Friday, May 27, 2016

Chicken Broccoli Rice Casserole (Gluten Free)

This hearty meal freezes beautifully! Tip: Use masking tape or a freezer label to label these, and put the baking instructions (350° for 30 minutes) right on the label so you won't have to go find the recipe again.
  • 6 Tbsp. salted butter
  • 6 cups cooked long grain brown rice or basmati rice
  • 2 cups sliced fresh mushrooms
  • 2 tsp. minced garlic
  • 1 1/2 cups milk
  • 16 oz. (4 cups) cheddar cheese, shredded, divided
  • 3 heads fresh broccoli
  • 5 cups shredded chicken
  • 1 tsp. salt
  • 1 tsp. garlic powder

  1. Precook your rice to yield 6 cups of cooked rice. Precook your chicken and shred, to yield 5 cups shredded chicken.
  2. Spray three 8x8" oven and freezer safe baking pans (glass, aluminum, foil, or Gladware oven pans) with non-stick cooking spray. Set aside.
  3. 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 is all melted.
  4. Add the broccoli, chicken, salt and garlic powder and cook over medium heat, for about 5 minutes, stirring frequently.
  5. Remove from heat and divide the mixture evenly in the three baking pans. Sprinkle the remaining cheese evenly over the three pans.
  6. Seal the containers, label and put in the freezer, or bake immediately.
  7. When ready to bake, thaw completely, remove any lids, and preheat oven to 350°. Bake until casserole is heated throughout and broccoli is tender, about 30 minutes.

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