Gluten Free Creamy Chicken and Wild Rice Casserole
Meal prep meets comfort food! Silky sauce, nutty wild rice, and tender chicken bake into a bubbly, family pleasing casserole. Prep it on Sunday, devour it on a busy weeknight.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4-6 servings 1x
- Category: Dinner
- Method: Baking
- Diet: Gluten-Free
Ingredients
Scale
- 3 cups cooked rice - wild and brown rice blend, or a combo of white and wild rice
- 1 can gluten free cream of mushroom soup
- 1 cup plain, nonfat Greek yogurt
- 1 teaspoon dijon mustard
- 1 cup diced carrots
- 1 cup broccoli florets, cut into small pieces
- 3 cups chicken breast, cooked and chopped into bite sized pieces
- 1/2 cup mozzarella cheese, shredded
- 1/4 cup parmesan cheese, shredded or from a jar
Instructions
- In a microwave safe container, add the carrots and broccoli and cover with water. Cook on high for 4-5 minutes until tender-crisp. Drain and set aside.
- In a medium bowl, stir together the cream soup, dijon mustard, and Greek yogurt.
- Add the rice, chicken, and vegetables. Mix to combine all the ingredients.
- Add to a buttered 9 x 9 inch casserole dish. Top with mozzarella and parmesan.
- Cover with foil and bake at 375℉ for 45 minutes, or until heated through and the cheese is melted. Uncover and bake for 5 minutes or a little more to get the top nicely browned and bubbly.
Notes
Where to buy gluten free cream of mushroom soup: read my post Best Gluten Free Cream of Chicken/Mushroom Soup Brands.
Nutrition
- Serving Size: 1 scoop
- Calories: 228
- Sugar: 2.7 g
- Sodium: 492.4 mg
- Fat: 6.4 g
- Carbohydrates: 7.5 g
- Fiber: 1.2 g
- Protein: 33.6 g
- Cholesterol: 88.2 mg