Gluten-free Chicken Broccoli Rice Casserole
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This hearty gluten-free casserole freezes beautifully! One pan feeds my family, so we enjoy one on the night I make this, and freeze the other two. Tip: Use masking tape or a freezer label to label these, and put the baking instructions (350° for 30 minutes) right on the label so you won't have to go find the recipe again. As written, this recipe will make three 8x8-inch casseroles or four 8"x6" casseroles. If you want to have a super big cooking session, you can double this recipe below to yield even more!
Ingredients
- 6 tablespoons salted butter
- 6 cups cooked long grain brown rice or basmati rice, cooked in broth*
- 2 cups sliced fresh mushrooms
- 2 teaspoons minced garlic
- 1 ½ cups milk
- 16 ounces 4 cups cheddar cheese, shredded, divided
- 6 cups chopped fresh broccoli, about 3 heads
- 5 cups shredded chicken
- 1 teaspoon salt
- 1 teaspoon garlic powder
Instructions
- Precook your rice in chicken broth instead of water to yield 6 cups of cooked rice. Precook your chicken and shred, to yield 5 cups shredded chicken.
- Spray three 8x8" oven and freezer safe baking pans (glass, aluminum, foil, or Gladware oven pans) or four 8x6" pans with non-stick cooking spray. Set aside.
- In a large stockpot, melt the butter. Once melted, add the cooked rice, sliced mushrooms, garlic, milk and half of the shredded cheddar cheese. Cook over medium heat until the cheese is all melted.
- Add the broccoli, chicken, salt and garlic powder and cook over medium heat, for about 5 minutes, stirring frequently.
- Remove from heat and divide the mixture evenly in the three baking pans. Sprinkle the remaining cheese evenly over the three pans.
- Seal the containers, label and put in the freezer, or bake immediately.
- When ready to bake, thaw completely, remove any lids, and preheat oven to 350°.
- Bake until casserole is heated throughout and broccoli is tender, about 25-30 minutes.
Notes
If you'd like, you can add ½ cup of diced onion when you add the broccoli.
It is important for flavor to use rice cooked in chicken broth instead of water. Just follow your rice cooking instructions, but substitute chicken or vegetable broth for the same amount of water (or use water with bouillon dissolved in it).
Nutrition
Calories: 688kcal | Carbohydrates: 79g | Protein: 33g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 101mg | Sodium: 529mg | Potassium: 663mg | Fiber: 5g | Sugar: 3g | Vitamin A: 911IU | Vitamin C: 40mg | Calcium: 368mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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