This gluten free chicken casserole is a cozy, family-friendly dinner that’s both hearty and easy to prepare. Packed with tender chicken, colorful vegetables, and a creamy, cheesy sauce, it’s a weeknight favorite that never feels like a compromise. Whether you’re feeding a crowd or meal-prepping for the week, this casserole brings comfort and convenience—all without gluten.
Ingredients
- 2 cups cooked chicken breast, shredded or diced
- 2 cups cooked brown rice (or white rice, if preferred)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup carrots, diced
- 1 cup frozen peas
- 1 cup broccoli florets, chopped
- 1/2 cup red bell pepper, diced
- 1/4 cup unsalted butter
- 1/4 cup gluten free all-purpose flour blend
- 2 cups low sodium chicken broth (check for gluten free label)
- 1 cup milk (dairy or unsweetened non-dairy alternative)
- 1/2 cup sour cream (or plain Greek yogurt)
- 1 1/2 cups shredded cheddar cheese, divided
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup gluten free panko breadcrumbs (optional, for topping)
- Olive oil spray (for greasing the baking dish)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with olive oil spray.
- If you haven’t already, cook the rice according to package directions. Set aside to cool slightly. Prepare chicken by baking, poaching, or using rotisserie chicken (ensure it’s gluten free).
- In a large skillet over medium heat, melt the butter. Add the chopped onion, carrots, bell pepper, and broccoli. Sauté for 5-6 minutes, or until vegetables are softened. Add the garlic and cook for 1 minute more, stirring frequently.
- Sprinkle the gluten free flour over the vegetables and stir to coat. Cook for 1-2 minutes to remove the raw flour taste.
- Gradually pour in the chicken broth, whisking constantly to prevent lumps. Add the milk and continue to whisk. Bring to a gentle simmer and let cook for about 3-4 minutes, until the sauce thickens.
- Remove the skillet from heat. Stir in the sour cream, 1 cup of shredded cheddar cheese, dried thyme, dried parsley, salt, and pepper until well combined and the cheese is melted.
- In a large bowl, combine the cooked rice, shredded chicken, frozen peas, and the creamy vegetable sauce. Mix until everything is evenly coated.
- Transfer the mixture into the prepared baking dish. Spread evenly with a spatula.
- Sprinkle the remaining 1/2 cup shredded cheddar cheese over the top. If using, scatter the gluten free panko breadcrumbs evenly over the cheese for a crunchy topping.
- Bake uncovered for 25-30 minutes, or until the casserole is bubbling around the edges and the top is golden brown.
- Let cool for 5-10 minutes before serving. Enjoy!
Tips
- Substitutions: You can swap out the chicken for leftover turkey, or use cooked quinoa instead of rice for extra protein. For a dairy-free version, use non-dairy milk, vegan cheese, and coconut yogurt in place of sour cream.
- Vegetables: Feel free to use whatever veggies you have on hand—zucchini, spinach, or mushrooms all work well. Just be sure to sauté any watery veggies to prevent a soggy casserole.
- Gluten Free Bread Crumbs: If you don’t have gluten free panko, crush gluten free crackers or omit the topping for a lighter dish.
- Avoid Overbaking: Overbaking can dry out the casserole. Remove from oven as soon as it’s bubbling and the top is golden.
Serving Suggestions
- Pair with a crisp green salad tossed in a light vinaigrette for a refreshing contrast.
- Serve with roasted sweet potatoes or steamed green beans for extra fiber and color.
- Top individual servings with a sprinkle of fresh parsley or chives for a bright finish.
- Offer gluten free rolls or toast on the side for those who love bread with their casserole.
Variations
- Mexican-Style: Stir in a can of drained black beans, 1 teaspoon chili powder, and 1/2 teaspoon cumin. Swap cheddar for Monterey Jack and top with chopped cilantro.
- Buffalo Chicken: Mix 1/4 cup buffalo wing sauce into the creamy mixture, and use blue cheese crumbles instead of cheddar for a spicy twist.
- Italian-Inspired: Use mozzarella cheese, add 1 teaspoon Italian seasoning, and include spinach and sun-dried tomatoes for a Mediterranean flair.
- Low-Carb: Substitute cauliflower rice for regular rice to lower the carb content without sacrificing texture.
Storage and Reheating
Let the casserole cool to room temperature before storing. Cover tightly with foil or transfer to airtight containers. Refrigerate for up to 4 days. To freeze, wrap the entire baking dish in plastic wrap and foil, or portion into freezer-safe containers; freeze for up to 3 months.
To reheat from the refrigerator, place desired portions in a microwave-safe dish and heat on medium power for 2-3 minutes, stirring halfway through. If reheating the whole casserole, cover with foil and bake at 350°F (175°C) for 20-25 minutes, or until heated through. From frozen, thaw overnight in the fridge before reheating as above.
Frequently Asked Questions
- Can I make this casserole ahead of time?
- Yes, you can assemble the casserole up to 24 hours in advance. Cover and refrigerate until ready to bake. Add a few extra minutes to the baking time if baking straight from the fridge.
- How do I know if my chicken broth is gluten free?
- Always check the ingredient label—many broths contain wheat or barley. Look for brands that are labeled gluten free or certified gluten free to be safe.
- Can I use rotisserie chicken?
- Absolutely! Rotisserie chicken is a great time-saver. Just double-check the ingredients if you’re buying pre-cooked chicken, as some seasonings or marinades may include gluten.
- Is it possible to make this casserole dairy free as well as gluten free?
- Yes, substitute dairy free milk, cheese, and yogurt or sour cream alternatives. The texture will be similar, though the taste may vary slightly depending on your chosen products.
- What’s the best way to freeze and thaw this casserole?
- Cool the casserole fully, wrap tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating in the oven or microwave for best results and texture.
- Can I use other grains instead of rice?
- Yes, cooked quinoa, millet, or gluten free pasta are all good substitutes. Adjust the cooking time and liquid if needed, as grains absorb moisture differently.
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