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
- 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 parmesan until creamy. Top with the remaining shredded cheese 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: 524kcal | Carbohydrates: 45g | Protein: 39g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 117mg | Sodium: 1430mg | Potassium: 781mg | Fiber: 2g | Sugar: 4g | Vitamin A: 841IU | Vitamin C: 54mg | Calcium: 295mg | Iron: 2mg