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Herbed Gluten-Free Chicken and Rice Casserole

Claire Bennett
Who doesn't love a warm, creamy chicken and rice casserole? This gluten-free version gives you all the comfort without the gluten drama. It's like a hug in a dish!
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Comfort Food Classics (Made Gluten-Free), Main Course
Cuisine American
Servings 6 servings

Ingredients
  

  • 2 large chicken breasts, cubed skinless, boneless
  • 1 cup uncooked white rice rinsed
  • 2 cups gluten-free chicken broth, low sodium certified GF
  • 1 cup gluten-free cream of chicken soup can substitute with dairy-free if needed
  • 1 cup sour cream or dairy-free yogurt if needed
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil

Instructions
 

  • Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish with olive oil. Make sure it's well coated to avoid any sticky situations. Don't skimp on this step!
  • In a large bowl, combine the cubed chicken, rinsed rice, chicken broth, cream of chicken soup, sour cream, onion powder, garlic powder, thyme, parsley, salt, and pepper. Mix well until everything is evenly coated and happy together.
    chicken , rice , cream and broth in a bowl
  • Pour the mixture into the prepared baking dish and spread it out evenly. This is all about an even bake, folks! No clumps allowed. Let's keep it classy!
  • Cover the dish tightly with aluminum foil and bake for 30 minutes. This helps steam the chicken and cook the rice. Trust me, the foil is your friend!
  • After 30 minutes, carefully remove the foil and bake for an additional 15 minutes, or until the chicken is cooked through and the edges are golden and bubbly. You'll know it's done when it smells like heaven!
  • Let the casserole sit for 5 minutes before serving. This helps everything come together nicely and saves you from burnt tongues. Plus, it makes for a prettier presentation!

Notes

Substitutions & Variations:
  • Dairy-Free: Substitute the sour cream with non-dairy yogurt and the cream of chicken soup with homemade or store-bought dairy-free soup.
  • Lower Sugar: Use less onion powder and a splash of lemon juice to enhance flavor with less sweetness.
  • Add Veggies: Stir in 1 cup of cooked peas or chopped spinach for some color and nutrition.
Claire's Gluten-Free Baking Notes:
When making this casserole, ensure your chicken broth and cream of chicken soup are gluten-free certified. I recommend using Bob's Red Mill 1-to-1 gluten-free flour to avoid gritty textures. Store leftovers in the fridge for up to 3 days or freeze portions for a cozy meal anytime. Just thaw and reheat for the best results!
Tips:
Soak your rice in water for 30 minutes to help it cook evenly. Stir halfway through baking for maximum creaminess. If it's drying out, add more broth.
Keyword chicken casserole, comfort food, easy weeknight dinner, gluten-free dinner, one-pan meal