Gluten Free Chicken Broccoli Casserole

For all you casserole lovers out there, the chicken broccoli casserole is one of those classic comfort foods. Easy to throw together, filling and satisfying! However, if you suffer from a gluten intolerance then the chicken broccoli casserole is not on the menu since the original recipe utilizes Campbell’s cream of mushroom soup and a bread topping, which both contain gluten. I went many years without this casserole due to a gluten intolerance until a family member passed on this GLUTEN FREE chicken broccoli casserole version which dare I say is…more delicious!

45 minutes prep time with 45 minutes cook time

Ingredients (5 servings)

2lbs (907g) fresh or frozen broccoli

7 tablespoons avocado oil (or another cooking oil)

4 tsp salt

8 boneless, skinless chicken thighs

4 boneless, skinless chicken breast

1 yellow onion

1 tablespoon minced garlic

Yellow Curry powder to taste

500ml (2 cups) 15% cooking cream

750g (3 blocks) cream cheese

10 Cavendish hash browns , cut in squares about 1” wide and long, slightly thawed

Grated marble or cheddar cheese to taste

Directions

1. Set the oven to 350°C, place aluminum foil on a baking sheet and lay out the cut up broccoli florets. Add 4 tablespoons avocado oil and 2 tsp salt over the broccoli and roast until golden brown and crispy (around 15-20 minutes)

2. As the broccoli is roasting, dice the onion

3. Dice up the chicken breast and chicken thighs into 1/4” cubes

4. Place 3 tablespoons avocado oil into pan, heat and then cook down the onions until translucent, 4-5 minutes. Add a pinch of salt to the onions

5. Add the minced garlic and sauté for 30-40 seconds until fragrant

6. Add the chicken to the onion/garlic mix and cook through until no longer pink (5-8 minutes), add some curry powder (1-2tbsp) to this mix and 2 tsp salt

7. Remove the onion and chicken from the heat and reserve

8. In a large mixing bowl, mix the cream cheese, cooking cream and curry powder (I like it with 5 tbsp curry powder, but adjust to taste) until smooth. You can use an immersion blender or you can do this by hand with a large silicon spoon. If you are doing it by hand, do it in stages, 1/3rd at a time. It is easier if the cream cheese is at room temperature.

9. Mix all ingredients into a casserole dish or dutch oven

10. Cut the hash browns into 1” squares, if you can find gluten free tater tots this would save time at this step. Make sure the hash browns are slightly thawed

11. Top with a generous amount of cheddar or marble cheese

12. Bake at 350°C for 45 minutes or until top is golden brown, let cool for 5-10 minutes

Directions with pictures

1. Set the oven to 350C, place aluminum foil on a baking sheet and lay out the cut up broccoli florets. Add 4 tablespoons avocado oil and 2 tsp salt over the broccoli and roast until golden brown and crispy (around 15-20 minutes)

Frozen raw broccoli

Roasted broccoli

2. As the broccoli is roasting, dice the onion

3. Dice up the chicken breast and chicken thighs into 1/4” cubes

4. Place 3 tablespoons avocado oil into pan, heat and then cook down the onions until translucent, 4-5 minutes. Add a pinch of salt to the onions.

5. Add the minced garlic and sauté for 30-40 seconds until fragrant

6. Add the chicken to the onion/garlic mix and cook through until no longer pink (5-8 minutes), add some curry powder (1-2tbsp) to this mix and 2 tsp salt

7. Remove the onion and chicken from the heat and reserve

8. In a large mixing bowl, mix the cream cheese, cooking cream and curry powder (I like it with 5 tbsp curry powder, but adjust to taste) until smooth. You can use an immersion blender or you can do this by hand with a large silicon spoon. If you are doing it by hand, do it in stages, 1/3rd at a time. It is easier if the cream cheese is at room temperature

9. Mix all ingredients into a casserole dish or dutch oven

10. Cut the hash browns into 1” squares, if you can find gluten free tater tots this would save time at this step. Make sure the hash browns are slightly thawed

11. Top with a generous amount of cheddar or marble cheese

12. Bake at 350°C for 45 minutes or until top is golden brown, let cool for 5-10 minutes

Grab yourself a big ol' piece and if you know, you know….it's best served with ketchup!

Buon Appetito!