Chicken and Rice Bake

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!

Jump to:

• Ingredients
• Instructions
• Top Tip for Perfect Chicken and Rice Bake
• Storage
• Recipe Card

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

1. 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.

2. In a 13” x 9” baking dish, add the broth mixture and the rice and stir to combine. 

3. Place the chicken on the rice mixture and season with black pepper and paprika. 

4. Cover the baking dish and bake for about 50 minutes or until the chicken is cooked through and the rice is tender. 

5. Let stand 5 minutes.  Remove the chicken and stir the rice to ensure well mixed.  Serve warm. 

Storage

Leftovers:  store any leftovers in the fridge for 3 – 4 days.  Reheat to serve.

Recipe Card