Red Meat Allergy Friendly Cheesy Chicken Broccoli Rice Casserole
Total time1 hr 20 min
Prep time20 min
Cook time55 min
4.6(21)
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Learn more →Ingredients
6 servings
For the casserole
- 1 ½ cups long-grain white rice, uncooked
- 3 cups chicken broth
- 1 ½ lb boneless, skinless chicken breasts, cut into ¾-inch pieces
- 4 cups broccoli florets, cut into small pieces (about 1 medium head)
For the sauce
- 2 tbsp garlic-infused oil
- 4 scallions, green tops only, thinly sliced
- 3 tbsp gluten free flour
- 2 cups milk
- 1 cup chicken broth
- 1 tsp dijon mustard
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- 2 cups shredded cheddar cheese, divided
Instructions
- 1
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
- 2
Combine the rice and 3 cups chicken broth in a large saucepan. Bring to a boil over high heat, then reduce to a low simmer, cover, and cook for 15 minutes, until the broth is absorbed and the rice is just barely tender. Remove from heat and set aside — the rice will finish cooking in the oven.
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