20 Delicious Gluten Free Chicken Casserole Recipes Easy

Craving comfort food that’s both gluten-free and packed with flavor? You’re in luck! Our roundup of 20 Delicious Gluten-Free Chicken Casserole Recipes is here to transform your dinner routine. From creamy classics to zesty new favorites, these easy-to-make dishes promise to delight your taste buds and simplify your meal prep. Dive in and discover your next go-to comfort meal!

Creamy Gluten Free Chicken and Mushroom Casserole

Warm up your evening with this comforting Creamy Gluten Free Chicken and Mushroom Casserole, a dish that’s as nourishing as it is delicious.

Ingredients

• 2 cups cooked chicken, shredded
• 2 cups mushrooms, sliced
• 1 cup gluten-free all-purpose flour
• 2 cups chicken broth
• 1 cup heavy cream
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F and lightly grease a casserole dish.
2. In a large skillet, heat olive oil over medium heat. Add mushrooms and cook until they’re soft and golden, about 5 minutes.
3. Sprinkle gluten-free flour over the mushrooms, stirring to coat. Gradually add chicken broth and heavy cream, stirring constantly until the mixture thickens.
4. Stir in shredded chicken, salt, black pepper, garlic powder, and onion powder. Cook for another 2 minutes until everything is well combined and heated through.
5. Transfer the mixture to the prepared casserole dish. Sprinkle Parmesan cheese evenly over the top.
6. Bake for 20 minutes, or until the cheese is bubbly and golden.

The magic of this casserole lies in its velvety sauce, perfectly coating each bite of chicken and mushroom without a hint of gluten.

Tip: For an extra crispy top, broil the casserole for the last 2 minutes of baking.

Gluten Free Chicken Broccoli Rice Casserole

This Gluten Free Chicken Broccoli Rice Casserole is the ultimate comfort food, combining tender chicken, crisp broccoli, and creamy rice in one delicious bake.

Ingredients

• 2 cups cooked white rice
• 1.5 cups cooked chicken, shredded
• 2 cups broccoli florets, steamed
• 1 cup gluten-free cream of mushroom soup
• 1/2 cup milk
• 1/2 cup shredded cheddar cheese
• 1/4 cup grated Parmesan cheese
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
2. In a large bowl, mix together the cooked white rice, shredded chicken, and steamed broccoli florets.
3. In a separate bowl, whisk together the gluten-free cream of mushroom soup, milk, garlic powder, onion powder, salt, and black pepper until smooth.
4. Pour the soup mixture over the rice, chicken, and broccoli, stirring until everything is evenly coated.
5. Transfer the mixture to the prepared baking dish and sprinkle the top with shredded cheddar cheese and grated Parmesan cheese.
6. Bake at 375°F for 25 minutes, or until the cheese is bubbly and golden.

The magic of this casserole lies in its perfect balance of textures—creamy, cheesy, and slightly crunchy broccoli for a satisfying bite every time.

Tip: For an extra crispy top, broil the casserole for the last 2-3 minutes of baking.

Cheesy Gluten Free Chicken and Spinach Casserole

Dive into this comforting Cheesy Gluten Free Chicken and Spinach Casserole, a creamy, hearty dish that’s sure to become a weeknight favorite.

Ingredients

• 2 cups cooked chicken, shredded
• 10 oz frozen spinach, thawed and drained
• 1 cup gluten-free all-purpose flour
• 2 cups milk
• 2 cups shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with olive oil.
2. In a large bowl, mix the shredded chicken and spinach until well combined.
3. In a saucepan over medium heat, whisk together the gluten-free all-purpose flour and milk until smooth. Bring to a simmer, stirring constantly, until the mixture thickens.
4. Remove the saucepan from heat and stir in 1 1/2 cups of cheddar cheese and all the Parmesan cheese until melted. Add the garlic powder, onion powder, salt, and black pepper, stirring to combine.
5. Pour the cheese sauce over the chicken and spinach mixture, stirring to coat evenly. Transfer to the prepared baking dish and sprinkle the remaining 1/2 cup of cheddar cheese on top.
6. Bake for 25 minutes, or until the cheese is bubbly and golden brown.

This casserole stands out with its velvety cheese sauce that clings to every bite, offering a gluten-free twist without sacrificing flavor or texture.

Tip: For an extra crispy top, broil the casserole for the last 2-3 minutes of baking.

Gluten Free Buffalo Chicken Casserole

Craving the spicy kick of buffalo chicken but need a gluten-free option? This casserole brings all the flavor without the gluten, making it a crowd-pleaser for any gathering.

