Chicken and Rice Casserole

I promised you I would have a couple of my own casserole creations to inspire you for this month’s Create a Casserole Challenge.  This one was quick to make using leftovers, and resulted in a delightful tasting dish.

It does not use cream soup or cheese, but it does contain Ranch dressing which means it is not dairy free.  However, if you cook dairy free, I’m sure you can find an enjoyable substitute.

If you like exact measurements, you are out of luck with this one, but trust me, you can do it.

Chicken and Rice Casserole
Author: 
 
Ingredients
  • Leftover cooked chicken, cut in bite size pieces
  • Leftover cooked rice, quinoa or other grain (I had a mix of white rice, red quinoa, and millet)
  • Italian dressing
  • Ranch Dressing
  • Gluten free cracker crumbs or corn flake crumbs
  • Pecans, chopped
Instructions
  1. Preheat oven to 350°.
  2. Grease a rectangular baking dish.
  3. Spread your leftover rice on the bottom of the dish.
  4. Sprinkle it with a little Italian dressing.
  5. Put the chicken pieces on top and sprinkle on some more Italian dressing. Squirt some ranch dressing over that.
  6. Top with crushed gluten-free crackers or cereal and pecans.
  7. Bake at 350 degrees about 30 minutes or until hot through.

Casseroles without a thick soup or cheese in the middle do not hold together as well, but that’s okay.  It’s still good food.

For more rice recipe check out Friday Foodie Fix at The W.H.O.L.E. Gang.  This recipe is also linked to Slightly Indulgent Tuesday at Simply Sugar & Gluten Free.



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Comments

  1. Tasty Eats At Home says

    I bet this is delicious! Sometimes simple casseroles like this are family favorites. I am working on a casserole tonight – something vegetarian, and hopefully, delicious! Stay tuned!

  2. GF Gidget says

    That's what I love about casseroles. You just throw random ingredients in a dish, bake it, and somehow magic is created!

  3. Sherron says

    For a dairy free ranch dressing you can combine 1/2 cup mayonnaise, 1 Tablespoon lemon juice, sprinkle of salt, 1/4 tsp garlic pepper and 1/4 tsp Italian season mix. Adjust the amount of lemon juice to make the dressing or dip the consistency you desire.

  4. Diane-The WHOLE Gang says

    What a great way to eat chicken and rice. Thank you for sharing this on Friday Foodie Fix.

  5. trishe says

    Hello. I’m a bit confused. Good Seasons Italian dressing mix has always been a staple at our house. My daughter was recently diagnosed with Celiac Disease and Good Seasons was the first thing I threw out! It says it contains Wheat. Do you use another brand?

    • says

      This post is almost four years old, so the ingredients have probably changed. I haven’t used it in a while and had forgotten that I mentioned that brand here. I’m going to remove that not. Thanks for clarifying. If the label says it contains wheat, then definitely don’t use it. Many Italian dressings are gluten free.

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