This Gluten Free Chicken Broccoli Rice and Cheese Casserole is healthy comfort food at its finest! The best part of this casserole is that it reheats beautifully, can be made in advance, and freezes great in individual portions.
To complete the meal, we like to serve this broccoli casserole with a simple side dish such as garden salad, plain caesar salad, or chopped cucumber tomato salad.
Crusty bread or toast would be a great addition too if you love baking gluten-free bread.
Table Of Contents
Why It's Yummy
- This casserole has it all - the convenience of making everything in one dish, healthy veggies, tender chicken, and healthy grains. To top up, the Cheese and creamy sauce make the dish complete.
- This casserole is a great candidate for making ahead too. Cook the chicken and rice a day or two before and prepare the rest of the ingredients as well. On the day just throw everything in a casserole dish, make the sauce, and bake.
Love Easy GF Casseroles? Try These Next!
Ingredients
My few comments on the ingredients + don't forget to read the Tips section!
The full recipe and ingredients can be found in the recipe card below this post.
- Cooked chicken - we are going to use fresh chicken and sear it lightly in a skillet. But for convenience and time saving, any leftover chicken or rotisserie chicken can be used.
- Rice - I cook the rice upfront and never in a casserole. Uncooked rice texture is not the same and it can easily be overcooked and become mushy while baking. Unless you are an expert in rice casserole recipes, don't risk it. I like to use long-grain rice for skillet dinners and casseroles as it holds up its shape well.
- Fresh broccoli florets - fresh or frozen cut into small florets. No need to cook the broccoli before adding to the casserole.
- Cheese - the key ingredient that I wouldn’t make this casserole. Any melty cheese will do, cheddar, Colby Gouda, Gruyere, Mozzarella, Monterey Jack and even Pepper Jack.
- Topping - optional but many like a little crunch added on top. You could make your own breadcrumbs from gluten-free bread, panko breadcrumbs, ritz crackers, or cornflakes as I did in this breakfast casserole. Fried crispy onions are one of our favorites too. I add these right before serving.
- Flour - regular all purpose flour or quick homemade GF flour blend. Any gluten-free flour all-purpose flour blend will do. It can be without xanthan gum which is essential in baking recipes.
Instructions
Preheat oven to 400°F. Prepare an 8x11 casserole dish by greasing lightly with olive oil or butter.
In a large skillet, over medium-high heat add 1 tablespoon of cooking oil and sear the chicken for about 5-6 minutes. Set aside.
In the same skillet, add the remaining cooking oil. And once hot, saute the onion until it starts to get brown.
Add in the gluten-free flour and whisk quickly for about a minute or so.
In batches, stir in milk, continuously whisking. When all the milk is added, add in the spices and season with salt and black pepper.
Simmer the mixture on low heat until it thickens. Stir every once in a while. Remove from the heat and add 1-½ cup of cheddar cheese.
Stir until cheese is melted and incorporated into the mixture.
In a large bowl or right in the prepared casserole dish, mix rice, broccoli, chicken, and sauce.
Sprinkle the remaining ½ cups cheese on top. Bake for 20-25 minutes.
OPTIONAL TOPPING: You can also add a crunchy topping with crackers or cornflakes just like I did with my ham and potato casserole or million dollar chicken casserole.
Serve while the casserole is still warm and the cheese melty.
For a complete meal we like to serve it with plain caesar salad, cucumber tomato salad or creamy cucumber radish salad.
Tips
- You need a 8x11 inch or 9 inch baking dish or another casserole-style baking dish.
- This recipe uses no canned soup, but for convenience's sake you can use it but I highly recommend trying my Cream of Mushroom Soup or Gluten Free Cream Of Chicken Soup instead. Make this soup 1-2 days ahead and you don’t have to worry about the sauce on the day of baking.
Freezing And Storing Instructions
Please note that the casserole will taste the best on the day of making or within 24 hours.
- To Store. Store the cooled casserole covered tightly in plastic wrap. Or divide into smaller portions and store in individual airtight containers for up to 2-3 days in the fridge.