Ingredients

• 2 cups cooked chicken, shredded
• 1 cup gluten-free ranch dressing
• 1/2 cup hot sauce
• 1 cup shredded cheddar cheese
• 1/2 cup crumbled blue cheese
• 1/2 cup diced celery
• 1/4 cup diced green onions
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish with the olive oil.
2. In a large bowl, mix the shredded chicken, gluten-free ranch dressing, hot sauce, garlic powder, onion powder, salt, and pepper until well combined.
3. Transfer the mixture to the prepared baking dish and spread it evenly.
4. Sprinkle the shredded cheddar cheese and crumbled blue cheese on top.
5. Bake for 20 minutes, or until the cheese is bubbly and slightly golden.
6. Remove from the oven and let it cool for a few minutes before garnishing with diced celery and green onions.

The combination of creamy ranch, spicy hot sauce, and tangy blue cheese creates a depth of flavor that’s irresistibly delicious. Perfect for those who love bold flavors but need to keep it gluten-free.

Tip: For an extra crunch, sprinkle some gluten-free breadcrumbs on top before baking.

Gluten Free Chicken and Quinoa Casserole

Looking for a comforting yet healthy weeknight dinner? This Gluten Free Chicken and Quinoa Casserole is packed with protein and flavor, making it a hit for the whole family.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups chicken broth
• 1 lb boneless, skinless chicken breasts, diced
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup frozen peas
• 1 cup shredded cheddar cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp paprika

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
2. In a medium saucepan, bring the quinoa and chicken broth to a boil. Reduce heat to low, cover, and simmer for 15 minutes until the broth is absorbed.
3. While the quinoa cooks, heat olive oil in a large skillet over medium heat. Add the diced chicken, onion, and garlic, cooking until the chicken is no longer pink, about 5-7 minutes.
4. Stir in the cooked quinoa, frozen peas, 1/2 cup of the cheddar cheese, salt, pepper, and paprika into the skillet. Mix well.
5. Transfer the mixture to the prepared baking dish and top with the remaining 1/2 cup of cheddar cheese.
6. Bake for 20 minutes, or until the cheese is bubbly and slightly golden.

The magic of this casserole lies in the quinoa, which soaks up all the savory flavors while keeping the dish light and nutritious.

Tip: For an extra crunch, sprinkle some gluten-free breadcrumbs on top before baking.

Gluten Free Chicken Parmesan Casserole

Who says comfort food can’t be gluten-free? This Chicken Parmesan Casserole is a hearty, cheesy dish that’ll have everyone asking for seconds.

Ingredients

• 2 cups gluten-free breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 large eggs
• 1.5 lbs boneless, skinless chicken breasts, cut into strips
• 2 cups marinara sauce
• 2 cups shredded mozzarella cheese
• 2 tbsp olive oil

Instructions

1. Preheat your oven to 400°F and grease a 9×13 inch baking dish with olive oil.
2. In a shallow bowl, mix gluten-free breadcrumbs, Parmesan cheese, garlic powder, dried basil, salt, and black pepper.
3. In another bowl, beat the eggs. Dip chicken strips into the eggs, then coat them in the breadcrumb mixture.
4. Arrange the coated chicken strips in the prepared baking dish. Drizzle with remaining olive oil.
5. Bake for 20 minutes, then remove from oven. Pour marinara sauce over the chicken and sprinkle with mozzarella cheese.
6. Return to the oven and bake for another 10 minutes, or until the cheese is bubbly and golden.

The crispy breadcrumb coating contrasts beautifully with the gooey mozzarella, making every bite a delight.

Tip: For an extra crispy top, broil the casserole for the last 2-3 minutes of baking.

Gluten Free Chicken and Sweet Potato Casserole

Warm up your kitchen with this comforting Gluten Free Chicken and Sweet Potato Casserole, a dish that’s as nutritious as it is delicious.

Ingredients

• 2 cups cooked chicken, shredded
• 2 medium sweet potatoes, peeled and diced
• 1 cup gluten-free chicken broth
• 1/2 cup coconut milk
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1 cup shredded mozzarella cheese

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with olive oil.
2. In a large bowl, combine the shredded chicken, diced sweet potatoes, gluten-free chicken broth, coconut milk, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt, 1/2 tsp black pepper, and 1/2 tsp paprika. Mix well.
3. Transfer the mixture to the prepared baking dish and spread evenly.
4. Sprinkle the top with 1 cup shredded mozzarella cheese.
5. Bake at 375°F for 30 minutes, or until the sweet potatoes are tender and the cheese is bubbly and golden.

