Soy-Free Chicken and Broccoli Casserole
Discover the ultimate comfort food with this Soy-Free Chicken and Broccoli Casserole—a hearty, flavorful bake that's perfect for busy weeknights or cozy family dinners. This recipe combines tender, golden-brown chicken breast, crisp-tender broccoli, and creamy cheddar cheese sauce, all layered over fluffy white rice for a satisfying dish that's both soy-free and protein-packed. Topped with a golden crust of panko breadcrumbs and Parmesan cheese, this casserole bakes up irresistibly bubbly in just under an hour. With simple ingredients, easy preparation, and no soy-based additives, it's a wholesome twist on a classic favorite. Serve this casserole hot, garnished with fresh parsley, for a meal that's guaranteed to impress.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1.5 pounds chicken breast
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 4 cups broccoli florets
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1.5 cups milk
- 2 cups shredded cheddar cheese
- 3 cups cooked white rice
- 1 cup panko breadcrumbs
- 0.5 cup grated Parmesan cheese
- 2 tablespoons parsley, chopped
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet over medium-high heat, heat 2 tablespoons of olive oil.
Season the chicken breasts with salt, pepper, and garlic powder on both sides.
Add the chicken breasts to the skillet and cook for about 5-7 minutes on each side, or until fully cooked and golden brown.
Remove the chicken from the skillet and set aside to cool slightly, then cut into bite-sized pieces.
While the chicken is cooking, steam the broccoli florets until they are crisp-tender, about 5 minutes, and set aside.
In the same skillet, melt 3 tablespoons of butter over medium heat. Add the flour and whisk constantly for 1 minute.
Gradually whisk in the chicken broth and milk, and cook until the sauce has thickened, about 5 minutes.
Stir in the cheddar cheese until melted and combined, then remove the skillet from heat.
In a large mixing bowl, combine the cooked chicken, broccoli florets, cooked rice, and the cheese sauce.
Pour the mixture into a greased 9x13-inch baking dish and spread evenly.
In a small bowl, combine the panko breadcrumbs and grated Parmesan cheese.
Sprinkle the breadcrumb mixture over the top of the casserole.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the casserole is bubbly.
Remove from the oven and let cool for a few minutes before serving.
Garnish with chopped parsley before serving for added freshness.
Nutrition Facts
Calories |
3823 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.7 g | 234% | |
| Saturated Fat | 90.7 g | 454% | |
| Polyunsaturated Fat | 7.7 g | ||
| Cholesterol | 999 mg | 333% | |
| Sodium | 9841 mg | 428% | |
| Total Carbohydrate | 240.5 g | 87% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 27.5 g | ||
| Protein | 318.1 g | 636% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 2914 mg | 224% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 3214 mg | 68% | |
*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.
