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

Pin this recipe on Pinterest to save for later

Pin It!0

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.

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.

red casserole dish with cheesy chicken broccoli rice casserole

Chicken Broccoli Rice Casserole

4.99 from 106 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

Ingredients
  

  • 1 ¾ 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
  • ¾ teaspoon kosher salt divided
  • ¾ teaspoon garlic powder divided
  • ½ teaspoon black pepper divided
  • 2 tablespoons all-purpose flour
  • 2 cups milk divided (I used skim)
  • 3 tablespoons Dijon mustard
  • cup nonfat plain Greek yogurt
  • 1 ½ cups reduced-fat shredded cheddar cheese divided (about 6 ounces)

Instructions
 

  • 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, ½ teaspoon salt, ½ teaspoon garlic powder, and ¼ 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 ½ cup milk. Pour the mixture into the pot, then add the remaining 1 ½ cups milk. Cook, stirring constantly until thickened, 7 to 10 minutes. Remove from the heat and whisk in the Dijon, remaining ¼ teaspoon salt, ¼ teaspoon garlic powder, and ¼ 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 ½ cup cheese. Bake 25 minutes until hot and bubbly. Let stand 10 minutes, then serve.

Nutrition

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

Join today and start saving your favorite recipes

Create an account to easily save your favorite projects and tutorials.

Register

More Easy Casseroles

Did you try this recipe?

I want to see!

Follow @wellplated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

Share this Article

Pin0

This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.

You May Also Like

Free Email Series
5 Secrets for Cooking Tasty and Healthy
My secrets for making wholesome meals you'll WANT to eat.

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 wellplated.com 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

Leave a Comment

Did you make this recipe?

Don't forget to leave a review!

Your email address will not be published. Required fields are marked *

Recipe Rating




282 Comments

Leave a comment

  1. My mom rocked some casseroles, too. I love hers but they aren’t the healthiest! :-) Loving this version, Erin!

  2. Yay healthy comfort food! I love healthy versions of casseroles and broccoli and cheese is one of my all time favorite combinations!

  3. Ummmm yeah I definitely just put leftover spaghetti into a casserole dish last night, topped it with cheese, baked it and called it dinner. Apparently I’ve gone full-on casserole mom already. But that won’t stop me from making this yumminess! This is like a cool, hip casserole anyway, I think. ;)

    1. Not just hip–hip and BRILLIANT! Trying that one this weekend. See? You are already the best mom ever :)

  4. I used to not be a huge fan of casseroles till my mom made a tuna one – I have been hooked since!
    Liking your addition of dijon to this chicken-broccoli-rice casserole! Deeeelish!

  5. haha oh gosh I agree – I can’t do the casseroles that have weird soup in them, they gross me out! But this … this I could absolutely get behind! I’m loving the cheesy broccoli combo!

  6. This looks like a perfect hotdish recipe (ever use that expression?) It is so refreshing to find one without canned soup! Can’t wait to try – maybe tonight – it is snowing in Minneapolis!

    1. Laurie, I haven’t heard the word “hot dish” since I lived in MN! I cannot believe it is SNOWING there, ugh. Hang in there and may the force of the casserole/hot dish be with you!

  7. I remember asking my mom what was for dinner in the hopes that she would just say “dessert”. That never happened! Looks like someday you too will rock the 9×13! I love that there isn’t any cream of….in this casserole!

  8. I have such a soft spot for casseroles, my Mom was an awesome cook growing up, but we did have some casseroles with those “cream of whatever” processed soups, I think it was just “those times” so as an I adult, I’ve been slowly updating all my favorites to omit that processed junk, and I’ve fallen in love with them all over again. This is totally up my alley, healthy, but still seriously comforting and cheesy!

  9. I have to admit, when I hear the word “casserole” it does ignite a few shivers, because as you said, anything could be hiding under that delicious looking layer of melty cheese! I love your lightened up version though, it looks healthy and delicious, which are usually not words I associate with casserole!

  10. Good old fashioned cheesy midwest goodness!! My mom uses plain yogurt in her casseroles too! <3

  11. LOL … I’m giggling at the thought of your ‘pyrex crown’, Erin. I’m imagining you with a glass baking dish on your head for some reason. Sorry about that!
    This kind of oozy casserole isn’t really a thing over here in Europe but I’m not sure why. I love how healthy you managed to make this. Maybe I need to become a bit of a European oozy casserole ambassador!

    1. Now I’m picturing myself trying BALANCE a pyrex dish on my head and racking up. Thanks for the hilarious mental image. I bet you could start a trans-atlantic casserole craze!

    1. Your husband is a champ Phi! Ben was definitely skeptical at first, but after one bite, he was on board! (I remind myself that this also will be good practice for kids, lol)

  12. This is exactly the kind of meal that’s perfect on a gray and rainy day – totally satisfying and comforting :) It looks incredible and I love that it’s lighter too and thank goodness for no cream of XYZ soup :) Pinned :)

  13. I have a thing against the word ‘casserole’ too. ‘Bake’ sounds so much better to me, even if it’s describing the same dish. So weird. Love that this one incorporates healthier ingredients and is versatile based on whatever’s on hand. I think this one dispelled my ‘casserole’ phobia. :)

  14. The pyrex “crown” made me laugh. My mom didn’t make casseroles but I love ’em anyway. This looks so good and I like how you “healthified” it.

  15. This is one casserole I could handle eating! Love that you were going to call it a “bake.” I probably would have done the same thing!

  16. I love casseroles that don’t have cream of XYZ soup! That single ingredient is the main reason that I don’t make casseroles. Definitely adding this to the dinners to try lisrt

  17. First of all this dish looks absolutely delicious! Secondy, I have an aversion to the anything called goulash. The mere mention of the word and I think yuck! Now, I think most kids don’t think to hear the word casserole. I say it and my kids make faces and “know” they won’t like it. I have to come up with some creative names that don’t end in casserole :D

    1. GOULASH–it is a funny word Cindy! I’m glad I’m not the only one with food-word aversions. Re: “Casserole.” Maybe we should just stick with “bake”?

