Cheesy Gluten Free Chicken and Rice Casserole Recipe
Nothing says cozy weeknight comfort quite like a warm, bubbly chicken casserole. This streamlined version relies on Great Value Gluten Free Cream of Chicken Condensed Soup to deliver that classic, rich flavour without spending hours making a gravy from scratch. It’s an easy, budget friendly meal that the whole family will love, and it is completely safe for anyone managing celiac disease.
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Servings: 6 servings
Ingredients
Casserole Base
- 1 can - 10.5 oz / 298 g Great Value Gluten Free Cream of Chicken Condensed Soup
- ½ cup sour cream - or plain Greek yoghurt
- ½ cup milk - 2% or whole milk
- 3 cups cooked chicken - shredded or diced (rotisserie chicken works wonderfully)
- 2 cups cooked white or brown rice
- 1 ½ cups frozen mixed vegetables - peas, carrots, corn
- 1 cup sharp cheddar cheese - shredded (divided)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried thyme or Italian seasoning
- Salt and freshly ground black pepper - to taste
Crispy Gluten Free Topping
- 1 cup gluten free breadcrumbs or crushed gluten free crackers
- 2 tablespoons unsalted butter - melted
- ¼ cup grated Parmesan cheese
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch (3-litre) baking dish with non-stick cooking spray or a small amount of butter.
- Mix the creamy soup base. In a large mixing bowl, whisk together the Great Value Gluten Free Cream of Chicken Condensed Soup, sour cream, milk, garlic powder, onion powder, dried thyme, salt, and black pepper until completely smooth.1 can, 1/2 cup sour cream, 1/2 cup milk, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon dried thyme or Italian seasoning, Salt and freshly ground black pepper
- Combine chicken, rice, and vegetables.Fold the shredded cooked chicken, cooked rice, frozen mixed vegetables, and 1/2 cup of the shredded cheddar cheese into the soup mixture. Stir well until all ingredients are evenly coated in the creamy sauce.3 cups cooked chicken, 2 cups cooked white or brown rice, 1 1/2 cups frozen mixed vegetables, 1 cup sharp cheddar cheese
- Transfer to dish and top with cheeseSpoon the casserole mixture evenly into your prepared baking dish. Smooth the top with a spatula, then sprinkle the remaining 1/2 cup of cheddar cheese across the surface.1 cup sharp cheddar cheese
- Prepare and add crispy topping.In a small bowl, stir together the gluten free breadcrumbs (or crushed gluten free crackers), melted butter, and grated Parmesan cheese until light and crumbly. Scatter the topping mixture evenly over the cheese layer.1 cup gluten free breadcrumbs or crushed gluten free crackers, 2 tablespoons unsalted butter, 1/4 cup grated Parmesan cheese
- Bake until bubbly and golden.Bake uncovered in the preheated oven for 30 to 35 minutes, or until the sauce is bubbling around the edges and the crumb topping is light golden brown.
- Rest and serve.Remove the casserole from the oven and let it rest for 5 to 10 minutes before serving. This allows the creamy sauce to set, making it much easier to scoop into neat portions.
Notes
Flavour Highlights: Savoury chicken, creamy herbs, melted cheddar, and a golden, crunchy topping
Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days, or freeze cooked portions for up to 2 months
Use Pre-Cooked Rice: Make sure your rice is fully cooked before mixing it into the casserole. Uncooked rice will not absorb enough liquid to cook through properly in the oven.
Customise Your Veggies: Steamed broccoli florets, diced bell peppers, or sliced mushrooms make excellent additions or substitutions for standard mixed vegetables.
Make-Ahead Friendly: You can assemble this dish up to 24 hours in advance. Cover tightly with foil and store in the fridge. When ready to cook, add 5 to 10 extra minutes to the baking time to ensure it heats thoroughly.
Nutrition
Calories: 452.7kcal | Protein: 27g | Fat: 24.4g | Sodium: 388.6mg | Fiber: 2.3g