The creamy coconut milk and rich mozzarella create a luxurious texture that perfectly complements the earthy sweetness of the potatoes.

Tip: For an extra crispy top, broil the casserole for the last 2-3 minutes of baking.

Gluten Free Chicken Alfredo Casserole

Dive into this creamy, comforting Gluten Free Chicken Alfredo Casserole that’s sure to become a weeknight favorite. It’s packed with flavor and so easy to make!

Ingredients

• 2 cups gluten-free penne pasta
• 2 cups cooked chicken, shredded
• 2 cups heavy cream
• 1 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• 1 cup shredded mozzarella cheese

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
2. In a large pot, cook the gluten-free penne pasta according to package instructions until al dente. Drain and set aside.
3. In the same pot, heat 1 tbsp olive oil over medium heat. Add 2 cloves minced garlic and sauté for 1 minute until fragrant.
4. Pour in 2 cups heavy cream, then stir in 1 cup grated Parmesan cheese, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp dried basil, and 1/2 tsp dried oregano. Cook for 3-4 minutes, stirring constantly, until the sauce thickens slightly.
5. Add the cooked pasta and shredded chicken to the sauce, stirring to coat evenly. Transfer the mixture to the prepared baking dish.
6. Sprinkle 1 cup shredded mozzarella cheese evenly over the top.
7. Bake at 375°F for 20 minutes, or until the cheese is bubbly and golden brown.

This casserole stands out with its rich, creamy sauce and the perfect blend of herbs that elevate the chicken and pasta. It’s a gluten-free twist on a classic that doesn’t skimp on flavor.

Tip: For an extra crispy top, broil the casserole for the last 2-3 minutes of baking.

Gluten Free Chicken Enchilada Casserole

Dive into this comforting Gluten Free Chicken Enchilada Casserole, a layered masterpiece that brings all the flavors of enchiladas without the fuss of rolling.

Ingredients

• 2 cups shredded cooked chicken
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 (10 oz) can red enchilada sauce
• 1 (4 oz) can diced green chiles
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 8 corn tortillas, cut into quarters
• 2 cups shredded Mexican blend cheese
• 1/4 cup chopped fresh cilantro

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
2. In a large bowl, mix the shredded chicken, black beans, corn, 1/2 cup of the enchilada sauce, diced green chiles, 1 tsp ground cumin, 1/2 tsp garlic powder, and 1/2 tsp salt until well combined.
3. Spread 1/4 cup of the remaining enchilada sauce on the bottom of the prepared baking dish. Arrange half of the tortilla quarters over the sauce.
4. Top with half of the chicken mixture and sprinkle with 1 cup of the cheese. Repeat the layers with the remaining tortillas, chicken mixture, and cheese.
5. Drizzle the remaining enchilada sauce over the top and bake for 25 minutes, until bubbly and the cheese is melted.
6. Garnish with chopped fresh cilantro before serving.

This casserole stands out with its perfect balance of spicy, cheesy, and hearty flavors, all while being effortlessly gluten-free. The layers meld together beautifully in the oven, creating a dish that’s as satisfying to make as it is to eat.

Tip: For an extra kick, add a diced jalapeño to the chicken mixture or serve with a side of sour cream.

Gluten Free Chicken and Dumplings Casserole

Comfort food gets a gluten-free makeover with this hearty Chicken and Dumplings Casserole, perfect for cozy nights in.

Ingredients

• 2 cups cooked chicken, shredded
• 1 cup gluten-free all-purpose flour
• 1/2 cup almond milk
• 1/4 cup unsalted butter, melted
• 2 cups chicken broth
• 1 cup carrots, diced
• 1 cup celery, diced
• 1/2 cup onion, finely chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp dried thyme

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
2. In a large bowl, mix the shredded chicken, carrots, celery, and onion. Spread evenly in the prepared baking dish.
3. In another bowl, whisk together the gluten-free flour, almond milk, melted butter, chicken broth, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp dried thyme until smooth. Pour over the chicken mixture.
4. Bake for 35-40 minutes, or until the top is golden and the edges are bubbly.

The magic of this casserole lies in its fluffy, gluten-free dumplings that soak up all the savory flavors without any gluten. It’s a comforting twist on a classic that everyone can enjoy.