  18. Erin! I love this post!! Was laughing and smiling along with you the whole time. . I think it’s awesome that you finally succumbed to the casserole and made it! Casseroles aren’t so bad (esp ones like this!) and they usually freeze tremendously well. love this!

  19. Casseroles are the best for moms! I mean, what’s easier than throwing things in a dish and popping it in the oven? Haha, love this casserole you’ve got! It has all the right ingredients: cheese, broccoli, and rice! Yum yum!

  20. Oh, I love this healthy twist on casserole (and had to laugh at your awesome description of your mom as Casserole Queen)! I have a secret soft spot for all casseroles, but mostly because I was so addicted to those crispy French onions that we put on every single one of them growing up :)

    1. For whatever reason, my family never got into the crispy onions, and I think I might be missing out! They are such a classic addition. Thanks Amy!

      1. Erin, what you missed out on was a lot of salt in those fried onions and even more fat. Yes, they are addictive but no, they’re not good for you. You’re lucky your family never got hooked on them. That’s why I like this recipe of yours for the chicken/broccoli “bake”. It’s in my oven right now and I’ll send a report soon. Thanks!

  21. This looks and sounds both amazing and super tasty! I love casseroles, especially when I don’t have much time to cook! :)

  22. Hahahaha you are too funny Erin! Love the story of your mom and what your 7-year-old self interpreted when you heard “I made it up!” Hahaha so funny. This is definitely not your average casserole. It looks awesome!

  23. I think that is why I love casseroles so much … they’re not healthy usually! :) You’ve changed the way casseroles should be defined, that is for sure. That broccoli gets to shine, but there is still the rich and cheesiness. What a lovely dinner option! Pinned!

  24. Love this cheesy, cozy comfort food, Erin! All-in-one meals like this are the best – so easy to make, and they always freeze well!

  25. This is my all time favorite casserole! I’ll add crushed Ritz crackers…you keep it healthy ;)

  26. This looked good, but tasted awful. I followed the recipe to the T. I’m sorry but the Dijon sauce took over the taste, which was bitter. The flavor was not good at all.

    1. Hi Nicole,
      I’m sorry to hear that you didn’t enjoy this dish. We and the friends we had over for dinner liked it a lot, but I understand that tastes differ. I know it’s disappointing to try a new recipe and not have it work out, so I am sorry that happened here!

  27. Oh my goodness this looks so incredibly delicious! I’m not sure if anyone asked above (I didn’t see it at least), but do you by chance have the calorie count for this? My husband and I are trying to eat fewer calories but still eat the things we love. A calorie count would be super helpful for this!

    1. Hi Sarah! I’m so happy to hear that you like the look of this casserole. We really loved it :-) I don’t actually do calorie counts for a variety of reasons, but instead try to focus on healthy, whole food ingredients. I do know there are quite a few free ones available online though if you are interested. Sorry if that’s not the answer that you were looking for, but I hope it at least helps you get to your answer!

  28. We made this over the weekend and it was AWESOME. My husband is super picky and even he liked it. Having the leftovers for dinner tonight. Thanks for a great recipe!5 stars

    1. Hi Emily! I’m so, so excited to hear that your family enjoy this casserole. Thanks for taking time to share your review, and I hope you polished off those leftovers too :-)

  29. I made this last week and it was a hit in my house! My boyfriend thinks my cooking is too “healthy”, so I tried this comforting casserole and he loved it. Great way to make a comfort dish much healthier!5 stars

    1. YAY! I am so, so happy to hear that you guys enjoyed it. Thank you so much for letting me know. Absolutely makes my day!

  30. I made this recipe last night — it was absolutely delicious! I followed the recipe exactly but my rice turned out a bit crunchy still… however, that just requires a minor adjustment and a note on the side to myself. I will be making this again!5 stars

    1. Hi Maya, YIPPEEEE! It makes my day to hear from people who enjoy my recipes. So glad you guys liked it! Rice can vary by brand, so I think with a bit of tweaking, you’ll have it nailed. Thanks so much for taking time to let me know how it turned out (and enjoy the leftovers, if you have any :) )

    1. Hi Katie! I’ve never tried, but I can’t see why it wouldn’t work. Definitely watch your baking time carefully though. My guess is that it will be shorter.

    1. Lovine, first of all, happy birthday! Second of all, I am so honored that you tried this recipe for your special day and am thrilled to pieces that you enjoyed it. Thanks so much for taking time to share your thoughts, and I hope you had a great b-day!

  31. This looks great and I can’t wait to try it :) I’m finding the 25 minutes a little short to cook the brown rice, so i put it back in the oven. Can’t wait!!

  32. I made this last night for myself and my boyfriend (another law school student). The cheese sauce was absolutely amazing. I only had Grey Poupon Country Style dijon and used 2 teaspoons–it tasted like a cheese and mustard sandwich in liquid form (which delighted me). Because of some of the comments here, I cooked the rice and broccoli a couple minutes extra and ultimately left it sitting for longer than 5 minutes. My rice was perfect, but the broccoli was so soft it kind of fell apart as I folded everything together. I ended up with a little too much rice, ultimately. I filled a 3 quart 9×11 baking dish, so the final product was a little dry. I will play with the ratios next time.

    As you said, I can see this being a fantastic starting point to play around with other variations. A bean and rice version with some shredded rotisserie chicken already has me drooling.

    Thank you for the great ideas!5 stars

  33. I LOVE that country style Dijon Sarah! Thanks so much for trying this recipe and for sharing your thoughts. The timing can be a little tricky, because the moisture level in broccoli can vary, as well as the cook time for the rice depending upon the type you use or size of dish. I’m sorry the broccoli was a bit mushy, but I’m glad to hear you liked it overall!

