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.
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!
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
While oven is preheating, sauté chicken with spices to help flavours develop.
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.
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.
Add broccoli on top in a single layer and do not stir.
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.
Bake at 400 degrees F for 40 minutes. Double chin and ripped jeans, yup, I’ve got it all.
Once casserole is baked, add yogurt, green onion and stir. Sprinkle with cheese and bake until cheese has melted.
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. Also if you are a fan of chicken and rice and have an Instant Pot, try my Instant Pot chicken and rice.
PrintHealthy 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
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
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.
I followed the recipe exactly but at the end of 40 minutes it was still full of water and the rice was hard. I put it on the stovetop and cooked it a little longer, of course burning the bottom layer of rice (maybe I should have put it back on the oven, but I was in a hurry). I had already added the yogurt and green onions and stirred before I realized it wasn’t done yet, so I did the best I could. Added the cheese, turned off the stove, and covered it to try to get the rice fully cooked. Maybe it’s because I don’t have a fancy dutch oven? I just used my cast iron dutch oven. . . .
★★★
All Dutch ovens are made out of same cast iron, so that’s not the issue. It could be the rice. I have heard many times old rice or bad rice doesn’t cook. Believe it or not there is such thing. Or your oven temperature is off.
Another delicious recipe!
★★★★★
Based on one serving being 395 calories, how much is a serving?
★★★★★
About 1-1 1/4 cups.
Do you cook the rice 1st, or just put it in there?
Just put it in there.
This casserole was to die for. We are trying to eat healthier. I was sceptical about brown rice but it was so good OMG. You are a good cook, Olena!
★★★★★
Thank you so much!
Any thoughts on using different veggies? I have green beans, mushrooms, and kale on hand. I’m not a huge fan of broccoli or cauliflower. Think I could do everything the same and just replace the vegetables?
I definitely wouldn’t use mushrooms because they produce a lot of water that will mess up rice’s texture. Green beans and kale sounds great!
Thank you!
Made this tonight with green beans, carrots, and kale. It is delicious!! Thank you so much.
I also added more salt and cheese because it’s been a day!
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!
Haha. You need to double the recipe for leftovers with a 17 yo boy in the house. I’m pretty sure you can fit it in that dutch oven.
It was crazy!! I had two scoops from the first one. (I can’t eat too much at one sitting) The next day I went to put together my lunch for work and there was this little pie shaped piece left. Like holy crap!! Was the first time using my new Dutch oven today and I looove it!! Annoying that they’re $49.99 on USA amazon, up here in Canada they range from $106-$135 depending on colour. Of course my purple one was $125 lol. But the extra $19 was worth it!! Used my instant pot last night for the first time too lol. And this morning and I’m going to make your healthy chill tomorrow! I hate cooking. Look what you did to me lol
My boys eat chicken and rice in one sitting too. It’s that perfect magic combo of ingredientss.
Yes, Lodge costs so much here in Canada but it’s the best, especially for your such remote location. You won’t find it much cheaper even in Edmonton. I live close to the border, so I ordered on US Amazon and picked it up there.
This is next!! I think I might just love you. Lol
Haha, you CAN love me.
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.
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!!
Haha, great! This one is good.
That’s awesome to hear!
I would chop cauliflower finely and make dressing from this savoy cabbage salad. You can add any other veggies.
Thank you, Annie. No, casseroles are definitely not easy to photograph. But so much fun to make and so easy!
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.:)