Creamy chicken and rice bake made gluten free. A super easy one-dish meal that requires just a few basic ingredients tossed into a baking dish. So simple! So good!
This recipe is inspired by a classic one-dish creamy chicken and rice bake from Campbell's using their condensed soup. I started making it back in university for my housemates, long before I found out I had to be gluten free. There’s something wonderfully comforting about being able to throw a few simple ingredients into a baking dish, tossing it in the oven, and having a delicious home-cooked meal less than an hour later.
To make it gluten free, it’s really just the condensed soup that needs a swap. To keep it just as quick and simple, I wanted it to still be a dump-and-bake recipe, and not require the sauce to be first cooked on the stove separately. I settled on a combination of chicken broth, milk, corn starch, and a mix of seasoning/spices. Still has all of the taste and all of the ease!
Ingredients
- chicken broth, gluten free
- milk
- corn starch
- chicken bouillon cube, gluten free
- onion powder
- garlic powder
- rice
- chicken breasts, boneless and skinless
- black pepper
- paprika
See recipe card for quantities.
Ingredient Notes
Chicken broth: Make sure you use a gluten-free broth if you require the recipe to be gluten free. Some popular brands contain gluten (barley) in them.
Milk: I generally use 1% milk, but skim or 2% will also work fine.
Bouillon cube or powder: Again, make sure that you’re using a gluten-free brand. There are gluten-free options in most supermarkets, but there are also some brands that have gluten in them, so always double check.
Rice: Use long-grain or whole-grain parboiled rice (rice that generally takes about 20 minutes to cook on the stovetop).
Chicken breasts: Use boneless, skinless chicken breasts, about 140 grams / 5 ounces each. If you have larger chicken breasts, cut them in half lengthwise.
Instructions
- Preheat oven to 350°F (180°C). In a small bowl, mix the broth, milk, corn starch, bouillon cube, onion and garlic powder. Use a fork to mash up the bouillon cube.
- In a 13” x 9” baking dish, add the broth mixture and the rice and stir to combine.
- Place the chicken on the rice mixture and season with black pepper and paprika.
- Cover the baking dish and bake for about 50 minutes or until the chicken is cooked through and the rice is tender.
- Let stand 5 minutes. Remove the chicken and stir the rice to ensure well mixed. Serve warm.
Top Tip for Perfect Chicken and Rice Bake
- Frozen chicken breasts: If using frozen chicken breasts, thaw before using. I often use frozen chicken breasts, making this a quick meal I can always whip up with pantry/freezer staples.
Storage
Leftovers: store any leftovers in the fridge for 3 – 4 days. Reheat to serve.
Recipe Card
Chicken and Rice Bake
Ingredients
- 1½ cups chicken broth, ensure gluten free
- 1 cup milk
- 1 tablespoon corn starch
- 1 chicken bouillon cube, ensure gluten free
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¾ cup rice, long-grain or whole grain parboiled rice
- 4 boneless and skinless chicken breasts, 5 ounces (140 grams) each
- ¼ teaspoon ground black pepper
- ¼ teaspoon paprika
Instructions
- Preheat oven to 350°F (180°C). In a small bowl, mix the broth, milk, corn starch, bouillon cube, onion and garlic powder. Use a fork to mash up the bouillon cube.
- In a 13” x 9” baking dish, add the broth mixture and the rice and stir to combine.
- Place the chicken on the rice mixture and season with black pepper and paprika.
- Cover the baking dish and bake for about 50 minutes or until the chicken is cooked through and the rice is tender.
- Let stand 5 minutes. Remove the chicken and stir the rice to ensure well mixed. Serve warm.
Notes
- Frozen chicken breasts: If using frozen chicken breasts, thaw before using. I often use frozen chicken breasts, making this a quick meal I can always whip up with pantry/freezer staples.
- Leftovers: store any leftovers in the fridge for 3 – 4 days. Reheat to serve.
Nutrition
Nutritional information shown is an estimate only.
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