Chicken Broccoli Rice Casserole is one of the oldest, best-loved recipes on my site. As the comments section will attest, this healthy, cheesy, and easy dinner recipe has received rave reviews from picky husbands, fussy toddlers, and new moms in search of freezer meals. The flavors are simple and appealing, the recipe prep is easy, and unlike many other casserole recipes, this chicken broccoli rice casserole contains NO SOUP!
Casseroles like Chicken Broccoli Rice Casserole were a fixture at our table growing up. My mom was the casserole QUEEN. She wore a crown of Pyrex and carried a scepter of nonstick baking spray.
Those last two things are a fib, but she really did rock the 9×13 pan. Not only could she make a casserole from scratch, but she could transform any (and I mean any) leftover in our home into a creamy, cheesy casserole of sorts.
No Soup Added Chicken Broccoli Rice Casserole
I think part of the reason the word casserole can make a girl run and hide her fork is that stereotypical casseroles are used to disguise, rather than celebrate, their ingredients. Tuna Surprise, I am looking at you.
Although casserole condemnations do have some foundation in reality (many of the casserole recipes in the universe are indeed overly heavy, bland, and laden with cream of XYZ soup), when made properly, casseroles can also be an excellent, healthy choices for dinner.
INGREDIENTS
- 1 3/4 cups low-sodium chicken stock
- 2 cups instant brown rice — if you use white rice or non-instant rice, the cooking time and amount of liquid needed may differ
- 1 pound broccoli florets — chopped into bite-sized pieces
- 1 teaspoon extra-virgin olive oil
- 1 pound boneless skinless chicken breasts — chopped into bite-size pieces
- 3/4 teaspoon kosher salt — divided
- 3/4 teaspoon garlic powder — divided
- 1/2 teaspoon black pepper — divided
- 2 tablespoons all-purpose flour
- 2 cups milk — divided (I used skim)
- 3 tablespoons Dijon mustard
- 1/3 cup nonfat plain Greek yogurt
- 1 1/2 cups reduced-fat shredded cheddar cheese — divided (about 6 ounces)
INSTRUCTION
- Place a rack in center of oven and preheat oven to 375 degrees F. Lightly grease a deep 9-inch-square baking dish or a 3-quart casserole dish.
- Bring the chicken stock to a boil in a large pot, then add the rice. Return to a boil, add the broccoli to the top of the rice (no need to stir it together), then cover, reduce the heat to low, and let cook 5 minutes. Remove the pot from heat and let sit, covered, for an additional 5 minutes. Most of the rice liquid should be absorbed.
- Meanwhile, heat the olive oil in a Dutch oven or other large deep pot over medium-high. Add the chicken, 1/2 teaspoon salt, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper. Sauté until cooked through and no longer pink in the center, about 4 to 6 minutes, then remove to a plate. Being careful not to burn yourself, wipe the pot clean with a paper towel.
