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Recipe by Kosher Intelligence

Golden Chicken and Rice Casserole with Garlic and Herbs (Gluten Free)

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Golden Chicken and Rice Casserole with Garlic and Herbs (Gluten Free)
Meat Meat
Easy Easy
6 Servings
Allergens

Contains

- Egg
1 Hour
Diets
- Gluten Free - Low Carb

A cozy, creamy-feeling chicken and rice casserole — without any cream. This supper builds its richness from olive oil, sautéed aromatics, and a quick skillet sauce that mimics the warmth of a classic casserole base. It’s simple, family-friendly, and adaptable whether you’re using leftover chicken or cooking it fresh.


Generated by Renee Schwartz

Ingredients

Base Mixture

  • 2 tablespoons Gefen Olive Oil

  • 1 medium onion, finely diced

  • 3 cloves garlic, minced or 3 cubes Gefen Frozen Garlic

  • 1 teaspoon kosher salt (plus more to taste)

  • 1/2 teaspoon black pepper

  • 1 teaspoon smoked paprika

  • 1/2 teaspoon turmeric (optional, for color)

  • 2 cups cooked Beleaves Rice

  • 2 cups cooked, shredded chicken (see fresh variation below)

  • 1 cup frozen mixed vegetables (or 1/2 cup each grated carrot and corn)

  • 1 cup chicken broth

  • 2 eggs, lightly beaten

  • 1 tablespoon tomato paste (or 1 teaspoon Dijon mustard)

  • 1 tablespoon Gefen Olive Oil or mayonnaise

  • 1 teaspoon dried thyme or oregano

Topping (optional but lovely)

  • 1/2 cup gluten-free breadcrumbs or crushed rice cakes

  • 1 tablespoon Gefen Olive Oil

  • pinch of paprika or za’atar

Directions

1.

Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly oil an 8×12- or 9×13-inch baking dish.

2.

In a medium skillet, heat olive oil over medium heat. Add onion and sauté five to six minutes until soft and golden. Add garlic, salt, pepper, paprika, and turmeric; cook one more minute.

3.

Stir in tomato paste, chicken broth, olive oil/mayo, and herbs. Simmer two to three minutes until slightly thickened, then remove from heat.

4.

In a large bowl, mix rice, shredded chicken, and vegetables. Pour the warm sauce over and toss to coat. Stir in beaten eggs.

5.

Spread mixture into the prepared dish. Mix breadcrumbs with olive oil and paprika or za’atar; sprinkle over top.

6.

Bake uncovered for 25–30 minutes, until golden and bubbling at the edges. Rest five minutes before serving.

Notes:

Make-ahead: Assemble up to a day in advance and refrigerate; bake 10 minutes longer straight from the fridge.

Variation:

If you don’t have cooked chicken on hand:

1. Start with one pound (450 grams) boneless, skinless chicken thighs or breasts. Cut into bite-sized cubes. Season lightly with salt and pepper.

2. Sauté chicken first: Heat one tablespoon olive oil in your skillet. Sear chicken three to four minutes per side, just until golden and cooked through. Remove to a plate (it will finish slightly in the oven).

3. Continue recipe as written — using the same skillet (don’t wipe it out). The onions, garlic, and sauce will pick up all those flavorful browned bits from the chicken. Add the cooked chicken back in at Step 4 when mixing everything together.

You can also poach the chicken in the broth you’ll later use for the sauce — that keeps everything soft and mild for kids.

Recipe tags

chicken and rice chicken casserole garlic gluten free herbs one pan
Golden Chicken and Rice Casserole with Garlic and Herbs (Gluten Free)

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