Cheesy Chicken Broccoli Rice Casserole

Healthy casserole – Casseroles usually have a reputation for being a heavy meal. This chicken and rice casserole is made without condensed soup, and is full of whole grains, protein, and fiber. You’d never guess it was lightened up!

Make ahead – The casserole can be made 1-2 days in advance and refrigerated until you’re ready to bake it. It’s an ideal meal for busy nights!

Comfort food – This casserole is great to make during the colder months of the year when you’re craving a cozy, hearty meal for dinner.

• wild rice – A wild rice blend works great. It contains wild rice, brown rice, red rice, and black rice. It has a wonderful nutty flavor and chewy texture.
• broccoli florets – Save time and buy a package of broccoli florets.
• shallots
• garlic powder and Italian seasoning – Used to flavor the chicken and sauce.
• chicken breasts – Cut into equal sized chunks so it cooks evenly.
• olive oil – Olive oil is a good source of healthy fats. It’s used to cook the chicken and make the roux for the sauce.
• flour – Used to thicken the sauce.
• dijon mustard – Makes the flavor of the sauce pop!
• milk – Whole milk or reduce fat milk work best for the sauce. If you want to make it more decadent use a combination of milk and half and half.
• cheese – I used cheddar and gruyere. Cheddar has a great sharp flavor, while gruyere has a creamy nutty flavor.
• Greek yogurt – Makes the sauce extra creamy, adds a little tang, and extra protein.

This is an overview of the recipe with step-by-step photos. Full ingredients & instructions can be found in the recipe card below.

Cook the wild rice according to package instructions. I recommend cooking the rice ahead of time as it takes about 45 minutes to cook.

Heat a 12 inch skillet skillet over medium high heat. Add in the broccoli and season with salt and pepper. Pour in 1/3 cup of water and steam the broccoli, tossing it around, for 2-3 minutes. Remove the broccoli onto a plate.

Add olive oil to the skillet and heat it. Add in the shallots and chunks of chicken. Season with Italian seasoning, garlic powder, salt and pepper. When the chicken is cooked through remove it onto the plate with the broccoli.

Add more olive oil and the flour to the skillet. Whisk until the flour and oil resemble wet sand and cook for a minute. Whisk in the dijon mustard. Slowly pour in the milk whisking the entire time. Whisk until any clumps are dissolved. Season with salt and pepper.

• Use white or brown rice instead of wild rice.
• Broccoli can be substituted with different vegetables such as cauliflower, green beans, brussels sprouts, peas, carrots, and/or corn.
• Looking for a vegetarian version? This broccoli rice casserole is similar and a great alternative.
• Use different types of cheese. Gouda, colby jack, or mozzarella would all be good.
• Short on time? Use rotisserie chicken.

Does the rice have to be cooked before adding it to the casserole?

Yes. There isn’t enough liquid in the casserole for the rice to cook in the oven. The baking time would also change.

Can I use minute rice?

I don’t recommend using minute rice because it’s shorter and stickier than a wild rice blend or long grain rice. There is also better flavor and a higher nutritional value in regular rice vs. minute rice.

Can I use frozen broccoli?

Yes. Use 2 cups and be sure that it is defrosted and you have patted it dry.

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