Gluten Free Chicken Casserole
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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!
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.
Nutrition
Serving: 1 servingCalories: 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
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