Dinner
Gluten-Free Chicken and Rice Casserole
Tender chicken, rice and broccoli baked in a creamy cheddar sauce made from scratch.
- Prep
- 15 min
- Cook
- 40 min
- Rest
- 5 min
- Total
- 1 hr
- Makes
- 6 servings
Times are estimates.
Let’s Get Cooking
Ingredients
For 6 servings
You’ll Need
- Large saucepan
- Whisk and small bowl
- 9x13-inch baking dish
- Instant-read food thermometer
Method
Heat the Oven
Heat the oven to 350°F (175°C). Have a 9×13-inch baking dish ready.
Start the Sauce
Melt the butter in a large saucepan over medium heat. Add the onion and cook for 4 to 5 minutes, until soft. Stir in the garlic and cook for 30 seconds.
Thicken the Sauce
In a bowl, whisk the cornstarch into the cold milk until smooth, then whisk in the broth. Pour it into the saucepan and bring to a simmer, stirring constantly, until thick, about 2 to 3 minutes. Remove from the heat and stir in the salt, pepper, thyme and 1 cup of the cheddar until melted.
Combine
Stir the rice, chicken and broccoli into the sauce until everything is coated, then spread it in the baking dish. Scatter the remaining 1/2 cup cheddar on top.
Bake
Bake uncovered for 25 to 30 minutes, until bubbling at the edges and the center reaches 165°F on a food thermometer. Let it rest for 5 minutes before serving.
A Little Extra Guidance
Recipe Notes
Ingredient checks, storage, and food handling guidance.
Before You Cook
Most chicken and rice casseroles start with canned cream of chicken soup, which is usually thickened with wheat flour. This one makes a quick cream sauce with cornstarch instead, and uses rice and chicken that are already cooked, so the bake only needs to heat everything through.
Leftover rice and leftover chicken work well. You need about 1 cup of uncooked rice for 3 cups cooked, and about 1 1/2 lb of boneless chicken for 3 cups cooked and shredded.
Choosing Gluten-Free Ingredients
Check the labels on the broth and cornstarch. If you use a store-bought rotisserie chicken, choose one labeled gluten-free, because some are seasoned or injected with ingredients that contain gluten. Pre-shredded cheese is usually gluten-free, but read its label too. See the FDA guide to gluten-free labels.
More Recipes to Try
You might also like our gluten-free chicken alfredo, chicken pot pie and chicken enchiladas.
Food Handling and Leftovers
Use a food thermometer and the safe cooking temperature chart. Refrigerate perishable food within two hours, or one hour above 90°F, in shallow containers. Keep the refrigerator at 40°F or below. Use refrigerated cooked leftovers within 3–4 days; reheat cooked leftovers to 165°F. See USDA leftover guidance.
Browse the gluten-free recipe collection.
Storage and Leftovers
Refrigerate leftovers in shallow covered containers within 2 hours and use within 3 to 4 days. Reheat individual portions until hot (165°F), adding a splash of milk or broth if the rice has absorbed the sauce.
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