Broccoli Rice Casserole

Broccoli Rice Casserole

By GeminiGoddess

Makes 8 servings


1 cup milk

1 cup ½ & ½

½ cup chicken or vegetable broth

¼ cup white rice flour

1 tsp sea salt

Pepper, to taste

5 cups mushrooms (preferably crimini), chopped


2 tsp minced garlic

2 Tbsp dried onion, minced or flakes

1 head broccoli, chopped into small pieces

1 + 2 cups shredded cheddar cheese

6 cups cooked brown rice

1 ¼ lbs chicken, cooked and chopped

Spike seasoning (1-2 Tbsp to taste)


You will need to cook the brown rice and chicken ahead of time or start cooking them before you prep the veggies so they will be ready to add the casserole. You can bake the chicken in your oven while you are prepping and therefore also preheat your oven. Or, you can simply purchase a rotisserie chicken and use that. When you are about 15 minutes from putting the casserole in the oven, make sure to preheat it to 350º.

In a medium saucepan, combine the milk, ½ & ½, broth, rice flour, salt, and pepper and simmer over medium heat until it thickens and becomes the consistency of gravy. While the cream base is simmering, sauté the mushrooms in margarine over medium high heat until their juices are released. Add garlic and onion and continue sautéing until all the moisture has evaporated. Add the mushrooms to the cream base and remove from heat.

In a large casserole dish, combine cream base, broccoli, 1 cup cheddar cheese, brown rice, chicken, and Spike seasoning and mix well. Sprinkle remaining 2 cups cheddar cheese evenly over the top of the casserole and place uncovered in oven. Bake at 350º for 30 minutes, or until cheese becomes bubbly and starts to brown at the edges. Remove from oven, let sit for 10 minutes, then serve.

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