Gluten Free, Meats, Recipe

Gluten Free Cheesy Potato Chicken Casserole

As I’ve mentioned before dump dishes are my thing. I freaking love them. This gluten free cheesy potato chicken casserole is to die for. If you sear the chicken just right it is so juicy, it definitely compliments the potatoes. I feel like good gluten free chicken recipes are hard to find. When I stopped eating gluten for my pregnancy with Matthew I was on pinterest all day sometimes trying to think of dinner, and I would always end up just winging it in the end. Usually the recipes are super complex and require a ton of ingredients. I love that this only took me an hour start to finish.
In my house we are all about what is easy and what is cheap when it comes to food. After all we’re a one income household. What’s more affordable than chicken and potatoes? After I made this the first time I was hooked. My kids were too. It was probably the best food idea I have ever had.
Oven Temp: 350 Degree F. Oven Cook Time: 25 Minutes


2-3 Chicken Breasts
1 C Rice (Dry, or 2 C cooked)
2 tsp Minced Onion (Or ½tsp Onion powder)
1 TBS Montreal Seasoning
2-3 Small Potatoes (I used Russet)
2 TBS Oil (To Cook Potatoes
1 C Cheese
1 tsp Garlic Powder


Preheat the oven to 350.
Cut the potatoes and fry them like this home fries recipe, when these are done put them in the bottom of the casserole dish. Sprinkle some of the cheese on top of these.
Cook the chicken in a skillet on the stove just cooking the outsides, this helps prevent the meat drying out in the oven, and ensures that it gets cooked all the way through. Once the chicken is ready, cut into small squares. Stir this in, and throw some cheese on top of the potatoes.
Prepare the rice per the instructions on the package. You can either sprinkle the Montreal Seasoning and the minced onion onto the top of the rice or, add to the rice before pouting it on top. Put the rest of the cheese on top of this.
Bake for 25 minutes.

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