chicken broccoli rice casserole with a portion on a plate next to the pan — Makes: *5 Servings*
Per Serving: *53g Protein | 377 Cal*

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I don’t know about you, but I’m always on the hunt for healthy and delicious high-protein meals that still check that comfort food box. Unfortunately, that mix of criteria can be a bit elusive, which is why I developed this chicken broccoli rice casserole recipe. Creamy, cheesy, and loaded with lean, tender chicken, hearty broccoli, and fluffy rice, this one-pan wonder comes together quickly and easily, making it the perfect back-in-the-swing-of-things weeknight meal. It's pure comfort food!

Why You’ll Love This Cheesy Chicken Broccoli Rice Casserole Recipe

Full of Protein: Each serving of this cozy weeknight casserole is packed with 53 grams of protein, helping build healthy muscles and keeping you feeling full for longer.
Perfect for Beginners: You can make this entire dish in just one skillet, making cleanup a breeze. It’s also great for beginner home cooks looking for easy meals—and who may not have a ton of pots and pans.
Great for the Whole Family: This cheesy, comforting, complete meal includes lots of kid-friendly flavors for a dinner that’ll be a hit with kids and adults alike.
Easy to Customize: Not a fan of broccoli? Try a different vegetable. Looking to add hidden veggies your kids will love? No problem! Only have ground turkey on hand? Use that instead of the chicken! This recipe is so versatile you can make it suit your preferences.
Made from Simple Ingredients: Many of these ingredients are house-hold staples—you may even have everything you need to make it already!

Ingredients

1.5 lbs chicken breasts, sliced into small, thin pieces (you could also use rotisserie chicken or sliced chicken thighs)
1 yellow onion, diced
4 garlic cloves, thinly sliced
1 cup white rice, rinsed
1 bag (or 5 cups) broccoli (you can use frozen or fresh broccoli florets)
1.5 cups three-cheese blend
1/3 cup Parmesan cheese
Optional: 1/2 cup blended cottage cheese for extra protein and creaminess
1 cup chicken bone broth (you can also use chicken broth or chicken stock)
1 tsp oregano
1 tsp basil
1 tsp garlic powder
Salt & pepper to taste
1/4 cup parsley, chopped (for garnish)
Optional: Red pepper flakes for a little heat

Instructions

Sauté the onion and garlic: Heat about 1 tablespoon of olive oil or avocado oil in an oven-safe large skillet over medium heat. Once it’s hot, add the diced onion and sauté for about 3-5 minutes. Add the garlic and cook until fragrant. If you’re using the crushed red pepper flakes, add those now!
Add the chicken and spices: Add the chicken pieces to the skillet and sauté until they’re cooked through and no longer pink. Season with salt and pepper. Stir in the oregano, basil, and garlic powder.
Cook the rice: Add the bone broth and rice. Stir well, then bring the mixture to a boil, reduce heat to low, cover, and simmer for about 15 minutes, or until the liquid is absorbed and the rice is cooked through.
Add the broccoli and cheese: Add the broccoli and stir in the Parmesan cheese and ½ cup of the shredded three-cheese blend (plus the cottage cheese, if you’re using it). Cover and cook until the broccoli is cooked through and the cheese melts.
Broil: Preheat the broiler on your oven. Sprinkle the rest of the cheese (about 1 cup) over the casserole and place the skillet in the oven. Broil for about 5 minutes, or until the cheese bubbles and turns golden brown. If you don’t have an oven-safe skillet, transfer the casserole to a lightly greased casserole dish, then sprinkle with cheese, and broil. Keep a close eye on the casserole as it broils because things can burn quickly!
Garnish with parsley and serve: Remove the casserole from the oven, sprinkle with parsley, and serve. Enjoy!

overhead shot of the finished chicken broccoli rice casserole

Nutrition Information (Per Serving - Makes 5 Servings)

Calories: 377
Protein: 53g
Carbs: 22g
Fat: 8g

Swaps & Substitutions

Swap out the white rice for something else: Instead of using rice, try using quinoa, farro, cauliflower rice, or even Right Rice for a twist on the standard recipe. (Cauliflower rice is a great low-carb option!) Make sure to adjust your cooking time, and possibly amount of liquid needed based on what option you choose.
Try adding extra veggies (or switching out the broccoli for something new!): Mushrooms, zucchini, squash, carrots, green beans, bell peppers, greens, asparagus, and more would all taste delicious in this rice casserole.
Use a different cheese: Instead of the three-cheese blend and Parmesan mix, try sharp cheddar cheese, Gruyère, gouda, or any cheese you love. Each will give the casserole a bit of a different flavor profile, but they’ll all be delicious.
Great for meal prep: Casseroles are so, so wonderful when it comes to meal prepping because they store well in the fridge for several days. This one should keep well for up to 4 or so days. You can 1. Prep the whole casserole the night before, then bake it when you’re ready to eat. 2. Make the recipe all the way through and store it all in one container in the fridge. Or 3. Divvy up the casserole into individual portions. Store each portion in an airtight container until you’re ready to eat. It’s the perfect recipe to make for a busy week!
Convenient Ingredient Swaps: Make it even easier by using leftover rotisserie chicken, pre-diced frozen onions, frozen garlic cubes, and prepped frozen broccoli florets.

FAQs

Instead of using white rice in this recipe, you might want to try brown rice, a mixture of rice and wild rice, farro, barley, quinoa, cauliflower rice, and more. Just make sure you adjust the cooking time and amount of liquid accordingly (things like brown rice, which has a longer cooking time than white rice, will require a little more broth as well!).
Absolutely! If you don’t have a broiler, bake the casserole in a 400-degree oven for about 10-15 minutes, or until the cheese bubbles.
Yes! Make sure the casserole is completely cooled, then transfer it to an airtight container (or several, if you want to freeze the casserole in individual portions), place the container in the freezer, and freeze for up to three months.
Store any leftover casserole in an airtight container in the fridge for up to four days, or freeze and store for up to three months. If you store the casserole in an oven-safe container, you can pop it into the oven when you’re ready to eat. Otherwise, you’ll need to transfer it to an oven-safe container. If it’s frozen solid, thaw it in the fridge overnight, then transfer it to an oven-safe container to heat.

This creamy casserole is going to be your new favorite go-to for a healthy, satisfying, and most importantly, flavorful, dinner that your whole family will love. Whether you’re meal prepping for a busy week ahead or just looking for a quick weeknight dinner that doesn’t require you to compromise your health goals, you’ve got to give this one a try.