Tip: For extra flavor, sprinkle some fresh parsley on top before serving.

Gluten Free Chicken Bacon Ranch Casserole

Dive into this comforting Gluten Free Chicken Bacon Ranch Casserole, where every bite is packed with creamy, savory flavors that’ll have everyone asking for seconds.

Ingredients

• 2 cups cooked chicken, shredded
• 6 slices bacon, cooked and crumbled
• 1 cup ranch dressing
• 1 cup sour cream
• 1/2 cup milk
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups shredded cheddar cheese
• 1/2 cup gluten-free breadcrumbs
• 2 tbsp melted butter

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
2. In a large bowl, mix together the ranch dressing, sour cream, milk, garlic powder, onion powder, salt, and black pepper until well combined.
3. Add the shredded chicken and crumbled bacon to the bowl, stirring to coat evenly with the ranch mixture.
4. Transfer the mixture to the prepared baking dish, spreading it out evenly.
5. Sprinkle the shredded cheddar cheese over the top of the chicken mixture.
6. In a small bowl, combine the gluten-free breadcrumbs with the melted butter, then sprinkle this mixture over the cheese.
7. Bake at 375°F for 25 minutes, or until the top is golden and the casserole is bubbly around the edges.

The magic of this casserole lies in the creamy ranch base that perfectly balances the smoky bacon and tender chicken, all under a crispy, buttery topping.

Tip: For an extra crispy topping, broil the casserole for the last 2-3 minutes of baking, watching closely to prevent burning.

Gluten Free Chicken and Asparagus Casserole

This Gluten Free Chicken and Asparagus Casserole is a comforting dish that brings together tender chicken and crisp asparagus in a creamy, flavorful sauce, all topped with a golden, cheesy crust.

Ingredients

• 2 cups cooked chicken, shredded
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1 cup gluten-free all-purpose flour
• 2 cups milk
• 1 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1 tbsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with olive oil.
2. In a large bowl, toss the asparagus with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread evenly in the prepared baking dish.
3. Layer the shredded chicken over the asparagus.
4. In a saucepan over medium heat, whisk together the gluten-free flour and milk until smooth. Bring to a simmer, stirring constantly, until the sauce thickens, about 5 minutes.
5. Remove from heat and stir in the garlic powder, remaining 1/2 tsp salt, and 1/4 tsp black pepper. Pour the sauce evenly over the chicken and asparagus.
6. Sprinkle the cheddar and Parmesan cheeses on top.
7. Bake for 25 minutes, or until the cheese is bubbly and golden brown.

The magic of this casserole lies in the contrast between the creamy sauce and the crisp-tender asparagus, making every bite a delightful experience.

Tip: For an extra crunch, sprinkle gluten-free breadcrumbs mixed with a little melted butter over the cheese before baking.

Gluten Free Chicken Taco Casserole

Looking for a comforting, gluten-free dinner that’s packed with flavor? This Chicken Taco Casserole is a crowd-pleaser that’s as easy to make as it is delicious.

Ingredients

• 2 cups cooked, shredded chicken
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 (10 oz) can diced tomatoes with green chilies
• 1 cup gluten-free taco seasoning
• 1 cup gluten-free chicken broth
• 2 cups shredded cheddar cheese
• 1 cup gluten-free tortilla chips, crushed
• 1/4 cup fresh cilantro, chopped
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with 1 tbsp olive oil.
2. In a large bowl, mix the shredded chicken, black beans, corn, diced tomatoes with green chilies, 1 cup gluten-free taco seasoning, and 1 cup gluten-free chicken broth until well combined.
3. Spread the mixture evenly into the prepared baking dish and top with 2 cups shredded cheddar cheese.
4. Bake at 375°F for 20 minutes, then sprinkle 1 cup crushed gluten-free tortilla chips over the top and bake for an additional 5 minutes until the cheese is bubbly and the chips are lightly toasted.
5. Garnish with 1/4 cup fresh cilantro before serving.

The crunch of the tortilla chips paired with the creamy, spicy filling makes this casserole a textural dream. It’s a perfect make-ahead meal for busy weeknights.

Tip: For an extra kick, add a diced jalapeño to the chicken mixture before baking.

Gluten Free Chicken and Zucchini Casserole

This Gluten Free Chicken and Zucchini Casserole is a comforting dish that brings together tender chicken and fresh zucchini in a creamy, cheesy sauce, all without a speck of gluten.

