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Chicken Broccoli Rice Casserole | Easy, Cheesy, and Healthy

Well Plated by Erin
  • 65 minutes
  • Serves 6


1 3/4 cups

low-sodium chicken stock

2 cups

instant brown rice (if you use white rice or non-instant rice, the cooking time and amount of liquid needed may differ)

1 lb

broccoli florets, chopped into bite-sized pieces

1 tsp

extra-virgin olive oil

1 lb

boneless, skinless chicken breasts, chopped into bite-size pieces

3/4 tsp

kosher salt, divided

3/4 tsp

garlic powder, divided

1/2 tsp

black pepper, divided

2 tbsp

all-purpose flour

2 cups

milk, divided (I used skim)

3 tbsp

Dijon mustard

1/3 cup

nonfat plain Greek yogurt

1 1/2 cups

reduced-fat shredded cheddar cheese, divided (about 6 ounces)