I was craving a casserole of sorts with broccoli, chicken, rice, and cheese. I guess I was thinking of a “chicken divan” but I didn’t want that specifically. Of course, I googled “broccoli chicken cheese rice casserole” and began to browse the results. I landed on this recipe and if you follow along, you’ll see where I’ve tweaked it and how I alter recipes to make sure they’re gluten-free, incorporate only goat’s cheese (since we don’t eat cow’s cheese), and have easy substitutions like yogurt instead of sour cream. I also look for ways to add more vegetables and nutrition.
Cheesy Chicken Broccoli and Rice Casserole (Gluten-free)
1 onion, chopped
2 cloves garlic, chopped
2 cups brown rice
4 cups broth (I used our mineral broth, stored in the freezer)
4 cups broccoli florets
3 chicken breast tenders (boneless, skinless) chopped
all seasons salt (from Simply Organic)
5 teaspoons gluten-free all purpose flour (I use Better Batter)
2 cups of milk (I used So Delicious Coconut Milk Beverage)
1/3 cup whole, plain organic yogurt (I used Stonyfield)
6.7 oz shredded goat’s cheddar cheese
Depending on your broth situation, you may have to thaw your broth like I did. I placed a jar of frozen broth in a pot on very low. It takes a while but ensures the jar doesn’t crack from temperature changes.
Pour the milk-cheese-yogurt sauce over top and mix it in.
Sprinkle the remaining shredded cheese on top and broil in a preheated oven for 5-10 minutes. Keep an eye on it; it can burn!