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Chicken, Broccoli & Rice Casserole (Gluten & Dairy Free)

We don’t eat a lot of casseroles at our house. I think it’s because my family isn’t super fond of mixing all the food together on their plate. Another reason is that many casserole recipes call for the food we just don’t eat at our house, like creamed soups, lots of cheese, and other gluten-filled things like bread crumbs and pasta.

Chicken Broccoli and Rice Casserole has, however, always been a favorite casserole at our house.
This is an updated version of an old family favorite recipe. The old recipe used to include cream of chicken soup and lots of cheese, two ingredients that I just can’t live with today.

This recipe freezes well to be used for future days when there is no time for a made-from-scratch meal.


Chicken, Broccoli & Rice Casserole (Gluten & Dairy Free)

  • Author: Tammie Duggar
  • Yield: 6 Servings 1x



Baked Brown Rice

1 1/2 cups brown rice

3 cups chicken broth

1 Tbsp. coconut oil or ghee

1 tsp. sea salt

Casserole Sauce

1 cup raw cashews

1 cup water

2 Tbsp. coconut oil or ghee

4 green onions, minced

4 oz. crimini mushrooms, sliced

2 cloves garlic, minced

2 Tbsp. arrowroot powder

1 cup chicken broth

1/8 tsp. cayenne pepper

1/2 tsp. sea salt

1 Tbsp. Braggs Liquid Aminos

1 Tbsp. fresh lemon juice

Broccoli & Chicken

4 cups frozen broccoli, cut into small florets

2 cups shredded chicken*


Baked Brown Rice

Use a rice cooker to prepare your rice or use the following directions to bake it in the oven.

Preheat oven to 375 degrees.

In a tea kettle or sauce pan bring chicken broth to a boil.

Place brown rice in a 9″ x 9″ baking dish.

Add the boiling broth, butter, and salt to the rice and stir to combine.

Cover tightly with foil. Bake in the oven for 60 minutes.

Prepare the rest of the ingredients while the rice is cooking.

Casserole Sauce

In a large bowl add the raw cashews and the water and allow to soak for at least 30 minutes.

In a large skillet over medium heat melt the coconut oil or ghee.

Add the mushrooms and cook until they begin to soften about 5 minutes.

Add in the green onions and continue sauteing for 2-3 minutes.

Add in the garlic and saute 1-2 more minutes. Sprinkle the arrowroot powder over the mushroom mixture until evenly coated.

Using a whisk slowly stir in the 1 cup of chicken broth. Bring mixture to a simmer, stirring constantly until it begins to thicken, about 5 minutes.

Remove sauce from heat. Add Braggs Liquid Aminos, lemon juice, and mushroom sauce mixture to a high-speed blender jar.

Drain and rinse soaking cashews. Add them to the blender jar. Blend together until sauce is smooth and creamy.

Chicken & Broccoli

*This can be chicken left-over from another meal or from a roasted chicken. You can also use two cups of chicken breast or thighs and pan fry in some coconut oil until golden brown.

Allow frozen broccoli to thaw a bit and cut it into smaller florets if necessary.


Pour cooked rice into a large 9″ x 13″ casserole dish. (You can also divide this recipe into two smaller baking dishes if you want to freeze some for later.)

Add in the prepared mushroom sauce, the chicken, and the broccoli and stir together until combined.

Spread evenly throughout the casserole dish.

Bake in the oven for 20 minutes, to cook the frozen broccoli and combine flavors.


*This can be chicken left-over from another meal or from a roasted chicken. You can also use two cups of chicken breast or thighs and pan fry in some coconut oil until golden brown.

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2 responses to “Chicken, Broccoli & Rice Casserole (Gluten & Dairy Free)”

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