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Broccoli chicken rice casserole in a skllet.
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5 from 1 vote

Cheesy Chicken Broccoli Rice Casserole

Cheesy broccoli chicken rice casserole is made with wild rice, chicken, broccoli and a creamy, cheesy sauce made without condensed soup.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Casseroles, Chicken + Poultry, Dinners
Cuisine: American
Keyword: broccoli, casserole, chicken and rice, chicken and rice casserole, wild rice
Servings: 5 servings
Author: Danae Halliday

Ingredients

  • 2 cups cooked wild rice blend
  • 2 cups broccoli florets
  • 1 tablespoon olive oil
  • 1 pound chicken breasts, cut into bite sized pieces
  • 1/2 cup diced shallots
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons olive oil
  • 2 tablespoons all-purpose flour
  • 1 tablespoon dijon mustard
  • 2 cups milk
  • 3/4 cup shredded sharp cheddar cheese
  • 3/4 cup shredded gruyere cheese
  • 1/4 cup plain Greek yogurt, Full fat or reduced fat

Instructions

  • If you haven't already cooked the wild rice blend, you'll want to cook 1 cup according to package instructions. Preheat oven to 375° F.
  • Heat an oven safe 12 inch skillet skillet over medium 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. When it turns bright green, remove it onto a plate.
  • Add a tablespoon of olive oil to the skillet and heat it over medium-high heat. Add in the shallots and chunks of chicken spreading it into a single layer. Season with the Italian seasoning, garlic powder, salt and pepper. Sear the for 2-3 minutes before flipping it over. When the chicken is cooked through remove it onto the plate with the broccoli.
  • Add 2 tablespoons of 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 and then slowly pour in the milk, whisking the entire time. Whisk until any clumps have dissolved and season with salt and pepper.
  • Continue to cook the sauce, whisking often until it's thick enough to coat the back of a spoon. Remove it from the heat and whisk in half of the cheese and all of the Greek yogurt.
  • Once the sauce is smooth, add the rice, chicken, shallots, and broccoli back in. Stir together until coated in the sauce. Top with the remaining cheese then bake for 15-20 minutes or until bubbly and the cheese is melted.

Notes

  • Don't use non-fat Greek yogurt or the sauce will likely be gritty. Make sure the Greek yogurt is at room temperature. This will keep it from getting curdled in the sauce.
  • If you don't cook the wild rice ahead of time, be prepared for the cooking time to increase by 45 minutes, give or take. 
  • If you don't have an oven safe skillet, bake the casserole in an approximately 9x13 ceramic baking dish.

Nutrition

Calories: 492kcal | Carbohydrates: 29g | Protein: 38g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 105mg | Sodium: 456mg | Potassium: 788mg | Fiber: 3g | Sugar: 8g | Vitamin A: 720IU | Vitamin C: 36mg | Calcium: 486mg | Iron: 2mg