Chicken Broccoli and Rice Casserole

A healthy casserole the whole family will love! This Broccoli, Chicken and Cheese Wild Rice Casserole can be made ahead of time, perfect for busy nights.

Chicken Broccoli and Rice Casserole

A healthy casserole the whole family will love! This chicken broccoli and rice casserole can be made ahead of time, perfect for busy nights.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 1 20

Total Time 1 35

Servings servings

Calories 325kcal

Author Ashley C.

Ingredients

1 cup uncooked wild rice
2 cups broccoli florets
1/2 cup diced onion
1 clove of garlic minced
3/4 pound chicken breasts cut into bite sized pieces
Kosher salt and fresh ground black pepper to taste
1 tablespoon butter
1 1/2 tablespoons flour
1 1/4 cups milk
1/2 cup shredded sharp cheddar cheese
3/4 cup shredded Swiss cheese
1/4 cup plain non-fat Greek yogurt

Instructions

Cook the wild rice according to package instructions.
Preheat oven to 375 degrees and spray a 2 quart casserole dish (or similar size) with cooking oil. Set aside.
Heat a large non-stick skillet over medium-high heat. When the skillet is hot add in the broccoli florets and sauté for 1 minute. Add in 1/4 cup of water and cover with a lid. Let the broccoli steam for approximately 3 minutes then remove it from the skillet onto a plate.
Return the skillet to the stove and spray with cooking oil. Add in the onion and garlic and sauté for 2 minutes. Add in the chicken and season with salt and pepper. Sauté the chicken until it is cooked through then remove the mixture from the skillet and onto the plate with the broccoli.
Lower the heat to medium and melt the butter in the skillet. Whisk in the flour, let it cook for 1 minute. Slowly whisk in the milk until the flour mixture is dissolved and the sauce starts to thicken. Season with salt and pepper and continue to whisk until the sauce is thick enough to coat the back of a spoon.
Add in the cheese, reserving 1/4 cup and whisk until melted and smooth. Remove the skillet from the heat and whisk in the Greek yogurt. Add the chicken, broccoli and wild rice to the sauce and stir together until everything is combined.
Pour into the prepared casserole dish and top with the remaining shredded cheese. Cover loosely with foil and bake for approximately 20-30 minutes or until bubbly and the cheese is melted.

Video

Notes

The wild rice can be made in advance, cooled and stored flat in a freezer bag and frozen until ready to use. Prepping the rice in advance will save you an hour of cooking time.
The casserole can be made a couple days in advance and stored in the refrigerator. It may need a little longer cooking time if you are baking it cold straight from the refrigerator.

Storing: Store any leftover chicken and broccoli bake in an airtight container inside the fridge for 4-5 days.

Freezing: To freeze chicken broccoli casserole, you must store it in a freezer-safe container or bag. Remove it from the freezer and allow it to thaw for at least 24 hours before reheating.

Nutrition