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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 Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings: 5 servings
Calories: 492 kcal
Course: Main Course , Dinner
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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 Information

Calories 492kcal (25%) Carbohydrates 29g (10%) Protein 38g (76%) Fat 25g (38%) Saturated Fat 10g (50%) Polyunsaturated Fat 2g Monounsaturated Fat 11g Trans Fat 0.1g Cholesterol 105mg (35%) Sodium 456mg (19%) Potassium 788mg (23%) Fiber 3g (12%) Sugar 8g (16%) Vitamin A 720IU (14%) Vitamin C 36mg (40%) Calcium 486mg (49%) Iron 2mg (11%)

Nutrition Facts

Serving: 5servings

Amount Per Serving

Calories 492

% Daily Value*

Calories 492kcal 25%
Carbohydrates 29g 10%
Protein 38g 76%
Fat 25g 38%
Saturated Fat 10g 50%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 11g 55%
Trans Fat 0.1g 5%
Cholesterol 105mg 35%
Sodium 456mg 19%
Potassium 788mg 17%
Fiber 3g 12%
Sugar 8g 16%
Vitamin A 720IU 14%
Vitamin C 36mg 40%
Calcium 486mg 49%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.