Gluten Free Chicken and Rice Bake
This 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.
Equipment
- 9x13 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.
Notes
Feel free to customize this dish with your favorite vegetables or cheese blends. For a spicier kick, add a pinch of red pepper flakes to the sauce.