  34. I made this tonight and was very pleased with the results! I am a big fan of Durkee so I used that instead of the dijon mustard. Thank you for sharing the recipe, I was looking through your others and can’t wait to try out something else!5 stars

    1. Whitney, I’m so excited to hear that you tried this recipe and enjoyed it! Thanks so much for trying it and for letting me know. It makes my day :)

  35. My family loves this casserole! My boys (2 and 4) gobble it up. My 4 year old had four helpings! Thanks for the delicious recipe.5 stars

    1. Hi Brittany! I’m so so excited to hear that you and your family enjoy this recipe!!! Thank you so much for letting me know. It makes my day :-)

    1. Janet, I am so happy to hear that! Thanks for taking time to leave your review, and I hope you love any leftovers too :)

      1. Erin, yes I have plenty left. When I told my husband i was making this he was expecting the mushroom soup version. But I’m not really a fan of mushroom soup so I wanted something different. He was pleasantly surprised!

  36. Hola. Finally a broccoli rice casserole that does not contain canned crap soup. That stuff does the job in terms of thickening and adding plenty of salt, but it just muddies the taste of everything and gives it a bland glumpy texture.

    Although I will always love Campbell’s bean and ham soup, cold, eaten right out of the can. Forgive me.

  37. Hi Erin: I did try it last night. Very yummy. Brilliant idea cooking the broccoli with the rice. Both came out a little underdone on the stove, which was perfect for subsequent baking since they would both soften up in the oven. A couple of the larger florets were still a tiny bit undercooked after baking, but that is easily fixable by trimming them a little smaller prior to cooking. So much better than the cream of whatever version. And plenty of leftovers for lunch! Also, while I know you’re trying to be healthy, I did find that a lot more salt was needed to flavor such an abundance of food. Thanks for the recipe.

    -Mikey5 stars

    1. HI Mikey, thanks so much for letting me know, and I’m thrilled that you liked it! I do tend to error on the side of less with salt, as tastes can vary, and it’s much easier to add more than to take away. Thanks again and enjoy!

  38. I have made this casserole twice now – my husband and I love to have it during the week! It’s simple and healthy. Thank you so much for sharing!! :)5 stars

  39. I did this but “Saudi-ized” it for my exchange student son. I dropped the mustard, which I love but he doesn’t, and subbed 1/2 teaspoon of Baharat (kebsah spice blend). It came out rating terrific! Now I have to teach him how to make it.

    One other thing I changed is I made a roux to do the cheese sauce. I can’t make a white sauce by starting with milk and flour so I use a roux instead.5 stars

    1. Hi Tracey, I’m so excited to hear that your family enjoyed this recipe and that you were able to adapt it to suit your tastes. Thanks so much for letting me know!

    1. Hi Kristin! I’m so so happy to hear that you all enjoyed it. Thanks so much for taking time to let me know. It means a lot :)

    1. Well that’s a harsh assessment. I thought it was very tasty and had it for leftovers for a couple days. I have to ask — when the ingredients are basics like this recipe, what did you expect it to taste like? Thai food? Lasagna?

    2. I should have also said — I think the dish needs a lot more salt than the recipe calls for. For such an abundance of food (pound of chicken, pound of broccoli, two cups of rice, two cups of milk) way more than 3/4 tsp salt is needed. But as the cook, you are free to improvise.

    3. Hi, I’m so sorry that you didn’t enjoy this recipe! While many other have enjoyed it, everyone has different tastes, and I know it’s very disappointing to try something new and not have it turn out.

    1. I’m so happy to hear that Satah! Thanks so much for trying the recipe and letting me know. Wishing you a very happy holiday!

  40. Thanks for sharing this recipe! I had to adapt a bit based on the ingredients I had on hand, but it still turned out as the perfect comfort food. The addition of mustard is pure genius and really amps up the cheese sauce. My husband gives it two thumbs up too…it will go into our regular rotation. :)5 stars

    1. I am so happy to hear this Shannon! Thanks so much for trying the recipe and letting me know how it turned out for you and your family!

  41. My family LOVES this!  I made a double batch and now have two casseroles in the freezer (family of 3, so we can do small casseroles).  I’ve frozen this recipe before, and it freezes really well.  My daughter is gluten free, so I used gluten free flower.  Other than that it was perfect for her.  Nice to find a gluten free & healthy casserole!5 stars

    1. Tracy, I am so excited to hear this, and it’s great to know that gluten-free flour works too. Thanks so much for taking time to leave your review. It really means a lot, and it makes my day to know that your whole family loves this recipe!

  42. Made this last night and it is wonderful! I used gluten free flour in place of the regular flower. I also added some red bell pepper and some cyanne pepper. SO GOOD! 5 stars

    1. Lindsey, I am SO excited to hear that you loved this! The red pepper and cayenne addition sounds wonderful too. Thanks so much for letting me know and enjoy any leftovers!

  43. I’m all about dishes that are a guaranteed next-day lunch! Such a great protein/complex carb mix that warms my Canadian belly! This was really good – I just cooked the chicken up with some fresh onion and garlic for some added flavour there :) Will definitely make this again, maybe next time with quinoa. 5 stars

    1. Lauren, I’m so happy that you liked this recipe, and I agree that it makes wonderful leftovers for lunch. I bet it would be fantastic with quinoa. Thanks so much for trying it and for letting me know how it turned out!

  44. A little late to teh game here but do you have to use instant rice?  I have a giant bag of regular brown rice – what changes would you suggest (or should I not bother)?  Thanks!

    1. Hi Michelle! I never tried it this way, but I think that if you pre-cook the rice a good portion of the way, it should work. I definitely wouldn’t put regular rice in the dish without this step, because the cooking time just isn’t long enough for regular rice to finish cooking all the way through. If you do experiment with this, I would love to hear how it turns out!

