Cheesy Chicken and Rice
This easy Cheesy Chicken and Rice casserole is naturally gluten-free, family-friendly, and made in one dish. Perfect for busy weeknight dinners!
You know those nights when you’ve got about ten minutes before dance practice, homework is piling up, and everyone’s asking “what’s for dinner?” Yeah, me too. That’s exactly when I reach for this gluten-free cheesy chicken and rice casserole. It’s become my secret weapon for crazy weeknights.
I stumbled upon this recipe during one of those “throw everything in a pan and pray” moments last spring. My daughter had three friends coming over after soccer, and I needed something that could feed a small army without requiring actual cooking skills. This gluten-free chicken rice casserole was born, and honestly, it’s been on repeat ever since.
The best part? You literally dump everything into one dish, pop it in the oven, and walk away. No pre-cooking the chicken, no standing over the stove stirring rice. Just real ingredients coming together into something warm, cheesy, and totally comforting—perfect for your gluten-free family dinner rotation.
Table of Contents
Why This Recipe Works
Man, oh man—the magic of this dish is in its simplicity. Unlike traditional casseroles that require pre-cooking multiple components, everything cooks together in one harmonious dish. The chicken releases its juices as it bakes, flavoring the rice from within while staying incredibly moist.
The cream of chicken soup creates a luscious, creamy sauce that coats every grain of rice without any extra effort. According to trusted culinary research on one-pot cooking methods, this technique allows flavors to meld together while reducing cleanup time—a win-win for busy families.
That layer of melted cheese on top? It creates the most satisfying golden crust that adds textural contrast to the tender chicken and fluffy rice underneath. It’s comfort food that happens to be naturally gluten-free.
Easy Gluten-Free Cheesy Chicken and Rice
Equipment
- 9×13 casserole dish
- Measuring cups
- Spoon for Stirring
- Meat thermometer
Ingredients
- 3 medium boneless skinless chicken breast Can substitute chicken thighs
- 2 cups Minute Rice white or brown Use certified gluten-free rice
- 1 can (14.5 oz) chicken broth Check label for gluten-free certification
- 1 can (10.5 oz) cream of chicken condensed Must use gluten-free version
- 2 cups water Divided – 1½ cups initially, ½ cup reserved
- 1 cup shredded sharp cheddar or Colby Jack cheese Reserve for topping
- non-stick cooking spray For casserole dish
Instructions
- Preheat your oven to 400°F and grab your trusty 9×13 casserole dish. Give it a good spray with non-stick spray so nothing sticks to the bottom later.
- Place your three chicken breasts flat on the bottom of the dish, spacing them out evenly. They’ll cook perfectly right in the rice mixture, so no need to fuss with them.
- Sprinkle the uncooked minute rice directly over the chicken, followed by the entire can of chicken broth and cream of chicken soup. Pour 1½ cups of water over everything and use a spoon to stir the cream of chicken into the rice mixture so it’s evenly distributed.
- Slide the uncovered dish into the oven and bake for 45 minutes. Around the 30-minute mark, open the oven and give everything a gentle stir to make sure all the rice gets coated with liquid. If it looks a bit dry, add that extra ½ cup of water at this point.
- When the timer goes off, remove the dish and sprinkle your shredded cheese evenly across the top. Pop it back in for another 10-15 minutes until the cheese is melted and bubbly with golden edges.
- Let it rest for about 5 minutes before serving. The rice will firm up slightly, making it easier to scoop onto plates.
Notes
Cheesy Chicken and Rice Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Skinless Chicken Breast | 3 medium | Can substitute chicken thighs |
| Minute Rice (White or Brown) | 2 cups | Use certified gluten-free rice |
| Chicken Broth | 1 can (14.5 oz) | Check label for gluten-free certification |
| Cream of Chicken Condensed | 1 can (10.5 oz) | Must use gluten-free version |
| Water | 2 cups (divided) | Adjust based on rice texture |
| Shredded Sharp Cheddar or Colby Jack Cheese | 1 cup | Reserve for topping |
| Non-stick Cooking Spray | As needed | For casserole dish |
Cheesy Chicken and Rice Instructions
Step 1: Preheat your oven to 400°F and grab your trusty 9×13 casserole dish. Give it a good spray with non-stick spray so nothing sticks to the bottom later.
Step 2: Place your three chicken breasts flat on the bottom of the dish, spacing them out evenly. They’ll cook perfectly right in the rice mixture, so no need to fuss with them.
Step 3: Sprinkle the uncooked minute rice directly over the chicken, followed by the entire can of chicken broth and cream of chicken soup. Pour 1½ cups of water over everything and use a spoon to stir the cream of chicken into the rice mixture so it’s evenly distributed.
Step 4: Slide the uncovered dish into the oven and bake for 45 minutes. Around the 30-minute mark, open the oven and give everything a gentle stir to make sure all the rice gets coated with liquid. If it looks a bit dry, add that extra ½ cup of water at this point.
Step 5: When the timer goes off, remove the dish and sprinkle your shredded cheese evenly across the top. Pop it back in for another 10-15 minutes until the cheese is melted and bubbly with golden edges.
Step 6: Let it rest for about 5 minutes before serving. The rice will firm up slightly, making it easier to scoop onto plates.
Substitutions For Cheesy Chicken and Rice
Need a dairy-free version? This gluten and dairy free chicken and rice comes together beautifully when you swap regular cheese for dairy-free cheddar shreds and use a plant-based cream soup alternative. Brands like Pacific Foods make excellent dairy-free cream soups that work perfectly here.
