Gluten-Free Chicken Casserole (Dairy-Free)
A hearty, filling and comforting gluten-free chicken casserole that is a classic comfort food for cold or busy nights. This simple chicken and rice bake is an easy dinner recipe that feeds a crowd, so make a big batch today! Totally dairy-free too.
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Casseroles for a Hearty Meal
Few things are more comforting than pulling out a freshly baked casserole from the still-warm oven, and sitting down to a hearty, delicious meal that can feed the whole family.
We’re big fans of casseroles (which are the ultimate comfort food in our opinion), and some of our favorites include:
What are the Main Components of a Savory Casserole?
For a savory casserole that’s perfect for a main course, the main components are:
- Protein: Either chicken, beef, fish or vegetable protein.
- Veggies: Broccoli, spinach, cauliflower, long beans, etc.
- Binder or Carbohydrate: Think flour, rice or pasta.
- Cheese Topping: Cheese of choice, dairy-free or not.
There are endless combinations of casseroles, and by mixing and matching the protein, veggie of choice, your favorite carb and cheese, you can literally make a different casserole every single week!
Today, we’re going with a basic gluten-free chicken casserole that even picky eaters will enjoy, and that should be in everyone’s arsenal.
Why This Recipe Works:
- Simple Ingredients: The main recipe ingredients for this gluten-free chicken rice casserole are easily accessible at the local grocery store (nothing fancy required!).
- Easy to Make: This chicken rice bake is an uncomplicated main dish that anyone can make! Plus, you can serve the chicken casserole in the same casserole dish or Dutch oven that you cook it in (taking it straight from oven to dinner table!).
- Totally Gluten-Free and Dairy-Free: The best part is that this easy recipe is 100% gluten-free and dairy-free, which means that even those with Celiac disease, or those with gluten or lactose intolerances can enjoy this healthy chicken broccoli rice casserole without worries!
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for this gluten-free chicken casserole recipe.
(For exact measurements and quantities, please scroll down to the recipe card at the bottom of this post.)
Recipe Notes + Substitutions
- Dairy-Free Butter: I used dairy-free butter to keep this recipe dairy-free. You may also use another vegetable oil instead (such as olive oil, coconut oil, corn oil, sunflower oil, or avocado oil). Alternatively, if you are not lactose-intolerant, you can also use normal butter or ghee instead.
- Onions: I like using yellow onions, but feel free to use white onions or red onions instead.
- Chicken:Â I used skinless boneless chicken breasts, but you may use chicken thighs or drumsticks instead, just make sure to remove the bones before cooking. Alternatively, you may also use leftover rotisserie chicken instead.
- Rice: This recipe uses basmati rice (which is a less starchy rice), but you can also use long grain white, brown rice or wild rice if you prefer.
- Chicken Broth: You can either use homemade chicken broth or store-bought broth. If you don’t have chicken broth, you can also use chicken stock or vegetable broth instead.
- Dairy-Free Cheddar Cheese: I used dairy-free cheddar cheese to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use normal cheddar cheese instead. Feel free to use other cheeses such as mozzarella cheese, monterey jack cheese etc.
- Salt & Pepper: I’m using salt and black pepper for a simple seasoning. Go ahead and add extra condiments if you prefer (such as garlic powder, onion powder, Italian seasoning, etc).
- Broccoli: Make sure to cut the broccoli into small florets and to boil them before adding it to the casserole. This will ensure the broccoli is tender. You can either use fresh broccoli or frozen broccoli. Alternatively, you may also use cauliflower or long beans if you prefer (cooking them beforehand).
How to Make Gluten-Free Chicken Casserole (Step by Step)
1. Preheat Oven
Preheat the oven to 350F and spray a large casserole dish or Dutch oven with cooking spray.
2. Sauté Onions
In a large skillet, sauté the onion in the dairy-free butter for 5 minutes on medium-high heat, stirring occasionally until the onions are translucent. Transfer the sautéed onions to a plate.
3. Stir Fry Chicken
In the same skillet as before, stir fry the cut chicken pieces on medium heat for another 6-7 minutes, stirring occasionally, until chicken is tender but cooked.
