Chicken and Broccoli Rice Casserole – Creamy, Healthy, and Family-Friendly

This Chicken and Broccoli Rice Casserole is the kind of cozy, straightforward dinner that makes weeknights easier. It’s creamy without being heavy, packed with protein and veggies, and simple enough for even a busy schedule. You’ll find familiar flavors, a satisfying texture, and a comforting golden top.

Best of all, it reheats well, so leftovers make an easy lunch or second dinner. If you’re looking for a reliable, crowd-pleasing dish, this one checks all the boxes.

What Makes This Special

This casserole delivers comfort food with a lighter touch. Instead of canned soup, it uses a quick homemade sauce with Greek yogurt for creaminess and a boost of protein.

It’s flexible and forgiving, so you can use leftover chicken, frozen broccoli, or whatever rice you’ve got. The flavors are familiar enough for kids, but still satisfying for adults. And it’s a complete meal in one pan—no extra sides required unless you want them.

What You’ll Need

• 2 cups cooked chicken, shredded or diced (rotisserie works great)
• 3 cups broccoli florets (fresh or frozen)
• 2 cups cooked rice (brown or white; day-old is ideal)
• 1 cup low-sodium chicken broth
• 1 cup plain Greek yogurt (2% or whole milk for best texture)
• 1/2 cup milk (dairy or unsweetened non-dairy)
• 1 tablespoon olive oil or butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon Dijon mustard (optional, for depth)
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika (optional)
• Salt and black pepper, to taste
• 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
• 1/4 cup grated Parmesan (optional, for topping)
• 1/2 cup whole-wheat breadcrumbs or crushed crackers (optional topping)
• Cooking spray or a little oil for the baking dish

Step-by-Step Instructions

1. Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or a little oil.
2. Prep the broccoli. If using fresh, cut into small florets and steam or blanch for 2–3 minutes until crisp-tender.

   If using frozen, thaw and pat dry. This prevents excess water in the casserole.

3. Sauté the aromatics. Warm the olive oil or butter in a skillet over medium heat. Add the onion and a pinch of salt.

   Cook 4–5 minutes until soft, then add the garlic and cook 30 seconds until fragrant.

4. Make the creamy base. In a large bowl, whisk together chicken broth, milk, Greek yogurt, Dijon, onion powder, garlic powder, smoked paprika, 1/2 teaspoon salt, and a few grinds of pepper. Taste and adjust seasoning.
5. Combine the filling. Add cooked rice, chicken, sautéed onion and garlic, and broccoli to the bowl. Stir in 3/4 cup of the shredded cheese.

   Mix until everything is evenly coated.

6. Transfer and top. Spread the mixture into the prepared baking dish. Sprinkle the remaining 1/4 cup shredded cheese and Parmesan on top. If you like a crunchy finish, add the breadcrumbs.
7. Bake. Place on the middle rack and bake 20–25 minutes, until the casserole is bubbling around the edges and the top is lightly golden.
8. Rest and serve. Let it sit for 5–10 minutes before serving so it sets and scoops cleanly.

   Garnish with chopped parsley if you’d like.

How to Store

• Refrigerate: Cool completely, then cover tightly. Store for up to 4 days.
• Reheat: Warm individual portions in the microwave in 60–90 second bursts, stirring once. For the oven, cover with foil and heat at 325°F until hot.
• Freeze: Freeze in an airtight container for up to 2 months.

  Thaw in the fridge overnight and reheat as above.

• Meal prep tip: Assemble the casserole a day ahead, cover, and chill. Add the breadcrumb topping right before baking.

Benefits of This Recipe

• Balanced nutrition: Protein from chicken and yogurt, fiber from broccoli and brown rice, and satisfying fats from cheese.
• No canned soup: A quick homemade sauce means fewer additives and more control over salt.
• Kid-friendly flavors: Creamy, cheesy, and mild, with familiar textures.
• Flexible ingredients: Use leftovers, swap veggies, and adjust dairy to fit your needs.
• Make-ahead friendly: Great for batch cooking and busy nights.

What Not to Do

• Don’t skip draining/thawing broccoli. Extra moisture can make the casserole watery.
• Don’t use uncooked rice here. This recipe is designed for cooked rice. Uncooked rice will throw off the liquid balance and cooking time.
• Don’t overbake. Too long in the oven dries out the chicken and sauce.

  Pull it when it’s just bubbly.

• Don’t underseason. Taste the sauce before mixing everything together and adjust the salt and pepper.
• Don’t add yogurt to a scorching-hot pan. Mix it in the bowl with cooler ingredients to avoid curdling.

Variations You Can Try

• Mushroom twist: Sauté 8 ounces sliced mushrooms with the onion for an earthy boost.
• Tex-Mex style: Use pepper jack cheese, add 1 teaspoon chili powder and 1/2 teaspoon cumin, and stir in a small can of mild green chiles.
• Lemon-herb: Add 1 teaspoon lemon zest and 2 tablespoons chopped parsley, and finish with a squeeze of fresh lemon.
• Cauliflower rice: Swap some or all of the rice with cauliflower rice for a lighter, lower-carb option. Sauté it briefly to drive off moisture before mixing.
• Vegetarian: Replace chicken with a can of chickpeas (drained and rinsed) or 2 cups of cooked white beans and use vegetable broth.
• Gluten-free: Skip breadcrumbs or use a gluten-free topping. Ensure broth and mustard are certified gluten-free.
• Dairy-free: Use unsweetened dairy-free yogurt, plant milk, and a dairy-free cheese that melts well.

FAQ

Can I use rotisserie chicken?

Yes.

Rotisserie chicken is perfect and saves time. Just remove the skin, shred or chop the meat, and measure out 2 cups.

What kind of rice works best?

Cooked long-grain white or brown rice both work well. Day-old rice is ideal because it’s drier and holds its shape.

If using freshly cooked rice, fluff it and let it cool slightly.

Can I make this ahead?

Absolutely. Assemble the casserole, cover, and refrigerate up to 24 hours. Add breadcrumbs just before baking.

If baking straight from the fridge, add 5–10 extra minutes.

How do I keep the sauce creamy without splitting?

Whisk the yogurt with the broth and milk in a bowl, not in a hot pan. Avoid boiling the sauce. Bake until just bubbling and let it rest before serving.

Is it spicy?

No.

The base recipe is mild. If you like heat, add a pinch of red pepper flakes or use pepper jack cheese.

Can I use quinoa instead of rice?

Yes. Use 2 cups cooked quinoa.

It adds a slightly nutty flavor and extra protein, and it holds up well in the sauce.

What cheese melts best?

Cheddar, Monterey Jack, or mozzarella melt smoothly. A little Parmesan on top adds flavor and browning, but skip big amounts inside the sauce or it can turn grainy.

How can I add more veggies?

Stir in peas, corn, diced bell peppers, or chopped spinach. Sauté or thaw and pat dry first to avoid extra moisture.

Can I bake this in smaller dishes?

Yes.

Divide into two 8×8 pans or individual ramekins. Reduce baking time slightly and pull when the edges bubble and the tops are lightly golden.

Wrapping Up

This Chicken and Broccoli Rice Casserole is a reliable, weeknight-friendly meal that tastes like comfort but still fits a healthier routine. It’s flexible, easy to prep ahead, and loved by kids and adults alike.

Keep the ingredients on hand, and you’ve always got a satisfying dinner ready to go. Simple, creamy, and dependable—just the way a family casserole should be.