Gluten-Free Chicken Casserole
A comforting and hearty gluten-free chicken casserole made with tender chicken, vegetables, and a creamy sauce, topped with a crispy gluten-free breadcrumb crust.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 6
Ingredients
2 tablespoons olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
3 medium carrots, peeled and sliced
2 celery stalks, sliced
3 cups cooked chicken breast, shredded
1 cup frozen peas
1 cup sliced mushrooms
1/4 cup gluten-free all-purpose flour
2 cups chicken broth, gluten-free
1 cup milk
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup shredded cheddar cheese
1 cup gluten-free breadcrumbs
2 tablespoons unsalted butter, melted
Instructions
Preheat the oven to 375°F (190°C).
Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 3-4 minutes until softened.
Add minced garlic, sliced carrots, celery, and mushrooms to the skillet. Cook for 5-6 minutes until vegetables are tender.
Stir in gluten-free flour and cook for 1-2 minutes, stirring constantly to form a roux.
Gradually whisk in chicken broth and milk, continuing to stir until the sauce thickens, about 3-4 minutes.
Add dried thyme, salt, and black pepper. Stir to combine.
Remove the skillet from heat and mix in shredded chicken and frozen peas.
Transfer the mixture to a 9×13 inch casserole dish. Sprinkle shredded cheddar cheese evenly over the top.
In a small bowl, combine gluten-free breadcrumbs and melted butter. Sprinkle the breadcrumb mixture evenly over the cheese layer.
Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the topping is golden brown.
Remove from oven and let cool for 5 minutes before serving.