Gluten-Free Chicken and Broccoli Casserole
Indulge in this comforting gluten-free chicken and broccoli casserole, a wholesome blend of tender shredded chicken, vibrant broccoli florets, and creamy, gluten-free goodness. This easy-to-make dish combines rich cream of chicken soup, sour cream, and savory seasonings for a mouthwatering base, topped with melted cheddar cheese and crispy gluten-free breadcrumbs for the ultimate finish. Perfectly baked to golden perfection in just under an hour, this casserole is an excellent choice for busy weeknights or cozy gatherings. With its hearty flavors and gluten-free ingredients, it's a crowd-pleaser that's both satisfying and accommodating for dietary restrictions. Serve it up piping hot for a delicious, family-friendly meal.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 4 cups broccoli florets
- 10.5 ounces gluten-free cream of chicken soup
- 0.5 cup gluten-free sour cream
- 1 cup shredded cheddar cheese
- 0.5 cup gluten-free breadcrumbs
- 2 tablespoons olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 2 cups water
Instructions
Preheat your oven to 350°F (175°C).
Place the chicken breasts in a pot and add water to cover them. Add a pinch of salt.
Bring to a boil over medium-high heat, then reduce to a simmer. Cook the chicken for 15-20 minutes or until fully cooked and no longer pink inside.
While the chicken is cooking, steam the broccoli florets until just tender, about 5-7 minutes. Drain and set aside.
Once the chicken is cooked, remove from the water and allow to cool slightly. Shred the chicken using two forks or by hand.
In a large mixing bowl, combine the gluten-free cream of chicken soup, sour cream, salt, pepper, garlic powder, and onion powder. Mix well until smooth.
Add the shredded chicken and broccoli to the mixture. Stir until the chicken and broccoli are well-coated.
Transfer the mixture into a greased 9x13-inch baking dish. Use a spatula to spread it evenly.
Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
In a small bowl, combine the gluten-free breadcrumbs with olive oil until they are moistened.
Sprinkle the breadcrumb mixture evenly over the cheese layer.
Place the casserole in the preheated oven and bake for 20 minutes, or until the cheese is bubbly and the breadcrumbs are golden brown.
Remove the casserole from the oven and let it cool slightly before serving. Enjoy!
Nutrition Facts
Calories |
2194 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.4 g | 143% | |
| Saturated Fat | 49.0 g | 245% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 501 mg | 167% | |
| Sodium | 4283 mg | 186% | |
| Total Carbohydrate | 127.7 g | 46% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 14.7 g | ||
| Protein | 167.5 g | 335% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 1280 mg | 98% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 1345 mg | 29% | |
*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.