4. Combine Rice, Broth, Chicken, Onions, Seasonings and Cheddar
In a large mixing bowl, combine the uncooked basmati rice, chicken broth, sautéed chicken pieces, sautéed onions, salt, pepper and one cup of dairy-free cheddar cheese. Mix well to combine.
5. Transfer to Baking Dish
Transfer everything from the large bowl to a casserole dish or Dutch oven. Cover the dish or Dutch oven with a lid and cook for 35-40 minutes in the oven until rice is cooked.
Once rice is cooked, remove the baking dish from the oven.
6. Cook Broccoli Florets
Boil broccoli florets for 5 minutes in salted boiling water (broccoli should be tender but still bright green in color). Place the cooked broccoli in cold water and let cool. After that, drain the water.
7. Top with Broccoli and Cheddar and Broil
Distribute the cooked broccoli over the casserole and sprinkle the remaining cheddar cheese on top. Return the casserole to the oven (without any lid) for another 5 minutes to broil and melt the cheese.
8. Serve and Enjoy
Serve the gluten-free chicken casserole warm and enjoy!
Dish by Dish Tips/Tricks:
- Use Rotisserie Chicken or Leftover Chicken: If you have leftover chicken or rotisserie chicken on hand, you can cut the already cooked chicken into pieces (and skip the step where you have to cook the chicken).
- Make It Vegetarian: If you prefer to have a vegetarian casserole, simply leave out the chicken.
- Swap Out the Rice: I used rice in this gluten-free chicken casserole, but you can easily substitute the rice with short gluten-free noodles instead.
Recipe FAQs
To store, cover the cooled chicken casserole with plastic wrap or place the chicken and rice bake in an airtight container and store for up to 5 days in the refrigerator. Reheat this hearty casserole in the microwave or oven before eating.
Yes you can. To freeze, place the gluten-free chicken and rice casserole in a freezer-safe container and freeze for up to 2 months. Let the frozen chicken casserole thaw completely overnight in the refrigerator before reheating.
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
Gluten-Free Chicken Casserole (Dairy-Free)
- Total Time: 1 hour
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A hearty, filling and comforting gluten-free chicken casserole that is a cozy meal for cold nights. This simple chicken and rice bake is an easy dinner recipe that feeds a crowd, so make a big batch today! Totally dairy-free too.
Ingredients
- 2 tablespoons dairy-free butter
- 1 yellow onion, diced
- 1 pound chicken breast, cut into small pieces
- 1 cup uncooked basmati rice
- 1 1/2 cups low-sodium chicken broth
- 1 1/2 cups grated dairy-free cheddar cheese, divided
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 cups broccoli florets, rinsed
Instructions
- Preheat Oven: Preheat the oven to 350F.
- Sauté Onions: In a large skillet, sauté the onion in the dairy-free butter for 5 minutes on medium-high heat, stirring occasionally until the onions are translucent. Transfer the sautéed onions to a plate.
- Stir-Fry Chicken: In the same skillet as before, stir fry the cut chicken pieces on medium heat for another 6-7 minutes, stirring occasionally.
- Combine Rice, Broth, Chicken, Onions, Seasonings and Cheddar: In a large mixing bowl, combine the rice, chicken broth, sautéed chicken pieces, sautéed onions, salt, pepper and one cup of dairy-free cheddar cheese. Mix well to combine.
- Transfer to Baking Dish: Transfer everything from the bowl to a casserole dish or Dutch oven. Cover the dish or Dutch oven with a lid and cook for 35-40 minutes in the oven until rice is cooked.
- Cook Broccoli Florets: Boil broccoli florets for 5 minutes in salted boiling water (broccoli should be tender but still bright green in color). Place the cooked broccoli in cold water and let cool. After that, drain the water.
- Top with Broccoli and Cheddar and Broil: Distribute the cooked broccoli over the casserole and sprinkle the remaining cheddar cheese on top. Return the casserole to the oven (without any lid) for another 5 minutes to broil and melt the cheese.
- Serve and Enjoy: Serve the gluten-free chicken casserole warm and enjoy!
