Cheesy Chicken & Rice Casserole Gluten Free


  • 1 pound hen breast, shredded (three-4 cups)
  • 1 cup uncooked rice
  • 3 cups chicken broth
  • 1 cup bitter cream
  • half teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • salt and pepper to flavor
  • 2 tablespoons butter
  • 2 tablespoons flour or Bisquick (I use gluten unfastened Bisquick)
  • 2 cups shredded cheddar cheese


  1. Preheat oven to 400
  2. I use my small crock pot to prepare dinner my hen. I simply positioned it on low before work and they may be accomplished when I get home. Alternatively, you can bake it on 400 for 25-half-hour covered. When chook is cooked, shred and set aside.
  3. In a small saucepan deliver two cups of hen broth to a boil, pour in rice, simmer on low until all liquid is absorbed.
  4. In a large mixing bowl combine shredded fowl, rice, spices and sour cream collectively, set apart.
  5. In the equal small saucepan you used for the rice, soften two tablespoons of butter over medium warmness.When it is completely melted and bubbling add two tablespoons of flour, stir aggregate and let it simmer for about one minute, stirring on occasion.
  6. Slowly pour closing cup of chook broth into the flour combination, stirring as you move.
  7. Let your cream of soup simmer for a couple minutes until the aggregate thickens. This commonly takes me 3-5 minutes.
  8. When aggregate is thick pour it into the integration bowl with the relaxation of your substances.
  9. Add in 1/2 cup cheese, stir properly and pour into greased baking dish.
  10. Top with last cheese and bake for 25-30 minutes.