Chicken Broccoli Rice Casserole Recipe
This chicken broccoli rice casserole is easy. Nothing has to be precooked. Add your chicken breast, rice, broccoli, and seasonings straight to the casserole dish, then bake.
Servings: 4 servings
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 9x13 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
Storage: 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.
Nutrition
Serving: 2cups | Calories: 563kcal | Carbohydrates: 48g | Protein: 45g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 124mg | Sodium: 1070mg | Potassium: 930mg | Fiber: 3g | Sugar: 5g | Vitamin A: 990IU | Vitamin C: 62mg | Calcium: 462mg | Iron: 2mg
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