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 turned out SO delicious. It’s incredibly satisfying, with those nostalgic broccoli cheddar soup flavors, but without being really heavy. The leftovers keep well, too! It’s the perfect comfort food for fall or winter.
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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!
To make this recipe, you’ll need:
- boneless, skinless chicken breasts
- broccoli
- brown rice
- plain Greek yogurt
- shredded cheddar cheese (I like sharp cheddar because it’s packed with flavor!)
- butter
- all purpose flour
- whole milk
- dijon mustard
- salt & pepper
- dried thyme
- garlic powder
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).
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!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!
Prep Time
10 minutes
Cook Time
45 minutes
Total Time
55 minutes
Yield
6 servings
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!
