Ciao! I’m Matteo Romano, a Tuscan-born chef now based in the U.S., and this is where I bring my roots to your kitchen. Today’s dish, a Gluten Free Chicken & Rice Casserole, is more than just comfort food, it’s the kind of cozy, golden dinner that makes you feel wrapped in a warm blanket of flavor. I first made this dish during my first fall in New England, watching the maple leaves swirl in orange-red spirals. I missed home and needed something soothing. So, I grabbed what I had, chicken, rice, carrots, and broth, and baked a casserole that filled the house with the kind of aroma that stops time.
This dish quickly became a reader favorite, and it’s not hard to see why. It’s creamy, hearty, endlessly adaptable, and family-friendly. With just one baking dish and easy steps, you’ll have a crave-worthy dinner ready in under an hour.
Whether you’re new to gluten-free cooking or a seasoned pro, this gluten free chicken & rice casserole is a no-fuss winner for chilly weeknights, potlucks, or make-ahead meals.
Gluten Free Chicken & Rice Casserole
Equipment
- large skillet
- 9×13 casserole dish
- mixing spoon
- foil
- oven
Ingredients
- 1 ½ cups uncooked white rice (jasmine or basmati)
- 2 ½ cups low-sodium chicken broth
- 1 cup unsweetened dairy-free milk or lactose-free whole milk
- 1 pound boneless, skinless chicken thighs or breasts, cubed
- 1 cup shredded carrots
- ½ cup diced celery
- 1 cup frozen peas
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried parsley
- ½ tsp smoked paprika
- to taste salt and pepper
- ½ cup shredded dairy-free or regular cheese (optional)
- 2 tbsp olive oil or avocado oil
- ½ cup crushed gluten-free crackers or breadcrumbs (optional topping)
- 1 tbsp melted butter or olive oil (for topping mix)
Instructions
- Preheat your oven to 375°F. In a large skillet, heat olive oil over medium heat. Add diced onion, garlic, and celery. Sauté for 5–7 minutes until fragrant and soft.
- In a 9×13 casserole dish, add the uncooked rice, shredded carrots, sautéed aromatics, frozen peas, and cubed chicken. Sprinkle thyme, parsley, smoked paprika, salt, and pepper over the mixture.
- Pour in the chicken broth and milk. Stir everything gently to combine. If desired, add 1/4 cup dairy-free sour cream or Greek yogurt for extra creaminess.
- Cover the dish tightly with foil and bake for 45–50 minutes. Remove foil, sprinkle cheese and optional cracker topping, then bake uncovered for 10 more minutes until golden and bubbling.
- Let the casserole sit for 5–10 minutes after baking. The rice will finish absorbing the liquid and set perfectly before serving.
Notes
Nutrition
What You Need for This Creamy Chicken & Rice Casserole
This casserole is built around pantry basics and a few fresh ingredients. It’s naturally creamy without relying on canned soups. Here’s everything you’ll need.
Ingredients (Serves 6)
- 1 ½ cups uncooked white rice (jasmine or basmati work great)
- 2 ½ cups low-sodium chicken broth
- 1 cup unsweetened dairy-free milk or lactose-free whole milk
- 1 pound boneless, skinless chicken thighs or breasts, cubed
- 1 cup shredded carrots
- ½ cup diced celery
- 1 cup frozen peas
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried parsley
- ½ tsp smoked paprika
- Salt and pepper to taste
- ½ cup shredded dairy-free or regular cheese (optional)
- 2 tbsp olive oil or avocado oil
Optional Topping:
- ½ cup crushed gluten-free crackers or breadcrumbs mixed with 1 tbsp melted butter or olive oil
Craving more chicken inspiration? This Gluten-Free Chicken Tenders recipe is another reader favorite for weeknight dinners.
Step-by-Step Instructions to Bake the Perfect Casserole
The beauty of this dish lies in its simplicity. A little sautéing, one baking dish, and you’re done. Follow these easy steps:
Step 1: Prep the Aromatics
Preheat your oven to 375°F. In a large skillet, heat olive oil over medium heat. Add diced onion, garlic, and celery. Sauté for 5–7 minutes until fragrant and soft.
Step 2: Mix the Base
In a 9×13 casserole dish, add the uncooked rice, shredded carrots, sautéed aromatics, frozen peas, and cubed chicken. Sprinkle thyme, parsley, smoked paprika, salt, and pepper over the mixture.
Step 3: Add Liquids
Pour in the chicken broth and milk. Stir everything gently to combine. If you want an extra creamy casserole, you can stir in ¼ cup dairy-free sour cream or Greek yogurt.
Step 4: Cover and Bake
Cover the dish tightly with foil and bake for 45–50 minutes. Remove foil, sprinkle cheese and optional cracker topping, then bake uncovered for 10 more minutes until golden and bubbling.
Step 5: Let it Rest
Let the casserole sit for 5–10 minutes after baking. The rice will finish absorbing the liquid and set perfectly.
Want more one-dish comfort food? Try this Gluten-Free One Pot Green Chili Chicken Rice for a zesty twist.
Tips for the Best Chicken & Rice Casserole
Consistency is everything in casseroles. Here’s how to make yours just right every time.
Choose the Right Rice
Long-grain white rice is your best bet. Brown rice takes longer and may require extra broth and baking time. Avoid quick-cook rice, it can get mushy.
Don’t Overcook the Chicken
Because the chicken bakes with the rice, cut it into small, even pieces so it cooks through without drying out.
Add Flavor Early
Season the broth and veggies well before baking. Don’t wait until the end, rice soaks up whatever flavor you give it.
For a cheesy gluten-free side to serve with this casserole, check out this Cottage Mac and Cheese – Gluten-Free recipe.
Easy Variations to Suit Your Family’s Taste
One of the best things about this dish is how easily it can be customized.
Veggie-Packed Version
Toss in chopped zucchini, spinach, or bell peppers for a vibrant veggie casserole.
Chicken Substitutes
Turkey or even cooked lentils work well for a plant-based option. Pre-cooked shredded rotisserie chicken also works great.
Topping Ideas
Swap the cracker crust with gluten-free mozzarella sticks on the side for a fun dinner upgrade. You could also make a simple oat streusel topping for a savory-sweet combo.
If you’re in the mood for something saucier, try this Gluten-Free Lasagna Soup that delivers all the flavors of lasagna without the fuss.
Storing & Reheating Your Casserole
Leftovers? Yes, please. Here’s how to store and enjoy this casserole later.
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Cool completely, wrap tightly, and freeze for up to 2 months.
- Reheat: Bake covered at 350°F for 20–25 minutes, or microwave individual portions for 2–3 minutes.
This dish reheats beautifully, making it ideal for meal prep. You might also enjoy the Quick Gluten-Free Chicken Stir Fry with Veggies as another prep-friendly option.
FAQs
What kind of rice works best for this casserole?
Long-grain white rice like jasmine or basmati works best. Short-grain or instant rice tends to become mushy.
Can I use cooked chicken instead of raw?
Absolutely. Use about 2 cups of cooked, shredded chicken and reduce the baking time by 10 minutes.
Is this recipe dairy-free?
It can be! Use dairy-free milk and skip the cheese or use a plant-based version.
Can I prepare this casserole ahead of time?
Yes, assemble everything up to a day ahead. Store covered in the fridge and bake as directed.