  45. I was desperately seeking a chicken, rice and broccoli casserole recipe that did not contain canned soup and this was the one! I added garlic, onions and mushroom which I sauted in olive oil. Then added about a half cup of white wine and reduced that. I had already started poaching the chicken in water and herbs when I looked for the recipe. So once that was done, I put a bag of boil-in-bag brown rice into the stock. When that was done I put the broccoli into the stock and blanched it. I left out the Dijon since I added the wine and not that fond of mustard. I made it yesterday and baked it tonight. So good! I tasted it yesterday to test for seasoning and could have just eaten it from the pan. Will definitely use this recipe as a base again. Thank you!5 stars

    1. Roxanne, I’m so happy that this dish inspired such deliciousness in your kitchen! Love the addition of white wine and mushrooms too. Thanks so much for letting me know how it turned out. I really appreciate it!

  46. I really like this recipe!  I made it a few weeks for dinner and it was great, so tonight I doubled the recipe and made one pan for dinner and another to freeze.  I was really pleased that the proportions held up well when doubled (this doesn’t always work out).  I definitely suggest making two batches- it doesn’t take any extra work, and you have a great frozen casserole for a night when you’re too busy to cook.  I am expecting a baby in the next couple weeks, so this was a great way to prepare! 5 stars

    1. Audra, I’m so happy to hear this! Great tip for doubling the recipe too. Enjoy every bite, and thank you for taking time to leave your review!

      1. I love that this recipe has come “full circle” for me- I wrote this comment almost a year ago, and just last night, my 9 month old ate bites of this casserole for his dinner!  He  loved it too! :)5 stars

        1. Audra, what a wonderful story! Thank you for sharing that—it’s so meaningful for me to know that this recipe has remained a favorite for your family <3

  47. I made a version of your recipe last night for dinner.  I say a version as I had to make quite a few substitutions based on what I had in the house, but hey, that’s how we roll in this kitchen! ;)  I used a mix of provolone and mozzarella cheese instead of cheddar, spicy brown mustard instead of Dijon, only 1.5 cups regular brown rice (not instant), and added celery cuz it needed to be used.  The result? It was still awesome!  I think mine was a little creamier than yours due to less rice.  Even my husband loved it and he originally turned his nose up at the idea of a casserole for dinner!  (Of course, he had to add hot sauce, but he puts it on everything). Thank you!!5 stars

    1. Amanda, I’m so so happy to hear this! One of the things I love about this recipe is how versatile it is, and your swaps sound delicious. Thanks for taking time to leave your review! I truly appreciate it.

  48. Made this tonight and it was awesome!  I’ve made other chicken broccoli & rice casseroles, but I was looking to try a different flavor this time.  I saw that yours used chicken broth and dijon mustard and I feel like I hadn’t had those flavors in a chicken and rice casserole before so I decided to try it.  I’m glad I did, because my husband, 2-year old son, and I all loved it! My son was opening his mouth wide for each bite, which is a rare thing :)  I really liked the Dijon taste and I didn’t think it was over-powering at all.  I used mostly quinoa mixed with some rice, and I also added in some white beans.  I think I’ll add in some carrots and spinach next time!  Thanks for a great recipe!5 stars

    1. Sharice, I’m so so excited to hear that you, your husband, and your two-year-old loved this recipe <3. It makes my night. Great idea to add in quinoa and beans too. I bet it was extra delicious and filling. Thanks for taking time to let me know how it turned out for you!

  49. Hi Erin! I plan to make this dish tonight and have a few questions first! Can I use precooked chicken? Also, what brand of Dijon mustard do you recommend? Thanks so much!!

    1. Great questions Alison! You can definitely use precooked chicken—just skip the part of the recipe where you add the chicken to the boiling water and only add the rice and broccoli. For Dijon I love Maille (it’s a bit of a splurge but had awesome flavor) or Grey Poupon. Hope you enjoy the dish!

  50. I made this casserole last week and my hubby and I both thought it was delicious! I love that it’s a comfort food that’s healthy at the same time with wholesome ingredients! The “reheat value” was great the 2nd day also!5 stars

    1. I’m so happy to hear that Alison! Thanks so much for trying the recipe and letting me know how it turned out for you. I really appreciate it!

    1. Hi Sarah! I am so sorry to hear this—I know it is disappointing to try a new recipe and not have it come out. Are you sure you followed directions exactly? I’ve had a number of readers make this dish wish success, so I’m not sure what could have gone wrong.

  51. Hi yes I did follow the directions but there was still a good bit of broth that didn’t cook out with the rice and broccoli and the directions did not specify whether to drain it or not. I used the measurement of broth that you put in the directions so I’m not sure why that happened. 

    1. Hi Sarah! I actually remade this over the weekend just to double check and didn’t have that issue, but I’m guessing your rice brand differed from ours (did you use instant brown rice) and just didn’t absorb the liquid, or the broth just might have been over measured. Did the rice cook all the way through? I’ll go back and look at adding a note about watching to the right amount of liquid in the recipe. Again, I’m sorry this didn’t turn out perfectly for you!

  52. Came out perfect! I am a not so great cook, something I’m trying to change. This was a great start and I will be looking for more recipes from you. The directions were so easy to follow. 

    Thank you!!!5 stars

  53. I am going to try this recipe for dinner, but my brown rice always takes 40-50 minutes to cook so I am worried it won’t get done. I am thinking about cooking the rice fully (separately), my chicken is already cooked (rotisserie) and steam the broccoli (separately) and then adding it all together with the sauce and just baking until brown and bubbly. What do you think?

    1. Hi Annie! That sounds like it would work really well to me. My one suggestion might be to under cook the rice just a little bit so that it doesn’t get over done in the oven. Even if you cook it all the way though, I think it will be just fine. I hope you love the recipe!

    1. Hi Lori! I don’t have the nutrition count calculated for this recipe, but you should be able to plug the recipe link in and calculate it for free at myfitnesspal.com.

    2. Hi Lori! I want to let you know that I updated this recipe with the nutritional breakdown. You can now view it under the recipe. I hope this info is helpful for you!

