Chicken Broccoli Rice Casserole is the healthy, cheesy, and easy recipe that will please everyone at your table. The flavors are simple and appealing, the prep is easy, and unlike many other casserole recipes, this casserole contains NO SOUP!

Chicken broccoli rice casserole in a baking dish

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Crowd-pleasing dishes like chicken broccoli rice casserole (and its cousins, Broccoli Rice Casserole, Broccoli Quinoa Casserole, and Cheesy Corn Quinoa Casserole with Chicken) 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.

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.

A mix of brown rice, quickly sautéed chicken, and fresh broccoli, this casserole offers every food group in a single meal. There is no soup to be found (cream of, canned, or otherwise).

Instead, the smooth, bubbly cheese sauce is made with Greek yogurt and cheddar, just like in this Chicken and Rice Casserole.

This casserole recipe is easy to scale up to feed a crowd and to make and freeze ahead (it’s a favorite meal to give to new mothers among our fries).

It saves and reheats like a dream, making it an ideal option for healthy lunches and dinners throughout the week.

Healthy chicken broccoli rice casserole

5 Star Review

“I never review recipes but this one is AMAZING!!! It tastes just like the cheesy broccoli rice my mom makes for holidays only, but with significantly less calories! Added to my favorites!”

— Paige —

How to Make Healthy Chicken Broccoli Rice Casserole

This chicken broccoli rice casserole wins the casserole gold star for its easy prep, ability to be reheated, homey flavor, and undeniably addictive cheesy goodness.

It’s filling and comforting while boasting a wholesome ingredients list.

The Ingredients

  • Instant Brown Rice. To keep this recipe quick and simple, you do have to briefly cook the instant rice before putting it in the casserole. I chose to use brown rice for its added fiber.
  • Chicken Breasts. Lean chicken breast keeps this casserole on the lighter side while still adding filling protein. While you can put raw chicken in a casserole, we’re going to sauté it first for this recipe to make sure it cooks through.

Substitution Tip

In place of the sautéed chicken here, you can swap shredded or diced chicken from one of the below methods, or use a store-bought rotisserie chicken.

  • Broccoli Florets. Packed with fiber and vitamins, broccoli is a powerhouse casserole ingredient. Once baked with the chicken and cheesy sauce, even the pickiest of eaters will enjoy this green veggie.
  • Spices. A simple blend of salt, pepper, and garlic powder adds approachable seasoning to this casserole.
  • All-Purpose Flour + Milk + Greek Yogurt. Instead of less nutritious canned soups, a mixture of flour, milk, and yogurt creates the base for this casserole’s creamy, luscious sauce.
  • Dijon Mustard. Adds tanginess and helps enhance the cheesy flavor.
  • Cheddar Cheese. Sharp cheddar is my favorite, because a little goes a long way. It’s bold, beloved, and a perfect pairing with the broccoli.

The Directions

Broccoli and rice in a pot
  1. Boil the stock, then add the rice and broccoli. Remove the pot from the heat, and let sit.
Chicken being sauteed
  1. Sauté the chicken.
A sauce in a pot
  1. Cook the sauce, then stir in the Dijon and remaining seasonings. Add the yogurt and cheese.
Chicken broccoli rice casserole being prepared
  1. Stir it all together.
Cheese and vegetables in a baking dish
  1. Transfer to a baking dish, and top with the remaining cheese. Bake the chicken broccoli rice casserole at 375 degrees F for 25 minutes.

Storage Tips

  • To Store. Refrigerate casserole in an airtight storage container for up to 4 days.
  • To Reheat. Rewarm leftovers in a baking dish in the oven at 350 degrees F.
  • To Freeze. Freeze casserole in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. You can freeze this either before or after baking it. Be sure your dish is freezer safe.

Meal Plan Tip

Chop the broccoli up to 1 day in advance, and refrigerate it in an airtight storage container.

Chicken broccoli rice casserole with cheese on top

What to Serve with Broccoli Casserole

Cheesy chicken broccoli rice casserole served on a plate

Recommended Tools to Make Chicken Broccoli Rice Casserole

The Best Baking Dish

This beautiful and high-quality baking dish is ideal for casseroles. It will last you a lifetime!

Could I be dubbed the Queen of Casseroles one day? Aside from the weird premonitions of becoming my mother, I’ll take the casserole-queen title with compliments.

Please pass me my Pyrex crown.

Chicken broccoli rice casserole in a baking dish

Did you make this recipe?

Let me know what you thought!

Leave a rating below in the comments and let me know how you liked the recipe.

Chicken broccoli rice casserole in a baking dish

Chicken Broccoli Rice Casserole

4.81 from 93 votes
This cheesy chicken broccoli rice casserole recipe is a healthy version of the classic with NO cream of anything soup. Comfort food you can feel good about!

Prep: 30 mins
Cook: 25 mins
Total: 1 hr 5 mins

Servings: 6 servings


  • 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)


  • 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.
  • Reduce the heat to medium. In a small bowl or large measuring cup, whisk together the flour and 1/2 cup milk. Pour the mixture into the pot, then add the remaining 1 1/2 cups milk. Cook, stirring constantly until thickened, 7 to 10 minutes. Remove from the heat and whisk in the Dijon, remaining 1/4 teaspoon salt, 1/4 teaspoon garlic powder, and 1/4 teaspoon black pepper. Stir in the Greek yogurt and 1 cup of the shredded cheese until smooth.
  • Add the rice and broccoli mixture and the reserved chicken to the cheese sauce, stirring gently to coat.
  • Spoon the mixture into the prepared dish and top with the remaining 1/2 cup cheese. Bake 25 minutes until hot and bubbly. Let stand 10 minutes, then serve.