Ingredients

• 2 cups cooked chicken, shredded
• 3 medium zucchinis, sliced into 1/4-inch rounds
• 1 cup gluten-free all-purpose flour
• 2 cups milk
• 1 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with olive oil.
2. In a large bowl, toss the zucchini rounds with 1 tbsp olive oil, 1/2 tsp salt, and 1/2 tsp black pepper until evenly coated. Spread them out on a baking sheet and roast for 10 minutes to remove excess moisture.
3. While the zucchini roasts, heat the remaining 1 tbsp olive oil in a saucepan over medium heat. Whisk in the gluten-free flour until smooth, then gradually add the milk, stirring constantly until the mixture thickens.
4. Remove the saucepan from heat and stir in the cheddar cheese, Parmesan cheese, 1/2 tsp salt, 1/2 tsp black pepper, and 1 tsp garlic powder until the cheeses are melted and the sauce is smooth.
5. Layer the roasted zucchini and shredded chicken in the prepared baking dish, then pour the cheese sauce evenly over the top.
6. Bake at 375°F for 25 minutes, or until the top is bubbly and golden brown.

The magic of this casserole lies in the roasted zucchini, which adds a subtle sweetness and prevents the dish from becoming watery. It’s a perfect weeknight dinner that feels indulgent yet is surprisingly light.

Tip: For an extra crunch, sprinkle gluten-free breadcrumbs mixed with a little melted butter over the top before baking.

Gluten Free Chicken and Cauliflower Casserole

This Gluten Free Chicken and Cauliflower Casserole is a comforting dish that brings together tender chicken and roasted cauliflower in a creamy, cheesy sauce — perfect for a cozy night in.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 4 cups cauliflower florets
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1/2 tsp paprika

Instructions

1. Preheat your oven to 400°F and lightly grease a 9×13 inch baking dish.
2. In a large bowl, toss the chicken pieces and cauliflower florets with olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp garlic powder until evenly coated. Spread them out on a baking sheet and roast for 20 minutes, or until the chicken is cooked through and the cauliflower is tender.
3. In the same bowl, mix together the heavy cream, cheddar cheese, Parmesan cheese, remaining 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp garlic powder, and paprika.
4. Transfer the roasted chicken and cauliflower to the prepared baking dish. Pour the cheese mixture over the top and stir gently to combine.
5. Bake for 15 minutes, or until the sauce is bubbly and the top is lightly golden.

The magic of this casserole lies in the roasted cauliflower, which adds a nutty depth that pairs beautifully with the creamy, cheesy sauce.

Tip: For an extra crispy top, broil the casserole for the last 2-3 minutes of baking.

Gluten Free Chicken and Artichoke Casserole

Dive into this comforting Gluten Free Chicken and Artichoke Casserole, a creamy, savory dish that’s sure to become a weeknight favorite.

Ingredients

• 2 cups cooked chicken, shredded
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1 cup gluten-free all-purpose flour
• 2 cups gluten-free chicken broth
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup shredded mozzarella cheese

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
2. In a large skillet over medium heat, warm the olive oil. Stir in the gluten-free all-purpose flour, garlic powder, onion powder, salt, and black pepper to form a roux.
3. Gradually whisk in the chicken broth and heavy cream until the mixture thickens, about 5 minutes.
4. Remove from heat and stir in the Parmesan cheese until melted.
5. Combine the shredded chicken and chopped artichoke hearts in the prepared baking dish. Pour the sauce over the top and sprinkle with mozzarella cheese.
6. Bake for 25 minutes, or until the cheese is bubbly and golden.

The magic of this casserole lies in the creamy sauce that perfectly coats every bite, with the artichokes adding a delightful tang.

Tip: For an extra crispy top, broil the casserole for the last 2-3 minutes of baking.

Gluten Free Chicken and Bell Pepper Casserole

This Gluten Free Chicken and Bell Pepper Casserole is a hearty, flavorful dish that brings comfort to your table without the gluten. Perfect for those cozy family dinners!

Ingredients

• 2 cups cooked chicken, shredded
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 cup gluten-free all-purpose flour
• 2 cups gluten-free chicken broth
• 1 cup heavy cream
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1 cup shredded cheddar cheese

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
2. In a large skillet, heat 2 tbsp olive oil over medium heat. Add the diced red and green bell peppers, cooking until softened, about 5 minutes.
3. Sprinkle 1 cup gluten-free all-purpose flour over the peppers, stirring to combine. Gradually whisk in 2 cups gluten-free chicken broth and 1 cup heavy cream until the mixture thickens.
4. Stir in the shredded chicken, 1 tsp salt, 1/2 tsp black pepper, 1 tsp garlic powder, and 1/2 tsp onion powder. Cook for another 2 minutes.
5. Transfer the mixture to the prepared baking dish and top with 1 cup shredded cheddar cheese.
6. Bake at 375°F for 20 minutes, or until the cheese is bubbly and golden.