  54. I can’t tell you how many times I’ve made this as a freezer meal for friends who were expecting, and now that I’m a mom, I make double batches to freeze all the time! Our whole family loves this dish. It’s simple, easy and healthy to boot. Thank you!5 stars

    1. Laurie, I am so so happy to hear this!! Thanks so much for sharing this recipe with so many, for making it for your family, and now for leaving your review. It means a lot!

  55. I love casseroles. I call them “baked Chopped”.  Your version here sounds amazing. I’m so happy to see other healthful dishes using leftovers. Great “make ahead” advice. I love everything about this casserole. 

  56. I am very guilty of cleaning out the fridge throwing it into a pan, showering it with cheese and calling it dinner!!  Love your casserole and no cream of X!!! :)

  57. My husband (the pickiest eater I have ever met, pickier than our 3-year-old) just went back for seconds of this casserole. I’m sold. 5 stars

  58. I am going to make it tomorrow! I have been looking for a recipe that does not use any canned soups. I will check out some of your other recipes! Thank you!

    1. Hi Melissa! Yes, that substitution will work fine. The dish will have a slightly tangier taste, but still be delicious.

  59. -Do not blend up your broccoli in the ninja hoping that your toddler will eat it. The flavor and texture of the casserole becomes unbearable—even I couldn’t eat it. I hate wasting food, but the pan sat in the fridge for a week and then got tossed! Also, I used the fancy mustard with the seeds in it instead of dijon. I guess that could have affected it as well.

    -If I make it again, I will use more chicken and more cheese. The chicken turned out great, but sparse (maybe due to a little extra broccoli). I almost doubled the cheese this time and the hubs asked if there was any cheese in there at all :) haha

    1. Hi Savanna! Interesting about the broccoli—I’ve never heard of that before. That wasn’t a part of the recipe, so I’m assuming that was a separate comment? Regardless, I’m sorry that you didn’t enjoy this recipe. As you can see from the other reviews, it has been popular with many, but everyone has different tastes. The mustard would have certainly affected the flavor, but regardless, I know it’s disappointing to try something new and not have it turn out. I wish you would have loved this more!

  60. My hubby had thirds when I made this over the weekend and brought it to the office for lunch today. Thanks for the great recipe!5 stars

  61. This is an awesome recipe! My husband and I just enjoyed it for dinner, and the flavors were amazing. I can’t wait to see if our picky toddler will eat it for lunch tomorrow. Either way, it’ll go into our rotation!5 stars

    1. Emily, I am so, so happy to hear that! Thank you so much for trying the recipe and leaving this lovely review. Enjoy the leftovers!

  62. My 8-year old twins loved this recipe. It’s very kid-friendly even for my very picky eater. I warmed up a couple Trader Joe’s frozen organic brown rice packets to make this after work. Thank you!5 stars

    1. Hooray Sara!!! I am so happy to hear that. Thank you so much for trying the recipe and for taking time to leave your review. It means a lot to me, and is very helpful for others considering making the recipe too.

  63. Cannot even tell you how much we love this! Tweaked it a bit, not because I didn’t think your exact sounded yummy – just adapted to what I had on hand. Shredded rotisserie chicken instead of chicken breasts, sour cream because I was out of greek yogurt, and for the rice I used these YUMMY packets of garlic-y brown rice/quinoa blend from costco. Also – so happy to now know how to make my own “cream of whatever” in place of the canned kind. Again – this was SO GOOD! my first casserole – and I think I may now be a casserole person :). Thank you!5 stars

      1. Morgan, I am so excited to hear that you loved this so much, and I think the addition of quinoa is fantastic. Thanks so much for trying the recipe and leaving this kind review!

    1. Hi Katie! 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.

  64. Do you think you could easily sub out the rice for cauliflower “rice” and follow the directions to a T otherwise?

    1. Hi Tara, I actually wouldn’t recommend this. While cauliflower rice is a good swap for recipes like stir-fry or curry when the meal is meant to be served over rice, because the rice bakes in the casserole with the sauce and other ingredients, I’m worried it couldn’t stand up to the cook time and would turn into mush. You could try a different grain like quinoa or farro, but because the rice called for in the recipe is instant and quinoa/farro are not, you’d want to cook them separately, then add them in with the sauce, broccoli, and chicken just before baking. Hope that helps!

  65. This is such a good recipe! Thank you! I followed your recipe exactly except that I didn’t have any Greek yogurt. I substituted light sour cream and it turned out beautifully. So warm, creamy and delicious. I was a little nervous about the 3 T of mustard, since I’m not a mustard fan, but I honestly didn’t taste it in the finished result. Thank you so much! This is definitely a keeper for me and my family!5 stars

  66. Made this for our family of six–every one of us loved. It also made for good leftovers the next day. 5 stars

    1. I am so happy to hear that Tanner! Thanks so much for trying the recipe and taking time to report back about how it went.

  67. Hi Erin,
    I have made many of your recipes and they’ve all been fantastic! This one is no exception! I’m just confused with the macros you put in at the end… 11g of Carbs? When I calculate the entire recipe at 6 servings, there are over 65 grams of carbs per serving. Have I done something completely wrong in the calculation? 2 cups of dry rice alone divided into 6 servings has more than 11 grams of carbs…5 stars

    1. Hi Carolyn, thanks so much for pointing out that discrepancy! Sometimes MyFitnessPal, which I use to estimate nutritional information for my recipes, can be off. I’ve recalculated and updated the numbers. Thanks again!

  68. It is okay but for someone who can’t really stomach the sour smell and taste of greek yogurt it would be nice to know something we could use as a substitute. I was hoping that since it was so little yogurt it wouldn’t be very noticeable but it’s such an overbearing flavor/scent. Do you have any other ideas aside from greek yogurt? Maybe normal nonfat yogurt? Not as healthy but surely it is still pretty decent. I’m sure I would be completely in love with it if it weren’t for the greek yogurt though!