Serving: 1(of 6)Calories: 337kcalCarbohydrates: 37gProtein: 33gFat: 6gSaturated Fat: 2gTrans Fat: 1gCholesterol: 57mgPotassium: 767mgFiber: 3gSugar: 6gVitamin A: 725IUVitamin C: 68mgCalcium: 283mgIron: 3mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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    1. Hi Janet! I’ve only tested the recipe as written, so it would be hard for me to say, but you likely could leave it out and just add all of the seasonings in step 4. If you decide to experiment, let me know how it goes!

  1. Made with white minute rice
    I’ve made it at least three times now! Love it
    Just have to cook in oven a little longer than listed since it has some extra moisture and also because I use a cast iron deep Dutch oven style pan to bake in
    Also I topped with sliced fresh baby Bella mushrooms! Yum!5 stars

  2. My family loves this, and no one realizes it is a lower calorie version. I made it as written the first 2 times, then started to experiment. It lends itself to endless variations. I have increased the broccoli, sautéed onions and mushrooms, and subbed out fresh grated parmesan for part of the cheddar. I have added chopped kale. You can sub green beans for the broccoli, or add chopped cauliflower. I still use a green veggie with the cauliflower, otherwise it is too “white”. I have done this with cubed pork tenderloin when I didn’t have chicken. It is all good. Thank you for such a yummy, healthy, and versatile recipe!5 stars

  3. The rice was dry and broccoli undercooked in my attempt at this recipe. Flavors not bad, but definitely needed better ratios of liquids to dry ingredients and separately cooked broccoli.2 stars

    1. I’m so sorry you had trouble with this recipe, Karen. It’s hard to say what went wrong without being in the kitchen with you.
      I know it’s frustrating to try a new recipe and not have it turn out. I (and many other readers) have enjoyed them, so I really wish they would’ve been a hit for you too!

  4. This recipe in going to be on my regular dinner rotation now!

    Quick, nutritious, and delicious!! My kids love it and I love having enough for leftovers too! The sauce is fabulous and love the seasoning she uses- makes the dinner taste good without being too much especially for children.

    I’ve made other recipes of Erins before so I knew this was going to be a win!5 stars

  5. This was a winner on a dark December evening in Winnipeg. I changed up a few things – used skinless chicken thighs because that’s what I had in the freezer (also, I prefer thighs), didn’t have instant rice so just cooked some regular brown rice from scratch, and steamed the broccoli on it’s own. I then followed the recipe pretty much to the tee. Will make this again, but maybe mess around a bit. A teaspoon of curry powder in the roux? A couple handfuls of chopped spinach? Shredded carrot? Possibilities are endless.5 stars

    1. Hi Lauren! In my opinion it does not retain any tangy flavor from the Greek yogurt, but you could also try using regular, whole milk yogurt. Hope you enjoy it!

  6. Do you think I can use almond milk for this recipe? I want to make this for my daughter but I try to avoid giving her too much dairy.

    1. Hi Nas! Yes, you can try experimenting with a non-dairy milk such as unsweetened almond milk. Hope you enjoy it!

  7. I love all of your recipies and probably use them 5 out of six days a week! ❤ your cookbook too! This was another winner! Instant brown rice was out of stock so I used precooked and just steamed the brocolli in the chicken stock. Trying not to eat much cheese so only added 1/2 cup to the sauce and a sprinkle on top, but did also add a sprinkle of whole wheat panko on top as I noticed your similar recipie with no chicken called for. Other than that followed the recipe as is other than adding some sautéed onion and using 2 cloves fresh garlic instead of garlic powder. ❤ looking back and finding these older recipies of yours! So yummy!5 stars

    1. Hi Heather! So glad you enjoyed the recipe! Thank you for this kind review and feedback! Glad you are enjoyed the cookbook! :)

    1. Hi Sally! I’ve never tried this with frozen broccoli, so I can’t say for certain, but I think that it would work. I would thaw the broccoli first, pat it dry, then add it to the rice as directed. Please note that the casserole may be wetter or mushier, since thawed frozen broccoli is not crisp like fresh.

  8. This recipe was amazing!!! I was skeptical because I grew up with the canned soup version. I will never go back! Thank you for sharing!5 stars

    1. Hi Carole, I’m sorry you feel that way. Did you happen to see the “jump to recipe” button at the very top of the page. It takes you right to the recipe and instructions. Also some people appreciate all of the tips and tricks in the post and it helps them answer questions they, may have. I’m sorry you don’t feel the same way.

  9. DELICIOUS!! I subbed cottage cheese at a 1:1 ratio & 3 laughing cow wedges for the Greek yogurt. Couldn’t be happier. Casseroles are better the longer they’re in the fridge so this is perfect for meal prep.5 stars

  10. My youngest loves chicken and rice, and broccoli, so I knew this would be a hit. My husband doesn’t eat many veggies so he made his own dinner the night I made this. I used my Pampered Chef Quick Cooker and 2 heads of broccoli for that extra veggie. The broccoli broke down perfectly and there were no complaints about chunks ;) This was great for me and my daughter, and also froze very well! We ended up getting 8 meals out of it because of how filling it was! Delicious!!5 stars

  11. I made this while I was pregnant and froze it for when baby came. Best. Decision. Ever. It was soooo good and it was nice to have a healthy, home cooked meal in the midst of all the craziness of a new baby. Making it again now a few months later! Definitely going in the recipe book.5 stars

  12. Can you prepare this ahead of time and leave in the fridge overnight so that you can just put it in the oven for dinner the next year?

    1. Hi Kate, I have frozen this prior to baking but haven’t tried prepping it ahead of time and leaving it in the fridge overnight. It likely will work, I just haven’t done it. If you decide to experiment, let me know how it goes!

    1. Hi! While there is mustard in this recipe, the dish does not taste overly like mustard. I hope you enjoy it!

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