Creamy Chicken Rice Casserole
A cozy and creamy gluten-free chicken and rice casserole that's perfect for busy weeknights. It's simple to make, satisfying, and full of comfort food flavors.
Ingredients
Main Ingredients
- 1 pound boneless skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 cup long grain white rice Use uncooked rice for best results.
- 3 cups chicken broth, gluten-free Check labels for gluten-free.
- 1 cup sour cream Can substitute with Greek yogurt for a lighter option.
- 4 ounces cream cheese Can be replaced with dairy-free cream cheese for a dairy-free option.
- 1 cup shredded cheddar cheese Or a cheddar blend.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
Optional Add-Ins
- 1 cup frozen peas Can add along with the chicken.
- 1/2 cup chopped spinach Add during mixing.
- 1/2 cup sautéed mushrooms Sauté before adding.
Instructions
Preparation
- Preheat your oven to 375°F and lightly grease a 9 by 13 baking dish.
- In a large bowl, mix together the chicken broth, sour cream, cream cheese, garlic powder, onion powder, salt, and pepper until smooth.
- Stir in the uncooked rice, then add the chicken pieces and most of the cheese. If using, stir in any optional veggies now.
- Pour the mixture into the greased baking dish, spreading it evenly. Top with the remaining cheese.
- Cover tightly with foil and bake for about 45 minutes.
- Uncover and bake an additional 10 to 15 minutes until the rice is tender and the top is bubbly.
- Let it rest for 10 minutes before serving to allow the sauce to thicken.
Notes
Leftovers can be stored in an airtight container for up to 4 days. Reheat with a splash of broth or water to maintain creaminess.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 18gSaturated Fat: 8gSodium: 750mgFiber: 2gSugar: 2g
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