    1. Hi Shea, I hadn’t heard a comment about it being too strong before! If it’s not to your taste, I would suggest experimenting with swapping the same amount of low-fat sour cream (assuming you don’t mind the taste of sour cream, of course) You could also try using regular, whole milk yogurt.

      1. Hm that will definitely need to be something for me to try. Maybe it’s because I’m just a horribly picky eater and I just do not like greek yogurt haha. But I’ll definitely try it with normal yogurt next time, not a huge fan of sour cream either. I know, I’m terribly picky. I loved how flavorful the chicken was though, I could have just popped it all on a plate and had it for dinner by itself.

  69. Made this tonight and it turned out so yummy! I substituted regular brown rice (just took longer to cook) and frozen broccoli (mixed it in after I added the chicken and rice to the cheesy sauce). Lots easier and couldn’t tell a difference. 5 stars

    1. I am so happy to hear that you loved this Christy! Thanks for trying the recipe and taking time to share your modifications. It’ so helpful for me and for others considering the recipe too!

  70. It’s 2 cups of cooked rice, not dry. I guess everyone else knew this but I sure didn’t so I’m adding this comment in case someone else wasn’t sure! It’s in the oven now and will be gifting it to a new mom. The mix tasted delicious before going into the oven.

    1. That sounds like a perfect destination for this dish, Michael! And you are correct—if you’re not using instant rice, you’ll want to make sure it’s cooked rice before using it in the recipe.

  71. This sounds AMAZING! I love the idea of using greek yogurt instead of that “save it for the Thanksgiving green bean casserole cream of mushroom soup”. Do you think this could work with using cauliflower rice instead of a type of grain?5 stars

    1. Hi Casey, I actually wouldn’t recommend this. While cauliflower rice is a good swap for recipes like stir-fry or curry when the meal is meant to be served over rice, because the rice bakes in the casserole with the sauce and other ingredients, I’m worried it couldn’t stand up to the cook time and would turn into mush. You could try a different grain like quinoa or farro, but because the rice called for in the recipe is instant and quinoa/farro are not, you’d want to cook them separately, then add them in with the sauce, broccoli, and chicken just before baking. Hope that helps!

  72. This recipe has a permanent home in my cookbook. Thank you!!! I first made this recipe about a year ago. It is very flexible. If I don’t have fresh chicken, I will use one of those big 13oz white meat cans from Sams. I prefer sharp cheddar, but any cheddar or mix I have on hand has worked great. Works with any mustard too. Tonight I had some instant wild rice blend left over to mix with instant brown rice. The mustard is 1/2 Maille and 1/2 whole grain because it is all I’ve got. Maille is my favorite, but I was afraid it might be a bit strong on its own and the grains of mustard look extra fancy.5 stars

    1. Caitlin, thank you so much for taking the time to leave this awesome review! I’m so happy to hear this recipe has found a permanent place in your repertoire!

    1. I’m so happy to hear it was a hit for both of you! Thanks so much for giving it a try and reporting back. :)

  73. I made this and it was really good – all my kids ate it! I had regular brown rice so I just cooked it earlier in the day, it came out great, thank you!5 stars

    1. Tiffany, I’m so glad to hear this was a winner! Thanks for taking the time to leave this awesome review and share your tip about the brown rice.

  74. I was looking for a broccoli rice casserole with no “cream of” soup and found this. Erin, this was delicious! I substituted spicy brown mustard for the Dijon mustard because I didn’t have any. I would usually use brown rice but used white because that was what we had on hand-turned out great! I am excited to add this to my recipe book.5 stars

    1. Bethany, I’m so glad to hear this recipe was a winner! Thanks so much for taking the time to leave this awesome review!

  75. Yay! I have left over chicken, broccoli was on sale so I bought a ton, and we mostly eat brown Basmati rice. Nutty brown rice (or quinoa) will be great in a simply seasoned dish like this. I’m not big on yogurt, but sour cream should sub in just fine. Guess what we’re having for dinner tomorrow? Thanks!5 stars

    1. Hi Sheila, a half batch it should fit in a 1.5- or 2-quart casserole dish, and probably a regular 8- or 9-inch baking pan as well. I hope you enjoy the recipe!

  76. Thanks for your quick reply!  It fit perfectly in an 8 inch Pyrex pan!  Loved it-added mushrooms, a bit of onion and some shallots-good, “healthified” comfort food! 5 stars

  77. Hi Erin, this was wonderful! I was in a pinch to create dinner Monday night and fortunately had all the ingredients needed for this. I did a search and came up with plenty of recipes loaded with butter and cream, but yours jumped out at me and my family raved about it. It’s officially a family recipe, thank you!5 stars

    1. YAY Heather, I’m so glad to hear this recipe was a hit for you and your family! Thanks so much for taking the time to leave this awesome review!

  78. I am making this recipe tonight. I got it all prepared this morning. The only thing I changed is the fact that I make and freeze my own broccoli soup and used this along with the 1 cup milk and flour.

  79. Hi Erin,

    Should the 2 cups be cooked rice? I want to make this recipe this week, and may use farro prepped ahead or frozen rice instead. If I use the frozen rice, in the step where I cook the broccoli do I undercook it a bit (i.e. still just steam for 5 min like you instruct in the recipe)?

    1. Hi Alison, the recipe calls for 2 cups of instant rice, so if you are using already cooked/frozen rice, it would still be 2 cups. If it’s fully cooked, I don’t think you’d need to steam it with the broccoli and could just stir the thawed rice in as you assemble the rest of the dish in step 5. I hope that helps!

  80. It took a lot of research to find a caserol that didn’t include a weird cream of some kind of soup, and now this recipe is a staple in our house.  It’s on rotation every other month or ( probably more frequently in the winter ). My best friend is expecting baby #2 in a few weeks, and I’ll be making a double batch of this to fill her freezer with. This recipe is comforting and so, so yummy. Plus it gets my husband to eat brown rice. Thank you for giving me an easy go to casserole without any nasty additives.5 stars

    1. Shayna, I’m so happy to hear the recipe is a winner for you! Thank you so much for giving it a try and taking the time to leave this wonderful review!

