Gluten-Free Creamy Chicken and Rice Bake with Broccoli

Why You’ll Love This Recipe

• Ultra-creamy without any canned soup—just a simple gluten-free roux and real dairy.
• Comforting classic flavors: tender chicken, fluffy rice, bright broccoli, and sharp cheddar.
• Make-ahead and freezer-friendly, perfect for busy weeknights and meal trains.
• Family-friendly and 100% gluten-free when you use certified gluten-free pantry staples.

Grocery List

• Produce: 1 small yellow onion, 2 garlic cloves, 1 large head broccoli (or 12 oz florets), fresh parsley (optional)
• Dairy: Sharp cheddar cheese (8 oz), whole milk, heavy cream (or half-and-half), unsalted butter
• Pantry: Long-grain white rice, boneless skinless chicken breasts (protein), low-sodium gluten-free chicken broth, gluten-free all-purpose flour (or sweet rice flour), gluten-free Dijon mustard, sweet paprika, kosher salt, black pepper

Full Ingredients

For the Casserole Base

• 1 cup long-grain white rice, rinsed (yields about 3 cups cooked)
• 3 cups small broccoli florets (about 12 oz)
• 3 cups cooked, shredded chicken (from about 1.5 lb boneless, skinless chicken breasts)
• 2 cups (8 oz) shredded sharp cheddar cheese, divided: 1 cup for sauce, 1/2 cup mixed in, 1/2 cup on top
• 1/2 tsp sweet paprika, for finishing
• 2 tbsp chopped fresh parsley, for garnish (optional)

Gluten-Free Cream Sauce

• 4 tbsp unsalted butter
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 1/4 cup gluten-free all-purpose flour (1:1 blend) or sweet rice flour
• 2 cups low-sodium, gluten-free chicken broth
• 1 1/2 cups whole milk
• 1/2 cup heavy cream (or half-and-half)
• 1 tsp gluten-free Dijon mustard
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• Pinch cayenne, optional

If You Need to Cook the Chicken

• 1.5 lb boneless, skinless chicken breasts
• 1 tsp kosher salt
• Water (or additional gluten-free chicken broth) to cover by 1 inch for poaching

Step-by-Step Instructions

Step 1: Heat the oven and prepare the dish

Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or a neutral oil spray. This prevents sticking and helps the edges brown beautifully.

Step 2: Cook the rice

Cook 1 cup rinsed long-grain white rice according to package directions (about 15 minutes). Fluff and set aside to steam off excess moisture—dry, fluffy rice makes a creamier casserole without getting watery.

Step 3: Cook and shred the chicken (if not using pre-cooked)

Place chicken breasts in a saucepan, cover with water (or gluten-free broth) by 1 inch, add 1 tsp salt, and bring to a gentle simmer. Cover and cook 12–15 minutes until just cooked through (165°F/74°C). Transfer to a plate and shred with two forks. You’ll need about 3 cups shredded chicken.

Step 4: Blanch the broccoli

Bring a pot of salted water to a boil. Add broccoli florets and cook 2 minutes until crisp-tender and bright green. Drain well, then spread on a towel to remove excess moisture. This prevents watering down the sauce.

Step 5: Make the gluten-free cream sauce

In a medium saucepan over medium heat, melt butter. Add onion and cook 4–5 minutes, stirring, until translucent. Stir in garlic for 30 seconds. Sprinkle in the gluten-free flour and cook, stirring, for 1 minute to form a roux.

Gradually whisk in the chicken broth, then the milk and cream, whisking constantly to keep the sauce smooth. Bring to a gentle simmer and cook 3–4 minutes until thick enough to coat a spoon. Season with Dijon, salt, pepper, and a pinch of cayenne if using. Remove from heat and stir in 1 cup cheddar until melted and silky. Taste and adjust seasoning.

Step 6: Combine and assemble

In a large bowl, combine the cooked rice, shredded chicken, and blanched broccoli. Pour the hot cream sauce over and fold gently to coat. Stir in 1/2 cup cheddar. Transfer the mixture to the prepared baking dish, smoothing the top. Sprinkle with the remaining 1/2 cup cheddar and dust evenly with paprika.

Step 7: Bake and rest

Bake uncovered for 20–25 minutes, until bubbling at the edges and the top is melted and lightly golden. Let the casserole rest 10 minutes to set for cleaner slices. Garnish with parsley, if using, and serve warm.

Pro Tips

• Grate your own cheddar for the creamiest melt—pre-shredded cheeses often contain anti-caking starches.
• For the smoothest gluten-free sauce, sweet rice flour (mochiko) thickens like classic roux and stays silky.
• Drain broccoli thoroughly and fluff rice to avoid excess moisture in the bake.
• Use certified gluten-free broth and Dijon; check labels to avoid hidden gluten and cross-contact.
• Make it a one-bowl mix: warm the rice slightly before combining so the sauce stays fluid and coats evenly.

Variations

• Turkey swap: Use leftover roasted turkey in place of chicken—no other changes needed.
• Brown rice version: Use 3 cups cooked brown rice for a nuttier flavor and extra fiber.
• Mushroom boost: Sauté 8 oz sliced cremini with the onion for an earthy, umami-rich twist (keep all ingredients gluten-free).

Storage & Make-Ahead

Assemble up to 24 hours ahead: cover and refrigerate, then bake at 375°F (190°C) for 25–30 minutes. Leftovers keep 3–4 days refrigerated; reheat covered at 325°F (165°C) for 15–20 minutes or microwave in short bursts with a splash of milk to keep it creamy. Freeze baked or unbaked (tightly wrapped) up to 2 months; thaw overnight in the fridge and reheat at 350°F (175°C) until hot and bubbly.

Nutrition (per serving)

Approximate: 630 calories; 42 g protein; 34 g carbohydrates; 36 g fat; 18 g saturated fat; 1.5 g fiber; 920 mg sodium. Values will vary based on brands and exact ingredients.