Notes
Dairy-Free Butter: I used dairy-free butter to keep this recipe dairy-free. You may also use another vegetable oil instead (such as olive oil, coconut oil, corn oil, sunflower oil, or avocado oil). Alternatively, if you are not lactose-intolerant, you can also use normal butter or ghee instead.
Onions: I like using yellow onions, but feel free to use white onions or red onions instead.
Chicken: I used skinless boneless chicken breast, but you may use chicken thighs or drumsticks instead. Make sure to remove the bones before cooking. Alternatively, you may also use leftover cooked chicken meat, or rotisserie chicken instead.
Rice: This recipe uses basmati rice (which is a less starchy rice), but you can also use long grain white or brown rice if you prefer.
Chicken Broth: You can either use homemade chicken broth or store-bought broth. If you don’t have chicken broth, you can also use vegetable broth instead.
Dairy-Free Cheddar Cheese: I used dairy-free cheddar cheese to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use normal cheddar cheese instead.
Salt & Pepper: I’m using salt and black pepper for a simple seasoning. Go ahead and add extra condiments if you prefer (such as garlic powder, onion powder, Italian seasoning, etc).
Broccoli: Make sure to cut the broccoli into small florets and to boil them before adding it to the casserole. This will ensure the broccoli is tender. You can either use fresh broccoli or frozen broccoli. Alternatively, you may also use cauliflower or long beans if you prefer (cooking them beforehand).
Storing/Freezing: To store, place the cooled chicken casserole in an airtight container and store for up to 5 days in the refrigerator. Reheat in the microwave or oven before eating. To freeze, place the chicken casserole in a freezer-safe container and freeze for up to 2 months. Let the frozen chicken casserole thaw completely overnight in the refrigerator before reheating.
- Prep Time: 10 mins
- Cook Time: 50 mins
- Category: Main Dish
- Method: Baking
- Cuisine: American
Soooo delicious. Even my husband says it’s a keeper.
Thanks.
YAY! So happy to hear that Kay!!
This was soooo good. I’m making it again! I had a hard time finding the recipe again so I’m going to have to save it this time.
Hi Madison! So happy to hear you enjoyed this chicken casserole!!
Love this recipe! I make it on a regular basis because it is so easy and good. I especially like to add sautéed mushrooms.
YAY! so happy to hear that Marilyn! Glad you enjoy this chicken casserole so much, and I hope to see you around the blog again sometime soon!
xx,
felicia
if you thaw this overnight in the fridge, can it stay in the fridge 5 days?
Hi Virginia, I would say 2 days max in the fridge would be best after thawing.
At the top of the recipe it says it serves 6 and under nutrition facts it says serves 4. I made it once before for a smaller group and everyone loved it. I plan on making this for 10 adults and 3 children.
Should I double or triple the recipe.
Hi Lynda, Thanks for letting me know, will correct it (it should serve 4)! Glad to hear you loved the recipe. I would recommend that you triple the recipe so there’s plenty for everyone.
What size casserole dish did you use?
Hi Tiffany! I used a 3.4 quart casserole dish.
I thought this recipe turned out really well. The only change I made was I sautéed the onions and then just added the ground chicken in and cooked it all up…a yummy casserole!
YAY! So happy to hear that Kathy!! Thanks for sharing how it went 🙂
Came out soupy 3 oz of rice is only 1/2 cup rice to 2 cups of water. Way out of whack. I had to made rice and stir in before topping with broccoli and cheese
Hi Debbie, thanks for the feedback, a mistake on my end. I adjusted the rice and liquid ratio already.
Ours was so soupy. How much of a cup is 3 ozs of dry basmati rice?
Hi, so sorry to hear your casserole came out soupy. 3oz dry rice is 1/2 cup, but maybe you might want to increase that to 3/4 or 1 cup if you found that it was too watery – or let the casserole cook a little more so that the rice absorbs more of the water.
Hello Felicia,
The casserole is indeed comfort food for many and it is so easy to prepare with all the ingredients put together into a dish!
Cheers!
Mum
Glad you enjoyed it mummy!