Gluten-Free Classic Chicken and Rice Casserole

Cozy, wholesome, and completely gluten-free, this Classic Chicken and Rice Casserole is the ultimate one-dish comfort meal that’s perfect for busy weeknights or family gatherings. Tender, seared chicken breasts are nestled in a creamy blend of gluten-free cream soups, fragrant long-grain rice, and hearty mixed vegetables, all seasoned with garlic, thyme, and a hint of onion for robust flavor in every bite. Topped with a luscious layer of melted sharp cheddar cheese, this casserole bakes to golden perfection in just under an hour. With simple ingredients, easy prep, and minimal cleanup, this gluten-free twist on a classic favorite delivers a satisfying meal that’s sure to please everyone at the table.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

Season the chicken breasts with salt and pepper on both sides.

Step 3

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.

Step 4

Remove the chicken from the skillet and set aside.

Step 5

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.

Step 6

Pour half of the rice and soup mixture into a 9x13-inch baking dish.

Step 7

Place the seared chicken breasts over the rice mixture in an even layer.

Step 8

Pour the remaining rice and soup mixture over the top, ensuring the chicken is covered.

Step 9

Cover the baking dish tightly with aluminum foil to prevent moisture from escaping.

Step 10

Bake in the preheated oven for 35 minutes.

Step 11

Remove the foil and sprinkle the shredded cheddar cheese evenly over the top of the casserole.

Step 12

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).

Step 13

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.

Step 14

Serve warm. Enjoy your delicious gluten-free chicken and rice casserole with your favorite side salad or bread.

Nutrition Facts

Serving size	(2233.1g)

Amount per serving	% Daily Value*
Calories	2922.7

Total Fat 96.7g	0%
Saturated Fat 39.5g	0%
Polyunsaturated Fat 1.3g
Cholesterol 732.3mg	0%
Sodium 7063.6mg	0%
Total Carbohydrate 226.2g	0%
Dietary Fiber 14.4g	0%
Total Sugars 15.9g
Protein 270.3g	0%

Vitamin D 30.8IU	0%
Calcium 1092.3mg	0%
Iron 13.6mg	0%
Potassium 3018.8mg	0%

*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.

Source of Calories

Fat: 30.5%

Protein: 37.9%

Carbs: 31.7%