Tasty Chicken and Rice Casserole is packed with hearty ingredients – chicken, rice, vegetables, and a flavorful sauce – and finished with a crunchy topping.
This casserole is a great weeknight supper for the family because it’s filling and simple to make. Plus, it’s gluten-free and dairy-free so if your family has food sensitivities, this is the perfect dinner all-around.
Chicken and rice is often a staple dinner for many because it’s filling and easy to make, but the combo can quickly get boring.
That’s one of the many reasons why this Tasty Chicken and Rice Casserole is so good. It’s not your average chicken and rice. The tasty sauce contains mayonnaise, not something you’d normally see in a chicken dinner other than a chicken salad, but it works SO well in this case.
My best friend and I came up with this recipe together when we adapted an old recipe I’ve had in my cookbook binder for a long time. We made it together one night when both of our husbands were working late and we had the kids together.
We were both impressed with just how delicious this gluten-free casserole turned out to be.
Even our kids enjoy it. Well except her 5-year-old and my 7-year-old and that’s because they are both adamantly against anything with peas. (Once they picked out the peas, they both liked this easy dinner, particularly the “crunchies” on the top.)
The “crunchies” or golden, crunchy topping is simply corn flakes and coconut oil. Easy peasy and yes, completely gluten-free! Just make sure you check the ingredients on the corn flakes. It turns out the generic brand at our local grocery store contained wheat, while the name brand Corn Flakes was gluten-free.
Tasty Chicken and Rice Casserole is also dairy-free because we use coconut oil and almond milk in this recipe. I love my dairy but I didn’t notice the difference with these substitutes.
Tasty Chicken and Rice Casserole Tips:
Make sure you use regular almond milk, not “vanilla” flavored almond milk, which gives it an odd taste. I’ve found that vanilla almond milk is best used for baking, not cooking. (Think about recipes you’d include vanilla extract in or not.)
Tasty Chicken and Rice Casserole is great for using up leftover chicken. If you’re cooking chicken the night before, cook a little extra and this easy casserole will be even faster to put together. Or use leftovers from a rotisserie chicken.
Cook your rice in an instant pot for faster cooking.
Follow the exact measurements for the best results. It’s tempting to want to add extra rice to stretch the casserole further or throw in the extra chicken you have, but if you do, this casserole may turn out too dry. (Trust me: I’ve tried it.)
I hope you enjoy this Tasty Chicken and Rice Casserole as much as we do!
Print
Prep Time:
Yield:
Print
PinIngredients
- 1 cup chopped celery
- 1/3 cup onion, diced
- 1/4 cup coconut oil, divided
- 4 minced garlic cloves, minced
- 3 Tbsp gluten-free flour 1-to-1 mix (I use Bob’s Red Mill)
- 1 1/2 cups almond milk (regular, not vanilla)
- 3/4 cup mayonnaise (I use this.)
- 4 cups shredded chicken, cooked
- 3 cups cooked rice (I use Jasmine rice.)
- 1 cup frozen peas, thawed
- 1 teaspoon lemon juice
- 1 1/2 tsp salt
- 1 teaspoon pepper
- 3/4 cup coarsely crushed cornflakes
Instructions
- If your chicken isn’t already cooked (leftover chicken works great for this recipe), cook it however you prefer. I like to cook 2-3 chicken breasts in water over the stove. I bring a med-large pot of water to a boil with the chicken already in it, then turn down to medium heat and cover while it simmers for 20-30 minutes. Check for doneness and remove when cooked through. Don’t overcook or your chicken will be too tough.
- At the same time, cook your rice according to package directions. (I use jasmine rice and cook it in my instant pot.)
- Preheat your oven to 350 degrees
- In a large saucepan, over medium heat, saute the onion and celery in the coconut oil until tender. Add the garlic and cook for another minute. Stir in the gluten-free flour and gradually stir in the almond milk. Cook and stir until somewhat thick and bubbling (about 2 minutes).
- Turn off the heat and stir in the mayonnaise, lemon juice, salt, and pepper. Add the chicken (be sure to measure it), rice, and peas and stir.
- Spoon into a 9x13x2″ baking dish.
- Melt the remaining 1 Tbsp coconut oil and mix together with 3/4 cup coarsely crushed cornflakes. Sprinkle over the top of the casserole. Bake at 350 degrees, uncovered, for about 25-30 minutes or until starting to bubble.
Notes
Note: we use Miracle Whip (with olive oil, so there is no high fructose corn syrup) for this recipe. I have not tested this recipe with other mayonnaise brands.
Copyright © Living Well Mom. All content and images are copyright protected. Please do not use my images without prior permission. If you would like to republish this recipe, please re-write the recipe in your own words. Alternatively, you may link back to this post for the recipe.
Micah | Home Faith Family says
Yummy! I love how easy this recipe is and I know my kids will also love the crunchy corn flakes on top too. This meal seems to be perfect with a side of veggies or just on its own. Thank you for sharing!
Erika says
Thanks, Micah!
Kathy Terpstra says
Hello. How well would this freeze after cooking?
Jillian says
Absolutely delicious! I’ve made this twice, and modified it as a tuna noodle casserole too (using GF elbow macaroni). I have to leave out the onions, garlic, and peas because of stomach issues and it’s still mind blowing. I’ve also subbed the lemon juice for apple cider vinegar (because I had it on hand) and it was good. My husband and I agree that it’s better than traditional casseroles loaded with cheese. Thank you so much for creating and posting this. It hits the spot for a comfort food craving without the guilt!
★★★★★
Vlee says
I was wondering about subbing gf rotini for rice. Did you have to do anything different with noodles?
Shannon Opperman says
Kellogg’s actually contains barley malt, so they are not safe for a gluten free diet. I use Nature’s Path corn flakes.
