Chicken Broccoli Rice Casserole
- boneless, skinless chicken breasts
- brown rice
- plain Greek yogurt
- shredded cheddar cheese (I like sharp cheddar because it’s packed with flavor!)
- all purpose flour
- whole milk
- dijon mustard
- salt & pepper
- dried thyme
- garlic powder
How to Make a Chicken Broccoli Rice Casserole
Next, add the broccoli. Cook for 3-4 minutes, until the sauce has thickened a bit. Remove from heat and stir in the yogurt, 1 cup of the cheese, and the cooked rice. Pour this into a baking dish (I used an 9×11 in. casserole dish, but you can also use an oven-safe pot or dutch oven). Top with the remaining cheese.
Pop it in the oven and bake for 20-25 minutes. The sauce should get bubbly and the cheese on top should melt.
Don’t worry if the casserole looks a little liquid-y here – it should absorb some of the liquid as it cools. Let cool for 5-10 minutes, then enjoy!
This is delicious served with a side salad or some roasted veggies, or enjoy it as is!
Can I use frozen broccoli in this casserole?
Absolutely! You can substitute an equal amount of frozen broccoli for the fresh broccoli.
Simply follow the recipe as directed, but use 1/4 cup less of milk. This will make sure the casserole doesn’t have too much liquid in it.
Can I use pre-cooked chicken?
Yes! Just skip the step where the chicken is browned on the stovetop, and add the chicken at the same time as the broccoli instead.
The full healthy chicken broccoli rice casserole recipe is at the bottom of this post. Enjoy!
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- 2 tablespoons butter
- 1.5 lb boneless, skinless chicken breasts, cut into approximately 1-inch cubes
- 2 tablespoons all purpose flour
- 2 cups whole milk
- 1 tablespoon dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1 lb fresh broccoli florets
- 3 cups cooked brown rice
- 1/2 cup plain greek yogurt
- 2 cups shredded sharp cheddar cheese, divided
- Heat the oven to 350 degrees F. Melt the butter in a large pot or dutch oven over medium-high heat.
- Add the diced chicken and cook, stirring occasionally, until all edges are lightly browned, about 5-7 minutes. It's okay if the chicken isn't cooked all the way through at this stage.
- Add the flour and stir, creating a roux that coats the chicken. Cook for 30 seconds.
- Add the dijon mustard, spices, and milk, and stir to incorporate. Bring mixture to a boil, then reduce heat to medium to simmer the sauce.
- Add the broccoli and cook in the simmering sauce for 3-4 minutes, until the sauce has thickened slightly.
- Remove from heat and stir in the yogurt, 1 cup of the shredded cheddar cheese, and the rice. Pour mixture into a 9x11" baking dish and top with remaining 1 cup of shredded cheddar cheese.
- Bake for 20-25 minutes, until the sauce is bubbly and the cheese on top is melted. Let sit for 5-10 minutes before serving.
- To substitute 1lb frozen broccoli florets for the fresh broccoli: follow recipe as directed, with 1/4 cup less milk.
- To substitute about 1 lb shredded rotisserie chicken for the raw chicken: Melt the butter, then add the flour directly to the butter to create the roux. Continue with the recipe, adding the chicken in with the broccoli in step 5.
- This is a great way to use up leftover brown rice! I used two of those microwaveable precooked brown rice packets (no need to heat up first) and it worked out perfectly; no mess or extra effort needed 🙂
- Don't fret if it's still a little liquidy when you take the casserole out of the oven. Letting it sit for 5-10 minutes allows all the liquid to be reabsorbed so you end up with a creamy casserole.
- If you use an oven-safe pot or dutch oven, this could easily be a one-pot dish. Just sprinkle the cheese on top of the mixture in the pot and stick right in the oven!