GF Cheesy Chicken & Wild Rice Casserole

chicken, wild rice, casserole, gluten free, cheesy


Happy New Year all!! It has been almost a year since I started this blog and it has been so fun! I hope you have found some recipes that you enjoy and that your life as a gluten or dairy free person has been made a little easier! Im sorry the posts have been non existent, but we were gone for 10 days over the holidays! I am back now and ready to start a new year of GF/DF cooking and baking!

I cannot believe the holidays are already over, it is sad 🙁 I do not like saying goodbye to family or taking down decorations. The only thing I am not sad about is having to miss out on yummy holiday treats! This holiday was a little tough because we were traveling alot and were at various places that didnt always have very many GF options, so bonus I dont think I gained any weight over Christmas! haha I will probably stuff my face this week from being hungry the past 10 days!!

We just got back from our trip the other day and had to jump straight back into the real world! When you get home from a trip the last thing you want to do is start cooking, cleaning, etc. but our house was pretty empty! I wanted to make something quick and easy for dinner and this casserole is very easy and really good! I of course found this recipe on Pinterest and it looked like a great cold weather dish to make!

I hope that your 2012 starts out great and your year is filled with yummy GF/DF food!!

What you need:
*3 Tablespoons extra virgin olive oil
*1 medium onion
* 1/2 cup diced celery (I omitted because we dont like)
*1/2 cup diced carrots
*2 Tbsp garlic
*2 Cups shredded, cooked chicken breast
*1 cup cooked brown rice
*1 cup cooked wild rice
*1 tsp salt
*1/2 tsp pepper
*1/4 tsp garlic salt
Cheese Sauce
*4 Tbsp Earth Balance butter
*1/4 cup white rice flour
*1/4 tsp  salt
*1/4 tsp  pepper
*1 cup water (or GF chicken broth)
*1 cup mozzarella cheese & some to sprinkle over top (sub Daiya or other brand for DF cheese)

1.) Preheat oven to 350 degrees 
2.)  Saute onion, celery and carrots in oil.  Stir in garlic and cook for 1 minute.  Stir in chicken, both rices, salt, pepper and garlic salt.  Reduce heat to low.
3.)  To prepare cheese sauce melt butter. Whisk in flour, salt and pepper then slowly pour in chicken broth (or water) continously stirring.  Whisk until thick and nearly boiling then stir in cheese until melted. 
4.) Pour cheese sauce into rice mixture then transfer to a  baking dish. Top with additional cheese and bake for 25 minutes or until cheese is melted and bubbly.

6 thoughts on “GF Cheesy Chicken & Wild Rice Casserole”

  1. I messed up and tossed it all into my rice cooker. I added everything in and then saw the rice was suppose to be cooked. Got it all in the rice cooker covered in water and made up the DF cheese sauce. I hate Earth Balanced butter or margarine’s! I use coconut oil instead. It works great as a butter substitute and stores forever on a cool dark shelf. I’m in a barter group so we barter away my home made cheeses, yogurts, butter, eggs, etc to our Amish neighbor who gives us 1 gallon jars of organic coconut oil, sorghum that we can grind into flour and venison. We grow GF oats and all our produce along with our free ranging chickens, ducks and turkey’s. We just found out his year that we are allergic to gluten, eggs and dairy. Quite a blow as we grew all we ate here! With the help of our neighbors we are able to barter for many of the items we don’t grow and not break the bank driving 120 miles to the nearest store with what we are suppose to use. We are currently living off our garden and food stores so was looking for GF/DF casseroles we could make using our stores. Hope my adaptions work out! I created a GF pie crust this week that made an awesome turkey pot pie (family favorite) so learning as I go!

      1. Yes your recipe worked out great for us! Was very yummy and my husband didn’t even complain about the DF cheese this time! He’s the only one in our family who isn’t allergic to most foods!

          1. Here’s my Chicken/Turkey Pot pie adapted recipe:
            Need a double 9″ pie crust so here’s my GF/DF pie crust recipe:
            2 cups flour (I used 1 cup Sorghum flour, 1/2 cup tapioca flour and 1/2 cup white rice flour)
            1 tsp sea salt
            2/3rd cup solid coconut oil (refrigerate if needed)
            4 to 5 Tablespoon ice water

            Mix flour and salt in a bowl and then cut in the coconut oil. Sprinkle in ice water 1 Tbls. at a time until all flour is moistened and dough cleans side of bowl. divide into two parts and roll out. This was a little more crumbly than regular pie crust but it was so very good in this recipe!

            Turkey or Chicken Pot Pie

            2 Tbsp. coconut oil
            2 Tbsp flour (I used MYO GF blend of equal parts white rice flour, brown rice flour and corn starch)
            1 tsp salt
            1/8 tsp pepper
            1/8 tsp thyme
            1/2 cup chicken or broth (I use the broth off my home canned meat)
            1/2 cup plain almond or coconut milk
            2 cups cubed chicken or turkey
            1 can peas & carrots, drained
            1 teaspoon onion powder ( can add fresh finely grated onion at the start)

            Pastry for 9 inch two-crust pie (see above)

            Line bottom of 9″ pie pan with dough. Melt oil in large saucepan and blend in flour, salt, pepper and thyme. Cook over low heat, until smooth and bubbly. Stir in broth & milk. Heat to boiling, stirring constantly. Boil & stir 1 minute. Stir in turkey/chicken & veggies.

            Pour into pie crust and top with the top crust. Make slits in crust and bake in 425 degree oven for 35 minutes or until golden brown and bubbly. Serves 6.

            This has been a family favorite for over 30 years. Before it used regular flour and cream. My family was so excited and woofed it down in seconds!

            We can all our own meats. 1 pound of meat fits into a pint jar which is also 2 cups. We raw pack into the pint jars and add 1/4 tsp. salt but no liquid and then pressure can for 75 minutes. The meat is fully cooked and so good I have to watch my family or they will open the jars and eat it right out of the jar! I also make my own broths. I get bulk bones from a local butcher for 25 cents a pound. We get 50 lbs at a time and cut all the bones and it makes the best broth ever!

            Hope this recipe works out for you too!


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