Comfort Food: Chicken Broccoli Casserole


chicken and broccoli casseroleWe grew up with casseroles and I thought they were the yummiest things. This sounds like a healthy casserole (it has broccoli in it after all!), but I had to do some substitutions to make it work. The original had velveeta cheese, cream soups…all things that I can’t/won’t eat anymore. I’m happy to report that not only did the taste turn out wonderful, it got 5 stars from the picky eaters in my house!

This is not a hard dish to prepare, but it has many steps. So my mom and now I usually prepare it with leftover chicken (it’s also good with turkey!). You can also use leftover rice to make it so it is a quick throw in the oven while you go do ten other things kind of dinner.

Chicken Broccoli Casserole

+/- 2 cups of chicken cut into bite sized pieces
1 bag of frozen broccoli (can add more to taste!)
2 cups cooked rice
1 bag Daiya cheese
1 Tablespoon butter or earth balance
1 Tablespoon gluten-free flour (I used a blend without xantham gum)
1/2 cup plain almond milk
1/2 cup chicken broth
Paprika (optional)

Cook the rice if not using leftover rice. Make a white sauce: melt the butter/earth balance in a small saucepan. Once the butter is melted, mix in the flour to make a roux. Quickly add in the broth and almond milk as the roux will burn quickly. Once the milk is mixed in and the sauce starts to thicken add the Dayia cheese. Cook and stir over medium heat until Dayia cheese is completely melted and incorporated.

Next mix cut-up chicken, cooked rice, broccoli (can still be frozen if desired), and the cheese sauce. Put into a 9×13 dish and sprinkle with paprika if desired. Bake in 350 degree F oven until everything is warmed through and the edges are bubbling about 20-30 minutes.

We enjoy it with a side dish of cranberry sauce and it’s even better leftover!

12 responses »

  1. Pingback: Menu Plan Monday, March 7! | The Girl Who Couldn't Eat Anything

  2. Pingback: Weekly Gluten-Free Menu Plan -- Salads!

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