  81. I grrew up eating this casserole, too! I’m so glad I found this recipe. It’s my daughter’s favorite. I did make a change: I used quinoa instead of rice.5 stars

    1. That sounds like a delicious swap, Lisa! Thanks so much for giving the recipe a try and taking the time to report back.

    1. WOOHOO Jill, I’m glad to hear it was a hit! Thanks so much for taking the time to leave this wonderful review.

  82. This recipe was easy to follow. I used more cheese for thickness. The casserole turned out very good. Thanks for sharing.5 stars

  83. Omg! Thank you I have been looking for a recipe that doesn’t contain cream of (insert random veggie here)soup. My husband can’t have them I am so excited to try this once the weather gets cooler ????????????

  84. Yumm! I made one batch and separated it into two pans. I put one in the fridge for a weeknight meal later in the week and the other into the freezer. Everyone in my family of 4 had a clean plate! Next time, I’ll double the batch.5 stars

    1. Lyndsay, you can try experimenting with a non-dairy milk such as unsweetened almond milk. I would not use coconut milk, as I think that would throw off the flavor. I hope you enjoy it!

  85. Is this good for freezing? I know most sour cream casseroles aren’t. But since it’s yogurt im hoping it is! Im having a baby in 3 weeks and doing some prep! 
    Thanks!

    1. Hi Kevin, everyone has different tastes, and many readers have enjoyed this recipe with the specified amount of Dijon! If you’re sensitive to the taste, you can definitely scale it back.

  86. I made this a few days ago and it was such a hit! My son’s friend, a 12 year old boy, was over for dinner and said, “woah how did you make that broccoli?! I hate broccoli, but LOVE this!” Also, my son hates brown rice, but simply loves the dish! Everyone had seconds, and we finished the entire casserole. Could not recommend this recipe more…and it’s so easy!5 stars

  87. I made this tonight and it was very good! The only changes I made were using my homemade chicken broth which has almost no salt added. I see that the sodium content in the casserole is quite high, so this probably brought the sodium level down a bit. I also had some leftover wild rice that I added to the mix. Gives it a nice bit of crunch and texture. A good thing about the recipe is that you can throw in just about any leftover veggies and it’s still delicious. Celery is a nice addition. All in all, a great non-canned soup casserole that I’ll return to often. Thanks!5 stars

    1. Diana, thank you for taking the time to share this review! I’m glad to hear you enjoyed the recipe.

  88. Hi!  Wondering if this dish freezes well?  I’m due with bad y #3 next week, and attempting to put away some freezer meals for the coming weeks.  Thanks!

  89. I tried this recipe tonight but had to improvise some because I wanted to use leftover turkey, rice, and gravy. I also only had Monterey Jack cheese in the fridge. Worked well though 3 Tbsp of Dijon mustard was a bit strong for my kids. I will be making it again! I avoid canned soups so this is great!!5 stars

  90. The sourness of the Greek yogurt overwhelmed everything else. My old Aunt’s taste buds are somewhat fussy but mine are much more adventurous. All this being said, we both like sauerkraut and sour dill pickles. Sour is good in some types of food, but not in a chicken and broccoli casserole.

    1. Hi Lloyd, I’m sorry to hear you didn’t enjoy this! While I and many readers have loved the recipe, I know everyone has different tastes. Thanks for sharing your feedback, and I truly wish you would have loved the recipe!

  91. This is truly a delicious casserole!  My husband liked it so much that he asked me to make it
    again, so that’s twice in two weeks.❣️5 stars

  92. Thanks for sharing your basic “no-soup chicken”, rice, and broccoli casserole!  It worked very well for me and of course my family and I loved it.  I didn’t  change anything and loved the surprising taste of the dijon mustard that comes through.  Though when growing up in the 50’s-’60’s soup was used in recipes I , in the ’70’s-’80’s, discovered my own preferences  through a new generation of vegetarians seeking organic produce and with a ‘back to basics”philosophy that swept the U.S.  This is the perfect simple from-scratch recipe for anyone to try as the alternative to a “traditional broccoli/other things’ casserole that perhaps they were familiar with.  I did have one question about making the roux heating the flour/milk mixture in the pan without having first put any kind of butter or oil in it as that is normally the way other long-standing recipes have been written.  Thanks so much for this!  To save time,  it can be more-simply done by using leftover brown rice and just  steaming the broccoli, leaving all the ingredients in tact,  like I did. 5 stars

  93. Just pulled out this tried and true recipe as we get ready for the first cool day in North Carolina. I also sent it to my parents in Illinois. It’s a great one!5 stars

    1. I’m so happy that you enjoyed this dish, Lisa! Thank you for taking the time to share this kind review and the recipe!

  94. Hi Erin,

    I really want to try this recipe as a way to stock the freezer for expectant friends. What would the baking/heating instructions be for if I wanted to freeze this? Thanks so much for your help.

    1. Hi Diana! You can bake this recipe as directed and freeze it fully cooked. I recommend letting it thaw overnight in the refrigerator the day before you plan to reheat it. I hope you love the recipe!

  95. Just tried this last week and loved it! My family gobbled it up for dinner, and I had the leftovers for lunch at work. I LOVE that this is made without “cream of” anything. Thank you, Erin!5 stars

  96. Thanks for the recipe! I am wondering if I can replace the rice with cauliflower or do a half brown (non instant) rice and half cauliflower? TIA

    1. Hi Lotu! I actually wouldn’t recommend this. While cauliflower rice is a good swap for recipes like stir-fry or curry when the meal is meant to be served over rice, because the rice bakes in the casserole with the sauce and other ingredients, I’m worried it couldn’t stand up to the cook time and would turn into mush. You could try a different grain like quinoa or farro, but because the rice called for in the recipe is instant and quinoa/farro are not, you’d want to cook them separately, then add them in with the sauce, broccoli, and chicken just before baking. Hope that helps!

