Chicken Broccoli Bake Gluten Free is my love language on busy weeknights. I need something cozy, easy, and not fussy, especially when hunger hits and the fridge looks uninspiring. This cheesy, creamy casserole checks all the boxes and uses simple ingredients you probably already have. It is family friendly, great for meal prep, and it reheats like a champ. If you are gluten free or cooking for someone who is, this one is a keeper.
Notes on Ingredients and Substitutions for this gluten-free chicken broccoli rice casserole
Here is what you need to know to make this casserole flexible and foolproof. You can keep it classic, go dairy free, or use shortcuts for crazy nights. I also added some easy swaps so you do not have to run to the store mid-recipe. If you are into cozy bowls too, you might also like this creamy soup for another night: creamy broccoli soup that is gluten free and dairy free.
Smart swaps from the pantry
- Chicken: Any cooked chicken works. I love shredded rotisserie for speed. Leftover roasted chicken is perfect too.
- Rice: Use cooked white rice, brown rice, or even cauliflower rice if you want a lighter pan. Brown rice adds a nutty bite.
- Broccoli: Fresh or frozen both work. Frozen saves time. Just thaw and pat dry so it does not water down the sauce.
- Creaminess: A simple mix of broth and a little cream cheese or Greek yogurt keeps it smooth. Coconut cream works if dairy free.
- Cheese: Cheddar melts like a dream. Monterey Jack is great if you want extra ooze. Use dairy free shreds if needed.
- Binder: A bit of gluten free flour or cornstarch helps the sauce cling to the rice. Both are pantry friendly options.
- Seasoning: Garlic powder, onion powder, paprika, salt, and pepper. Keep it simple. Add a pinch of red pepper flakes if you like heat.
- Crunchy topping: Gluten free breadcrumbs or crushed gluten free crackers add that delightful crisp.
Cheese, creaminess, and dairy free options
If you are going for dairy free, use full-fat coconut milk or a thick cashew cream for the sauce, and a dairy free cheddar-style shred for the topping. If you can do dairy, a mix of cream cheese and sharp cheddar gives you that classic, cozy vibe. Either way, keep the sauce on the thicker side so your bake is creamy, not soupy.
Quick note on the rice: slightly under-cooked rice holds up better and does not get mushy while baking. And yes, you can absolutely make this a lower-carb twist with broccoli and chicken only, skipping rice entirely. It will still be delicious.
I make this Chicken Broccoli Bake Gluten Free whenever I want something that tastes like a hug and uses real, simple ingredients. It is adaptable, which is exactly what I want in a weeknight recipe. 
How to make this gluten-free chicken casserole
Step-by-step overview
- Prep the oven: Preheat to 375°F. Grease a 9×13 baking dish.
- Cook or warm your chicken: If using a rotisserie, shred it. If using uncooked chicken, poach or bake it ahead, then chop.
- Cook the rice: Make 3 cups cooked rice. Leftover rice is your friend here.
- Steam the broccoli: Lightly steam until bright green and just tender. You want a little bite so it holds up. If using frozen, thaw and pat dry.
- Build the sauce: In a skillet, warm 2 tablespoons butter or olive oil. Add 2 tablespoons gluten free flour or cornstarch, whisk for 1 minute. Stir in 1.5 cups chicken broth and 0.5 cup milk or coconut milk. Simmer until thick. Season with garlic powder, onion powder, salt, pepper, and a little paprika. Melt in 4 ounces cream cheese or dairy free alternative if using.
- Combine: In a big bowl, mix rice, chicken, broccoli, and most of the cheese. Pour the warm sauce over and stir until everything is coated.
- Top and bake: Spread in your dish. Top with remaining cheese and a handful of gluten free breadcrumbs or crushed crackers for crunch.
- Bake: 20 to 25 minutes, until bubbly and golden at the edges. Let it rest 5 minutes so it sets.
Make it ahead or freeze it
You can assemble the whole pan, cover tightly, and refrigerate up to 24 hours. Bake straight from the fridge, adding 5 to 10 minutes to the time. To freeze, wrap the assembled unbaked casserole well. Thaw overnight in the fridge, then bake. You can also freeze cooked portions for easy lunches.
This method gives you that crave-worthy Chicken Broccoli Bake Gluten Free texture with just the right balance of creamy and crisp. 
Recipe tips
Cut your broccoli into small, even florets so you get a bit in every bite. If the florets are too big, they can release extra moisture and pull flavor from the sauce.
Use a strong cheddar for maximum cheesy payoff without needing a ton. Sharp cheddar gives more flavor in fewer calories and less salt.
Season in layers. Lightly season your chicken, taste your sauce, then taste the mixture again before it goes into the oven. You will be surprised how much better it turns out when each component tastes good on its own.
If you love a thicker sauce, add another teaspoon of cornstarch to the broth mix, or reduce the sauce a little longer. Watch for a glossy look that clings to the spoon.
For the perfect golden top, switch to broil in the last 1 to 2 minutes, watching closely so it does not burn.
