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Healthy chicken broccoli rice casserole covered with melted cheese and topped with red pepper flakes and fresh parsley in a large baking dish. Next to the dish is a small bowl of red pepper flakes, a small bowl of parsley, and a bowl of shredded cheese.
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4.45 from 29 votes

Healthy Chicken Broccoli Rice Casserole

This healthy chicken broccoli rice casserole is a delicious and nutritious meal option. It's packed with protein and veggies, made with greek yogurt instead of canned soup, and makes a comforting and cozy dinner. Gluten-free and perfect for meal prep as well!
Course Main Course
Cuisine American
Keyword cheesy chicken broccoli rice casserole, chicken broccoli and rice casserole, healthy chicken broccoli rice casserole
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 8 servings
Calories 319kcal
Author Kelly Nardo

Equipment

Ingredients

  • 1/2 cup full-fat greek yogurt (4 ounces)
  • 1/2 cup cream cheese, softened (4 ounces)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried parsley
  • 1/2 teaspoon red pepper flakes (use less for less spicy)
  • 5 cups broccoli florets (400 grams)
  • 4 heaping cups shredded chicken (1 pound)
  • 1 cup long grain white rice, rinsed (uncooked)
  • 2 cups bone broth (or chicken broth)
  • 1 heaping cup shredded cheddar cheese (3 ounces)
  • salt and pepper, to taste
  • for topping - fresh parsley, hot sauce, red pepper flakes…

Instructions

  • Preheat oven to 375 degrees and grease a 9×13 baking dish.
  • Make the cream cheese mixture. In a bowl or measuring cup, add the greek yogurt, softened cream cheese, garlic powder, onion powder, dried parsley, and some salt and pepper and stir until well combined.
  • Assemble casserole. Add broccoli florets, chicken, rice, cream cheese mixture, broth, and salt and pepper to your casserole dish and mix well to combine, making sure everything is evenly distributed. It helps to spread the broccoli across the bottom, then spread the chicken, and so on as it makes it easier to mix and ensure the ingredients are evenly distributed. Push down the ingredients as they should be mostly covered by the liquid.
  • Bake. Cover with aluminum foil and bake for 30 minutes. Remove the foil and cook for another 10-15 minutes uncovered until most of the liquid is absorbed and the rice and veggies are cooked. Remove from the oven and sprinkle with shredded cheese. Bake for another 5 minutes until the cheese is melted. Let cool for 5-10 minutes and slice into 8 equal-size pieces.
  • Enjoy! Top with your favorite toppings and enjoy!

Nutrition

Serving: 1piece | Calories: 319kcal | Carbohydrates: 24.4g | Protein: 27.5g | Fat: 12.1g | Saturated Fat: 6.1g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 3.3g | Cholesterol: 77mg | Sodium: 309mg | Potassium: 459mg | Fiber: 1.8g | Sugar: 2.1g | Vitamin A: 840IU | Vitamin C: 45mg | Calcium: 150mg | Iron: 2.1mg