GF Chicken Broccoli Rice Casserole

May 21, 2019 • 0 comments

I love meals that make enough to freeze for later. This makes either 3 - 8x8 pans or 1 16x9 and 1 8x8 pan. Each 8x8 pan feeds about 3. As a family of 2 + a picky toddler an 8x8 pan was perfect with a little leftover for lunch. Plus, there's two more in the freezer for later! As a bonus, this is gluten free. Side note- Each 1/4 chicken package makes approximately 6-8 cups of chicken. Recipe adapted from - https://mygluten-freekitchen.com/chicken-broccoli-rice-casserole-gluten-free/
  • Prep Time:
  • Cook Time:
  • Servings: See notes - makes multiple pans!

Ingredients

  • (5 cups shredded) 1/4 Chicken
  • (5 Tbsp) Butter
  • (6 cups cooked (approx. 2.5 dry)) Brown or white rice
  • (1 container or 2 cups) Sliced mushrooms
  • (2 tsp) Garlic
  • (1.5 cups) Milk
  • (16 oz / 4 cups) Shredded cheddar cheese
  • (3 small / 2 med heads chopped) Fresh broccoli
  • (to taste) Pepper
  • (to taste) Salt
  • (1 tsp) Garlic powder

Directions

  1. 1.Precook the rice and precook the chicken if not already shredded.
  2. 2. Spray three 8x8 pans that are freezer and oven safe.  I like using 8x8 foil pans for the freezer, and a glass pan to make now.
  3. 3. In a large stockpot melt the butter.  After melted, add cooked rice, mushrooms, garlic, milk and half of the cheese.  Cook on medium until the cheese is melted.
  4. 4. Add the broccoli, chicken, salt, pepper and garlic powder and cook for about 5 minutes until the broccoli starts to soften.
  5. 5. Divide mixture evenly into the baking pans.  Sprinkle the remaining cheese evenly over the pans.  Cover pans for the freezer with foil and make sure to label what it is!
  6. -To cook fresh - cook at 350* for 30 minutes until broccoli is tender.
  7. -To cook from frozen - thaw overnight and cook at 350* for 30 minutes until broccoli is tender and liquid is bubbly or if cooking from frozen it will take about 60-90 minutes depending on your pan size
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Eggroll in a Bowl
May 5, 2020 • 0 comments