Gluten Free Chicken Rice Bake Recipes
CHEESY CHICKEN AND RICE CASSEROLE
This gluten-free Cheesy Chicken and Rice Casserole is a classic comfort food! Super easy and perfect for those picky eaters!
Provided by Annie Holmes
Categories Main Dish
Time 45m
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F.
- In a small saucepan bring two cups of chicken broth to a boil, pour in rice, simmer on low until all liquid is absorbed.
- In a large mixing bowl combine shredded chicken, rice, spices and sour cream together, set aside.
- In the same small saucepan you used for the rice, melt 2 tablespoons of butter over medium heat.
- When it is completely melted and bubbling, add 2 tablespoons of flour, stir mixture and let it simmer for about 1 minute, stirring occasionally.
- Slowly pour last cup of chicken broth into the flour mixture, stirring as you go.
- Let your cream of soup simmer for a couple minutes until the mixture thickens. This usually takes me 3-5 minutes.
- When mixture is thick pour it into the mixing bowl with the rest of your ingredients.
- Add in 1/2 cup cheese, stir well and pour into greased baking dish.
- Top with remaining cheese and bake for 25-30 minutes.
GLUTEN FREE CHICKEN RICE BAKE
Provided by jodi stewart
Number Of Ingredients 7
Steps:
- Combine all ingredients except cheese in a 2.5qt or larger casserole dish with a lid.
- Cover and bake at 400F for 45 minutes to 1 hour (or until liquid is gone, rice is soft and chicken is cooked, cooking times may vary depending on the size and shape of your dish so peek at it after 30 minutes)
- Remove from oven and top with cheese, replace lid and let rest out of the oven for 10 minutes or until cheese is melted.
CHICKEN AND RICE CASSEROLE RECIPE (GLUTEN FREE, DAIRY FREE)
Next time you're in the mood for serious comfort food that is also gluten free, dairy free, make this Chicken and Rice Casserole Recipe.
Provided by Laura Marzen, RD
Categories Main Course
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. For seasoning mix, in a small bowl combine parsley, salt, thyme, minced onion, garlic, and pepper. Set aside.
- In an ungreased 3-quart rectangular baking dish combine rice, cream of chicken soup, water, coconut milk, oil, and 2 ½ teaspoons of the seasoning mix. Stir until well combined. Spread to an even layer in the dish.
- Arrange chicken thighs on top of rice (avoid overlapping chicken). Sprinkle chicken with remaining seasoning mix. Cover dish with foil.
- Bake for 60 to 65 minutes or until rice is just tender and chicken registers 175-180°F when tested with an instant-read thermometer*. Cover casserole loosely with foil and let stand 5 to 10 minutes before serving.
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- If your chicken isn’t already cooked (leftover chicken works great for this recipe), cook it however you prefer. I like to cook 2-3 chicken breasts in water over the stove. I bring a med-large pot of water to a boil with the chicken already in it, then turn down to medium heat and cover while it simmers for 20-30 minutes. Check for doneness and remove when cooked through. Don’t overcook or your chicken will be too tough.
- At the same time, cook your rice according to package directions. (I use jasmine rice and cook it in my instant pot.)
- In a large saucepan, over medium heat, saute the onion and celery in the coconut oil until tender. Add the garlic and cook for another minute. Stir in the gluten-free flour and gradually stir in the almond milk. Cook and stir until somewhat thick and bubbling (about 2 minutes).
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- Chicken Broccoli Alfredo. This chicken broccoli alfredo is super healthy and made gluten-free with cooked spaghetti squash and dairy-free using coconut milk, nutritional yeast, and herbs.
- Paleo Chicken Parmesan Bake. This super simple chicken parmesan bake is a healthier remake of a classic comfort dish. This dish is made with spaghetti squash, chicken, eggs, a homemade marinara sauce, and a almond flour topping.
- Chicken Alfredo Bake. One of the sauces that I wrote off after becoming dairy-free was alfredo sauce, but this dairy-free version uses cauliflower, onion, salt, garlic, and chicken broth to create a healthier alternative so you don’t have to give up one your favorite meals.
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DAIRY-FREE CHICKEN & RICE CASSEROLE - CLEAN EATING KITCHEN
From cleaneatingkitchen.com
Reviews 15Calories 348 per servingCategory Main Dish
- Preheat your oven to 400°F. Spray a 9 x 13-inch (or medium-sized) casserole dish with nonstick cooking spray and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the onion, garlic, and chicken and sauté for 5-7 minutes. Stir occasionally while the outside of the chicken starts to cook and turn white.
- While the onion and chicken are cooking, pour in the broth into the baking dish. Add the rinsed rice and the broccoli or cauliflower florets.
- Pour the chicken and onion mixture into the baking dish. Cover the dish with aluminum foil and bake for 30 minutes.
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Cuisine Dinner RecipesTotal Time 40 minsServings 8Calories 238 per serving
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Reviews 31Calories 413 per servingCategory Main Dish
- Preheat the oven to 350ºF. Grease an 8x8 or 9x9 inch baking dish with nonstick or olive oil spray. Set aside.
- Add the olive oil to a large skillet set over medium heat. When hot, add in the onion and carrots and cook for about 3 to 4 minutes, until softened. Stir in the garlic and cook for 30 seconds, until fragrant.
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