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My Chicken Broccoli Rice Casserole is So Good!
I didn’t grow up eating casseroles, so this chicken broccoli rice casserole wasn’t exactly a thing in my Lebanese family. But once I had kids and started figuring out my own dinner routine, I finally understood why people love them. It’s all made in one dish, the chicken, broccoli, rice, and cheese, and I don’t have to pre-cook anything. I mix everything right in the baking dish, cover it up, and let the oven do the rest. It’s not fancy, but it’s the kind of dinner that disappears fast around here.
Chicken Broccoli Rice Casserole Ingredients
- Broth: I use chicken, but vegetable stock would also work!
- Milk: Whole milk is my go-to, but you can use low-fat or unflavored, unsweetened non-dairy milk.
- Yogurt: Plain, whole Greek yogurt tastes best, but low-fat yogurt or sour cream will still add tanginess and creaminess.
- Spices: You’ll need onion powder, garlic powder, salt, pepper, and dried thyme for this cheesy chicken broccoli rice casserole.
- Rice: I use basmati rice because it’s the only long-grain rice I buy, but you can use any long-grain white rice. I would avoid short-grain rice because it can get mushy in the oven.
- Chicken breast: You can also use 1 pound of boneless, skinless chicken thighs!
- Broccoli: Bagged, pre-cut broccoli florets will totally work for this chicken broccoli rice casserole recipe.
- Cheddar cheese: Grate it off the block if you have time because it gives you the best cheese pulls that are softer and more melty compared to pre-shredded cheddar cheese, which is stiffer when baked.
How to Make Chicken Broccoli Rice Casserole
Chicken Broccoli Rice Casserole Recipe
Ingredients
- 1 ¼ cups low-sodium chicken broth
- 1 cup whole milk
- ½ cup plain Greek yogurt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- 1 cup uncooked white rice rinsed
- 1 pound chicken breast cubed
- 3 cups fresh broccoli florets
- 1 ½ cups shredded cheddar cheese
- Fresh chopped parsley for garnish
Instructions
- Preheat the oven to 350°F.
- In a 9×13 casserole dish, whisk together the chicken broth, milk, Greek yogurt, onion powder, garlic powder, salt, black pepper, and thyme until smooth.
- Add the rinsed rice, cubed chicken, and broccoli florets to the dish. Stir everything gently to combine.
- Cover tightly with foil and bake for 45 minutes.
- Remove foil and check if the rice is tender and most of the liquid is absorbed. Use a fork to fluff the rice gently.
- Sprinkle the shredded cheddar cheese evenly over the top. Return to the oven and bake uncovered for another 7-9 minutes or until the cheese is melted and bubbly. Garnish with fresh parsley and serve.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
If you try this Chicken Broccoli Casserole recipe or any other recipe on Feel Good Foodie, please rate the recipe and leave a comment below! It helps others who are thinking of making the recipe.
Recipe Variations
- Add more veggies. I’ll take more veggies wherever I can get them! You could mix in a cup of frozen peas or a few handfuls of spinach when you add the broccoli.
- Add a crunchy topping. Crumble a couple handfuls of buttery crackers and add them to the top of the casserole after sprinkling on the cheddar.
- Use pre-cooked chicken. If you have leftover rotisserie or roasted chicken, you can shred a pound of that and use that in place of the chicken breast. This easy chicken broccoli rice casserole in oven will be just as delicious.
Recipe Tips
- Tightly cover the baking dish. Make sure you have a tight seal with the foil so that you don’t lose any moisture and you can cook the rice through evenly.
- Brown the cheese. If you prefer a browned cheesy top, move the baking dish to the top rack and broil for the remaining time.
- Rinse the rise first. This will remove the excess starch and make sure the rice in this easy chicken broccoli rice casserole isn’t mushy.
- Don’t skip fluffing the rice. This will allow you to make sure rice has absorbed most of the liquid, but also make the dish’s texture better.
Serving Ideas
FAQs
Kept in an airtight container in the fridge, any leftovers will last about 3 days. I’d reheat portions of the casserole in the microwave for a couple of minutes until warmed through. You could also store the covered casserole dish in the fridge and reheat at 350°F.
Yes, you can! If you have a freezer-safe casserole dish, you can cover the whole thing and put in the freezer. If you don’t, you can place portions of the casserole into freezer bags or airtight containers. The chicken broccoli rice casserole no soup will keep for up to 3 months. When you’re ready to eat, just thaw the dish or portion in the oven overnight and then reheat.
I would recover the dish tightly with aluminum foil and put back in the oven, checking after 10 minutes to see if liquid’s absorbed.
