Gluten-Free Chicken, Broccoli & Rice Casserole For Spring
A comforting and easy-to-make gluten-free casserole featuring chicken, broccoli, and rice, perfect for a spring dinner.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 2 cups broccoli florets
- 1 cup uncooked brown rice
- 3 cups chicken broth
- 1 cup shredded cheddar cheese
- 1 cup cream of chicken soup (gluten-free)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the cooked chicken, broccoli, uncooked rice, chicken broth, cream of chicken soup, garlic powder, onion powder, salt, and pepper.
- Mix well until all ingredients are evenly combined.
- Transfer the mixture to a greased 9×13 inch baking dish.
- Cover with aluminum foil and bake for 45 minutes.
- Remove the foil, sprinkle the shredded cheddar cheese on top, and bake for an additional 15 minutes or until the cheese is melted and bubbly.
- Let it cool for a few minutes before serving.
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Notes
- For a creamier texture, you can add more cream of chicken soup.
- Feel free to substitute the chicken with turkey or a plant-based protein for a different flavor.
- This casserole can be made ahead of time and stored in the refrigerator before baking.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg