Gluten Free Casserole Recipe

A hearty and comforting gluten free casserole made with tender chicken, rice, vegetables, creamy cheese sauce, and a crispy gluten-free topping. Perfect for family dinners, meal prep, or freezer meals.

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Course: dinner

Cuisine: American

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings: servings

Calories: 410kcal

Author: Lucy

Cost: $7

Equipment

9x13-inch baking dish
Large Skillet
mixing spoon
Whisk
Measuring cups and spoons

Ingredients

2 cups cooked rice
2 cups diced cooked chicken
1 cup broccoli florets, chopped small
1 red bell pepper, diced
1 medium onion, finely chopped
2 cloves garlic, minced
2 cups gluten-free chicken broth
1 cup shredded cheddar cheese
1/2 cup sour cream
2 tbsp gluten-free flour blend
2 tsp Italian seasoning
1 tsp paprika
salt and pepper to taste
1/4 cup gluten-free breadcrumbs
2 tbsp butter, melted

Instructions

Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking dish.
Cook the rice according to package instructions if not already prepared.
Sauté the onions and bell peppers in oil over medium heat for 5 minutes until softened.
Add the minced garlic and cook for 30 seconds until fragrant.
Stir in the gluten-free flour blend and cook for 1 minute to form a roux.
Slowly whisk in the chicken broth until smooth and bring to a simmer.
Add sour cream, Italian seasoning, paprika, and half the cheddar cheese. Stir until melted and combined.
Fold in the rice, chicken, and broccoli until evenly coated.
Transfer the mixture to the prepared baking dish and spread evenly.
Top with remaining cheese and sprinkle gluten-free breadcrumbs over the casserole.
Drizzle melted butter over the breadcrumbs.
Bake uncovered for 30 minutes until bubbly and golden brown on top.
Allow the casserole to rest for 5 to 10 minutes before serving.

Notes

You can prepare this casserole up to 24 hours ahead and refrigerate before baking. For a dairy-free version, substitute dairy-free cheese and plant-based sour cream. Rotisserie chicken works great as a shortcut. Freeze unbaked casserole for up to 3 months.

Nutrition