Gluten-Free Chicken Mushroom Rice Bake with Homemade Mushroom Sauce

Chicken Mushroom Rice Bake with Homemade Gluten-free Mushroom Sauce

Gluten-Free Chicken Mushroom Rice Bake with Homemade Mushroom Sauce

Gluten-Free Chicken Mushroom Rice Bake with Homemade Mushroom Sauce

This old family favorite is made from scratch, even the sauce, so you know that it’s safe for a gluten-free diet.  Since the chicken is boneless and skinless, it’s easier to serve and clean up than the bone-in version.

You can use your favorite vegetables in it, but our favorites are either green beans, or peas and carrots, or chopped broccoli.  You’ll have a complete meal in one dish with this gluten-free casserole.

If you want to make it dairy-free, you can use oil instead of butter or margarine, and also use a dairy-free milk, or mushroom or vegetable stock instead.


Chicken Mushroom Rice Bake with Homemade Gluten-free Mushroom Sauce

Prep Time: 15 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 45 minutes

Makes 4 servings


Fill the Casserole:
  • 4 Medium Boned and Skinned Chicken Breast Halves, fresh or frozen
  • 1 Teaspoon Oil
  • 1 Cup Long-grain Rice (uncooked)
  • 1 Teaspoon Salt, more or less to taste
  • 1/4 Teaspoon Ground Black Pepper
  • 1 Tablespoon Chopped Parsley, or half as much Dried Parsley
  • 1 Pound Cut Green Beans, or Peas and Carrots, or Chopped Broccoli
  • 1/2 Cup Chopped Onion
  • 1/2 Cup Water
Sauce (like an Undiluted Condensed Soup):
  • 4 Tablespoons Butter, Margarine or Oil
  • 4 Tablespoons Sweet Rice Flour
  • 1/2 Teaspoon Dried Onions (optional)
  • 1/4 Teaspoon Celery Powder (optional)
  • 1/4 Teaspoon Garlic Powder (optional)
  • 1/4 Teaspoon Salt, more or less to taste
  • 1 Dash Ground Black Pepper
  • 1 1/4 Cups Milk, 2% Milk, Dairy-free Milk, or part or all Mushroom Stock (especially if you have reserved the liquid from the mushrooms)
  • 1/2 Cup Sliced Mushrooms, fresh or canned


Fill the Casserole:

Spread the oil in casserole dish.

Add rice, seasonings, vegetables and 1/2 cup water.

Lay chicken breasts on top.

Prepare the Sauce (it’s like an undiluted condensed soup). For a dairy-free version, use the optional Oil and Stock:

In a heavy saucepan on medium heat, melt the butter.

Stir in the sweet rice flour and keep stirring for a minute or two.

Stir in the seasonings.

Add the milk or stock all at once. Continue to stir constantly until thickened and bubbling.

Stir in the mushrooms and heat through.

A little more milk or stock may be added to adjust the consistency.

Pour over chicken and rice.

Bake uncovered at 325 to 350 deg.F. for about an hour to an hour and a half, or until the chicken is cooked through (no pink inside and juices run clear). Add a little water if needed during last part of cooking time to keep rice from drying out.


I’ve posted this to these websites:

Simply Sugar & Gluten-Free’s Slightly Indulgent Tuesday

The Gluten-Free Homemaker’s Gluten-Free Wednesdays

Miz Helen’s Country Cottage Full Plate Thursday



More gluten-free chicken recipes:

Chicken and Penne with Kale and Tomatoes for an Easy Chicken Dinner

Gluten-Free Chicken Stir-Fry with Celery and Onion Is a Quick Meal to Make

Easy, Gluten-Free Chicken Breasts in the Crockpot for Two

Chicken w/Cannellini Beans, Tomatoes & Italian Parsley – Gluten-Free Living At Its Best

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  • Miz Helen

    June 21, 2012

    Hi Pat,
    Your sauce for this awesome Chicken Mushroom Rice Bake looks delicious. This dish has a wonderful flavor combination. I love you Corning Ware Bake Dish, what a classic. Hope you are having a great week and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  • Rogene

    June 20, 2012

    I grew up on casseroles made of cream of whatever soup. Sometimes I miss them, but haven’t figured out the soup replacement yet. Will have to try your recipe.

    • Pat

      June 20, 2012

      Cream of “whatever” soups are remarkably easy to make — cream of celery, cream of chicken, cream of asparagus, cream of shrimp. With most of them it’s important to use an addition that has been cooked, such as sauteed or canned. I hope you find this to your liking. What other casseroles would you be thinking of trying?

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