Healthy Chicken and Rice Casserole in One Pot

Healthy Chicken and Rice Casserole Recipe with brown rice and broccoli, without canned soup and everything is cooked in ONE POT.

Who doesn’t love a combo of chicken and rice, right?! This healthy chicken and rice casserole is one of my older recipes I gave a makeover. In fact, entire family loved it so much, we used it for the about page photoshoot, so you get all the goods. What I mean by that is that you get to see 10 out of 300 pictures Alex took.

Because you didn’t know how hard it is to chop broccoli, correct?! Thought so.

Healthy Chicken and Rice Casserole Recipe with brown rice and broccoli, without canned soup and everything is cooked in ONE POT.

MY LATEST RECIPES

That hard, aha. Not sure what was my struggle but obviously there was one.

So. Originally, like with any casserole, I used a skillet to pre-cook chicken, a pot to cook rice and then a baking dish to bake casserole in. Whoa-whoa-whoa, it’s almost 2018! We can do so much better and prepare chicken and rice casserole without canned soup, and in just ONE POT. One pot, my friends. One Lodge dutch oven pot, I love it!

Healthy Chicken and Rice Casserole Recipe with brown rice and broccoli, without canned soup and everything is cooked in ONE POT.

Isn’t it a beauty?! Not mushy and yet moist, with moderate amount of animal products and with 1.5 lbs of broccoli, this healthy chicken and brown rice casserole will become a staple in your house. You and yours will love it! So easy to make as well.

So, 👋 Betty and 🤝 Olena. Let’s do it!

How to Make Healthy Chicken and Rice Casserole

Healthy Chicken and Rice Casserole Recipe with brown rice and broccoli, without canned soup and everything is cooked in ONE POT.  Healthy Chicken and Rice Casserole Recipe with brown rice and broccoli, without canned soup and everything is cooked in ONE POT.

While oven is preheating, sauté chicken with spices to help flavours develop.

Healthy Chicken and Rice Casserole Recipe with brown rice and broccoli, without canned soup and everything is cooked in ONE POT.

Any healthy chicken rice casserole starts with brown rice that is higher in fiber and nutrition than white rice, thus leaving you satisfied for much longer. It takes longer to cook but good thing is you don’t have to stir it.

Healthy Chicken and Rice Casserole Recipe with brown rice and broccoli, without canned soup and everything is cooked in ONE POT.

Add any low sodium broth (I used vegetable bouillon cubes – see ingredients picture above), stir and bring everything to a boil. This step reduces baking time.

Healthy Chicken and Rice Casserole Recipe with brown rice and broccoli, without canned soup and everything is cooked in ONE POT.

Healthy Chicken and Rice Casserole Recipe with brown rice and broccoli, without canned soup and everything is cooked in ONE POT.

Add broccoli on top in a single layer and do not stir.

Healthy Chicken and Rice Casserole Recipe with brown rice and broccoli, without canned soup and everything is cooked in ONE POT.

We want rice to be submerged in liquid to cook properly and broccoli not to become a mushy mess. I am not a lover of mushy vegetables but cooked broccoli went really well with creamy rice.

You will see.

Healthy Chicken and Rice Casserole Recipe with brown rice and broccoli, without canned soup and everything is cooked in ONE POT.

Bake at 400 degrees F for 40 minutes. Double chin and ripped jeans, yup, I’ve got it all.

Healthy Chicken and Rice Casserole Recipe with brown rice and broccoli, without canned soup and everything is cooked in ONE POT.

Once casserole is baked, add yogurt, green onion and stir. Sprinkle with cheese and bake until cheese has melted.

Healthy Chicken and Rice Casserole Recipe with brown rice and broccoli, without canned soup and everything is cooked in ONE POT.

That’s it, my friends! Wow, I’ve got muscles, to compensate for my double chin.

Check out all of my one pot meals and sheet pan dinners if you are always in a hurry like me.

Recipe

Healthy Chicken and Rice Casserole in One Pot

Healthy Chicken and Rice Casserole in One Pot

Yield: 8 servings

Ingredients

  • 2 tbsp avocado oil
  • 1 lb boneless & skinless chicken breasts, cubed
  • 2 tsp garlic powder
  • 2 tsp oregano
  • 1 tsp salt
  • Ground black pepper, to taste
  • 2 cups brown rice, rinsed & drained
  • 4 1/2 cups chicken or vegetable stock, low sodium
  • 8 cups (1.5 lbs) broccoli, chopped
  • 1 cup plain yogurt, fat 2+%
  • 1/4 cup green onion, finely chopped
  • 1 cup marble or any hard cheese, shredded

Directions

  1. Preheat oven to 400 degrees F. Preheat large dutch oven on medium-high heat and swirl oil to coat. Add chicken, garlic powder, oregano, salt, pepper and cook for 5 minutes, stirring occasionally.
  2. Add rice and stock, stir and bring to a boil. Lay broccoli on top and do not stir, cover and bake in the oven for 40 minutes.
  3. Remove from the oven, add yogurt and green onion, stir. Sprinkle cheese on top and bake until cheese has melted. Serve hot.
  4. Storage Instructions: Refrigerate in an airtight container for up to 3 days.
    Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw in a fridge overnight. Reheat in a microwave or in the oven at 375 F for 10 minutes.

