CHICKEN BROCCOLI RICE CASSEROLE GLUTEN FREE RECIPES

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SLOW COOKER CHICKEN, BROCCOLI AND RICE CASSEROLE ...



Slow Cooker Chicken, Broccoli and Rice Casserole ... image

This cheesy Slow Cooker Chicken, Broccoli and Rice Casserole takes just minutes of prep, thanks to your crock pot! It is one of my favorite crock pot recipes for quick family dinners!

Provided by Kristine

Categories     Main Course

Total Time 190 minutes

Prep Time 10 minutes

Cook Time 180 minutes

Yield 6

Number Of Ingredients 13

1 small onion (chopped)
1 cup long grain brown rice (rinsed and drained (do NOT substitute white rice or any other type of rice))
1 tablespoon Dijon mustard
1 teaspoon garlic powder
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups low sodium chicken broth
1 pound boneless skinless chicken breasts
1 pound broccoli (cut into small pieces)
1/2 cup plain Greek yogurt (optional, for extra creaminess)
1/2 cup grated Parmesan cheese
1 cup shredded cheddar cheese

Steps:

  • Place onion, brown rice, Dijon mustard, garlic powder, dried thyme, salt and pepper in bottom of slow cooker.
  • Pour in broth and stir until well combined.
  • Add chicken to the slow cooker. Sprinkle chicken with additional black pepper.
  • Cover and cook on high for 2 1/2 to 3 1/2 hours, until chicken is cooked through and rice has absorbed almost all of the broth. In my slow cooker this took 3 hours on high.
  • When the slow cooking time is almost finished, cook the broccoli. You can steam it on the stove or in the microwave, or roast it in your oven. (It is also possible to cook the broccoli in the slow cooker by adding it on top of the rice and chicken during the last hour of cook time. If you slow cook the broccoli it will lose its vibrant green color. I get best results when I steam the broccoli on the stove.)
  • When chicken and rice are done, remove chicken to a cutting board.
  • Add the plain Greek yogurt (if using), Parmesan cheese and cheddar cheese to the rice in the slow cooker. Stir to combine.
  • Cut the chicken into bite-size pieces and add to the slow cooker along with the cooked broccoli. Stir and serve.

Nutrition Facts : ServingSize 1 /6 recipe, Calories 377 kcal, CarbohydrateContent 35 g, ProteinContent 32 g, FatContent 12 g, SaturatedFatContent 6 g, CholesterolContent 83 mg, SodiumContent 630 mg, FiberContent 4 g, SugarContent 4 g

CHEESY CHICKEN, BROCCOLI AND RICE CASSEROLE RECIPE ...



Cheesy Chicken, Broccoli and Rice Casserole Recipe ... image

This lighter, fresher version of the classic chicken casserole is sure to become a family favorite.

Provided by Betty Crocker Kitchens

Total Time 1 hours 5 minutes

Prep Time 40 minutes

Yield 6

Number Of Ingredients 14

1 teaspoon olive oil
1 cup sliced onion
8 oz sliced mushrooms
1/4 teaspoon salt
3 cups fresh broccoli florets, coarsely chopped
2 1/2 cups cooked white rice (without added salt or butter)
1 1/2 cups coarsely chopped cooked chicken breast
1 tablespoon butter
1 tablespoon all-purpose flour
1/4 teaspoon salt
1 cup fat-free (skim) milk
1/2 cup light sour cream
1 cup shredded reduced-fat sharp Cheddar cheese (4 oz)
1/3 cup shredded Parmesan cheese

Steps:

  • Heat oven to 350° F. Spray 8-inch square baking dish with cooking spray.
  • In 12-inch nonstick skillet, heat olive oil over medium heat. Add onion; cook 3 to 4 minutes, stirring frequently, until translucent. Add mushrooms and salt; continue to cook 4 to 6 minutes or until any liquid evaporates and mushrooms are brown. Add broccoli; cook 30 seconds to 1 minute or until bright green. Transfer mixture to large bowl.
  • Add rice to bowl. Stir to combine. Stir in chicken.
  • In 1-quart saucepan, melt butter over medium heat. Sprinkle flour over melted butter; add 1/4 teaspoon salt. Beat with whisk. Cook 1 to 2 minutes or until mixture turns light brown. Slowly beat in milk with whisk 2 tablespoons at a time until smooth and combined. Heat to boiling, stirring constantly. Continue to cook and stir 1 minute. Remove from heat; cool 5 minutes.
  • Slowly beat sour cream and Cheddar cheese into sauce mixture with whisk. Reserve 2 tablespoons Parmesan cheese; set aside. Beat remaining Parmesan cheese into milk mixture. Add to bowl with chicken and vegetables; stir to combine. Pour into baking dish; spread evenly.
  • Bake 20 to 25 minutes or until heated through. Top with remaining Parmesan cheese. Bake 5 minutes longer.

Nutrition Facts : Calories 330 , CarbohydrateContent 29 g, CholesterolContent 60 mg, FatContent 1 1/2 , FiberContent 2 g, ProteinContent 24 g, SaturatedFatContent 7 g, ServingSize 1 Serving, SodiumContent 550 mg, SugarContent 5 g, TransFatContent 0 g

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