Description
This gluten-free Cheesy Chicken and Rice Casserole is a warm, comforting classic that’s super easy to make! Loaded with creamy rice, tender chicken, and melted cheddar cheese, it’s a perfect weeknight meal for the whole family.
Ingredients
1 pound cooked chicken breast, shredded (about 3–4 cups)
1 cup uncooked rice
3 cups chicken broth (divided)
1 cup sour cream
½ teaspoon garlic powder
¼ teaspoon onion powder
Salt and pepper to taste
2 tablespoons butter
2 tablespoons gluten-free flour or Bisquick
2 cups shredded cheddar cheese
Instructions
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Preheat oven to 400°F (200°C) and lightly grease a medium casserole dish.
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Cook the rice: In a small saucepan, bring 2 cups of chicken broth to a boil. Add the rice, cover, and simmer until all liquid is absorbed.
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Mix the base: In a large bowl, combine shredded chicken, cooked rice, sour cream, garlic powder, onion powder, salt, and pepper. Set aside.
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Make the creamy sauce: In the same saucepan, melt butter over medium heat. Add the gluten-free flour and stir constantly for 1 minute. Slowly pour in the remaining 1 cup of broth, stirring until the mixture thickens (3–5 minutes).
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Assemble the casserole: Pour the sauce into the chicken and rice mixture. Add ½ cup of cheese and stir to combine.
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Bake: Transfer to your prepared casserole dish. Sprinkle the remaining cheese over the top and bake for 25–30 minutes, or until the cheese is golden and bubbling.
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Serve: Let the casserole rest for 5–10 minutes before serving for best texture.
Notes
- For easy prep, cook your chicken in a crockpot on low for 6–8 hours, or bake at 400°F for 25–30 minutes, covered.
- You can substitute plain Greek yogurt for sour cream if you prefer a lighter version.
- Feel free to add cooked broccoli, peas, or carrots for a veggie-packed variation.
- Prep Time: 15 min
- Cook Time: 30 min