Gluten-Free Classic Chicken and Rice Casserole
Indulge in the comforting flavors of this Gluten-Free Classic Chicken and Rice Casserole—a perfect one-dish meal packed with hearty ingredients and deliciously creamy textures. Featuring tender, seared chicken breasts nestled in a savory blend of gluten-free cream soups, long-grain rice, and vibrant mixed vegetables, this casserole is topped with a layer of melty sharp cheddar cheese for the ultimate finishing touch. Easy to prepare and ideal for weeknight dinners, this gluten-free recipe combines wholesome ingredients with bold seasonings like garlic powder and thyme, delivering a family-friendly dish that's both satisfying and allergen-friendly. Serve warm and pair with a crisp side salad for an effortless, crowd-pleasing meal that's perfect for any occasion.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- 2 cups gluten-free chicken broth
- 1 cup uncooked long-grain rice
- 1 cans cream of mushroom soup, gluten-free
- 1 cans cream of chicken soup, gluten-free
- 1 cup frozen mixed vegetables
- 1 medium onion, finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
- 1 cup sharp cheddar cheese, shredded
Instructions
Preheat your oven to 350°F (175°C).
Season the chicken breasts with salt and pepper on both sides.
In a large skillet over medium-high heat, add olive oil and sear the chicken breasts until browned on both sides, about 4-5 minutes per side. The chicken does not need to be cooked through as it will finish cooking in the oven.
Remove the chicken from the skillet and set aside.
In a large mixing bowl, combine the gluten-free chicken broth, uncooked long-grain rice, gluten-free cream of mushroom soup, gluten-free cream of chicken soup, frozen mixed vegetables, chopped onion, garlic powder, and dried thyme. Mix until well combined.
Pour half of the rice and soup mixture into a 9x13-inch baking dish.
Place the seared chicken breasts over the rice mixture in an even layer.
Pour the remaining rice and soup mixture over the top, ensuring the chicken is covered.
Cover the baking dish tightly with aluminum foil to prevent moisture from escaping.
Bake in the preheated oven for 35 minutes.
Remove the foil and sprinkle the shredded cheddar cheese evenly over the top of the casserole.
Return the casserole to the oven and bake, uncovered, for an additional 15 minutes or until the cheese is melted and bubbly and the chicken is fully cooked (internal temperature should reach 165°F/75°C).
Remove the casserole from the oven and let it sit for about 5 minutes before serving. This allows the flavors to meld and the casserole to set slightly, making it easier to portion.
Serve warm. Enjoy your delicious gluten-free chicken and rice casserole with your favorite side salad or bread.
Nutrition Facts
Calories |
2923 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.7 g | 124% | |
| Saturated Fat | 39.5 g | 198% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 732 mg | 244% | |
| Sodium | 7064 mg | 307% | |
| Total Carbohydrate | 226.2 g | 82% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 15.9 g | ||
| Protein | 270.3 g | 541% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1092 mg | 84% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 3019 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
