Chicken Broccoli Bake Gluten Free
A cozy and creamy gluten-free casserole made with chicken, broccoli, and rice, perfect for busy weeknights.
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 9x13 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.
Notes
You can assemble the casserole ahead, refrigerate it for up to 24 hours (add 5-10 minutes to bake time), or freeze it for easy meals. Make sure to keep the sauce thick and broccoli dry to avoid a watery bake.