Gluten Free Chicken & Rice Casserole
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.
Equipment
- Large skillet
- Casserole dish
- Cutting board
- - Knife
- Measuring cups and spoons
- Mixing spoon
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)
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium heat. Sauté diced onion and minced garlic until fragrant.
- Add cubed chicken to the skillet and cook until lightly browned.
- In a casserole dish, combine uncooked gluten free rice, sautéed chicken mixture, mushrooms, carrots, and peas.
- Pour in gluten free chicken broth and heavy cream. Stir well.
- Add thyme, rosemary, salt, and pepper. Mix thoroughly.
- Cover with foil and bake for 30-35 minutes until rice is tender.
- 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.
Add cheese for extra creaminess.
Store leftovers in an airtight container in the fridge for up to 3 days.