  97. Made this , But not as casserole. Did the recipe but steps #1 & #5,.. served it over rice instead of making it a casserole. Excellent. The Dijon mustard and yogurt in the cheese sauce, made it delicious. Yum! Candy5 stars

  98. To make the recipe gluten free, I used a tablespoon to thiken the milk. Other than that, I made the rice in my copper pot, then added the other cooked ingredients and baked it in there. One less dish, and so good.5 stars

    1. I’m so happy that you enjoyed it, Janet! Thank you for sharing this kind review and your adaptations!

  99. This is a tasty, easy casserole that even my picky toddler loves! (Big win there!) But it also tastes good enough that my husband and I love it too. I often toss in some caramelized onions too because who doesn’t love those?!?5 stars

  100. This has become a family favourite in our house!! I bake the chicken in the oven on parchment paper a head of time to save time.5 stars

  101. Hi Erin, I’m a big fan of yours and have a question about this recipe in particular. I’d like to make this dish for a large crowd – 18 adults. What size (disposable pan) should I use?

    1. Hi Debbie! It really depends on how much you’re planning to serve with it/how much each person will eat. I’d recommend at least doubling the recipe and baking it in a deep 9×13 baking pan. You could also bake the recipe as directed in an 8×8 pan as well. I haven’t experimented with adjusting this recipe for a crowd this large, so you’ll be experimenting. If you decide to try it, I’d love to hear how it goes!

  102. This was delicious! Loved that it’s a healthy take on a nice, comforting casserole. The mustard really makes the dish, do not leave it out. Have made many of Erin’s recipes from her blog and book. They have all been outstanding.5 stars

  103. This sounds very good. I have your crock pot shredded chicken cooking now & thought it would be great to use in a casserole to save time (my first time trying it!). I only have quick brown rice, which simmers about 15-20 mins. Should I cook that separately, (it calls for 2 cups of liquid for every cup of rice, also would I use the chicken stock or water?) and re-heat the chicken/broccoli in a pan; make the sauce & then mix everything together and bake? Thank you so much for answering these silly beginner questions!

    1. Hi Suz! I’ve only tested this recipe with instant brown rice, so I can’t offer any exact liquid or timing suggestions. You could try using the rice in the recipe as suggested, but you may need to adjust the amount of broth a bit and let it simmer a couple minutes longer than directed. If you decide to try it, I’d love to hear how it goes!

  104. This recipe is so delicious ? I’m currently prepping dishes to freeze for when my baby arrives ?
    Left out a portion to bake/try last night – my hubby & I both LOVED it!
    Easy to make and super tasty. Hoping it freezes well and I think it will!5 stars

  105. Wow I actually came back to double check that I’d made this right because it tasted so off. The Dijon taste is totally overpowering and both my husband and I immediately thought it was pretty bad. Unfortunately would not recommend.

    1. I’m sorry to hear that this dish wasn’t to your tastes, Brandi. I (and many other readers) have really enjoyed it, so I truly wish it would’ve been a hit for you too!

  106. Erin,
    This was great! I’ve been looking for a healthier version that doesn’t use canned soup. This fit the bill. I’m new to your website, but I look forward to trying more recipes.
    Thanks!5 stars

  107. 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! I was skeptical about the Dijon mustard at first but it truly adds such a wonderful flavor! Added to my favorites!5 stars

    1. Hi Emily! I have only tried baking this in a casserole dish, but another reader has reported success with leaving hers in the original pot. I hope you enjoyed the recipe!

      1. Thank you for the reply. This was delicious! I did add a little bit of extra cheese and some fresh grated parmesan on top. Also used orzo instead of rice since I didn’t have any instant rice. Popped the Dutch oven into the oven and it was perfect! I’ve already sent the recipe to some family members to try!5 stars

  108. Followed this exactly and my rice was so undercooked that it ruined the dish. I added some more stock, covered with foil, and put it back in the oven to cook properly. Hopefully it comes out better. You should note to cover with foil to steam the rice while baking.3 stars

    1. Hi, I’m so sorry that you had trouble with the rice cooking properly. I know it’s very disappointing to try something new and not have it turn out, so I really hope you were able to enjoy it!

    1. Hi Emily! I’d recommend baking the full dish the day before, then reheating it just before serving. I hope you enjoy it!

    1. Hi Jenny! I have only tried baking this in a casserole dish, but another reader has reported success with leaving hers in the original pot. I hope you enjoy the recipe!

  109. Delish! I did cheat… Used an 8.8oz packet of precooked brown rice and quinoa and leftover baked chicken. I threw in some rehydrated small morel mushrooms and some horseradish for a kick. Your cheese sauce was awesome and I was able to use my fat free lactose free milk. Great recipe.5 stars

  110. This was so delicious! Things I tweaked: I used sour cream instead of greek yogurt since I didn’t have any. I used your recipe for shredded chicken instead of the chicken in this recipe. I used jasmine rice instead of brown rice ( 2 cups jasmine rice + 4 cups broth) and did the trick with the broccoli and it came out perfect! The cheese sauce was incredible and made it so creamy! I love how flexible this recipe is. Thank you!!5 stars

    1. Hi Katherine! I actually wouldn’t recommend this. While cauliflower rice is a good swap for recipes like stir-fry or curry when the meal is meant to be served over rice, because the rice bakes in the casserole with the sauce and other ingredients, I’m worried it couldn’t stand up to the cook time and would turn into mush. You could try a different grain like quinoa or farro, but because the rice called for in the recipe is instant and quinoa/farro are not, you’d want to cook them separately, then add them in with the sauce, broccoli, and chicken just before baking. Hope that helps!

    1. Hi! 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 (myfitnesspal.com is popular). I hope that helps!