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Cheesy Chicken Broccoli and Rice Bake

Teresa Ambra
Fabulous comfort food that's filled with chicken, broccoli, rice and other veggies in a rich, thick, creamy, cheesy sauce. This recipe is also great to use up leftover turkey during the holidays. Cheesy Chicken Broccoli and Rice Bake is gluten free.
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Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 55 minutes
Course Chicken Main Dish/Casserole
Cuisine American
Servings 10

Ingredients
  

  • 4 chicken breasts boneless, skinless
  • 1 cup brown rice
  • 3 cups water
  • 8 oz. can mushrooms drained
  • 2 ribs celery diced
  • 1 medium onion chopped
  • 1/2 tsp. minced garlic from a jar or 2-3 cloves garlic, finely minced
  • 1/4 cup unsalted butter one-half stick
  • 2 large crowns broccoli florets about 4 cups broccoli florets
  • 2/3 tsp. Kosher salt or sea salt
  • 1/3 tsp. black pepper
  • 2 12-oz. cans evaporated milk
  • 3 tbsp. lemon juice
  • 4 cups sharp cheddar cheese shredded
  • 1/2 cup Bob's Red Mill all-purpose gluten free flour
  • Salt and pepper as needed
  • 1 cup heavy whipping cream as needed (see note below)

Instructions
 

  • Place chicken breasts in a 9x13” baking dish.
  • Sprinkle generously with salt and pepper.
  • Bake chicken breasts at 350° for about 40-45 minutes or until done.
  • Cut in bite sized pieces.
  • Place in greased 10-x15 baking dish.
  • Meanwhile, cook rice.
  • Add 3 cups of water to rice and heat to boiling.
  • Lower heat and simmer until done—about 25-30 minutes.
  • Add to chicken in baking dish.
  • Steam broccoli about 3 minutes in microwave in microwavable steamer.
  • Drain.
  • Sprinkle lemon juice over top.
  • Add to dish with chicken and rice.
  • In a large skillet, melt butter over medium heat.
  • Add onions, celery, mushrooms and garlic and sauté a few minutes until translucent.
  • Stir half of a 12-oz. can of evaporated milk with the gluten free flour.
  • Whisk to combine.
  • Add to onion mixture and stir to combine.
  • Add remaining milk and whisk until incorporated.
  • Add salt, pepper and 3 ½ cups cheese.
  • Stir and heat a few minutes until cheese melts.
  • Add cheese mixture to other ingredients in baking dish and stir to combine.
  • Add cream to make of better spreading consistency.
  • Top with remaining ½ cup cheddar cheese.
  • Cover and bake at 350° for about 30 minutes or until casserole is heated through and bubbly.

Notes

NOTE: You can also add the heavy whipping cream to the sauce. I thought the sauce ended up being too thick, so I added the cream.
Recipe source: adapted from Salad In A Jar.
© Can’t Stay Out of the Kitchen
Keyword broccoli, casserole, chicken, gluten free, rice
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