As someone who is celiac, lactose intolerant and allergic to almonds, it is so important that all my recipes cater to people with multiple dietary restrictions and/or food allergies! I was diagnosed with celiac disease (the celiac gene) and a lactose intolerance in my early 20s and have been on a mission since to create easy, delicious recipes for others with food allergies!
This gluten free potato casserole with chicken is the perfect spin on traditional comfort food. This gluten free potato casserole with chicken is packed with chicken and potatoes, topped with onions, mozzarella, garlic and herbs. It is absolutely perfect for those a special occasion or a holiday meal, just like my gluten free chicken pot pie recipe!
This gluten free chicken casserole with potatoes recipe is gluten free and has a dairy free option. This recipe is perfect for anyone with special dietary needs or who have gluten intolerances just like my gluten free one pan gnocchi skillet.
WHY YOU’LL LOVE THIS RECIPE
- You can add other vegetables to the gluten free free cheesy potatoes, such as carrots, peas, or green beans.
- You can also add different types of cheese, such as cheddar, Parmesan, or Gruyère.
- If you are looking for a healthier option, you can use low-fat or fat-free cheese and milk.
- This gluten free potato casserole with chicken is gluten free but also dairy free, has a low fat option and is nut free.
- This easy dinner is made with lean chicken breasts, onions, garlic, and herbs.
- You can add any extra vegetables to this as well. I like to add mushrooms and onions.
- The best part of this casserole is that you don’t need any soup. No searching for gluten free cream of chicken soup or cream of mushroom soup at your local grocery store.
- This makes for the perfect side dish or even the main dish!
- This chicken casserole takes 5 minutes to prep and bakes for a full hour leaving your kitchen smelling like cozy baked herbs.
- Makes about 4 individual servings.
INGREDIENTS & SUBSTITUTIONS
Potatoes: These are the base of the casserole and the main ingredient. You can use any type of potato, like russet or Yukon gold. You can use frozen potatoes as well but the texture will be softer.
Sweet Onion: Adds sweetness and flavor. You can use white onions or yellow onion instead.
Chicken Breasts: Lean protein for the dish. Skinless and boneless for easier prep. Chicken thighs can be used instead, but cook a few minutes longer to avoid dryness.
Mozzarella Cheese: Melts well and adds creaminess sort of like a cheesy sauce. Any shredded cheese you like works, like sharp cheddar cheese, gruyere cheese or pepper jack. Dairy-free cheese is an option too.
Avocado Oil: fat for roasting the potatoes. Olive oil is a good substitute. If you want to skip the oil you can also use chicken broth instead.
Garlic and Herb Seasoning: Adds delicious flavor. You can use a mix of dried herbs like garlic powder, onion powder, thyme, and rosemary.
Mushrooms: Optional, but adds more texture and savory taste. You can skip them or use other veggies like broccoli or bell peppers.
TASTE & TEXTURE
This gluten free potato casserole with chicken is exactly what it says; it is packed with warm, moist chicken and crispy on the outside, warm on the inside potatoes. The chicken and creamy potatoes are topped with onions, melted mozzarella, and roasted herbs. The mozzarella is warm and melted over top of the dish. Leave the casserole in longer to get the mozzarella golden brown on top. The potatoes are crispy on the bottom and soft in the middle, packed with big garlic and roasted herb flavor.
DIRECTIONS
STEP 1
Preheat oven to 425 degrees.
STEP 2
In a baking dish or casserole dish, add the potato cubes, avocado oil and garlic and herb seasoning. Mix together in baking dish. (That way you don’t need to clean an large mixing bowl too!)
Add baking dish to oven and bake for 25 minutes to brown potatoes.
STEP 3
Next, while the potatoes are baking, cut chicken into 2″ cubes.
STEP 4
After 25 minutes, remove the baking dish from oven and add the chicken pieces. Nestle the chicken pieces down into the potato mixture a bit. They should not be sitting on top.
STEP 5
Add the onions. Add 1 more tbsp olive oil and more garlic and herb seasoning.
STEP 6
Bake the cheesy potato casserole for 20-25 more minutes. After 20-25 minutes, check that the chicken is fully cooked. The potatoes will be soft and browned.
STEP 7
Remove the gluten free potato casserole with chicken from oven, add mozzarella slices on top. Top with a sprinkle of breadcrumbs. Next, add the casserole dish back to oven for 5 minutes. Look for the cheese to be melted and browned.
EXPERT TIPS & TRICKS
- Use boneless, skinless chicken breasts. They are easier to cook and they will not dry out as easily as chicken thighs.
- Cut the chicken into bite-sized pieces. This will help the chicken cook evenly and it will also make it easier to eat.
- Season the chicken with salt, pepper, and your favorite herbs and spices. This will add flavor to the chicken and the casserole.
- Add a fun crunchy topping such as gluten free corn flakes, potato chips or breadcrumbs on top of the casserole.
- Let the gluten free potato casserole with chicken cool for 10 minutes before serving. This will help the casserole set and it will also prevent the cheese from getting too runny.
- Top with a little bit of green onions.
- Option to add any creamy sauce such as a cream soup, or a cheese sauce made with melted cheese or cream cheese, heavy whipping cream or whole milk to give this perfect dish a creamy base. If you are making your own creamy sauce thicken it with gluten free flour or arrowroot starch. You can also add any white alfredo sauce or garlic sauce.
HOW TO SERVE & STORE
To serve: Let the gluten free potato casserole with chicken cool completely before serving. You can serve it as a main course or a side dish. Garnish with chopped fresh herbs, such as parsley or chives.
To store in the fridge: Once the gluten free potato casserole has cooled completely, cover it tightly with plastic wrap or aluminum foil. Store it in the refrigerator for up to 3 days.
To store in the freezer: Once the casserole has cooled completely, wrap it tightly in several layers of plastic wrap. Then, place it in a freezer-safe bag or airtight container. Store it in the freezer for up to 3 months.
To reheat: Thaw the gluten free potato casserole with chicken overnight in the refrigerator. Preheat the oven to 350 degrees Fahrenheit. Remove the casserole from the refrigerator and let it sit at room temperature for 30 minutes. Bake the casserole for 20-25 minutes, or until heated through.
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Gluten Free Potato Casserole With Chicken Recipe
Ingredients
- 2-3 cups potatoes cut into 1 inch cubes
- 1 sweet Onion cut into 1″ slices
- 1 pound boneless skinless chicken breasts
- 8-10 oz mozzarella cheese shredded or sliced dairy free or fat free option
- 2 tbsp avocado oil
- 3 tbsp garlic and herb seasoning
- 3 tbsp gluten free seasoned breadcrumbs
- 1-2 cups mushrooms sliced
Instructions
- Preheat oven to 425 degrees. In a baking dish, add the potato cubes, avocado oil and garlic and herb seasoning. Mix together in baking dish. (That way you don’t need to clean an extra bowl too!)Add baking dish to oven and bake for 25 minutes.
- While the potatoes are baking, cut chicken into 2″ cubes. After 25 minutes, remove the baking dish from oven and add the chicken pieces and mushrooms.
- Nestle the chicken pieces down into the potato mixture a bit. They should not be sitting on top. Add the onions. Add 1 more tbsp olive oil and more garlic and herb seasoning. Bake for 20-25 more minutes. Once done, check the chicken is fully cooked and the potatoes are soft and browned.
- Remove from oven, add mozzarella slices on top. Top with a sprinkle of breadcrumbs. Add back to oven for 5 minutes until cheese is melted or browned.
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