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Cheesy Chicken Broccoli Rice Casserole is the easy recipe you need to please everyone at your table. The flavors are simple and appealing, the prep is fast, and that golden topping seals the deal. Unlike many similar recipes, this healthy casserole contains NO SOUP!

Chicken broccoli rice casserole in a baking dish

Why You’ll Love this Recipe

  • Ultimate Crowd Appeal. Deep down, everyone loves good casseroles! Growing up, they were a fixture at our table (my mom was the casserole QUEEN). Cheese and creamy sauce? What’s not to adore. Everyone at the table will also love Broccoli Pasta.
  • All-In-One. A mix of brown rice, quickly sautéed chicken, and fresh broccoli, this casserole offers every food group in a single meal. (Looking for a vegetarian version? Check out Broccoli Rice Casserole and Broccoli Quinoa Casserole).
  • Simple Ingredients. This from-scratch casserole contains NO cream of anything soup or processed cheese. You can taste the difference!
  • Freezer-Friendly. Casseroles are one of the best freezer-friendly recipes. Whether you double it for meal prep or need freezer meals for new moms or a meal train, this cheesy chicken broccoli casserole is ideal.
  • Adaptable. Consider this your casserole chicken and broccoli casserole home base. From here, you can add different flavors (like Chicken Bacon Ranch Casserole) or swap the broccoli for other veggies, like in this Chicken and Rice Casserole, which uses a bag of mixed frozen veggies.
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 the Best Chicken Broccoli Rice Casserole

The Ingredients

  • Instant Brown Rice. Since rice needs to be cooked before being added to casseroles, I use instant to keep this recipe as fast and easy as possible.
  • 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 and get this casserole on the table even more quickly.
  • 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 or Velveeta, 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. Pre-Cook the Broccoli and Rice. You can cook these in the same pot.
Chicken being sauteed
  1. Sauté the Chicken. Then move it to a plate.
A sauce in a pot
  1. Make the Sauce. Greek yogurt and cheddar cheese make it taste rich and creamy, even though this casserole is healthier than most.
Chicken broccoli rice casserole being prepared
  1. Combine. Stir it all together with a big spoon.
Cheese and vegetables in a baking dish
  1. Bake. Top with the cheese then cook the chicken broccoli rice casserole at 375 degrees F for 25 minutes. ENJOY!

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.
Chicken broccoli rice casserole with cheese on top

What to Serve with Chicken Broccoli Casserole

Cheesy chicken broccoli rice casserole served on a plate

Recipe Tips and Tricks

  • Mind Your Rice. This recipe was written for instant brown rice (the kind that cooks in 5-10 minutes). If you’d like to use other rice, such as wild rice or regular brown rice cooked on the stovetop, prepare the rice separately, steam the broccoli, then stir it all together with the cheese sauce and chicken.
  • Speed It Up with Precooked Chicken. Skip the sautéing step and make shredded chicken in advance, or swap store-bought rotisserie chicken.
  • Use Broth, Not Water. For a more savory taste and to enhance the chicken flavor, cook the rice in chicken broth instead of water.
  • Add a Crispy Topping. If you’re a sucker for breadcrumb topping, make one for this casserole by combining 3 tablespoons melted butter and 1/2 cup panko breadcrumbs or crushed Ritz crackers. Sprinkle on the casserole just before baking.

Chicken Broccoli Rice Casserole

4.72 from 107 votes
This cheesy chicken broccoli rice casserole is healthy comfort food! Simple ingredients like brown rice and real cheddar cheese make it the best.

Prep: 30 minutes
Cook: 25 minutes
Total: 1 hour 5 minutes

Servings: 6 servings



  • 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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Frequently Asked Questions

Can I Make this Casserole Gluten Free?

Absolutely! Brown rice is already gluten-free. Swap the all-purpose flour for a 1:1 gluten-free flour substitute.

Can I Use Cauliflower Rice?

Unfortunately for the low-carb/keto/paleo dieters out there, in short, no I do not recommend cauliflower rice for this, as I think it would be mushy and watery. Instead, try adding chicken and broccoli to this Cauliflower Casserole. Or check out this low-carb Spaghetti Squash Casserole.

What’s the Best Way to Freeze a Casserole?

You can freeze a casserole fully baked or assembled unbaked—I personally prefer to bake it all the way first so it reheats more quickly. Be sure to let it cool all the way to room temperature and use a freezer-safe dish. Let it thaw overnight in the refrigerator or (if you forget) cover with foil and cook directly from frozen.

More Easy Casseroles

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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!

