Gluten Free Casserole Recipe

This gluten free casserole recipe is a simple, comforting one-dish meal made with rice, chicken, vegetables, and a creamy binder. It bakes evenly, reheats well, and works for busy weeknights or make-ahead dinners. The steps stay clear and approachable for new cooks.

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Course: Casserole

Cuisine: American

Prep Time: 15

Cook Time: 40

Total Time: 55

Servings: Servings

Calories: 420kcal

Author: Chloe White

Cost: $14

Equipment

9×13 baking dish
Notes: Glass or ceramic works best
large mixing bowl
Notes: For combining ingredients
Measuring cups and spoons
Notes: Use standard US measurements
Wooden spoon or spatula
Notes: Gentle mixing keeps texture intact

Ingredients

Ingredient Group: Casserole Base
2 cups | cups | cooked white rice | cooled slightly
2 cups | cups | cooked chicken | diced or shredded
1 cup | cup | broccoli florets | fresh or frozen
1 cup | cup | shredded cheddar cheese | gluten free
½ cup | cup | sour cream | full fat preferred
1 can | can | gluten free cream of chicken soup | label checked
1 large | — | egg | lightly beaten
½ tsp | teaspoon | salt | adjust to taste
¼ tsp | teaspoon | black pepper | optional

Instructions

Preheat the oven to 375°F. Lightly grease a 9×13 baking dish and set it aside.
In a large bowl, combine the cooked rice, chicken, broccoli, and shredded cheese.
Add the sour cream, gluten free cream of chicken soup, egg, salt, and black pepper. Stir until evenly mixed.
Transfer the mixture to the prepared baking dish and spread it into an even layer.
Cover loosely with foil and bake for 30 minutes.
Remove the foil and bake for another 10 minutes until hot and lightly golden on top.
Remove from the oven and let the casserole rest for 10 minutes before serving.

Notes

Always verify packaged ingredients for gluten free labeling.

Rice and potatoes hold structure best in gluten free casseroles.

This casserole stores well for up to 4 days in the refrigerator.

Letting it rest before slicing helps it serve cleanly.

Nutrition