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Chicken & Rice Casserole close up

Chicken & Rice without the Rice Recipe

Course Main Dish
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 people


  • 1 bag Tater Tots enough to cover the bottom of a 9x13 pan in a single layer
  • 2 pounds Chicken Breast, chopped into bite size pieces
  • 1 Cup Gluten-Free All Purpose Flour Blend For grain free, choose your favorite grain free flour
  • 2 teaspoons Salt, divided
  • 1/2 teaspoon Pepper
  • 2 Tablespoons Cooking Oil
  • 1 Can Cream of Celery Condensed Soup
  • 1 1/4 Cup Water
  • 1 Small Onion, finely diced
  • 1 Tablespoon Dried Parsley
  • 1/4 teaspoon Dried Thyme


  1. Arrange tater tots in a single layer of a 9x13 baking dish. Bake according to the package instructions. Meanwhile, prepare the chicken and sauce.
  2. Place cut chicken into a plastic Ziploc bag with the flour, 1 teaspoon salt, and pepper. Shake the chicken bag to evenly coat. Heat oil in a frying pan and add chicken. Fry chicken until cooked throughout.
  3. Add remaining ingredients (cream of celery soup, water, onion, parsley, remaining salt, and thyme) to a small saucepan and heat over medium-high heat until boiling.
  4. When tater tots are baked and crispy, add chicken in an even layer over the tater tots. Cover with the sauce, pouring evenly through the dish.
  5. Cover and bake at 350 degrees F for 10 minutes or until heated through and sauce is slightly thickened.

  6. To reheat, bake at 350 degrees F for 15 minutes, or until heated through.