Chicken Broccoli Rice Casserole

Made in one pan and filled with tender chicken and perfectly cooked rice, this cheese chicken broccoli rice casserole is a total comfort food while being a nutritious, delicious, family-friendly meal.

When the cold weather hits, I’m all about cozy meals. While I certainly want my meals to be high in protein and full of fiber, I also want them to be rich and comforting, and this chicken broccoli and rice casserole recipe is exactly that.

And the best part about this recipe is that it’s SO easy to make! Just prep the ingredients, add them to a casserole dish, pot it in the oven, and come back to a complete meal with carbs, protein, fiber, and healthy fats.

Why You’ll Love It

• Made in One Pan – This dump-and-bake recipe is perfect for quick and easy family dinners.
• High in Protein – The combination of chicken breasts, milk, and cheese ensures this dish contains 32 grams of protein per serving.
• Great for Meal Prep – This chicken broccoli rice casserole keeps well in the fridge and freezer making it a great make-ahead meal.

Ingredients + Substitutions

• Chicken – To add some animal protein. I opted for skinless chicken breasts, but chicken thighs will also work, see the notes section of the recipe card for details.
• Rice – To add some complex carbohydrates. I used long-grain white rice, but brown rice will also work, see the notes section of the recipe card for details.
• Broccoli – To add some fiber and micronutrients. You can use fresh or frozen broccoli florets. Cauliflower rice is not recommended as the liquid ratios will not work and it will end up mushy.
• Onion + Garlic – To add flavor and fragrance. The recipe calls for a whole onion and garlic cloves, but you can use onion and garlic powder if preferred. See the notes section of the recipe card for details.
• Thyme – While optional, it adds some flavor. The recipe calls for dried thyme, but you can use fresh thyme if preferred, see the notes section of the recipe card for details.
• Milk – To add a bit more protein and ensure the casserole is rich and creamy.
• Broth – To cook the rice and add some flavor. The recipe calls for chicken broth, but vegetable broth, mushroom broth, and water will also work.
• Cheese – To add some healthy fats and a bit more protein. The recipe calls for sharp cheddar cheese, but mozzarella, Gruyere, or Gouda cheese will also work well.
• Salt and Pepper – To season.

Serving Suggestions

This chicken broccoli rice casserole is a balanced meal complete with protein, complex carbohydrates, fiber, and healthy fats, however, it can easily be adapted to suit your personal calorie or macro counting needs. For example:

• To make it high in protein, add an extra 1/2 pound of chicken breasts to the casserole.
• To make it lower in fat, use 0% milk and low-fat cheese or omit the cheese completely.
• To make it higher in fiber, swap the white rice for brown rice, add an extra 1-2 cups of broccoli, and/or serve the casserole with a side salad.
• To make it higher in carbohydrates, top the cooked cheesy casserole with crushed Ritz crackers.

More Chicken Casserole Recipes:

• Chicken Burrito Casserole
• Greek Chicken Casserole
• Spinach Artichoke Chicken Casserole
• Chicken Tortilla Casserole

Chicken Broccoli Rice Casserole

Author: Stephanie Kay

With 10 minutes of prep time, this chicken broccoli and rice casserole is a family-friendly recipe perfect for an easy weeknight dinner. Plus, leftovers keep well in the fridge and freezer for days to come.

• Author: Stephanie Kay
• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Dinner
• Method: Oven
• Cuisine: American

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Ingredients

• 1 pound chicken breast, cut into 1″ cubes
• 4 cups broccoli florets
• 2 cups white rice, uncooked
• 1 onion, diced
• 4 cloves garlic, minced
• 1 teaspoon dried thyme (optional)
• 1 teaspoon salt, plus more for seasoning
• 1/4 teaspoon black pepper, plus more for seasoning
• 3 cups chicken broth, or water
• 1 cup milk
• 2 tablespoons olive oil
• 1 1/2 cups shredded cheddar cheese

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Instructions

1. Preheat oven to 400°F and grease a 9 x 13-inch baking dish with olive oil.
2. Place the chicken breasts on a cutting board, diced into 1-inch cubes, and season generously with salt and pepper.
3. In the prepared baking dish, add the rice, diced onion, minced garlic, dried thyme, salt, pepper, chicken broth, milk, and olive oil, and stir until well combined.
4. Add the cubed chicken to the baking dish and stir again to incorporate with the liquid rice mixture.
5. Cover the baking dish with aluminum foil (required) and transfer to the oven to bake for 30 minutes.
6. After 30 minutes, remove the baking dish from the oven, remove the aluminum foil, and add the broccoli to the dish. Using a fork, gently mix the broccoli into the rice and chicken mixture.
7. Recover the baking dish with aluminum foil (required) and return it to the oven for a final 20-25 minutes or until all of the liquid is absorbed, the rice is tender, and the chicken is cooked through. Once cooked, remove the foil and fluff gently with a fork.
8. Sprinkle the top with shredded cheese, spreading it out evenly, and return the baking dish to the oven for a final 5-10 minutes until the cheese has melted and is slightly golden.
9. Once cooked, remove from the oven and allow to cool for 5 minutes before serving. Any leftovers can be stored in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.

Notes

To Use Chicken Thighs: Swap the chicken breasts for equal parts boneless, skinless chicken thighs.

To Use Rotisserie Chicken: Swap the chicken breasts for 4 cups of shredded rotisserie chicken.

To Use Frozen Broccoli: Swap the fresh broccoli for 4 cups of frozen broccoli.

To Use Brown Rice: Swap the white rice for x cups of brown rice and cook the casserole for an additional 15-20 minutes.

To Use Onion Powder: Swap the onion for 1 teaspoon onion powder.

To Use Garlic Powder: Swap the garlic cloves for 2 teaspoons of garlic powder.

Nutrition

• Serving Size: 1 serving
• Calories: 451 calories
• Sugar: 7 grams
• Fat: 14 grams
• Carbohydrates: 49 grams
• Fiber: 3 grams
• Protein: 32 grams