Gluten free chicken and rice bake is your answer to easy, comforting dinners—made with tender chicken, fluffy rice, creamy sauce, and melty cheddar. This one-dish wonder is perfect for busy families, make-ahead meals, or anyone craving a wholesome gluten-free classic.
Gluten free chicken and rice bake is more than just a recipe—it’s a weeknight lifesaver and a dinner table favorite. With tender chicken, fluffy rice, and a creamy, cheesy sauce, this dish checks all the boxes for comfort food while still fitting your gluten-free lifestyle. It’s simple to make, nourishing, and absolutely delicious.
This is one of those meals that brings everyone to the table without complaints—and let’s be honest, that’s a big win in my house. Whether you’re cooking for a hungry family or prepping meals for the week, this bake is hearty, wholesome, and guaranteed to satisfy. The best part? You can make it all in one dish with easy-to-find ingredients. Let’s get started and turn this classic comfort dish into your new gluten-free go-to.
If you’re a fan of cozy, one-dish meals, don’t miss my one pot chicken and rice for another simple and hearty option. Or, for days when you’re in a rush, try this Instant Pot chicken and rice—all the comfort, none of the wait.
Table of contents
- Main Ingredients for Gluten Free Chicken and Rice Bake (and Why They Matter)
- Additional Ingredients & Smart Substitutes
- Expert Tips to Elevate Your Bake
- Recommended Techniques for Perfect Gluten Free Chicken and Rice Bake
- Step-by-Step Instructions
- Additional Guide: Variations to Try
- FAQs about Gluten Free Chicken and Rice Bake
- Wrapping It Up with Love
- You’ll also like…
Main Ingredients for Gluten Free Chicken and Rice Bake (and Why They Matter)
Here’s a peek at what goes into this magical gluten free chicken and rice bake:
- White Rice (1½ cups): Rinsed until the water runs clear. This helps remove extra starch and ensures your rice cooks up fluffy, not gummy.
- Chicken Breast (1½ lbs): Boneless, skinless, and chopped. A lean protein that stays juicy in the oven when paired with a creamy sauce.
- Frozen California Medley Vegetables (12 oz): A colorful mix of broccoli, carrots, and cauliflower—these thawed veggies add texture, color, and nutrition.
- Olive Oil (1 tbsp): For sautéing the chicken and enhancing flavor.
- Cheddar Cheese (2 cups, divided): Freshly grated sharp cheddar adds richness and that classic melt you can’t resist.
- Butter (4 tbsp): Forms the base of your homemade gluten-free roux. Because buttery flavor = love.
- Garlic and Onion Powder (1 tsp each): These pantry staples pack a big punch without any chopping.
- Dried Thyme (½ tsp): A warm, earthy note that pairs beautifully with chicken.
- Salt & Pepper: Essential for flavor balance.
- Gluten-Free All-Purpose Flour (3 tbsp): Thickens our creamy sauce like a charm.
- Gluten-Free Chicken Broth (2½ cups): Adds depth and umami to the base.
- Milk (2½ cups): Go for 2% or whole milk for that creamy, luscious finish.
- Cream Cheese (4 oz): Cubed and softened. It melts into the sauce like a dream.
Additional Ingredients & Smart Substitutes
Need to switch things up a bit? Here are some great add-ins or swaps for your gluten free chicken and rice bake:
- Brown Rice: Want more fiber? Just keep in mind it takes longer to cook, so parboil it first.
- Rotisserie Chicken: Short on time? Shred up some store-bought rotisserie chicken for a quick protein fix.
- Vegetable Broth: Great option if you’re out of chicken broth—or feeding vegetarians.
- Frozen Peas or Corn: Easy additions if you’re low on the California medley or just love more veggie crunch.
- Mozzarella Cheese: Swap out cheddar for mozzarella or even a blend for a milder cheese pull.
- Herbs: A sprinkle of fresh parsley or chives on top before serving adds brightness and a nice color contrast.
Want more gluten-free inspiration? Try my healthy chicken and rice recipes that’ll keep you feeling good all week.
Expert Tips to Elevate Your Bake
Now, let me share a few things I’ve learned after making this gluten free chicken and rice bake dish a dozen different ways.
- Always Rinse Your Rice: It may seem like a small thing, but trust me, it makes a difference. Removing that excess starch keeps the casserole from turning into mush.
- Soften Cream Cheese First: This helps it melt evenly into the sauce without little clumps.
- Use Freshly Grated Cheese: Pre-shredded cheese often contains anti-caking agents that don’t melt as well. Grate your own for that perfect creamy texture.
- Partially Cook the Chicken: You don’t need it fully done, but browning it first adds so much flavor—and keeps it from overcooking in the oven.
- Let It Rest After Baking: This step is easy to skip, but don’t! A 10-minute rest helps everything set and makes it easier to serve.
- Freeze in Portions: This dish freezes beautifully. I like to store it in single-serving containers for quick lunches or busy nights.
- Add Crunch: A sprinkle of gluten-free breadcrumbs or crushed gluten-free crackers on top adds a fun crunch. Totally optional, but highly recommended.
