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Ultimate Creamy Gluten-Free Chicken Wild Rice Casserole with Homemade GF Sauce

A creamy gluten free chicken wild rice casserole with shredded chicken, peas, and a crispy golden crumb topping.
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Make a comforting, hearty gluten-free chicken and wild rice casserole using a homemade cream sauce. This easy recipe delivers rich flavor perfect for a weeknight dinner or holiday side dish.

Ingredients

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  • 1 cup uncooked wild rice blend
  • 2 cups chicken broth (certified gluten free)
  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 2 celery stalks, chopped
  • 8 ounces cremini mushrooms, sliced
  • 2 cups cooked, shredded chicken breast
  • 1/2 cup dry white wine (optional, substitute with broth)
  • 1/4 cup gluten-free all-purpose flour blend (with xanthan gum)
  • 2 cups gluten-free chicken broth
  • 1 cup whole milk or unsweetened almond milk
  • 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste
  • 1 cup frozen peas
  • 1/2 cup grated Parmesan cheese (optional)
  • 1/2 cup gluten-free breadcrumbs or crushed gluten-free crackers for topping

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Cook the wild rice: Combine the wild rice blend and 2 cups of chicken broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 40 to 45 minutes, or until the rice is tender and most liquid is absorbed. Drain any excess liquid and set the cooked rice aside.
  3. Sauté vegetables: Heat the olive oil in a large skillet over medium heat. Add the onion and celery and cook until softened, about 5 minutes. Add the mushrooms and cook until they release their moisture and brown slightly, about 7 minutes.
  4. Make the roux: Sprinkle the gluten-free flour blend over the cooked vegetables. Stir constantly for 1 minute to cook out the raw flour taste.
  5. Create the sauce base: Slowly whisk in the 2 cups of gluten-free chicken broth until smooth. Then, whisk in the milk and heavy cream. Continue stirring until the sauce thickens, about 5 to 7 minutes.
  6. Season the sauce: Stir in the dried thyme, garlic powder, salt, and pepper. If using, stir in the Parmesan cheese until melted.
  7. Combine ingredients: Gently fold the cooked wild rice, shredded chicken, and frozen peas into the sauce mixture in the skillet. Mix until everything is evenly coated.
  8. Bake: Transfer the entire mixture to your prepared baking dish. Sprinkle the top evenly with the gluten-free breadcrumbs or crushed crackers.
  9. Bake for 20 to 25 minutes, or until the casserole is bubbly and the topping is golden brown. Let it rest for 5 minutes before serving.

Notes

  • For a make-ahead option, assemble the casserole completely (without the topping) and cover it tightly. Refrigerate for up to 2 days. Add 10 minutes to the baking time if baking straight from the refrigerator.
  • To make this dairy-free, substitute the heavy cream with full-fat canned coconut milk and omit the Parmesan cheese.
  • Use a good quality wild rice blend for the best texture; avoid instant rice.
  • If you prefer a thicker sauce, use cornstarch mixed with cold water (1 tablespoon cornstarch to 2 tablespoons water) as a slurry added at the end of step 5.

Nutrition

Find it online: https://blissbatter.com/gluten-free-chicken-wild-rice-casserole/