Vegetarian Gluten Free Chicken Broccoli Rice Casserole
Total time1 hr 20 min
Prep time20 min
Cook time55 min
4.7(12)
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Learn more →Ingredients
6 servings
For the casserole
- 1 ½ lbs boneless, skinless chicken breasts, cut into ¾-inch pieces
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - 1 ½ cups long-grain white rice, uncooked
- 4 cups broccoli florets (about 1 medium head), cut into bite-sized pieces
For the sauce
- 3 tbsp unsalted butter
- ½ cup yellow onion, finely diced
- 3 cloves garlic, minced
- 3 tbsp cornstarch
- 2 ½ cups chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 1 cup whole milk
- 1 tsp dijon mustard
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp smoked paprika
For the topping
- 1 ½ cups shredded cheddar cheese, divided
Chef's tipIf the dish is baked or melted, cover it or keep the heat gentle - dairy-free shreds melt more slowly than dairy cheese.
Instructions
- 1
Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and set aside.
- 2
Melt the butter in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute — watch closely so it doesn't brown.
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