Get the Recipe: Cheesy Chicken and Rice Casserole
This gluten-free Cheesy Chicken and Rice Casserole is a classic comfort food! Super easy and perfect for those picky eaters!
Ingredients
- 1 pound cooked chicken breast, shredded (3-4 cups)*
- 1 cup uncooked rice
- 3 cups chicken broth
- 1 cup sour cream
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- salt and pepper to taste
- 2 tablespoons butter
- 2 tablespoons flour or Bisquick, I use gluten free Bisquick
- 2 cups shredded cheddar cheese
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Equipment
- Casserole Dish
- small sauce pan
Instructions
- Preheat oven to 400 degrees F.
- In a small saucepan bring two cups of chicken broth to a boil, pour in rice, simmer on low until all liquid is absorbed.
- In a large mixing bowl combine shredded chicken, rice, spices and sour cream together, set aside.
- In the same small saucepan you used for the rice, melt 2 tablespoons of butter over medium heat.
- When it is completely melted and bubbling, add 2 tablespoons of flour, stir mixture and let it simmer for about 1 minute, stirring occasionally.
- Slowly pour last cup of chicken broth into the flour mixture, stirring as you go.
- Let your cream of soup simmer for a couple minutes until the mixture thickens. This usually takes me 3-5 minutes.
- When mixture is thick pour it into the mixing bowl with the rest of your ingredients.
- Add in 1/2 cup cheese, stir well and pour into greased baking dish.
- Top with remaining cheese and bake for 25-30 minutes.
Notes
*I use my small crockpot to cook my chicken. I just put it on low before work and they are done when I get home. Alternatively, you can bake it at 400 degrees F for 25-30 minutes covered. When chicken is cooked, shred and set aside.
Serving: 1, Calories: 502kcal, Carbohydrates: 31.5g, Protein: 33g, Fat: 26.4g, Cholesterol: 124.8mg, Sodium: 833.8mg, Sugar: 1.1g
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