Learn more about Erin

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Recipe Rating


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  1. This was such a success! Loved making it but better I shared it with coworkers, & they LOVED it! I’d rate this a 10 & give it a Blue ribbon. 👍👍5 stars

  2. love the multiplyer you have for ingredients problem I see is when you start to make ingredients stay 1x and not 2x if that is what you picked so you have to look at step and go back to ingredients to get proper amounts

    1. Hi Bruce! Glad you enjoy it and thanks for the tip! Unfortunately that is a recipe card issue that I am not able to fix on my end.

      1. Dry and bland. Nothing went wrong with the recipe, it just isn’t good. I think if you are a beginner cook and prefer under seasoned food you will like this. It’s a decent base recipe to build off of.2 stars

        1. I’m sorry to hear the recipe wasn’t to your taste, Arob. I know it’s disappointing to try a new recipe and not enjoy it. I (and many other readers) have enjoyed it, so I really wish they would’ve been a hit for you too!

  3. Love this recipe, but please remember to add the Sodium information for people who need to be sodium aware! So sad that people forget this. Too much sodium is just as important as other things! No heart, no life.

    1. Hi Laura! I stopped including sodium info because it can vary so much depending upon what products you used, and I found a lot of conflicting info online, so ultimately I didn’t feel comfortable publishing it because sometimes it wasn’t even in the ballpark. If you’d like to calculate it yourself, there are lots of free tools online ( is popular). I hope that helps!

  4. I was very excited for this recipe because I haven’t had a casserole since a kid and this seemed healthy and tasty… but it fell so flat. The sauce didn’t make enough, I think. It was soaked up so quickly and the whole thing seemed dried out and bland. Not enough seasoning /flavor. I used a flavorful hot sauce with it and enjoyed it but was just not what I expected. I love so many recipes on this site but will skip this one going forward!1 star

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

    1. I’m sorry this recipe wasn’t to your tastes, Audrey. I (and many other readers) have truly enjoyed it, so I wish you would’ve too!

  5. Loved it and will make it again. It was pretty easy to make, most ingredients I had on hand. I am not a cook, so easy is important to me. I wish serving sizes were added to your recipes, as a diabetic this is important to me.5 stars

    1. Hi MJ! It’s actually the first ingredient listed in the recipe card. Is that where you are looking or are you just reading through the blog post, where we have a summary of the recipe?

  6. Many meals I’ve made from Well Plated have been spot on, and this casserole was no different. The rice and chicken proportions were perfect. This was also one of the few casserole recipes that did not contain canned cream of chicken/mushroom in the ingredients. The broccoli can be easily substituted with another veggie, as well as the yogurt using cream cheese (that’s what was available). I included the extra juices from the chicken, which I think helped to keep the casserole moist. We have a vegetarian in the house, and I was able to section off part of the casserole to mix in cooked beluga (black) lentils. Appreciate your hard work and sharing your knowledge, Erin!5 stars

  7. Fantastic! and followed the recipe except used white long grain rice, whole milk and sour cream as replacements.
    Best chicken broccoli rice & cheese casserole that I have ever made.🙂5 stars

  8. I love that this recipe does not used a canned cream soup!
    I used a portion of precooked rotisserie chicken breast package from Costco and heated it in pan with spices. Some reviewers indicated that the dish was a little bland. I looked over my spice mixes and decided to use 1TB of Outrage from Penzey’s in addition to the garlic powder. Outrage is a mix of chili powder, citric acid, salt, pepper, shallots, lemon peel, white pepper, green onion and garlic – a great mix!!!
    I also took your suggestion and topped with panko bread crumbs tossed in butter-a great addition and crunch!
    My husband did not seem too excited when i said I was going to try this recipe. But he REALLY liked it – especially the “kick” that the Outrage adds.4 stars

  9. Perfect dinner for a busy college student whos looking to stay healthy, keep it cheap, and make one big meal to last the week. I followed the recipe to a T except I used low-sodium chicken bouillon instead of stock (its cheaper and I won’t use the rest of the stock before it goes bad so it just made sense) and I used colby-jack instead of cheddar because I already had it in my fridge. Will be making again, will probably add a little more milk next time because the casserole was the tiniest bit dry for my preference but thats just because I like things extra moist.4 stars

  10. I really liked this! I think having a *good* Dijon was the key for us — I used a kind I had used and liked before. The overall flavor was very mild, and the mustard came through nicely. Thanks for a great recipe!4 stars

  11. I make this for my son and his college roommates every few weeks. It’s a huge hit and I love that they’re getting a healthy, complete meal during their hectic school days.5 stars

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