Creamy Comfort Gluten-Free Chicken Casserole with Rice

Let's bring on the full comfort vibes with an easy, cheesy gluten-free chicken and rice baked casserole. There's lot of shortcuts packed in, like using frozen veggies and skipping pre-cooked chicken, but full send on taste - velvety cream cheese sauce, gooey cheddar, tender rice, and perfected seasoning. This is a gluten-free chicken recipe your whole family will cheer for.

Prep Time 25

Cook Time 1 5

Total Time 1 30

Servings

Author Melissa Erdelac

Ingredients

1 ½ cups uncooked white rice rinsed until water run clears
12 ounce frozen California medley vegetables thawed or partially thawed
1 ½ pounds boneless, skinless chicken breast chopped
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon dried thyme
½ teaspoon salt
¼ teaspoon pepper
4 tablespoons unsalted butter
2 cloves garlic minced
3 tablespoons gluten-free all purpose flour
2 ½ cups gluten-free chicken broth
2 ½ cups milk at least 2% for best results
4 ounces cream cheese cubed and room temp
½ teaspoon salt
⅛ teaspoon pepper
2 cups freshly grated sharp cheddar cheese divided
butter for greasing

Instructions

Preheat the oven to 375°F. Rub butter on the bottom and sides of a 9X13 inch baking dish. Spread the rinsed rice on the bottom and then sprinkle the veggies over the top. Set aside.
1 ½ cups uncooked white rice, butter, 12 ounce frozen California medley vegetables
In a bowl combine the chicken with olive oil, garlic powder, onion powder, thyme, salt and pepper. Scatter pieces over the top of the veggies. Set aside.
1 ½ pounds boneless, skinless chicken breast, 1 tablespoon olive oil, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon dried thyme, ½ teaspoon salt, ¼ teaspoon pepper
In a medium saucepan melt the butter over medium low heat. Sauté the garlic for 15 seconds and then sprinkle in the flour. Slowly whisk in the broth until smooth. Whisk in the milk and bring to a simmer over medium heat, stirring occasionally.
4 tablespoons unsalted butter, 2 cloves garlic, 3 tablespoons gluten-free all purpose flour, 2 ½ cups milk, 2 ½ cups gluten-free chicken broth
Whisk in the cream cheese until mostly smooth and no large chunks remain. Remove from the heat and stir in salt, pepper and 1 cup cheddar cheese.
4 ounces cream cheese, ½ teaspoon salt, ⅛ teaspoon pepper
Pour the sauce over everything and use a fork to mix the rice, veggies, and chicken with the sauce.
Cover securely with heavy duty foil or a double layer of regular foil. Bake for 45 minutes. Remove from the oven to stir again with a fork. Sprinkle the remaining cheese over the top. Leave uncovered and bake for about 20 minutes more, or until the rice is tender. If desired, broil for 1-2 minutes for the cheese to become golden and bubbly. Let stand for 10 minutes before serving.

Nutrition