Healthy Chicken and Rice Casserole Recipe

4.7 from 7 reviews

Healthy Chicken and Rice Casserole Recipe with brown rice, broccoli and no canned soup makes one easy baked healthy comfort food from scratch.

  • Author: Olena of
  • Prep Time: 7 minutes
  • Cook Time: 50 minutes
  • Total Time: 57 minutes
  • Yield: 8 servings 1x
  • Category: Casserole
  • Method: Oven
  • Cuisine: Ukrainian American


  • 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


  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.

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.


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

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