Go Back

Classic Gluten-Free Chicken and Rice Casserole

This Classic Gluten-Free Chicken and Rice Casserole is a satisfying and hearty dish that’s a staple in many American homes. Made with simple, wholesome ingredients like shredded chicken, white rice, and a rich gluten-free sauce, it’s perfect for quick dinners or batch cooking, providing comforting, wholesome nutrition.
Print Recipe Pin Recipe
Course: Gluten-Free
Cuisine: American
Calories: 451
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked white rice
  • 3 cups cooked shredded chicken breast
  • 1 can 10.5 oz gluten-free cream of mushroom soup
  • 1 cup gluten-free chicken broth
  • 1 cup shredded cheddar cheese
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1/2 cup chopped carrots
  • 2 cloves garlic minced
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • Salt and pepper to taste
  • 2 tbsp olive oil
  • Optional: 1/2 cup gluten-free breadcrumbs for topping

Equipment

  • 9x13-inch casserole dish
  • Skillet
  • Mixing bowl
  • Knife and chopping board
  • Measuring cups and spoons

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x13-inch casserole dish.
  2. Heat olive oil in a skillet over medium heat. Sauté onion, celery, carrots, and garlic until softened.
  3. In a large bowl, combine cooked rice, shredded chicken, sautéed vegetables, cream of mushroom soup, chicken broth, thyme, parsley, salt, and pepper.
  4. Transfer mixture to casserole dish. Spread evenly.
  5. Top with shredded cheddar cheese and gluten-free breadcrumbs if using.
  6. Bake uncovered for 25-30 minutes until bubbly and cheese is melted and golden brown.
  7. Let cool slightly before serving.

Notes

Rotisserie chicken can be used to make prep quicker.
Substitute cream of mushroom soup with cream of chicken soup for variation.
Always check labels to ensure soup and broth are gluten-free.