American · Dinner
Chicken and Rice Casserole (Gluten-Free)
Cubed chicken thigh baked into gluten-free white rice with sautéed onion, celery, and mushrooms, bound in a cornstarch-thickened stock cream sauce. Sharp cheddar melts across the top for a golden crust, finished with fresh parsley and served hot as a one-dish comfort meal.
$4
20 minsPrep
50 minsCook
70 minsTotal
EasyLevel
Nutrition per serving
768Calories
48.2gProtein
43.8gFat
42.1gCarbs
4.4gSugar
2.3gFiber
1015mgSodium
251mgChol
19.6gSat Fat
478mgPotassium
312mgCalcium
2.1mgIron
0.6mcgVitamin B12
6.8mgVitamin C
gluten-free
protein-rich
gluten-free
Instructions
1
Prep
Cut chicken into bite-size cubes, slice mushrooms, dice onion and celery, grate cheddar, chop parsley, and preheat oven to 375F.
2
Sear
Brown chicken cubes in olive oil over medium-high heat for 4 minutes until golden with no pink showing, then transfer to a plate.
3
Simmer
Cook onion, celery, and mushroom in butter over medium heat for 5 minutes until softened, then whisk cornstarch into stock, add with cream, salt, and pepper, simmering 3 minutes until thickened.
4
Bake
Fold rice and chicken into sauce, spread into a greased casserole dish, scatter cheddar over top, and bake at 375F for 35 minutes until bubbling and golden.
5
Rest
Let the casserole rest 5 minutes for sauce to set.
6
Plate
Spoon onto a plate and scatter parsley over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g chicken thigh
- 1 1/2 cup280g white rice, cooked
- 5 oz140g mushroom
- 2/3 cup100g onion
- 22 stalk (80g) celery
- 2 tbsp2 tbsp butter
- 4 tsp4 tsp cornstarch
- 1 1/2 cup360ml chicken stock, low-sodium
- 6 tbsp90ml heavy cream
- 2.8 oz80g cheddar cheese, sharp
- 2 tbsp2 tbsp olive oil
- 2 tbsp2 tbsp parsley
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
