Tuesday, January 24, 2012

Gluten Free Chicken and Rice Casserole

Here is one of my hubby's favorite recipes. His mom always made it and shared the recipe with me back when we were dating. He said the chicken and rice and my ranch dressing are what convinced him to marry me... :)

Anyway, the casserole is super simple. Here's the recipe made gluten free!


3 boneless chicken breasts cooked and diced

1 carton Pacific Foods Organic Cream of Chicken condensed soup

GF instant white or brown rice uncooked (make sure it's labeled GF)

GF chicken broth (I use Swanson)

onion powder

Salt and pepper

Paprika (optional)

In medium bowl combine cooked chicken, condensed soup, about a cup and a half of rice, and about 10-12 oz of chicken broth. Stir.

You want the mixture to be soupy, as the rice will soak up the liquid while cooking, so I usually add a little more broth. And if I add too much I just add a little more rice.

Add in a few dashes of salt and pepper and onion powder . Sometimes I also add a little cheddar cheese too at this point. 

Once the mixture is combined, transfer to a baking dish. Sometimes I sprinkle just a little paprika on top before baking. It gives a nice flavor and looks pretty too :) Bake uncovered for 30-40 minutes till heated through and bubbly.

This recipe is linked to...

Gluten Free Wednesdays at http://glutenfreehomemaker.com


  1. Thank you for stopping by and sharing on Allergy Free Wednesdays! Check back next week for recipe highlights (including the top 3 reader choice submissions and hostess favorites).

    --AFW Hostesses

  2. This casserole dish looks super tasty!

    1. Hey Laura! It is a family favorite at our house :)