Notes

I like to use brown jasmine or basmati rice because grains stay separated once cooked. I used organic bouillon cubes to make vegetable stock.

http://ifoodreal.com/healthy-chicken-and-rice-casserole/

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49 comments on “Healthy Chicken and Rice Casserole in One Pot

  1. This is the best folks!! Second time making it this month. Need to beat my 17yo son to the leftovers so I have some freezer lunches this time though!! Definitely a crowd pleaser!

      1. That’s good cuz I’ve fallen lol. (Don’t worry in an almost 40yo mother of an almost 18yo. Lol)
        This has 10 mins left on the initial bake time, your stuffed pepper casserole was a huge hit last night. I wonder how many of your recipes I can make in a week. 😊
        I love that you shop at Costco too, I’m slightly OCD so my stuff matches and that’s awesome!! LOL
        Got anything off the top of your head that would be easy for after work tomorrow, using s head of cauliflower and plain yogurt? I have both that are going to go bad very soon.

        1. Double thumbs up from us both!! I used a quinoa/rice blend as I’m a fitness freak and like more protein than carbs. But wow. Yeah this is fantastic!! I will stop being a pain now I just had to tell you how awesome this one is!!

  2. Hello! I am just wondering if I could substitute pasta (penne or macaroni) instead of rice? If so, what would be a good ratio?

    Thanks!

    Brigitte

  3. Made this for dinner on Tuesday and it was a hit! Getting my fiancé to eat kale or brown rice is not easy. Not only did he eat it, he really enjoyed it! I loved it too. Can’t wait to try more of your recipes.

    1. Love this! Please don’t be shy to let me know what else you make. So awesome to hear I can help a girl in need. It is hard to be a woman because of all this cooking. Sometimes I wish we didn’t have to eat…how much more free time and money we would have. Sigh. And back in the kitchen I go…Friday night. Sigh.

  4. Delicious recipe–it made for such a quick dinner. I used leftover chicken and rice and 2 bags of frozen broccoli. Kale was a lovely addition. Thank you!

  5. Another great recipe! I only use turkey, but otherwise followed the recipe – we had NO leftovers. Very reminiscent of chicken divan – but actually better! Next time we’ll have to double the veggies, rice and sauce!

  6. Just made this! I used spinach instead of kale (because kale is incredibly difficult to find on an island this time of year) and I added a bit of curry powder to the chicken while cooking it. SO GOOD. I just want to eat the full thing!

  7. I made this tonight because I had a bunch of kale and broccoli to use up (literally did a pinterest search for “Kale and broccoli recipes” 🙂 I’m on my second bowl! Really tasty. I subbed quinoa for rice and it turned out great. I think I also added more veggies than called for, it seemed really dry, so I mixed up a little extra of the milk & seasoning to add and tossed in an extra handful of cheese. The broccoli on the top got a nice caramelized roastyness. YUM.

  8. I loved this recipe. I used some alternatives though, like almond flour, almond milk and creamed cauliflower instead of cheese.

  9. Hi Olena: What a very delicious, healthy, and lovely-looking dish! I didn’t change a thing, and my family & I loved it. I’ll bring this dish to our next Pot-Luck Supper. I’m sure everyone will enjoy it every bit as much as my family & I did. Of course, I’ll ‘double’ the recipe. I signed-up to receive your recipes, since I like to serve my family ‘tasty’, yet ‘healthy’ meals. ‘Go Girl”!, and thanks.

  10. Rice is still crunchy after 45 minutes in the oven. I think I’ll cook mine a little further on the stove top next time. Flavour is really good though.

    1. Hi Heather. I think it depends on type of rice and how well the casserole is covered. I always use long grain brown rice and rice is cooked. I like not mushy rice. Yes, cooking on a stovetop will yield a softer rice. Glad you enjoyed the flavours.

  11. I made this with a few alterations, instead of rice I used cauliflower and reduced water to 1/2 cup, I substitued the corn starch for Hidden Valley Ranch powder and we used canned chicken, the result was awesome and my entire family loved this (even the picky eaters)

    1. Anji, Do you mean you used Hidden Valley Ranch Powder instead of the corn starch? And re the cauliflower, did you use large or small florets?

  12. Unfortunately I can’t use wheat flour or anything of the like -no starch diet. I am going to try a little almond flour. Only thing I can really have. 🙂

    1. You can replace the cornstarch with 1/4 cup whole wheat flour. If you skip the cornstarch the casserole will have more liquid and won’t hold as well together but the taste won’t be affected.:)

  13. This looks delicious Olena! I love casseroles. They’re so versatile and seem to please everyone. Pinning this one to try for our family! 🙂

    1. Haha, more like healthy moms think alike – make a casserole.:) Casseroles are fast and make great leftovers. I make at least 1 a week, with testing recipes more like 3 a week.:)

    2. This looks sooo delicious and healthy. It’s so unusual to find a good recipe using kale and it’s so healthy. I’ll be trying this as soon as I pick up that ‘special rice’.
      Thanks a bunch (of Kale)

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