Who doesn’t love a combo of chicken and rice, right?! This healthy chicken and rice casserole is one of my older healthy casseroles I gave a makeover. Originally 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 2019! We can do so much better and prepare chicken broccoli and rice casserole without canned soup, and in just ONE POT. One pot, my friends. One Lodge dutch oven pot, I love it!
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!
P.S. Check out all of my one pot meals and sheet pan dinners if you are always in a hurry like me. Also if you are a fan of chicken and rice and have an Instant Pot, try my Instant Pot chicken and rice.
How to Make Healthy Chicken and Rice Casserole
- 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.
- 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.
- Remove from the oven, add yogurt and green onion, stir. Sprinkle cheese on top and bake until cheese has melted. Serve hot.
More Healthy Casserole Recipes to Try
- Healthy chicken broccoli casserole with pasta and no canned soup!
- Ground turkey quinoa casserole so good and simple.
- Turkey pasta bake with kale but no one will complain!
Healthy Chicken and Rice Casserole Recipe
Healthy Chicken and Rice Casserole Recipe with brown rice, broccoli and no canned soup makes one easy baked healthy comfort food from scratch.
- Prep Time: 7 minutes
- Cook Time: 50 minutes
- Total Time: 57 minutes
- Yield: 8 servings 1x
- Category: Casserole
- Method: Oven
- Cuisine: Ukrainian American
Ingredients
- 1 lb boneless & skinless chicken breasts, cubed
- 2 tbsp avocado oil
- 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
Instructions
- 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.
- 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.
- Remove from the oven, add yogurt and green onion, stir. Sprinkle cheese on top and bake until cheese has melted. Serve hot.
Store: 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.
Did you make this recipe? Please give it a star rating in the comments.