Looking for another easy win? My forgotten chicken and rice recipe practically makes itself and is always a hit.
Recommended Techniques for Perfect Gluten Free Chicken and Rice Bake
Want your gluten free chicken and rice bake to come out picture-perfect? Stick to these best practices:
- Grease your baking dish well with butter to avoid sticking.
- Cook your sauce slowly and whisk constantly to avoid lumps.
- Mix ingredients in a large bowl before transferring to your dish for even distribution.
- Cover with foil halfway through baking if cheese browns too fast.
- Use a thermometer to ensure the internal temp hits 165°F for food safety.
Step-by-Step Instructions
- Preheat your oven to 375°F (190°C). Butter a 9×13-inch baking dish and set it aside.
- Cook the chicken. Heat olive oil in a skillet. Season the chopped chicken with garlic powder, onion powder, thyme, salt, and pepper. Sauté until lightly golden. Set aside.
- Make the sauce. In a saucepan, melt butter over medium heat. Add minced garlic, cook for 30 seconds. Whisk in the gluten-free flour and cook 1 minute. Gradually add chicken broth and milk, whisking constantly until smooth and thickened. Stir in the cream cheese, salt, pepper, and 1 cup cheddar until melted.
- Assemble the bake. In a large bowl, mix rinsed rice, thawed vegetables, cooked chicken, and the sauce. Pour into the prepared baking dish and spread evenly.
- Top with cheese. Sprinkle the remaining cup of cheddar over the top.
- Bake uncovered for 40–50 minutes, or until bubbly and rice is tender. Cover loosely with foil if needed.
- Let it rest 10 minutes before serving.
Additional Guide: Variations to Try
- Tex-Mex Twist: Add taco seasoning, black beans, and a bit of salsa. Top with a Mexican cheese blend for a spicy twist.
- Broccoli Cheddar Version: Use only broccoli from the medley, double the cheddar, and top with gluten-free breadcrumbs.
- Creamy Mushroom Add-On: Stir in sautéed mushrooms and a bit of fresh thyme for a rustic flavor, try this Chicken rice mushroom soup for a flavorful example.
- Low-Lactose Option: Use lactose-free milk and skip the cream cheese. Add more broth and a bit of nutritional yeast for flavor.
Want to change things up? You’ll love my dump-and-bake chicken tzatziki with rice—a fresh Mediterranean twist in a single dish.
FAQs about Gluten Free Chicken and Rice Bake
A blend labeled “all-purpose” gluten-free flour (with xanthan gum) works best for thickening the sauce.
Use plant-based butter, dairy-free milk (like oat or almond), dairy-free cream cheese, and shredded vegan cheese.
It may need more time in the oven, or your oven temperature might run a bit cool. Make sure it’s fully covered in liquid before baking.
Wrapping It Up with Love
So there you have it—my go-to gluten free chicken and rice bake that checks all the right boxes: cozy, creamy, family-friendly, and freezer-ready.
From my Florida kitchen to yours, I hope this dish brings as much comfort and joy to your table as it has to mine. It’s a warm hug in a baking dish, and let’s be honest, we all need more of those.
If you try it out, I’d love to hear how it went. Did you add your own twist? Did the kids go back for seconds? Let’s chat in the comments or over on my Facebook page.
Until next time, happy cooking and big hugs from my kitchen to yours.
Gluten Free Chicken and Rice Bake
Equipment
- 9×13 inch baking dish
- Large Skillet
- Mixing Bowls
Ingredients
- 1½ cups white rice rinsed until water runs clear
- 1½ lbs chicken breast boneless, skinless, chopped
- 12 oz frozen California medley vegetables thawed
- 1 tbsp olive oil
- 2 cups cheddar cheese divided
- 4 tbsp butter
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp dried thyme
- salt and pepper to taste
- 3 tbsp gluten-free all-purpose flour
- 2½ cups gluten-free chicken broth
- 2½ cups milk 2% or whole milk
- 4 oz cream cheese cubed and softened
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- In a large skillet over medium heat, add olive oil. Sauté chopped chicken breast until browned and cooked through. Remove from skillet and set aside.
- In the same skillet, melt butter. Whisk in gluten-free flour, garlic powder, onion powder, dried thyme, salt, and pepper. Cook for 1–2 minutes until fragrant.
- Gradually whisk in chicken broth and milk, stirring constantly to avoid lumps. Bring to a simmer and cook until thickened, about 5 minutes.
- Stir in cream cheese until melted and smooth. Remove from heat.
- In the prepared baking dish, combine cooked chicken, rinsed rice, thawed vegetables, and half of the shredded cheddar cheese. Pour the sauce over the mixture and stir to combine.
- Cover the dish with aluminum foil and bake for 30 minutes.
- Remove foil, sprinkle remaining cheddar cheese on top, and bake uncovered for an additional 10 minutes, or until cheese is melted and bubbly.
- Let the casserole rest for 10 minutes before serving to allow it to set.
