze portions in airtight containers for up to 3 months, rice casseroles may become slightly mushy when thawed. For best results, reheat straight from frozen (covered) in a 350°F oven for 45-60 minutes, or thaw overnight in the fridge and reheat as above.
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