Chicken Broccoli Rice Casserole

Amazing. That’s the only thing I have to say about this one. Well – and the fact that I got a remarkable response out of my 5 year old. He told me, “Mom, this tastes even better than asparagus AND corn on the cob!” He hates asparagus but corn on the cob is his absolute favorite food. Therefore- we know this recipe is a keeper!

1 large chicken breast

1 Tbsp olive oil
1 small head of broccoli, cut, steamed or cooked
1 small onion, diced
½ cup mushrooms, diced
1 cup brown rice
1 cup water
1 tsp parsley
1 tsp sage
1 ½ cups milk (I used unsweetened almond milk)

2 Tbsp starch (corn or potato)
1 cup fresh mozzarella, cut into small chunks
½ cup GF bread crumbs

    In an electric pressure cooker (or other method of cooking rice-just adjust water amount), cook rice and water.

  • While rice is cooking, sauté chicken in oil in a large skillet until cooked through. Add in onion, mushrooms and cooked broccoli and cook until onions are tender.
  • Add in cooked rice and mix together. Then pour into a large baking dish, probably 2 quarts.
  • Combine milk, spices and potato starch until starch is well blended.
  • Spread mozzarella chunks evenly over the top of the casserole mixture. Pour the milk mixture evenly over the dish.
  • Sprinkle the bread crumbs on top and bake at 375°F for about 30 minutes or until the mixture is bubbly and the bread crumbs have started to brown

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