With just 10 minutes of preparation, I love making this easy one-pan gluten free chicken casserole to get a hearty meal on the dinner table quick. Tender chicken & creamy rice come together in the oven, so you don't need to pre-cook anything! Plus this recipe is extremely versatile, so you can use what you already have in your fridge.
I Make this One-Pan Casserole At Least Once a Month
This is the best chicken casserole because you don't need to have pre-cooked chicken and pre-cooked rice on hand. Everything cooks together at the same time!
There's only about 10 minutes of active time to make this healthy casserole. The rest of the hour is spent with the dish in the oven, so you can get other things done around the house. Or cuddle up with a good book and get ready for some homecooked comfort food.
This chicken casserole is full of flavor from the coconut milk (for extra creaminess) and spices. And because everything cooks at the same time, all the flavors meld together into a cohesive and delicious meal.
Chicken casserole tastes great with a side of Korean carrot salad. And if you're looking for another easy gf dinner baked in under one hour, try my easy chicken fajita tray bake.
To be honest, I used to have a love-hate relationship with casseroles. I love their convenience - just throw some food in a dish, bake it, and dinner's ready! But while casseroles can get real old real quick, have no fear! This gluten free chicken casserole is full of flavor and it tastes amazing as leftovers with a few helpful tricks.
How to Make Leftover Casserole Not Taste Bland
- Spicy: A little bit of spice from hot sauce or red chili flakes helps food taste less bland.
- Crunchy: Sprinkle something crunchy like gluten free bread crumbs to avoid leftovers being mushy.
- Herbs: And a generous helping of fresh herbs like cilantro, parsley, or basil on your reheated leftovers can revive them with color and fresh flavor.
Ingredients
- Coconut milk - Full fat or lite (reduced fat) coconut milk both work in this recipe. Full fat coconut milk will create an even creamier casserole.
- Salt and black pepper - Bring out the flavors of the rest of the ingredients
- Garlic powder - Adds a mildly sweet garlicky flavor
- Paprika - Adds a smoky flavor
- Chicken - Use raw boneless skinless chicken breast, cut into bite-size pieces
- Rice - Long grain white rice varieties work great in this recipe including jasmine rice and basmati rice
- Fresh parsley or cilantro - Adds a fresh pop of green to an otherwise pretty beige dish
Recipe Video
How to Make Gluten Free Chicken Casserole
1. Mix the coconut milk, salt, garlic powder, paprika and black pepper.
2. In a large baking dish, add the chicken and rice, then top with the coconut milk and spice mixture.
Cover with foil bake for 45 to 50 minutes at 375°F, until the chicken is cooked and the rice is tender.
Tips and Substitutions
- Instead of white rice, you could use brown rice or wild rice. Just let them soak in water for one hour before adding it to the recipe, otherwise they won't cook fast enough.
- Add in vegetables like broccoli florets, diced bell peppers and onions, mushrooms, spinach, or peas & carrots.
- Substitute coconut milk for heavy cream, whole milk, or chicken broth.
- If you don't like cilantro or parsley, use other fresh herbs like basil or thyme.
- Sprinkle cheddar cheese or parmesan on top before baking for a cheesy chicken rice casserole.
Frequently Asked Questions
Is it ok to put raw chicken in a casserole?
Yes, that's what makes this the best chicken casserole! You don't need to have pre-cooked chicken on hand. Any bacteria are killed once the chicken reaches 160°F.
Should you cover chicken casserole when baking?
Yes, it is essential to cover your chicken casserole as it bakes to trap all the steam inside the dish to cook the rice and chicken.
Can I freeze this casserole?
Yes, cool any leftovers to room temperature, then store them in an airtight container in the freezer for up to 3 months. Thaw in the fridge before reheating.
Storing and Freezing
Fridge: Cool leftovers to room temperature then store them in an airtight container in the fridge for up to 3 days.
Reheating: Place your serving on a microwave safe plate and microwave on 1 minute intervals, stirring after each time. Top with fresh herbs.
Gluten Free Chicken Casserole
developed & tested by:
Equipment
Ingredients
- 14 ounces full-fat coconut milk (1 can)
- 1 tsp salt
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon ground black pepper
- 2 pounds raw boneless, skinless chicken breast, cut into bite-size pieces
- 1 cup uncooked long grain white rice (such as jasmine or basmati)
- ½ cup fresh parsley or cilantro (for topping)
Instructions
- Preheat the oven to 375°F.
- In a mixing bowl, combine the coconut milk, salt, garlic powder, paprika and black pepper. Set aside.
- In a 9-inch by 13-inch casserole dish, add the chicken and rice, then top with the coconut milk and spice mixture.
- Cover the casserole dish with aluminum foil bake for 45 to 50 minutes, until the chicken has an internal temperature of 165°F and the rice is tender.Serve topped with fresh herbs. Enjoy!!
Notes
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- Rotisserie Chicken: You can use cooked, shredded rotisserie chicken instead of raw chicken by baking the casserole for 35 to 40 minutes at 350°F.
- Storing: Allow the food to cool completely, then store in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months.
Lindsey says
I needed a quick GF dinner for when my cousin was visiting and THIS WAS IT! She loved it so much she asked for the recipe! I'm keeping this on hand for busy nights when I don't feel like cooking, too!
Carissa Erzen says
I'm so glad to hear that! This is definitely one of my go-to's as well for last minute dinners.
Maria says
So good!!! I love the use of coconut milk for this recipe and how easy it is to make overall! My family loved this, and I loved that it was so quick to make for a weeknight meal.
Lisa Marie says
So delicious!! This is going on my monthly meal rotation now!
Carissa Erzen says
Yay!! 🙂
Carissa Erzen says
I love to hear that!
Jordan says
I made this last week for dinner, and it turned out great! I love that everything comes together in the oven. I hate having to cook chicken and rice and vegetables all separately, just to have to put them together and still bake everything. This was such a time saver!
Carissa Erzen says
SAME! I'm so glad you enjoyed it!
Jim says
Great ideas on brining those leftovers back to life! Korean Gochujang is another red pepper chili based spice that goes good on those old leftovers. The chicken and rice dish look oh so ono!
strawberryandcream says
Oh yes, I love dabbing some gochujang on my food! Everything from scrambled eggs to leftover chicken casserole go great with that stuff!
Yum-number1 says
Loooks soooooo yummy!!! And thank you for sharing your meal prep secrets, literally agree with everything you said about how left over food looses its taste and texture... Definitely will be trying your lifesaving tips 🙂
strawberryandcream says
Thank you!! It's so sad when a great meal turns into blech boring after just one day. Do you meal prep a lot? 🙂
Happy Panda says
That looks so good!
strawberryandcream says
Thank you so much! Do you like casseroles?