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.

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

4.88 from 81 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 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!

      1. The Dijon mustard is a nice touch. I made the sauce using shaved parmesan cheese instead of cheddar, and 2% milk, because that’s what I had in the fridge. Tasted great.5 stars

  1. 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

  2. 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 ( is popular). I hope that helps!

  3. I am a huge fan of Erin’s recipes. But this was the first recipe of hers that I didn’t care for. It just tasted too sour and the mustard flavor was too strong for my palate. Maybe it would have been better with less mustard or less Greek yogurt. Also I imagine it depends on the particular brand of mustard you are using. But I love every other one Erin’s recipes I have tried and will keep on cooking other recipes from this blog.2 stars

    1. Hi Jessica, I’m sorry to hear that you didn’t enjoy this dish. 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!

  4. This is super simple and actually got my year-old eating broccoli! I tweaked the recipe with a lot less dijon, after read some of the comments and added panko and mozzarella for crunch and stretchiness which are what my little one enjoys! Thank you!4 stars

    1. This makes me so happy! So glad to hear that you all enjoyed it! Thank you for this kind review!

  5. I made this with regular brown rice last time and I loved the recipe, however, my rice wasn’t cooked enough. I plan on making this again with regular brown rice (that’s just what I keep on hand), can you give me any tips for my rice to be cooked enough without over cooking the entire dish? Thanks!5 stars

    1. Hi Alyssa, 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!

  6. Hi Erin,
    Is it necessary to cook the chicken and broccoli first? Can I just add it all together and leave in the oven for longer?

    1. Hi MC! I’ve only tested the recipe as written, so if you try to add it all together, it would be an experiment. Let me know how it goes!

  7. Instead of *only* making this over and over for my fam, I decided I should probably also write a rave review (sorry Erin!). It’s SO GOOD it’s insane. It’s one of those dishes you make that you look forward to having leftovers of. The flavoring is so perfect and delicious and even my discriminating little 3 y/o gobbles it up, broccoli and all. And knowing there isn’t any questionable ingredients included makes me almost as happy to serve it as dig in. So yum.5 stars

  8. When the recipe says “2 cups instant brown rice”, it doesn’t specify UNcooked or already prepared. This makes a huge difference. I appreciate all the healthy ingredients but clarification on the rice would be very helpful. The mustard flavor was too strong for me but I imagine all you have to do is put in less. This is the first of Erin’s recipes I have tried. It didn’t work great for me but I accept that I didn’t get the rice part of it as it should have been. I hope to try more of her recipes in the future.

    1. Hi Colleen, I’m sorry you had trouble with the recipe. When I say 2 cups instant brown rice, I literally mean 2 cups instant brown rice. If it needed to be cooked, I would of specifically said that. You will find that out in all of my recipes. Hope this helps!

        1. Hi Ashley! 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.

  9. Such a great, easy mid-week recipe. Dare I say…even better the next day as leftovers? Thanks for the tasty recipe Erin.5 stars

  10. after digging out my sliderule and scientific calculator, I was able to figure out what the measurements should be; when you adjust the recipe for 2 you get things like .17 tsp of pepper and .11 cup yogurt and the recipe instructions for amounts of cheese and milk do not agree with amount listed for the ingredients; so difficult to figure what are the proper amounts; first time in over 40 years that i saw a recipe that calls for almost all of the ingredients in decimal points

    recipe instructions 2 stars; recipe taste 5 stars3 stars

    1. Hi N! That is how my recipe card calculates the amounts when you change the servings and unfortunately it’s not something I am able to control on my end. You only need 1/3 of each ingredient if making for two people. Glad you enjoyed the taste!

    1. Hi Velvet! 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!

  11. Hi Erin – We had this for dinner last night and I felt compelled to leave a review because it was DELICIOUS! I love a casserole but don’t love that almost all of them use “Cream of …” soups. Love that this uses healthy Greek yogurt and brown rice. Healthy and SO yummy! A big hit with my family – my son even ate the broccoli! :) Thank you!5 stars

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