Gluten Free Chicken Broccoli And Brown Rice Casserole Recipes
HEALTHY CHICKEN, BROCCOLI, AND BROWN RICE CASSEROLE
This healthier Chicken, Broccoli, and Brown Rice Casserole is made with a vegetable-based 'cream' sauce and makes a delicious dinner option!
Provided by Lauren
Categories Entree
Time 55m
Number Of Ingredients 15
Steps:
- Begin by getting your rice cooking! I use my Instant Pot, if you don't have one, follow the instructions on your package. For the IP, add the rice and water to the pot and set it to cook for 22 minutes with a 10 minutes natural release.
- Next, start the cream sauce.
- Add the water, onions, garlic, red pepper flakes, and bay leaf to a deep pan or pot, bring to a boil, and lower to a simmer.
- Cover the pan or pot and cook on medium low for 20 minutes until onions are very soft.
- When it has finished cooking, remove the bay leaf and add the mix to a powerful blender along with the olive oil, salt, and Dijon.
- Blend until smooth and creamy.
- While the onions are simmering, preheat the oven to 375 degrees.
- Toss the broccoli with the olive oil and some sea salt.
- Spread the broccoli onto a parchment paper-lined baking sheet in an even layer.
- Bake for 15-20 minutes or until the edges begin to brown.
- Keep the oven at 375 degrees once removing the broccoli.
- In a 9 x 13 inch baking dish, layer in the cooked rice.
- Add in your cooked and chopped chicken, the roasted broccoli, and the cream sauce.
- Give everything a good mix until all is well coated in the sauce.
- Top with your favorite cheese (I use raw white cheddar with a handful of grated parmesan).
- Bake for 13-15 minutes or until it is bubbly and lightly golden.
Nutrition Facts : Calories 291 kcal, Carbohydrate 29.6 g, Protein 15.3 g, Fat 12.7 g, Fiber 2.7 g, Sugar 1.8 g, ServingSize 1 serving
GLUTEN FREE CHICKEN, BROCCOLI AND BROWN RICE CASSEROLE RECIPE
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,...
Provided by Nancilee Iozzia
Categories Casseroles
Time 50m
Number Of Ingredients 10
Steps:
- 1. Combine chicken, broccoli and rice in an ovenproof casserole dish. Toss to mix.
- 2. 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.
- 3. Pour the sauce over the chicken/broccoli/rice mixture. Top with gluten free bread crumbs.
- 4. 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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- While rice cooks, heat a large 12-inch ovenproof skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion, mushrooms, and chicken; sprinkle with 1/4 teaspoon salt and pepper. Sauté 6 minutes or until chicken and onion are done.
- Cook broccoli in microwave according to package directions for 3 minutes. Open package to release steam.
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- Preheat oven to 375 degrees. Place chicken thighs on a sheet pan lined with parchment paper (important). Drizzle with EVOO and sprinkle with salt and pepper. Bake for about 20 minutes or until internal temp reaches 165 degrees. Once finished cooking, set aside to cool. Save the parchment as you will use the drippings from it. Leave oven on at 375.
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- Steam broccoli while rice is cooking. Bring a large pot to a boil with a little bit of water, then place the steam basket in the pot. Wash and cut broccoli into large stems/groups of stems (with a good amount of stem is good). Place broccoli into pot and steam for about 10 min until on the firmer-side of fork-tender. Once finished steaming, place broccoli on cutting board and let cool.
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