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  • Jefferson Adams
    Jefferson Adams

    Cheesy Chicken Casserole with Broccoli and Rice (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

      If you're looking for a tasty, easy to make casserole that's also gluten-free, then try this cheesy chicken casserole with broccoli and rice.


    Celiac.com 11/09/2019 - Fall weather calls for hearty and delicious, while the dwindling daylight call for quick and easy. This rich, cheesy, gluten-free chicken broccoli rice casserole is a surefire hit with kids, and guaranteed to warm your kitchen, heart and stomach. This casserole freezes beautifully, so make as much as you need and freeze it for later. 

    Ingredients:

    • 2 heads fresh broccoli
    • 3 tablespoons salted butter
    • 3 cups cooked brown rice or basmati rice
    • 1 cups sliced fresh brown mushrooms
    • 2 teaspoon minced garlic
    • ¾ cup milk
    • 4 ounces (2 cups) cheddar cheese, shredded, divided
    • 2 cups shredded chicken
    • 1 teaspoon salt
    • 1 teaspoon ground black pepper
    • 1 teaspoon garlic powder

    Directions:
    Cook rice ahead of time. 

    Cook, cool, and shred enough chicken for 2 overflowing cups.

    Lightly oil one 9x13 baking pan. Set aside.

    In a large stockpot, melt the butter. 

    Once melted, add the cooked rice, sliced mushrooms, garlic, milk and half of the shredded cheddar cheese. 

    Cook over medium heat until the cheese melts fully.

    Add the broccoli, chicken, salt and garlic powder and cook over medium heat, for about 5 minutes, stirring frequently.

    Remove from heat and spoon mixture evenly into the baking pan. 

    Sprinkle the remaining cheese evenly over the top.

    Bake at 350°for about 15-20 minutes, until casserole is heated throughout and broccoli is tender.


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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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