The BEST Chicken Broccoli Rice Casserole
This cheesy chicken broccoli rice casserole is the kind of cozy dinner that always earns a spot in our weeknight rotation! Tender chicken, fluffy rice, and fresh broccoli cook together in a creamy sauce and finish with a layer of melty cheddar cheese. Another reason this recipe is such a favorite is how well it works for leftovers. The casserole reheats beautifully, making it a great option for meal prep or a quick lunch the next day.
Servings: 6 servings
Equipment
Ingredients
- 1 tbsp olive oil
- 1.5 lbs chicken breast cut into 1-inch cubes
- 2 tbsp butter
- ½ onion diced
- 3 cloves minced garlic
- 1.5 cups uncooked jasmine rice or long-grain white rice
- 4.5 cups chicken broth
- 1 tsp salt + more to taste
- ½ tsp pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 12 oz broccoli florets 3 cups
- ⅓ cup milk of choice
- 1 tsp dijon mustard
- ½ cup plain non-fat Greek yogurt
- 1.5 cups shredded cheddar cheese + ⅓ cup extra for the topping if desired!
- ¼ cup parmesan
- Fresh chopped parsley for garnish, optional
Instructions
- In a large deep skillet, heat the olive oil over medium heat.
- Add the chicken breast cubes and season generously with salt and pepper. Cook for 3-4 minutes, stirring occasionally, until they are nice and browned but not cooked through.
- Add in the butter, onion and garlic and stir for 2-3 minutes. Add in the rice, chicken broth, salt, pepper, paprika, garlic powder, and stir.
- Bring to a boil over high heat, then lower the heat to medium low. Cover and cook for 10 minutes.
- Add in the broccoli florets, stir, then cover and cook for an additional 8-10 minutes until the rice is cooked and the broccoli is tender. Turn the heat to low.
- Stir in the milk, dijon mustard, Greek yogurt, shredded cheddar, and ¼ cup parmesan until creamy. Top with the remaining shredded cheese (if desired) and cover until melted. Serve topped with fresh parsley if desired. Enjoy!
Notes
- Use long-grain rice so the texture stays fluffy instead of sticky.
- Cut the chicken into evenly sized pieces so it cooks quickly and stays tender!
- Chop the broccoli into small florets so it cooks evenly with the rice.
- Taste the rice before serving to make sure it’s fully cooked.
- Let the casserole rest for a few minutes before serving so the creamy sauce can thicken slightly.
- Freshly shredded cheese also melts more smoothly than pre-shredded cheese, which can help the sauce stay creamy.
- To make dairy free, use 2 tbsp nutritional yeast, 1 container Kite Hill cream cheese, and dijon mustard!
- Store leftovers in an airtight container in the fridge for up to 4 days.
- To reheat, warm individual portions in the microwave or heat the casserole gently on the stovetop. Adding a splash of milk or broth helps keep the rice creamy.
- This casserole can also be frozen for up to 2 months! Thaw overnight in the fridge before reheating.
Nutrition
Serving: 1cup | Calories: 541kcal | Carbohydrates: 46g | Protein: 41g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 120mg | Sodium: 1497mg | Potassium: 785mg | Fiber: 2g | Sugar: 4g | Vitamin A: 873IU | Vitamin C: 54mg | Calcium: 344mg | Iron: 2mg