We made this for a family night and my kids asked for seconds. It is creamy, cozy, and the leftovers were just as good on day two. This is our new weeknight go-to.
One more reminder, chicken is done at 165°F internal temperature, so if you are starting from raw, cook fully before assembling. This helps the bake reheat evenly and stay safe for everyone. I keep this Chicken Broccoli Bake Gluten Free in my rotation because it is reliable, satisfying, and honestly pretty stress free.
What to serve with chicken broccoli casserole
I like to keep sides fresh and light since the casserole is rich and creamy. A simple green salad with lemon vinaigrette makes a great contrast. Roasted carrots or green beans with a little garlic also work well. If you have an extra five minutes, warm some gluten free rolls or toast to scoop up the cheesy bits around the edges.
For a fun starter or a snacky side, try these crispy gluten free chicken taquitos. They pair surprisingly well if you are feeding a crowd and want a little variety on the table.
Leftover night idea: reheat a square of casserole and add a splash of broth in a skillet to loosen it, then top with a fried egg. It sounds simple but it hits the spot.
More healthy recipes to try
If you love easy comfort that still feels balanced, check out my collection of favorites here: gluten free recipes. It is packed with simple meals you can trust.
In the mood for another cozy bake on a budget? This cabbage noodle tuna casserole is surprisingly delicious and so easy to assemble. I also rotate this Chicken Broccoli Bake Gluten Free with chicken soup nights, skillet dinners, and a big veggie-packed salad when I want something lighter the next day.
Common Questions
Can I use quinoa instead of rice?
Yes. Cook it first, then use the same amount as the rice. It gives a nice nutty flavor and holds up well in the sauce.
Do I have to pre-cook the broccoli?
Lightly steaming or quickly microwaving it helps keep the bake from getting watery. If you use it raw, cut it small and expect a bit more crunch.
Can I make this fully dairy free?
Totally. Use coconut milk or cashew cream for the sauce and dairy free shredded cheese on top. It stays creamy and comforting.
How do I keep the casserole from getting soggy?
Pat broccoli dry, keep the sauce thick, and avoid overcooking the rice. Bake until bubbly and let it rest a few minutes before serving.
How long does it last in the fridge?
About 3 to 4 days in an airtight container. Reheat covered in the oven or microwave in short bursts so it stays moist.
A cozy wrap-up you can cook tonight
There is a reason I keep coming back to this Chicken Broccoli Bake Gluten Free. It is practical, customizable, and family loved, from busy weeknights to casual Sundays. With a few pantry staples, a reliable sauce, and a golden top, you get a comforting casserole that is still easy to digest and simple to reheat.
If you want more ideas or a different spin, try this take on a classic gluten-free Chicken Broccoli Rice Casserole, or keep it extra simple with this tasty Chicken Broccoli Bake. I hope this version becomes your go-to too. Come back and tell me how you tweak it so it fits your kitchen and your crew. Happy cooking and enjoy every creamy, cheesy bite. 
Chicken Broccoli Bake Gluten Free
Ingredients
Main Ingredients
- 3 cups Cooked rice Use white, brown, or cauliflower rice.
- 4 cups Broccoli florets Fresh or frozen, steamed until bright green.
- 2 cups Cooked chicken Any cooked chicken works, shredded rotisserie is recommended.
- 4 oz Cream cheese Use dairy-free alternative if necessary.
- 1.5 cups Chicken broth Low-sodium recommended.
- 0.5 cup Milk or coconut milk Coconut milk for a dairy-free option.
Sauce Ingredients
- 2 tablespoons Butter or olive oil For warming the sauce.
- 2 tablespoons Gluten-free flour or cornstarch To thicken the sauce.
Seasoning
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- salt To taste
- pepper To taste
Topping
- 1 cup Shredded cheese Cheddar or Monterey Jack, or dairy-free shreds.
- 0.5 cup Gluten-free breadcrumbs or crushed gluten-free crackers For a crunchy topping.
Instructions
Preparation
- Preheat the oven to 375°F. Grease a 9×13 baking dish.
- If using rotisserie chicken, shred it. If using uncooked chicken, poach or bake it ahead, then chop.
- Make 3 cups of cooked rice. Leftover rice works well.
- Lightly steam the broccoli until bright green and just tender. If using frozen, thaw and pat dry.
Making the Sauce
- In a skillet, warm the butter or olive oil. Add gluten-free flour or cornstarch and whisk for 1 minute.
- Stir in chicken broth and milk or coconut milk. Simmer until thick.
- Season with garlic powder, onion powder, salt, pepper, and paprika. Melt in cream cheese or dairy-free alternative.
Combining Ingredients
- In a large bowl, mix the rice, chicken, broccoli, and most of the cheese.
- Pour the warm sauce over the mixture and stir until everything is coated.
Baking
- Spread the mixture in the prepared baking dish. Top with remaining cheese and breadcrumbs or crushed crackers.
- Bake for 20 to 25 minutes, until bubbly and golden at the edges. Let it rest for 5 minutes before serving.
