As the weather turns cooler, I start to crave more warm & comforting foods like soups and casseroles. If you’re anything like me, you’ll love this healthy chicken broccoli rice casserole recipe! This creamy casserole with tender chicken is the perfect lightened-up comfort food for fall or winter.
This turned out SO delicious. It’s incredibly satisfying, with those nostalgic broccoli cheddar soup flavors, but without being really heavy. There’s no mayo or cream of chicken soup – just Greek yogurt and cheese for plenty of creaminess and tasty flavor. The leftovers keep well, too!
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Chicken Broccoli Rice Casserole
This lightened-up casserole is cheesy and delicious, with layers of chicken, broccoli, and brown rice. Greek yogurt gives it that creamy, tangy flavor without the need for condensed soup. And the dijon mustard & herb combination makes it even more irresistible!
The recipe makes a large amount and keeps well in the refrigerator for a few days, so it’s great for meal prep! Plus, it’s packed with protein, thanks to the chicken, Greek yogurt, and cheese.
Here are the ingredients you’ll need to make this recipe:
- boneless, skinless chicken breasts (skinless chicken thighs also work)
- broccoli florets (or a head of broccoli chopped into smaller florets)
- brown rice (Brown rice works better than white rice here, due to its firmer texture. Wild rice should work as an alternative. You can also use microwave brown rice packets for quicker prep on busy weeknights!)
- plain Greek yogurt
- shredded cheddar cheese (I like sharp cheddar cheese because it’s packed with flavor!)
- butter
- all purpose flour
- whole milk
- dijon mustard
- salt & black pepper
- dried thyme
- garlic powder
Hot tip: cook your rice in chicken broth to add even more savory flavor! You can also add a few shakes of paprika for a light smokiness. Want to throw in another vegetable? Add some diced bell peppers or mushrooms at the same time as the broccoli, or stir in some kale before popping this casserole in the oven to bake.
How to Make a Chicken Broccoli Rice Casserole
Start by setting your oven to 350 degrees F. Then, cook your brown rice according to the instructions on the package. (To save time, you can also use pre-cooked microwaveable brown rice packets). Set aside.
Prep the chicken (cut into 1-inch cubes) and broccoli (chop the florets into bite-sized pieces). Next, in a large pot or dutch oven on the stove, melt the butter over medium-high heat. Toss in the chicken and sauté until the edges are slightly browned (about 5-7 minutes). Don’t worry if the chicken isn’t fully cooked yet – we just want to brown it on the edges at this point.
Add the flour and stir. This creates a thickened roux that coats the chicken. Cook for 30 seconds. Next, add the dijon mustard, spices, and milk, and stir. Bring this to a boil, then reduce the heat to medium (this lets the sauce simmer).
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 the mixture into a butter or olive oil greased 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. Rotisserie chicken is a great time-saver here!
Storage Tips:
To store leftovers, let the casserole rest until it’s cooled completely before placing into an airtight container. Store in the fridge for up to 3-4 days, and just reheat individual portions in the microwave or in the oven.
The full cheesy chicken broccoli rice casserole recipe is at the bottom of this post. Enjoy!
What’s your favorite casserole recipe? Let me know in the comments!
Looking for more comforting fall & winter meals? Here’s some inspiration:
- Crockpot Turkey Chili
- Healthy Tuna Noodle Casserole
- Instant Pot Spaghetti Squash & Vegan Bolognese
- Sweet Potato & Black Bean Enchiladas
- Savory Cranberry Stuffed Acorn Squash
- Butternut Squash Mac and Cheese
- Instant Pot Chicken Tortilla Soup
- Lentil Chili With Sweet Potatoes
- Sage Butter Pasta with Chicken Sausage
Healthy Chicken Broccoli Rice Casserole
This lightened-up chicken broccoli rice casserole is cheesy, comforting, and satisfying. A perfect fall or winter meal!
Ingredients:
- 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
Instructions:
- 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.
Notes:
- 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!
