Gluten-Free Cheesy Chicken and Broccoli Rice Casserole
Indulge in the comfort of this Gluten-Free Cheesy Chicken and Broccoli Rice Casserole, a wholesome dinner favorite that's bursting with flavor and packed with protein-rich chicken, fresh broccoli florets, and hearty brown rice. This easy-to-make casserole features a creamy gluten-free base crafted with cream of chicken soup, milk, and a perfect blend of garlic and onion powder, delivering a satisfying savory depth to every bite. Topped with gooey layers of sharp cheddar and Parmesan cheese, the golden, bubbly crust adds irresistible appeal. Ready in just an hour, this gluten-free dinner recipe is ideal for busy weeknights, delivering a nutritious and crowd-pleasing meal the whole family will love. Perfectly balanced and utterly satisfying, it’s a delicious way to transform simple ingredients into a comforting masterpiece!
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breasts
- 3 cups Broccoli florets
- 3 cups Cooked brown rice
- 1 10.5-ounce can Gluten-free cream of chicken soup
- 0.5 cup Milk
- 2 cups Cheddar cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 2 tablespoons Olive oil
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat olive oil over medium-high heat.
Season the chicken breasts with salt and black pepper on both sides.
Add the chicken to the skillet and cook for about 6-8 minutes per side or until the chicken is fully cooked and no longer pink inside. Remove the chicken from the skillet and set it aside to cool.
While the chicken is cooling, steam the broccoli florets for about 5 minutes until they are just tender. Drain and set aside.
Once the chicken has cooled, cut it into bite-sized pieces.
In a large mixing bowl, combine the cooked chicken, broccoli florets, cooked brown rice, gluten-free cream of chicken soup, and milk.
Add the garlic powder, onion powder, another teaspoon of salt, and half a teaspoon of black pepper to the mixture.
Add 1.5 cups of shredded cheddar cheese and mix well to ensure all ingredients are evenly distributed.
Transfer the mixture into a greased 9x13 inch baking dish.
Sprinkle the remaining 0.5 cup of shredded cheddar cheese and the grated Parmesan cheese evenly over the top of the casserole.
Cover the baking dish with foil and bake in the preheated oven for 25 minutes.
After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese on top is golden brown and bubbly.
Remove from the oven and allow the casserole to cool for about 5 minutes before serving.
Serve hot and enjoy your Gluten-Free Cheesy Chicken and Broccoli Rice Casserole.
Nutrition Facts
Calories |
3041 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.1 g | 186% | |
| Saturated Fat | 71.0 g | 355% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 701 mg | 234% | |
| Sodium | 7184 mg | 312% | |
| Total Carbohydrate | 190.3 g | 69% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 13.0 g | ||
| Protein | 248.8 g | 498% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 2425 mg | 187% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 2316 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
