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Gluten Free Chicken Casserole

Carissa Erzen
Bake the BEST gluten free chicken casserole in 1 hour without needing to have any rotisserie chicken or cooked rice on hand already. Everything cooks at the same time with just 8 simple ingredients!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 4 servings
Calories 432 kcal

Ingredients
  

  • 14 ounces coconut milk (1 can)
  • 1 tsp salt
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • ½ teaspoon ground black pepper
  • 2 pounds uncooked boneless skinless chicken breast, cut into bite-size pieces
  • 1 cup uncooked white rice like 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 45-50 minutes, until the chicken is 165°F and the rice is tender.
  • Serve topped with fresh herbs. Enjoy!!

Notes

  • Feel free to add in vegetables like broccoli florets, diced bell peppers, spinach, peas and carrots
  • You can substitute coconut milk for heavy cream or whole milk
  • You can use a cooked rotisserie chicken and cooked rice by baking the casserole for 35-40 minutes at 350°F

Nutrition

Calories: 432kcalCarbohydrates: 38gProtein: 52gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.03gCholesterol: 145mgSodium: 849mgPotassium: 927mgFiber: 1gSugar: 0.1gVitamin A: 451IUVitamin C: 3mgCalcium: 29mgIron: 1mg
Keyword chicken and rice casserole, chicken casserole, gluten free chicken casserole
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