Basic Chicken and Rice Casserole

A chicken and rice casserole that’s cheesy, filling, and HEALTHY! Our chicken, broccoli, and rice casserole is made without pre-made soup, it’s so easy and even more delicious from scratch!

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
Author: Lee Funke
Yield: 8 1x
Category: Casserole
Method: Oven
Cuisine: American


  • 1.5 cups minute brown rice
  • 5 cups chopped broccoli florets (1 full head)
  • 1/2 medium yellow onion, finely diced
  • 2 medium carrots, finely diced
  • 1.5 cups frozen green peas
  • 2 cups chicken broth
  • 1.5 cups 2% milk
  • 8 oz. shredded cheddar cheese, divided (6 oz. and 2 oz.)
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground pepper
  • 1.5 lb.s boneless, skinless chicken breast
  • 1 oz shredded parmesan cheese


  1. First, preheat oven to 375ºF and spray a large ceramic casserole dish with nonstick cooking spray.
  2. Next, place minute brown rice, broccoli florets, yellow onion, carrots, and green peas on the bottom of the casserole dish.
  3. Prepare cheese sauce by placing broth and milk into a small saucepan. Heat over medium/high heat.
  4. Once simmering, turn down low/medium and add in 6 oz. shredded cheddar cheese, garlic powder, salt, and pepper. Continuously stir until the cheese dissolves and your cheese sauce has formed.
  5. Immediately pour over rice and veggies and mix.
  6. Next, slice chicken breasts into 1-inch cubes and add that to the casserole dish and mix making sure everything is fully coated in cheese sauce.
  7. Bake at 375ºF, uncovered, for 30 minutes.
  8. Then, add 2 oz. shredded cheddar cheese and 1 oz. shredded parmesan cheese to the top of the casserole dish and bake for an additional 15-20 minutes.
  9. Let casserole rest on the stovetop for 15-20 minutes before serving to further thicken.


  • Serving Size: 1/8
  • Calories: 337
  • Sugar: 4
  • Fat: 14
  • Carbohydrates: 23
  • Fiber: 3
  • Protein: 32


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