This tasty, healthy chicken broccoli rice casserole is a flavorful and comforting meal. It’s made with a dairy-free homemade sauce that takes just 15 minutes to make.
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It’s easy to make, and the chicken, broccoli, and rice cook up tender and delicious, all smothered in this incredible savory sauce. For another tasty chicken dinner, be sure to try my Gluten-Free Chicken Pot Pie.
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Ingredients
The full recipe and ingredient amounts are in the recipe card at the end of this post.
- dairy-free butter
- diced onion
- crushed garlic
- gluten-free flour
- almond milk
- nutritional yeast
- sea salt
- Herbamare or your favorite seasoned salt
- chicken broth, gluten-free, divided
- white long-grain rice
- broccoli, fresh or frozen
- chicken
Instructions
- Preheat oven to 375°. Lightly grease a 9×13-inch casserole dish and set aside.
- Melt dairy-free butter in a large skillet over medium heat. Add the onions and heat for 4 minutes, stirring frequently. Then, add the crushed garlic and cook for an additional minute.
- Next, mix in the gluten-free flour, stirring constantly. Cook for 1 minute, then slowly the almond milk a little at a time, stirring to keep it smooth as it thickens.
- Stir in the nutritional yeast, sea salt, and Herbamare.
- Slowly add 2 cups of the chicken broth. Stir frequently and cook for 2-3 more minutes. Then turn off the heat and let sit.
- Place the rice in a metal strainer and run under cold water for a few minutes to rinse off excess starch. Then, pour the rice into the prepared casserole dish.
- Spread the broccoli over the rice.
- Place the chicken evenly over the broccoli. Pour the remaining 2 cups of chicken broth over the chicken.
- Next, pour the homemade sauce evenly over the casserole. Press any rice or broccoli that might have popped up under the sauce.
- Cover the casserole dish with aluminum foil and bake for 60 minutes.
- After baking, remove the casserole from the oven and remove the foil. Use tongs to transfer the chicken to a cutting board. Use forks to shred the chicken and then place it back into the casserole. Lightly stir the casserole to combine the rice, broccoli, and chicken.
- Serve and enjoy.
Storage
Leftovers should be stored in the refrigerator for 3-4 days. The leftovers can also be frozen for up to 3 months. I like to freeze individual portions to have easy meals on hand. That way, you can take out however many you need at a time.
To thaw, place the frozen casserole in the refrigerator overnight. To reheat, place in an oven-safe dish and cover with foil. Heat in a pre-heated 350° oven for 15-20 minutes until heated through. You can also reheat it in a microwave if preferred.
More healthy chicken recipes to enjoy
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Healthy Chicken Broccoli Rice Casserole (Gluten-Free)
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Oven
- Diet: Gluten Free
Description
This tasty, healthy chicken broccoli rice casserole is a flavorful and comforting meal.
Ingredients
- ½ cup dairy-free butter
- 1 medium onion, diced
- 4 cloves garlic, crushed
- ¼ cup gluten-free flour
- 2 cups almond milk
- ⅛ cup nutritional yeast
- 1 ½ teaspoons sea salt
- 1 teaspoon Herbamare or your favorite seasoned salt
- 4 cups chicken broth, gluten-free, divided
- 1 ¼ cups white long-grain rice
- 4 cups broccoli, fresh or frozen
- 2 lbs chicken breast
See notes below for ingredient notes.
Instructions
- Preheat oven to 375°. Lightly grease a 9×13-inch casserole dish and set aside.
- Melt dairy-free butter in a large skillet over medium heat. Add the onions and heat for 4 minutes, stirring frequently. Then, add the crushed garlic and cook for an additional minute.
- Next, mix in the gluten-free flour, stirring constantly. Cook for 1 minute, then slowly the almond milk a little at a time, stirring to keep it smooth as it thickens.
- Stir in the nutritional yeast, sea salt, and Herbamare.
- Slowly add 2 cups of the chicken broth. Stir frequently and cook for 2-3 more minutes. Then turn off the heat.
- Place the rice in a metal strainer and run under cold water for a few minutes to rinse off excess starch. Then, pour the rice into the prepared casserole dish.
- Spread the broccoli over the rice.
- Place the chicken evenly over the broccoli. Pour the remaining 2 cups of chicken broth over the chicken.
- Next, pour the homemade sauce evenly over the casserole. Press any rice or broccoli that might have popped up under the sauce.
- Cover the casserole dish with aluminum foil and bake for 60 minutes.
- After baking, remove the casserole from the oven and remove the foil. Use tongs to transfer the chicken to a cutting board. Use forks to shred the chicken and then place it back into the casserole. Lightly stir the casserole to combine the rice, broccoli, and chicken.
- Serve and enjoy.
Notes
For the dairy-free butter, I used Country Crock Plant-Based Butter.
For gluten-free flour, I used Pamela’s All-Purpose Mix.
You can use chicken breast or chicken thighs or a combination of both to equal 2 pounds. Personally, I prefer all chicken breast.
I purchase my Nutritional Yeast and Herbamare on Amazon.
The dishes I used in this post are a non-stick Caraway 12-inch skillet and a 9×13-inch deep dish casserole dish.
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