Go Back
RECIPE | Healthy Broccoli, Chicken and Rice Casserole (1)

RECIPE | Healthy Broccoli, Chicken and Rice Casserole

A healthy recipe for the classic broccoli, chicken, and rice casserole - WITHOUT canned soup!
Course Main
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6
Author Molly Stillman


  • 1 cup uncooked rice I used basmati, but you could use brown or white rice
  • 1 Tbsp. olive oil
  • 1 clove minced garlic
  • 2 cups boneless skinless chicken breasts, cut into cubes
  • 3 Tbsp. all-purpose flour
  • cups fat-free-milk I used Organic skim milk
  • 1 16-oz package steam-in-bag broccoli florets
  • 1 cup fat-free plain Greek yogurt
  • Mrs. Dash I used the onion and herb blend
  • ¼ tsp salt
  • ¼ tsp. pepper
  • ¾ cup Mexican style cheese blend


  1. Preheat your oven to 350 degrees
  2. In a separate sauce pan, cook your rice and set aside
  3. Heat your garlic and olive oil over medium heat on the stove top
  4. Toss in your diced chicken and sprinkle with Mrs. Dash (or any preferred seasoning). I happen to love Mrs. Dash because all their blends are salt free!
  5. Once chicken is 90% of the way cooked, sprinkle the flour over the chicken and coat - stirring constantly
  6. Add in the broccoli, then the milk and bring to a boil
  7. Once at a boil, add in the greek yogurt - don't let it boil for too long or the yogurt will curdle. Just make sure the yogurt is mixed in completely
  8. In a pre-greased casserole dish, layer the rice on the bottom and then pour the chicken, broccoli, milk, yogurt mixture overtop of the rice
  9. Top with the shredded cheese
  10. Bake a 350 degrees for about 25 minutes or until bubbly
  11. Enjoy!