- To Freeze Leftovers. Let the casserole cool, and transfer it into freezer-friendly airtight containers. Freeze for up to 2-3 months and thaw overnight in the fridge. Bake until warmed through. Individual portions can be reheated in the microwave.
- To make ahead and freeze. Follow the recipe until baking instructions, cover with foil or plastic wrap, and freeze for 2-3 months. Thaw overnight in the fridge. Bake as directed.
FAQs
For Freezing. Leftovers: Let the casserole cool, and transfer it into freezer-friendly airtight containers. Freeze for up to 2-3 months and thaw overnight in the fridge. Bake until warmed through. Individual portions can be reheated in the microwave.
To make ahead and freeze: follow the recipe until baking instructions, cover with foil or plastic wrap, and freeze for 2-3 months. Thaw overnight in the fridge. Bake as directed.
Yes, we need to cook the rice before adding it the broccoli casserole. Cook the rice on the stovetop, in the rice cooker, or ninja foodi or use leftover rice from previously made dinner, Instant rice or minute rice is also fine.
No, I wouldn’t recommend cooking broccoli before baking. It is simply not needed and will ruin the broccoli texture, and flavor and will lose all its nutrients. The broccoli can be eaten raw and here we bake it until just warmed through and softened nicely.
It’s very easy! Just follow the instructions on how to mix the ritz crackers and butter topping from my Million Dollar Chicken Bake.
What About Dessert? Try These!
Easy Gluten Free Rice Recipes
ALL DINNER recipes.
Happy Cooking!
Julia
I would appreciate it so much if you left a comment about this recipe below! Subscribe to join the TYB newsletter and receive free recipes straight to your inbox! Let's connect via Facebook, IG & Pinterest!
Recipe
Easy Chicken Broccoli Rice Casserole
INGREDIENTS
Casserole
- 1 pound chicken breasts cut into bite-sized smaller pieces
- 2 cups brown rice cooked (or white rice)
- 4 ½ cups fresh broccoli cut into small florets
Sauce
- 2 tablespoons olive oil divided
- 1 small yellow onion diced
- 2 tablespoons gluten-free flour (I like to use Measure to Measure or Schar Mix C)
- 2 cups milk
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon kosher salt or to taste
- ¼ teaspoon ground pepper
- 2 cups cheddar cheese shredded and divided
- 2 tablespoon curly parsley freshly chopped to garnish
INSTRUCTIONS
- Preheat oven to 400°F. Prepare an 8x11 casserole dish by greasing lightly with olive oil or butter.
- In a large skillet, over medium-high heat add 1 tablespoon of cooking oil and sear the chicken for about 5-6 minutes. Set aside.
- In the same skillet, add the remaining cooking oil. And once hot, saute the onion until it starts to get brown.
- Add in the gluten-free flour and whisk quickly for about a minute or so.
- In batches, stir in milk, continuously whisking. When all the milk is added, add in the spices and season with salt and black pepper.
- Simmer the mixture on low heat until it thickens. Stir every once in a while. Remove from the heat and add 1-½ cup of cheddar cheese. Stir until cheese is melted and incorporated into the mixture.
- In a large bowl or right in the prepared casserole dish, mix rice, broccoli, chicken, and sauce.
- Sprinkle the remaining ½ cups cheese on top. Bake for 20-25 minutes.
- Serve while the casserole is still warm and the cheese melty.
Video
PRIVATE NOTES
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
This cheesy casserole is Inspired from here.
Julia | The Yummy Bowl
Delicious cheesy broccoli and chicken casserole.
Dannii
I love an easy family friendly meal like this. It was delicious.
Julia | The Yummy Bowl
Thank you Dannii
Mahy
Love how easy this casserole looks. I bet it is. And the taste must be magnificent!
Julia | The Yummy Bowl
Thank you Mahy, hope you make this soon!
Kate
Loved the sauce! So cheesy and full of flavor. It baked up perfectly!
Julia | The Yummy Bowl
Glad you liked it Kate
Katherine
So easy, and a real family-pleasing dinner!
Julia | The Yummy Bowl
can't agree more! thank you!
Lubna
Amazingly comforting and filling recipe. Perfect for the weather in India.
Julia | The Yummy Bowl
oh yes! thank you!