The magic of this casserole lies in its creamy texture and the vibrant colors of the bell peppers, making it as pleasing to the eye as it is to the palate.

Tip: For an extra crunch, sprinkle some gluten-free breadcrumbs on top before baking.

Gluten Free Chicken and Leek Casserole

This Gluten Free Chicken and Leek Casserole is a comforting dish that brings together tender chicken and sweet leeks in a creamy sauce, all topped with a crispy gluten-free crust. It’s a weeknight dinner hero that doesn’t skimp on flavor or texture.

Ingredients

• 2 cups cooked, shredded chicken
• 2 large leeks, cleaned and sliced
• 1 cup gluten-free all-purpose flour
• 1/2 cup unsalted butter
• 2 cups milk
• 1 cup shredded cheddar cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F and lightly grease a casserole dish with olive oil.
2. In a large skillet over medium heat, melt the butter. Add the leeks and sauté until soft, about 5 minutes.
3. Sprinkle the gluten-free flour over the leeks, stirring constantly for 1 minute to make a roux.
4. Gradually whisk in the milk until the mixture is smooth. Cook for another 3-5 minutes until the sauce thickens.
5. Stir in the shredded chicken, salt, black pepper, and garlic powder. Pour the mixture into the prepared casserole dish.
6. Sprinkle the shredded cheddar cheese evenly over the top.
7. Bake for 25 minutes, or until the cheese is bubbly and golden.

The magic of this casserole lies in the creamy, velvety sauce that clings to every bite of chicken and leek, with a cheesy top that adds just the right amount of crunch.

Tip: For an extra crispy top, broil the casserole for the last 2-3 minutes of baking.

Gluten Free Chicken and Kale Casserole

Looking for a comforting yet healthy weeknight dinner? This Gluten Free Chicken and Kale Casserole is packed with flavor and nutrients, making it a perfect dish for those busy evenings.

Ingredients

• 2 cups cooked, shredded chicken
• 4 cups chopped kale
• 1 cup gluten-free breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 cup heavy cream
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish with olive oil.
2. In a large bowl, combine the shredded chicken, chopped kale, heavy cream, minced garlic, salt, black pepper, and dried thyme. Mix well to ensure everything is evenly coated.
3. Transfer the mixture to the prepared baking dish, spreading it out evenly.
4. In a small bowl, mix together the gluten-free breadcrumbs and grated Parmesan cheese. Sprinkle this mixture evenly over the top of the casserole.
5. Bake in the preheated oven for 25-30 minutes, or until the top is golden and crispy and the inside is bubbly.

The crispy Parmesan and breadcrumb topping contrasts beautifully with the creamy, savory filling, making every bite a delightful experience.

Tip: For an extra crispy top, broil the casserole for the last 2-3 minutes of baking.

Gluten Free Chicken and Butternut Squash Casserole

Warm up your kitchen with this comforting Gluten Free Chicken and Butternut Squash Casserole, a dish that’s as nutritious as it is delicious.

Ingredients

• 2 cups cooked chicken, shredded
• 3 cups butternut squash, peeled and cubed
• 1 cup gluten-free chicken broth
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with olive oil.
2. In a large bowl, combine the shredded chicken and cubed butternut squash. Pour in the gluten-free chicken broth and heavy cream, then sprinkle with garlic powder, dried thyme, salt, and black pepper. Toss everything together until well coated.
3. Transfer the mixture to the prepared baking dish and spread it out evenly. Sprinkle the grated Parmesan cheese on top.
4. Bake for 35-40 minutes, or until the butternut squash is tender and the top is golden and bubbly.

The magic of this casserole lies in the creamy Parmesan crust that forms atop the tender squash and chicken, creating a dish that’s both hearty and elegantly simple.

Tip: For an extra crispy top, broil the casserole for the last 2-3 minutes of baking.

Conclusion

We hope this roundup of 20 delicious gluten-free chicken casserole recipes inspires your next cozy meal! Each dish promises ease and flavor, perfect for busy weeknights or comforting weekends. Don’t forget to try your favorites, share your thoughts in the comments, and pin these recipes for later. Happy cooking!