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Healthy Chicken and Rice Casserole in a white dish, topped with cheese and green onions, on a light wooden surface

Healthy Chicken and Rice Casserole

This Healthy Chicken and Rice Casserole is a quick and delicious weeknight meal, perfectly creamy and packed with wholesome ingredients. Enjoy the convenience of a one pot dinner that’s easy to prep and freeze!
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Prep Time 10 minutes
Cook Time 50 minutes
Resting Time 5 minutes
Total Time 1 hour
Servings: 8 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 pound raw boneless skinless chicken breasts or chicken thighs, cubed
  • 2 tablespoons oil, for frying
  • 2 teaspoons garlic powder
  • 2 teaspoons dried oregano, or Italian seasoning
  • 1 teaspoon salt
  • Ground black pepper, to taste
  • 2 cups long grain, basmati or jasmine brown rice, rinsed and drained
  • 4 1/2 cups chicken or vegetable broth, low sodium
  • 8 cups fresh broccoli florets, chopped
  • 1 cup plain yogurt, fat 2%+
  • 1/4 cup green onion, finely chopped
  • 1 cup marble or cheddar cheese, shredded

Method
 

  1. Preheat your oven to 400°F (200°C). Heat a large Dutch oven on medium-high heat and swirl in the oil to coat.
  2. Add the cubed chicken to the pot. Season with garlic powder, oregano, salt, and pepper. Cook for about 5 minutes, stirring occasionally, until lightly browned.
  3. Add the rinsed rice and broth. Stir to combine, and bring the mixture to a boil.
  4. Spread the broccoli on top without stirring it into the rice. Cover with the lid and transfer the pot to the oven. Bake for 40 minutes.
  5. Remove from the oven and stir in the yogurt and green onion. Sprinkle shredded cheese on top, cover again, and let it rest for 5 minutes so the cheese melts beautifully.
  6. Serve hot and enjoy your best broccoli chicken rice casserole ever!

Notes

Pro Tip: If you’re short on time, pre-chopped broccoli or shredded rotisserie chicken can speed up prep even more.