Erika says
Thanks for the tip, Shannon. I did not know that!
Vanessa Rauguth says
I just tried this recipe and it is absolutely amazing. I followed the recipe exactly and it cam out perfect. I recently switched to a gluten and dairy free diet and this is by far one of the best recipes I have tried thus far. Even my picky boyfriend loved it. This will be a regular recipe from now on. Thank you so much for posting.
Erika says
I’m so glad you enjoyed it. Thanks for telling me, Vanessa.
Colleen Pearce says
Hi Erika! I was so excited about this recipe and then it didn’t turn out. I think I might have missed something or done something wrong. It tasted too much like almond milk (I got non-vanilla and unsweetened). It was really bland and I was thinking of adding salt, but I’m not sure it would fix it. What is this supposed to taste like and do you have any tips?
★
Erika says
Hi Colleen, that’s too bad it didn’t turn out for you. Did you add the pepper as well as the salt? I found this casserole is too bland without pepper myself which is why I recommend 1 whole teaspoon of pepper. With it, it’s delicious! As for the almond milk flavor, do you use almond milk for other things? If you are not used to it, you may notice the almond milk flavor more. You can try using regular milk instead if you prefer. We use almond milk to make it work for my dairy-free kids, but regular milk works too.
★★★★★
Jill says
Hi Shannon:
I’m doing weight watchers points. Would you be able to provide calorie content for Gluten free , dairy free chicken and rice casserole? I’m looking to track my points. Thank you!
Kelsey says
Delicious! I learned to wait and add corn flakes when serving so leftovers don’t have soggy ones left on them.
★★★★★
Ed says
This was delicious 😋! I removed the peas and substituted the corn flakes for potatoe sticks. So good!
★★★★★
Heidi says
Hi! Thanks for this great recipe! Do you know if I could sub in cashew milk instead of almond milk?
Erika says
Hi Heidi, I haven’t tried it with cashew and I think the cashew flavor might throw it off, but if you prefer cashew it’s worth a try.
Debbie Brown says
What other dairy free milk can I try? We can’t do dairy or nuts.
Erika says
Is coconut off limits too? That would my next suggestion. Beyond that, maybe rice milk?
(Keep in mind I have not tried other milks so I can’t guarantee they would work in this recipe, but if you are used to another ‘milk’ like rice or coconut milk, it might be perfect for you.)
Debbie says
Thanks! We can do coconut milk. I’m going to try that. Thanks!
Sam says
Hello,
If I wanted to turn this into a teriyaki dish or butter chicken, do you have any suggestions on amounts the spices?
Erika says
Hi Sam, sorry I don’t as that would be a different recipe. You could certainly google it and see what you come up. Good luck!
Dianne says
Hi.
I am wanting to try this recipe. It sounds luscious. I have two questions before I start.
Can this be frozen?
What can I use to substitute for the cornflakes?
Thank you.
Erika says
Hi Diane, I don’t do frozen meals so I can’t say whether it would work well or not. You could try bread crumbs as a substitute. If you’re gluten-free, throw a couple pieces of dried gluten-free bread into your food processor or blender and blend for inexpensive homemade bread crumbs.
Alyssa says
This casserole was amazing! I normally don’t try new recipes when feeding a crowd but I’m glad I did this time. It was a hit with both the adults and toddlers. The only modification I made was unflavored/unsweetened coconut milk instead of almond. Thank you for such a great recipe!
★★★★★
Aubrey says
Question… Is it 3 cups rice before it’s cooked cooked or 3 cups of rice after it’s been cooked
Erika says
3 cups cooked rice.
Mary Ann says
Loved this recipe. I will definitely make it again. I only made one change – I added a tablespoon of nutritional yeast to the sauce. Thank you for the awesome recipe.
★★★★★
Erika says
Glad you enjoyed it, Mary Ann. I may have to try your tip – I love nutritional yeast and use it often but I didn’t think of trying it for this casserole.
KAREN E BECKNER says
Hi, Thank you so much for creating this! I’m eager to try it. I was wondering if I could use a casserole crock pot. I just discovered then and thinking of buying one. If I do, do you think I should put the rice in uncooked? I’ll also probably wait till the end to put the corn flakes on. If I do decide to try it in a Casserole crock.
csksmjhp says
Miracle whip has dairy in it. I had to switch to real mayonnaise because of it.
Erika says
Hi, Miracle Whip is dairy-free. I double checked just now to be safe. 🙂 We like the olive oil version. No corn syrup and it tastes great.
Kristine says
With the coconut oil, is it 1/4 cup with 1 tablespoon reserved?
Erika says
Yes, I’ve updated. Thanks for letting me know!
Meg says
Can this be made in advance and refrigerated for a day prior to baking?
Julie says
This is NOT a dairy free recipe. The mayonnaise has egg in it. Terminology matters.
Erika says
You’re joking, right? Eggs are not dairy. Maybe you’re thinking of vegan, but I never claimed this recipe was vegan. Have a nice day, Julie.
Megan says
Could you use almond or oat flour?
Erika says
I wouldn’t use those, but you could try tapioca flour or even arrowroot.
Susan says
I used tapioca flour. This is my second time making this recipe it’s so delicious. I used Fritos instead of Corn Flakes, but otherwise… it’s perfect as written! Thank you!!
Jill says
One of our favorite recipes as my husband and I can’t have dairy or gluten. We make it at least once a week as it’s so simple and the kids love it too. We shred a rotisserie chicken to make it even easier. Sometimes we used canned coconut milk instead of almond milk because we often have it on hand but otherwise cook as directed and it’s just perfect.
Erika says
I love to hear that, Jill. And great tips too!