Gluten Free Chicken Broccoli And Brown Rice Casserole Recipes

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CHEESY BROWN RICE, BROCCOLI AND CHICKEN CASSEROLE



Cheesy Brown Rice, Broccoli and Chicken Casserole image

Make a satisfying casserole out of good-for-you ingredients like broccoli and brown rice. Hint: the leftovers are just as good!

Provided by Cindy Rahe

Categories     Entree

Time 50m

Yield 6

Number Of Ingredients 14

1 bag (12 oz) frozen broccoli florets
About 1/4 cup olive oil
1 lb boneless skinless chicken breast, diced into bite-size pieces
Salt and pepper, to taste
Red pepper flakes, as desired
1/2 onion, diced
1 clove garlic, finely chopped
2 tablespoons Gold Medal™ all-purpose flour
1 cup Progresso™ chicken broth (from 32-oz carton)
1/2 cup milk
1 1/2 cups cooked brown rice
1 1/2 cups shredded Cheddar cheese (6 oz)
3/4 cup Progresso™ plain panko crispy bread crumbs
1 tablespoon butter, melted

Steps:

  • Heat oven to 400°F. Lightly grease 10-inch round baking dish with olive oil; set aside.
  • Microwave frozen broccoli on microwavable plate uncovered on High 4 minutes; set aside.
  • In 10-inch skillet, heat a few teaspoons of the olive oil over medium-high heat until hot. Add chicken, salt, pepper and red pepper flakes. Cook until golden on outsides and no longer pink in center. Remove chicken to plate. Add onion to the still-hot pan; season with salt, and cook until onion begins to soften and become translucent. Add garlic; cook 60 seconds. Add 2 tablespoons of the olive oil, followed by flour, and stir to make a roux. Cook the roux 1 to 2 minutes or until lightly golden. Gradually beat in the chicken broth with whisk, followed by the milk, and simmer until slightly thickened into a gravy.
  • Either in the skillet (if large enough), or a large mixing bowl, mix the chicken, gravy, broccoli, brown rice, and half of the cheese. Pour mixture into baking dish. In small bowl, mix bread crumbs and melted butter; add remaining cheese, and spread the mixture on top of casserole.
  • Bake about 20 minutes or until top is crisp and golden and casserole is bubbling around edges. Let sit a few minutes before serving.

Nutrition Facts : ServingSize 1 Serving

CHICKEN AND BROCCOLI CASSEROLE - GLUTEN FREE



Chicken and Broccoli Casserole - Gluten Free image

A creamy chicken casserole with broccoli that goes great over rice. This was made up to meet fussy kid tastes and to be gluten free with very few ingredients on hand. Very simple, but it does take a little prep time to reduce the mushroom soup. Progresso makes a chunky, creamy mushroom soup that is gluten free. Great comfort food for gluten free diets without being bland.

Provided by Cathy41

Categories     Chicken

Time 55m

Yield 1 portion, 4-5 serving(s)

Number Of Ingredients 8

2 cups cooked chicken breasts, chopped
1 small head of broccoli, chopped
1 (18 ounce) can cream of mushroom soup (Progresso)
2/3 cup gluten-free light sour cream
2 tablespoons sherry wine
1/2 cup gluten-free breadcrumbs
2 ounces swiss cheese, shredded
butter (optional) or margarine (optional)

Steps:

  • Wash the broccoli and chop into desired size. Steam in a microwave steamer for two minutes on high.
  • Cook cream of mushroom soup on low until it begins to thicken. Stir frequently. When soup has thickened, remove from heat.
  • Fill 7x11" baking dish with cooked, chopped chicken and steamed broccoli.
  • Stir sour cream and sherry into thickened soup. Spoon mushroom pieces over the chicken and broccoli and pour remaining soup evenly over casserole.
  • Cover casserole with shredded swiss cheese.
  • Top with gluten free bread crumbs and dot with butter if desired.
  • Place in 350 F oven and heat for 30 minutes or until bubbly.

GLUTEN FREE CHICKEN, BROCCOLI AND BROWN RICE CASSEROLE RECIPE



Gluten Free Chicken, Broccoli and Brown Rice Casserole Recipe image

This is a quick, easy way leftover chicken and leftover rice... you my add seasonings according to you preference. If you like, you can add cream cheese and/or Parmesan cheese to the roux for an Alfredo-like casserole. Instead of using canned cream of chicken (or any "cream of" soup), a very easy roux is made from cornstarch, butter and milk. I use a soy free butter substitute and lactose free, fat milk due to lactose intolerance... no one has ever noticed these substitutions.

Provided by Nancilee Iozzia @ZeeZee13

Categories     Chicken

Number Of Ingredients 10

1 pound(s) cooked chicken, cut up
1 cup(s) cooked brown rice (you may use white rice)
1 1/2 cup(s) uncooked broccoli florets (fresh or frozen, if using frozen, microwave for about 3 min. to thaw)
2 tablespoon(s) butter
2 tablespoon(s) cornstarch
1 1/2 cup(s) cups fat free milk
- salt and pepper to taste
- (other seasonings i like are: curry powdercurry powder, italian seasoning, poultry seasoning... feel free to experiment!)
2 tablespoon(s) (or more) . gluten freegluten free bread crumbsbread crumbs (i add italian seasoning to the crumbs)
- cream cheese and/or parmesan cheese (amount depends upon your taste - taste - there is no hard and fast amount) to the roux for an alfredo-like casserole.

Steps:

  • Combine chicken, broccoli and rice in an ovenproof casserole dish. Toss to mix.
  • To make the roux: melt the butter in a medium size saucepan. Add the cornstarch and blend thoroughly. While blending, add the milk and seasonings. Continue stirring until a cream soup consistency is reached. At this point, you may add the cheese(s). Since the cheese will thicken the sauce, you may have to add more milk.
  • Pour the sauce over the chicken/broccoli/rice mixture. Top with gluten free bread crumbs.
  • Bake in pre-heated 350 F oven, uncovered, for 20-30 minutes (depending upon your oven). Remove from oven and serve.

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