Prefer chicken thighs? Go for it—they’ll add extra moisture and flavor to your casserole. Just make sure they’re boneless and skinless for even cooking throughout.
Don’t have minute rice? Regular long-grain white rice works, but you’ll need to increase the liquid by about ½ cup and add 10-15 minutes to the baking time. The rice needs enough moisture to cook through completely.
Want to add vegetables? Toss in a cup of frozen broccoli florets during that 30-minute stir for a gf chicken broccoli rice casserole variation. Frozen peas, diced carrots, or green beans work wonderfully too.
Troubleshooting Tips For Cheesy Chicken and Rice
Rice came out crunchy? This usually means it needed more liquid during cooking. Next time, check at the 30-minute mark and don’t hesitate to add that extra water if things look dry.
Chicken seems undercooked? Make sure you’re using medium-sized breasts (about 6-8 oz each) and that they’re arranged in a single layer. If yours are extra thick, pound them to an even thickness before adding to the dish.
Casserole turned out soupy? Let it rest for a full 10 minutes after baking—the rice will absorb residual liquid as it cools slightly. If it’s still too wet, your rice might have been pre-rinsed (which adds moisture) or your measurements were off.
Cheese isn’t browning? Well… pop the dish under the broiler for 2-3 minutes during those final minutes. Watch it closely though—cheese goes from perfect to burnt in seconds!
Storage & Meal Prep
This cheesy chicken and rice stores beautifully in an airtight container in the fridge for up to 4 days. Reheat individual portions in the microwave for 2-3 minutes, adding a splash of chicken broth if it seems dry.
For meal prep, you can assemble the entire casserole (minus the cheese) up to 24 hours ahead and keep it covered in the refrigerator. When you’re ready to bake, add about 10 extra minutes to account for the cold start temperature.
Freezing works too—portion into individual servings in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating for best texture results.
Serving Suggestions
Serve this gluten-free comfort food alongside a crisp green salad with tangy vinaigrette to balance the richness. Roasted green beans or steamed broccoli add color and nutrients to round out the plate.
For a heartier meal, pair it with gluten-free dinner rolls or garlic bread. The bread is perfect for soaking up any extra cheesy sauce left in your bowl!
This casserole is ideal for potlucks, Sunday meal prep, or feeding a crowd during holiday gatherings. I always double the recipe for Thanksgiving week when family’s in town.
Variations to Try
Mexican-inspired twist: Add a packet of taco seasoning to the rice mixture, use pepper jack cheese, and top with fresh cilantro, diced tomatoes, and a dollop of sour cream. It transforms into a completely different dinner!
Italian-style version: Swap the cream of chicken for gluten-free cream of mushroom soup, use Italian seasoning, mozzarella cheese, and add sun-dried tomatoes. Finish with fresh basil for a restaurant-worthy meal.
Kid-friendly mild version: Use Colby Jack cheese instead of sharp cheddar for a gentler flavor profile that picky eaters love. Sneak in finely diced carrots that disappear into the rice for added nutrition.
Protein-packed option: Stir in a can of drained white beans during that 30-minute check-in for extra fiber and plant-based protein. This makes the dish even more filling and nutritious.
Cheesy Chicken and Rice FAQs
Can I use brown rice instead of white rice?
Absolutely—brown minute rice works perfectly in this recipe. Just keep in mind it might need an extra 5-10 minutes of baking time and potentially a bit more liquid since brown rice absorbs more moisture than white.
How do I know when the chicken is fully cooked?
The internal temperature should reach 165°F when checked with a meat thermometer in the thickest part. The chicken should also be white throughout with no pink remaining and juices should run clear.
What’s the best gluten-free cream of chicken soup to use?
Pacific Foods and Progresso both make reliable gluten-free condensed soups that work beautifully here. Always double-check labels since formulations can change—look for certified gluten-free labels for peace of mind.
Can I make this in a slow cooker instead?
You can, though the texture will be slightly different. Cook on low for 4-5 hours with the same ingredients, adding cheese during the last 30 minutes. The rice tends to be softer and the chicken more tender with this method.
Why did my rice stick to the bottom of the pan?
This usually happens when there isn’t enough liquid or the initial spray of non-stick wasn’t adequate. Make sure to thoroughly coat your dish and don’t skip that 30-minute stir to redistribute moisture.
More Gluten-Free Family Favorites
If you love easy one-dish dinners like this cheesy chicken and rice, you’ll definitely want to try our complete collection of gluten-free cookie recipes for dessert. Those chocolate crinkle cookies are perfect for rounding out any family dinner.
Looking for more dairy-free options? Our creamy dairy-free pumpkin pie made with oat milk is a reader favorite that proves you don’t need dairy for incredible flavor. It’s become a holiday staple in our house!
For cozy winter evenings, pair this casserole with our ultra-chocolatey hot cocoa cookies for a dinner-and-dessert combo that’ll have everyone asking for seconds. They’re soft, fudgy, and taste like drinking hot chocolate in cookie form.
Final Thoughts
This gluten-free cheesy chicken and rice casserole has saved dinner time more times than I can count. It’s proof that gluten-free cooking doesn’t have to be complicated or require specialty ingredients beyond that crucial gluten-free cream soup.
Whether you’re new to gluten-free cooking or a seasoned pro, this forgiving recipe welcomes experimentation. The foundation is solid enough that you can make it your own with different cheeses, vegetables, or seasonings based on what your family loves.
So next time you’re staring at the clock wondering how you’ll get dinner on the table, remember this recipe. It’s as simple as dump, bake, and devour—exactly what busy weeknights call for.
